Spring is in the Air

Wishfull thinking with snow on the ground…

GRILLED LAMB CHOPS WITH LEMON-PARSLEY BUTTER

Yield: 6 – 8 Portions

Ingredients Amounts

Lamb racks 3 ea.

Marinade

Garlic, minced 5 Tbsp

Olive oil 1/4 cup

Lemon juice 1/4 cup

Flat-leaf parsley, minced 4 tsp

Oregano leaves, minced 2 Tbsp

Ground coriander 1 Tbsp

Ginger, minced 2 tsp

Paprika 2 tsp

Salt 2 tsp

Ground black pepper 1 tsp

Ground turmeric 1/2 tsp

Cayenne pepper 1/2 tsp

Saffron threads, crushed 1/4 tsp

Lemon-Parsley Butter

Butter, softened 1/2 cup

Lemon juice 1 Tbsp

Flat-leaf parsley, chopped 2 Tbsp

Method

1. French the lamb and cut into chops as per the chef demonstration.

2. Combine all of the marinade ingredients in a bowl and mix. Add the chops to the marinade and toss to combine. Cover and marinate, refrigerated, overnight.

3. Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.

4. Combine the butter, lemon juice, and parsley in a bowl and mix until thoroughly combined. On a sheet of plastic wrap, form the butter into a log and wrap tightly with the plastic wrap. Refrigerate until ready for use.

5. Place the lamb on the hot grill, and cook, undisturbed for 2 minutes. Rotate the lamb chops 90°, and allow to cook, undisturbed, for an additional 2 minutes to create cross-hatch marks. Turn the lamb chops over and continue grilling to the desired doneness.

6. Serve the lamb, topped with the butter, on a heated platter.

Yield: 6 Portions

BREAD PUDDING WITH RUM CREME ANGLAISE ~

For the Custard

Milk, hot 1 pt

Eggs, beaten   4

Egg yolks, beaten 2

Sugar 1/2 cup

Vanilla extract 1/4 tsp

Challah bread, preferably I – 2 days old, cubed         3 cups

Raisins 1/2 cup

Butter (for greasing) as needed

Rum Creme Anglaise

(recipe follows)

Method

l. Preheat the oven to 325°F.

2. To prepare the custard, combine the milk, whole eggs, egg yolks, sugar, and vanilla in a mixing bowl and whisk thoroughly.

3. Add the bread cubes and the raisins to the custard and gently mix to combine.

4. Butter six 4-fluid ounce ramekins and fill to 1,4 inch below the rim with the pudding mixture. Place the filled ramekins in a baking dish large enough to accommodate the ramekins with moderate space in between. Prepare a water bath by carefully pouring very hot water into the baking dish until it reaches about halfway up the sides of the ramekins.

5. Bake at 325°F Until the custard is slightly firm, about 30 minutes. Remove the baking dish from the oven, but allow the bread pudding to sit in the water bath for another 5 minutes.

6. Un-mold the puddings and serve on a heated platter with the Rum Creme Anglaise.

RUM CREME ANGLAISE

Yield: 1 1/2 Cups

Milk 1 cup

Vanilla bean 1/2

Sugar, divided use 1/4 cup

Egg yolks 4

Rum 1 Tsp or more to taste

Method

1. Prepare an ice bath: place a clean stainless steel bowl inside a bowl of ice water. Set aside.

2. Combine the milk, vanilla bean, and 2 tablespoons of sugar in a saucepan and bring to a boil over medium heat.

3. Meanwhile, prepare a liaison (thickening agent for the sauce) by blending the egg yolks with the remaining 2 tablespoons sugar in a mixing bowL

4. Add half of the boiling cream mixture to the egg mixture and whisk well to blend.

This process, known as tempering, will help slowly increase the temperature of the egg mixture so that the eggs do not coagulate and curdle when added to the boiling mixture.

5. Return the tempered egg mixture to the remaining hot cream mixture in the saucepan and continue cooking over low to medium heat, stirring constantly, until the mix hue reaches 180°F and becomes nappe (the sauce will thicken enough to coat the back of the spoon).

6. Add the rum and stir to combine.

7. Remove immediately from the stove, strain the sauce through a fine-meshed sieve into a clean container, and cool quickly in an ice bath.

Variation:

Vanilla extract may be substituted for vanilla bean in the amount of 1 tablespoon per vanilla bean.

Note: Sauce can be made over a water bath for more control of the heat source.

www.ciachef.edu/enthusiasts   800-888-7850.

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