Roasted Rack of Lamb with Basil-Goat Cheese Crust
Ingredients:
Goat Cheese Crust:
1/4 Cup Goat Cheese
1/2 Cup Fresh Basil
1 egg
Pan of bread crumbs
Preparation
Combine in Food Processor and mix well. Refrigerate 1 hour. Coat top of lamb chops with crust & roll in bread crumbs. Bake in oven at 425 for approx. 15 minutes
Fresh Basil Asparagus Salad
Ingredients:
1 cup fresh basil
1 large garlic clove
1 cup olive oil
1/2 egg
1/8 cup red wine vinegar
1/8 cup dijon mustard
pinch of salt
Preparation
Place basil, garlic, mustard & salt into food processor, mix well. Then slowly add oil and at end, add vinegar. Drizzle sauce over fresh asparagus spears
Tempura Soft Shell Crab with 2-chile sauce
Ingredients:
Tempura Batter: (combine and mix)
1 cup flour
1 cup corn starch
1 T baking powder
2 cups ice water
Sriracha Sauce: (combine and mix)
1/4 cup "Sriracha" hot sauce
1/2 cup mayonnaise
1 T lime juice
Cilantro Chile Sauce: (combine and mix)
1 bunch cilantro
2 jalapeno peppers (seeded)
1/4 cup lime juice
1 T olive oil
pinch of salt
Preparation
Combine in Food Processor and mix well. Refrigerate 1 hour. Coat top of lamb chops with crust & roll in bread crumbs. Bake in oven at 425 for approx. 15 minutes
Carpaccio of Wild Alaska Salmon
Ingredients:
8 oz. Wild Alaskan Salmon
6 Quail eggs, hard-boiled
Herb sample or Micro greens box
2 T Red onions
2 T Chives, finely diced
2 T Capers
2 T Chive oil or Basil oil
1 T Lemon juice
Sea salt and white pepper
Preparation
Slice Salmon filet very thin and lay on plastic wrap
Place on 4 clean plates
Season with salt and pepper
drizzle the lemon juice
Sprinkle red onions, capers, chives uniformly
Drizzle the chive oil around the plates
Top with a little nest of mixed herbs and 3 halves of Quail eggs
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