"Recipes from the Chef's Kitchen"

Garlic Mousseline...
Ingredients:
1)   4-5 medium Garlic Cloves - whole
2)   1/2 cup Heavy Cream
3)   1/2 cup Half and Half
4)   1 tbs. Butter
5)   Olive Oil
6)   Salt and Pepper

Preparation:
1)   Lightly coat garlic cloves in olive oil...and then salt and pepper.  Place in an
       oven at 350 degrees for 8 to 10 minutes or until cloves are a light brown.
       Do not let burn!
2)   Remove garlic and place in a small sauce pan with the remaining ingredients.
       Simmer on medium heat for 10 to 12 minutes...there will be a slight reduction.
       Stir occasionally to prevent cloves from sticking to bottom of pan.
3)   Pour reduction directly into a blender and puree until all garlic chunks are
       gone.

Veal Stock...
Ingredients:
1)   8-10 Veal Bones
2)   3 large diced Onions
3)   1 stalk diced Celery
4)   6 large diced Carrots
5)   8 cloves Garlic
6)   2 large cloves Shallots
7)   1 bunch Thyme
8)   1 bunch Rosemary
9)   1 bunch Sage
10) 1 bunch Parsley
11) 12 Bay Leaves
12) 1/2 cup Olive Oil
13) 1/2 bottle Red Wine
14) 3 tbs. Salt
15) 3 tbs Black Pepper - whole

Preparation:
1)   Roast the veal bones in an oven at 350 degrees until brown.
2)   Place onions, celery, carrots, garlic, and shallots in a large pot with the oil.
       Saute until onions are translucent.
3)   Place the veal bones and the rest of the ingredients (except the wine) into the
       pot.  Use a large enough pot...all the ingredients should fill pot halfway.
4)   Fill 3 inches from the top with water and wine.
5)   Boil on medium flame for 6 to 8 hours.  Stir occasionally to prevent burning.
       Reduce flame if you notice any of the ingredients burning.
6)   Reduce until water level goes doen to 3/4 of the pot.
7)   Let cool and strain out the ingredients and discard.
8)   Store stock in a refrigerator for up to 4 weeks.  You may also divide into
       small portions and freeze.

The Escargot...
Ingredients:
1)   10 Escargots
2)   small amount of Vegetable Oil
3)   Bourbon
4)   A small Portobello Mushroom - sliced and sauteed in Garlic and Butter
5)   minced Garlic, minced Scallions and Butter
6)   chopped Parsley
7)   Veal Stock (see recipe above)

Preparation:
1)   Saute the Escargots and mushrooms in the oil, garlic, butter and scallions
       for a few minutes.
2)   Put in some veal stock and reduce. Add the bourbon.
3)   Saute for a few more minutes.
4)   Put in the chopped parsley.

The Final Preparation...
1)   Put some garlic mousseline on the bottom of the plate.
2)   Arrange the escargots and veal stock sauce on the plate on top of the garlic
       mousseline.

Preparation:
1)   "Strip" all the herbs (de-stem) and put into a Cuisinart and blend until fine.
2)   Open package of lamb and trim off fat from the backside...leave a little bit
       on the racks.
3)   Cut into 3 to 4 rack sections.
4)   Salt and Pepper the lamb and coat with the herb blend.  Let sit overnight.
5)   When cooking the lamb after it has sat overnight...heat a frying pan.  Use
       a little oil and place lamb in a pan fat side up.
6)   Turn over when the side is golden brown.  After that side browns...turn on
       the sides until they brown.
7)   Then place in an oven at 400 degrees.  Remove from the oven when the
       desired meat temperature is reached.
8)   Slice into lollipops.
9)   Place some of the garlic lime butter around a plate and then place the lamb
       on top.  Serve.

For the Garlic Lime Butter
Ingredients:
1)   1/2 cup Clarified Butter
2)   2 Limes
3)   Finely chopped Zest from 1 Lime
4)   4 cloves Garlic

Preparation:
1)   Melt butter on low heat in a saucepan.
2)   Add all the ingredients and stir.
3)   Remove from the heat and let cool until solid.

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