The lamb souvlaki were a cheap cheat: I stopped at the Superstore this afternoon and they were 50% off on account of their Sept. 11 expiration date. Works for me.
Greek-style lamb on a stick gave me a good excuse to try roasted lemon & oregano potatoes again, and the roasted chick peas with chard would have been a good pairing, but it appears the slugs have beat me to it. So instead, since I was firing up the grill for the souvlaki, I sliced a zucchini lengthwise and brushed it with some garlicky oil (borrowed from the potatoes) and threw them on the grill beside the kabobs. And that was it, except for the corn.
I needed corn to act as transport for the compound butter that was left over from CBC this morning. Compound butters are really just softened butter spiked with other ingredients and then chilled; in this case a clove of garlic, a squirt of lime juice, shot of chipotle Tabasco sauce and a few snipped chives from the garden. (Maple syrup or honey and chopped toasted pecans is good too.) Turns out it not only doctors up corn; I put some on W’s rice (he’s not a potato guy, especially when saturated with “spicy” lemon) and I might have slipped a chunk of potato into the ramekin too. Yum.
Garlic, Lime & Chipotle Butter: In a medium bowl, mix 1/2 cup soft butter, the juice of 1 lime (or about 2 Tbsp. – add a bit of finely grated zest too if you like), 1 tsp. chipotle Tabasco sauce or chipotles in adobo, finely smooshed, and a finely crushed garlic clove. Scrape it into a ramekin and chill until firm.