"Recipes from the Chef's Kitchen"

Ingredients:
a) For the Blueberry-Balsamic Compote
1)   ¾ cup Blueberries
2)   1 tbs. Port Wine
3)   ¾ tsp. Honey
4)   ¾ tsp. Balsamic Vinegar

b) For the Fois Gras
1)   2 each 3 oz. Foie Gras slices
2)   ¼ cup fresh Mache
3)   2 each 3x3 inch Wonton Skins
4)   3 tbs. Oil
5)   Pinch of Salt and Pepper

Preparation:
1)   In a small sauce pan, heat the oil and fry the wonton skins.  Allow to cool
       and dry.
2)   For the blueberry-balsamic compote, combine in a small sauce pan the
       blueberries, port wine, honey and balsamic vinegar.  Over medium heat,
       bring just to a simmer.  Allow to simmer for 5 minutes.
3)   Meanwhile, place a small skillet over high heat, season with salt and pepper,
       and sear the foie gras for 45 seconds on each side or until a nice brown color.
4)   Remove from heat.
5)   Place half of the mache on each wonton chip.
6)   Next, top each chip with a seared slice of foie gras.
7)   Finally, drizzle the foie gras slices with the blueberry compote and serve warm.

Ingredients:
a) For the Chinese Mustard
1)   1 ½ tbs. dry Chinese Mustard
2)   2 tbs. light Soy Sauce
3)   2 tsp. Honey
4)   2 tsp. Garlic, minced
5)   2 tsp. Shallots, minced
6)   1 tbs. Scallions, chopped fine

b) For the Lamb Loin
1)   2 each 7 oz. Portions of Lamb Loin
2)   2 tbs. Oil

c) Rapini
d) Pomegranate Au Jus (see recipe Below)

Preparation:
1)   In a mixing bowl, whisk together the dry Chinese mustard and the light
       soy sauce to create a wet rub.
2)   Next, whisk in the remaining ingredients.
3)   Thoroughly rub the lamb loin with the mixture and allow to marinate for
       approximately 4 hours.
4)   In a large skillet, heat oil over medium.  Sear lamb loins to desired temperature.
5)   Serve with Pomegranate Au Jus and Rapini.

......................................
The Pomegranate Au Jus
Ingredients:
1)   1 tbs. Butter
2)   1 Garlic Clove, minced
3)   1 tbs. Shallots, minced
4)   ½ tsp. Pomegranate Molasses
5)   ½ tsp. Red Wine Vinegar
6)   ½ cup Veal Stock
7)   ½ oz. Veal Glace

Preparation:
1)   Heat butter in a small sauce pan and sauté garlic and shallots until slightly
       tender.
2)   Add remaining ingredients, quickly bring to a boil, reduce heat and let
       simmer for 10 minutes.
3)   Serve with the Chinese Mustard Lamb Loin.

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