472. GRILLED LAMB CHOPS with APPLE SMOKED BACON, ASPARAGUS, and CLUSTER TOMATOES

serves 4

For the Lamb:
4 loin lamb chops – each about 3/4 –inch thick
OR 4 small filet mignon (tenderloin of beef) steaks – each about 1-inch thick
OR 4 fish* steaks or filets – each about 6 ounces

For the Vinaigrette:
3 ounces, diced apple-smoked bacon
1 teaspoon, chopped garlic
2 tablespoons, chopped shallots (or substitute the white part of scallions)
2 tablespoons, chopped capers
2 tablespoons, chopped black olives
(NOTE: use dry-cured or other high quality olives such as nicoise or kalamata)
1/4 cup, white wine vinegar or Champagne vinegar
1/4 cup, pickling liquid from the caper jar
1/2 cup, full-flavored olive oil – PLUS about 2 tablespoons (divided use)

For the Asparagus and Tomatoes:
1 pound, fresh asparagus, cut into 5-inch lengths
2 firm but ripe cluster tomatoes, prepared as directed
(you will make about 1/2 cup, concasse or 1/4 -inch “cubes”)

To prepare the vinaigrette: In a skillet, cook the bacon until the pieces are crisp. With a slotted spoon, remove the bacon to drain on paper towels (reserve bacon), but leave the rendered fat in the skillet. Reduce the heat to low, and add the garlic, shallots, caper and olives to the fat in the skillet. Cook over low heat until the garlic is a light golden color (do not allow the garlic to become really brown – that will cause it to become bitter). Remove the skillet from the heat and whisk in the vinegar, caper juice and 1/2 cup, olive oil. Stir in the reserved cooked bacon. Set aside.

To prepare the asparagus and tomatoes: Into a large pot of boiling, salted water, drop the asparagus and cook for one or two minutes or until the asparagus is barely tender (it will take more or less time depending on the thickness of the stalks). When just tender, remove the asparagus from the boiling water and place the spears in a large bowl filled with ice and water – or into a sink, running cold water over the asparagus until it is cool. Drain the cool asparagus, toss it with the 2 tablespoons of olive oil and set aside.

Core the tomatoes and make a small “X” on the bottom of each with a paring knife. Lower the tomatoes into boiling, salted water for about 10 –20 seconds, or until you can see the skin loosening at the top or bottom of the tomato. Immediately remove the tomatoes from the boiling water, and place them in a large bowl of ice and water – or place in a clean sink under cold running water to stop the cooking. The skin will slip off easily.

Remove the skin from the tomatoes and cut each one in half from top to bottom. Over a bowl, gently squeeze each tomato half to remove the seeds and juice, using your fingertip to flick away any remaining seeds (discard seeds and juice – or reserve for other use). Cut the tomato pulp into 1/4-inch cubes. This cubed tomato is called “tomato concasse.” Set aside.

To assemble the dish: Make the vinaigrette sauce as directed, along with the asparagus and tomato concasse. Slice the asparagus spears into “coins,” reserving the tips separately. Cook about 1/2 pound, pasta of your choice; drain and rinse pasta with cool water. Drain well and toss pasta with a very small amount of olive oil – just enough to coat the pasta lightly. Then, toss the pasta with the vinaigrette dressing and the sliced asparagus. Top with asparagus tips and tomato concasse (pieces) at serving time. Bring the lamb chops (or beef) to room temperature. Generously salt and pepper the meat, and cook over high heat in a skillet (using a small amount of olive oil) or on a barbeque grill, for about 3 minutes per side for lamb chops – or 4 minutes per side for beef (medium rare). Set aside on warm plate(s) or platter.

[If using fish, lightly dredge the fish is seasoned flour or breadcrumbs and sauté in olive oil over medium heat, for 7-8 minutes per inch of thickness, or until just cooked through. Set aside on warm plate(s) or platter.]

In the same skillet in which the meat or fish was cooked, or on the barbeque grill, cook the asparagus, turning often until hot throughout. Place the asparagus spears on top of the meat or fish pieces, dividing the spears between each serving. Spoon over the vinaigrette, and garnish with the tomato “concasse.” Serve immediately.


courtesy of: Melinda Lee Live