Labor Day celebrates the dawn of my favorite season: Fall. Though it’s officially still a few weeks away, at least in the northeast United States, there’s a clear chill in the air, that harbinger that tells us that autumn is on the way.Before we turn on spooky movies, curl up with PSLs and embrace all the best that sweater weather has to offer, though, let’s celebrate Labor Day — as well as the concluding of summer and grilling at its finest.
To do so, Salon Food spoke with Chef Brian Lewis of Full House Hospitality Group about his Charmoula Marinade, a rich, incredibly flavorful addition to whatever protein or vegetable you opt to coat with it. Chef Lewis aims for lamb chops, but you can use whatever you have on hand!
Chermoula (sometimes also spelled charmoula) is used both as a marinade and a sauce and hails from Northern Africa. Many often liken it to chimichurri.
As Lewis puts it, the marinade is “one of my favorite zesty marinades – perfect for anything on the grill! This smoky and full-bodied marinade will add layers of flavor and depth to the simplest of your quick grilling needs. Excellent with lamb, pork, chicken, shrimp, salmon and even portabella mushrooms.”
Salon Food also took the opportunity to ask the chef about his career, his favorite food memories, grilling at large and much more.
Chef Brian Lewis (Full House Hospitality Group)
The following interview has been lightly edited for clarity and length.
Hello! For those unfamiliar with it, how would you describe the flavor profile of charmoula?
The flavor profile of this marinade is fresh from the cilantro, spicy from the different spices like garlic, coriander and cumin, plus acidic from the lemon juice.
Do you think charmoula is better used as a marinade or as a finishing sauce?
I prefer it as a marinade on seafood.
Should all herbs in charmoula be fresh, or can you use dried?
Always use fresh herbs, no matter what you are making. Using fresh herbs gives better and stronger flavor. Dried herbs have very small amounts of flavor due to the drying process.
Ingredients for Chef Lewis’s charmoula marinade (Full House Hospitality Group)
What’s your personal favorite way to use the marinade?
For seafood such as octopus, monkfish and lobster or for meat, such as lamb or steak.
What are your favorite things to grill?
In the summertime, I love grilling pretty much anything. Right now, my favorite thing would be eggplants, with a little miso, served with ricotta, tomatoes and shio kombu.
You’ve had such a storied career, working alongside everyone from Jean Louis Palladin and Marco Pierre White to Eric Ripert and even Richard Gere! I went to college in Westchester, so I’m partial to Mona Trattoria, of course.