Chilling and Grilling

Chilling and Grilling, Marin Magazine

We’ve composed a menu inspired by a few favorite local chefs and restaurants, with easy backyard-friendly ingredients and steps.

Grilled Lamb Chops with Baked Feta (Bouyiourdi)

International Smoke, San Francisco

Jeremy McMillan works alongside Marin resident and chef Michael Mina and chef Ayesha Curry to develop International Smoke’s globally inspired menu, including this Mediterranean grilled lamb chop recipe. “Lamb chops are a great item grilled or broiled,” McMillan says. “The trick is get the chops nicely charred and yet still tender and medium rare in the center.” To achieve this, he recommends grilling the chops stacked next to each other as if they are still in rack form at the edge of the grill (use tongs to hold them and prevent them from falling). After 2 to 3 minutes the fat will be rendered and the chops will be tempered. Then separate the chops and grill over high heat for 1 to 2 minutes to char and caramelize each side.

For the ingredients list and recipe, click here.

Wood Roasted or Grilled Brussels Sprouts

Pizzalina, San Anselmo

“Everyone loves our Brussels sprouts,” Louise Franz says. It’s the wood-fired oven that creates all the magic, she claims, “but you can still get (almost!) the same effect roasting them at home, using a castiron skillet or enamel-glazed pan.” Be sure to include the dressing — its bright lemon acidity balances the natural bitterness of the sprouts.

For the ingredients list and recipe, click here.

Grilled Chicken Skewers and Shishito Skewers

Village Sake, Fairfax

These little skewers are perfect finger-food appetizers. Scott Whitman recommends that you keep the skewers simple, without overseasoning, to let the ingredients shine. And “leaving little bits and edges of fat on the chicken meat is really a must,” he adds. “It gives more depth to the flavor and texture to the meat.”

For the ingredients list and recipe, click here.

Saigon Salmon Sandwich

Fish, Sausalito

“Most chefs run screaming when they hear how serious we are about sustainability and the impact that has on their menu design,” says Kenny Belov, co-owner of Fish restaurant in Sausalito. Luckily, Douglas Bernstein, who earned his stripes at Farallon and Aquarello, was up for the challenge. He acknowledges that while “I have less colors to paint with on my menu, these limitations force me to pull from a global influence to bring fresh ideas to our menu and specials. That’s why every stroke counts.” Bernstein recommends choosing wild salmon and always checking where your fish came from with your local fishmonger.

For the ingredients list and recipe, click here.