I can’t count how many times I’ve told people that they shouldn’t try to prepare a new dish when guests are coming over. I like to do as I say but last week, I didn’t follow my own advice. I’d invited chef David Kinch over for dinner. Manresa, his two-Michelin star restaurant, suffered an awful fire recently and during the rebuilding phase, his evenings are more free. That won’t last long because he’s targeting to reopen in late fall.
David has come over several times and we’ve tinkered in the kitchen. The menu has usually been something I’m well-practiced in, like homemade tofu, pho, and Peking duck. It was just the three of us on Friday so I decided to treat our guest like family. That’s to say, I’d try something new out on David.
The stunning August 2014 issue of Saveur magazine is dedicated to Indian food, and a recipe for lamb simmered with three kinds of chile (dried, fresh, and ground) caught my eye. The photo was red like fire and the dish was described as: