1 ear of corn
2 serrano chiles
1 cup yellow stone-ground corn grits
1 tablespoon basil, cut in strips
1 1/2 teaspoons olive oil
salt and freshly ground pepper to taste
Preheat oven to 375 degrees or heat up a grill. Roast whole corn in oven for 45 minutes or grill it until nicely brown. Cut kernels off cob. Blacken chiles in a hot skillet, no oil, and finely chop. Bring 4 cups water to a boil and stir grits in slowly. Simmer until creamy, stirring occasionally, about 10 minutes. Stir in corn and remaining ingredients.
3/8 cup olive oil
3/4 cup lime juice
1 1/2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 cup fresh oregano (1/8 cup dried)
3/4 teaspoon salt
Whisk ingredients together and refrigerate for 2 hours.
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon chipotle powder or other red-chile powder
1 teaspoon salt
1 teaspoon freshly ground pepper
Mix ingredients together.
3 lamb loins (not the more expensive tenderloins)
2 ounces smoked boar bacon or other bacon, sliced paper-thin
olive oil for browning
Note: Three lamb loins yield 6 servings of about 8 ounces each after meat is trimmed. Have the bacon cut in very thin slices and placed side by side on butcher paper, so it doesn’t stick together. Season loins with rub (recipe above), wrap with bacon, and cover tightly with plastic wrap. Refrigerate 2 hours.
Preheat oven to 350 degrees. Brown loins in oil over medium-high heat. Roast in oven until the meat reaches an internal temperature of 130 degrees (about 15 minutes). Let rest for approximately 15 minutes before slicing.
To serve, place grits in center of plate with slices of loin around them. Spoon mojo sauce on plate last. Serves 6.