For those who regularly read my posts, it will come as no surprise that I use my grill…a lot. Steaks, tipsy cooker chicken, turkey bratwurst, foil packet fish are a few I’ve shared with you before. Tonight I grilled up some lamb chops, one of my favorite meats due to its light yet hearty flavor. Juicy like a steak yet possessing the lightness of lean chicken, flame broiled lamb brings the best of both of these worlds together. Usually I coat the chops with some steak seasoning before cooking but this time I paired them with Wild Thymes Thai Chili Roasted Garlic Dipping Sauce. It turns out that the simplicity of grilled meat is the perfect marriage with this dipping sauce consisting of sugar, apple cider vinegar, fresh garlic, red chili peppers, and sea salt. That’s it! No hard-to-pronounce artificial mystery ingredients.
Like most foods that are extremely tasty and wholesome, Wild Thymes has a story behind their creations. Mother and daughter Enid and Ann Stettner are the family’s hands-on duo for concocting recipes using ingredients raised on their 400-plus acre Hudson Valley farm. It all started when Enid and her husband introduced a line of 25 different herb and fruit vinegars, including opal basil, hot pepper and blueberry. Using homegrown herbs, they were bottled by hand and sold at farmers markets and craft fairs. Word spread and in the early 1990’s, major retailers like Whole Foods, Crate & Barrel, and Williams-Sonoma began selling them to a swelling fan base.
I think what makes Wild Thymes Thai Chili Roasted Garlic Dipping Sauce sauce work so well is the yin-yang effect, the sweet sugar and mild apple cider vinegar coalescing with the lively chilis along with the lamb’s salty char and succulent juices. Best of all, no additional messy step of marinading or glazing is required to elevate grilled meats to a whole new flavor experience. And this works perfectly for a discerning yet at times lazy cook like me.
photo courtesy of Steve Mirsky. Coverage resulting from a complimentary sample.