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New Mexico lamb.
A big butterflied leg, probably spiced "normally" so as to work with traditional fix'ns - but seriouseats was making a compelling argument for something szechuan-ish. That's too risky for me to commit that chunk/$$ of meat, but I gaurawntee that idea'll carry on, probably for kebabs.
It'll be odd, but after Mrs mjohnson introduced me to oyster stuffing/dressing - we're definitely having that as a side. It is so much better than this DeepFriedGenXMichigander expected. And the same habanero/cilantro cranberry sauce we've served since that kind of thing was cool late in the last century. Nothing chipotle though, we do have some limits.
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'78SC, lots of other boring cars...
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