It’s that time of year again, grilling season! I cannot say there is a more festive way to ring in the summer than with a Fourth of July barbecue. The Southern gal in me looks forward to this time of year when we get to enjoy the delicious joy that a little wood, a bit of smoke and that delectable char will bring to a meal. The sweet, salty, spicy, vinegary tang of a really great sauce mingling with an unctuous, smoky cut of pork is unquestionably one of the finer things in life. Undoubtedly there is not much more to complete and utter happiness than a just-grilled, killer beef burger loaded with melting cheese and a perfect slice of tomato. Although, options abound for getting crazy, letting loose and thinking outside of the box when considering what to throw on the bar-bee this grilling season. I love to “theme” my barbecue parties and, although grilling gatherings tend to shout “America,” it is really fun to choose an out of the ordinary menu to wow your guests.
South of the border
One of the most obvious choices for a themed grilling party in Sonoma would be a traditional Mexican fiesta. My go-to spot for everything festive and Mexican-inspired is La Carniceria Chapala, a Boyes Hot Springs gem located in the Fiesta Plaza on Highway 12. The immaculate little Mexican meat market and bodega stocks an uncommon selection of authentic and affordable cuts that are perfect for summer grilling. An entire party can be deliciously assembled here. Start with the house made salsas and chips or the super fresh ceviche, simply grill a plentiful portion of carne asada, serve with fresh tortillas and finish with decadent, individual ramekins of flan. Add an extra ounce of olé and pick up a piñata at the Dollar Store next door and all that’s left to do is whip up a big pitcher of margaritas!
Across the pond
For a French-filled function filled with plenty of “oo la la,” head to the Fatted Calf Charcuterie, in Napa’s Oxbow Public Market, and ogle what I call the “food porn,” a sparkling, pristine case stuffed with an immense selection of products so extremely beautiful it will simply take your breath away. Do like the Parisians do and choose a massive duck breast, Hudson Ranch guinea hen or quail, and these are locally raised with obvious love. Homemade crepinettes are ground patties – the burger’s European counterpart – with an array of pretty, sometimes, Frenchy flavorings. If you’ve never grilled these sorts of “crazy” things before, I promise it simply could not be easier. Here are the instructions: unwrap, put on hot grill ever so briefly and serve with a yummy jarred fruit chutney or homemade aioli. Voila, you’re a barbecuing genius! Before you leave the Oxbow grab a slab of country pate, a handful of sour cornichons and a crusty baguette for the ideal starters. A lovely glass of flowery Lillet on plenty of ice, slice of orange of course, is my must-have apertif, and bottles of super pale, slightly pink rose flow freely at all of my French-inspired barbecues.
Grill local
Even “Sonoma” can be a totally fun idea for a themed grilling get together! Think everything local for a feast that is filled with gorgeous Wine Country products. Head over to the Plaza’s Epicurean Connection for a stunning selection of Sonoma County cheeses paired with locally produced fig chutney from our very own girl and the fig. Ask Sheana to recommend a couple of cured meats and a box or two of crackers, finally slice some peaches, plums or nectarines – display on a wooden board – and you’ve got the makings of a gorgeous platter of hors d’oeuvres. For the grill, head to local institution, Broadway Market, who carries a small, but nice selection of Harris Ranch beef, among other grilling favorites. The cut to order ribeye steaks are definitely a must and their smoky-salty Bloody Mary marinated tri-tip is perfect Wine Country fare. Sonoma Market and Whole Foods both carry locally produced legs of lamb, which are, without a doubt, my absolute favorite choice for the grill. The charming guys in both butcher departments do all the prep for me, utterly simplifying the day. All you do is marinate it in some rosemary from your front yard, McEvoy Ranch olive oil, serve with some yummy Sonoma Valley wines and you’re all set! No matter what theme you choose this grilling season, kick back and just relax…shop for your grilling essentials locally and know that your summer will be delicious and tons of fun!
Grilled Sonoma Leg of Lamb with Garlic, Mustard and Rosemary
What makes this lamb so flavorful is the garlic slices tucked into the lamb and the puree of garlic, Dijon mustard, rosemary, and lemon spread all over the top.
Serves 8-10
- 1 6-pound boneless Sonoma leg of lamb, butterflied to even 2-inch thickness
- 8 garlic cloves, peeled, divided
- 1/2 cup whole grain Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/4 cup dry white wine
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- Nonstick vegetable oil spray
- Fresh rosemary sprigs and fresh Italian parsley sprigs
Open lamb like book on work surface. Using tip of small knife, make 1/2-inch-deep slits all over lamb. Thinly slice 4 garlic cloves. Insert garlic slices into slits in lamb. Combine remaining 4 garlic cloves, mustard, olive oil, white wine, rosemary, and lemon juice in processor. Blend until coarse puree forms. Spread underside of lamb with half of puree. Place lamb, seasoned side down, in 15 x 10 x 2-inch glass baking dish. Spread remaining puree over top of lamb. Cover lamb with plastic wrap and chill overnight. Let lamb stand at room temperature 2 hours. Coat grill rack with nonstick spray and prepare barbecue (medium-high heat). Sprinkle lamb generously with salt and pepper on both sides. Grill lamb to desired doneness, about 17 minutes per side for medium-rare. Transfer lamb to cutting board; let rest 10 to 20 minutes. Thinly slice lamb against grain. Overlap slices on platter. Sprinkle with salt and pepper. Garnish with fresh herb sprigs.
Kristin Jorgensen is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her blogging daily as the Cook at thecardiganandcook.com or via email at foodandwine@sonomasun.com.
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