Skewered

There are two clear indicators on the Fatted Calf menu that summer is near, temperate weather is in the forecast and the auspicious time for backyard grilling has arrived. The return of the Basque Coil and the Lamb Brochettes are the delicious omens that usher in a season of casual meals consumed in the long hours of twilight.

Oh, meat on a stick! There must be some primal urge passed down through the centuries that comes unlocked at the sight of skewered meat. Chunks of Cattail Creek lamb leg, marinated for days in zingy harissa and onions until the meat becomes quite tender and the flavors have melded, are irresistibly laced onto skewers. And although a good turn in cast iron or a blast under the broiler is certainly suitable, nothing will make them sing quite like the perfume of wood smoke. The Basque Coil, that skinny pork sausage, simply seasoned with garlic, red wine and Piment d' Esplette, was created for the grill. Spiraled and staked with little skewer handles it makes for effortless grilling.

Strike a match, pour yourself a cool beverage and enjoy the start of another good season.

See you at the market!

Saturday, May 17