Mint and Sumac "Salsa" (For Kebabs and Such)
It was late. A group of fellow chefs and I had just finished celebrating after a barbecue cook-off in Austin, Texas. Walking back to my hotel, I stumbled across a kebab truck in a parking lot. And they had the most incredible Adana-style kebabs. This is a conjuring-up of what topped those kebabs, courtesy of my olfactory and gustatory cortices. You have those, too. Pack your life with culinary reference points, and you'll be able to recreate and re-interpret life's great-tasting moments.
Recipe by Oxmoor House October 2014
){kind=link}