"Recipes from the Chef's Kitchen"

The Lamb
Ingredients:
1)   1 Lamb Top Round (approximately 2 pounds)
2)   Roasted Spring Vegetables (see recipe below)
3)   8 oz. Lamb Jus (see recipe below)
4)   2 oz. Basil Oil (see recipe below)
5)   4 each Tapenade Crostini (see recipe below)
6)   2 oz. Olive Oil
7)   Salt and Pepper to taste

Preparation:
1)   Season lamb and roast in 350º oven until medium rare.
       (125º  internal temperature or about 25-30 minutes.)
2)   Remove from oven and let rest at least 10 minutes before slicing.
3)   In large sauté pan, heat olive oil over medium heat
4)   Add roasted vegetables and sauté until heated through.  Do not overcook.
5)   Place vegetables in middle of four large dinner plates
6)   Slice lamb thinly and divide evenly between the plates, shingling over vegetables.
7)   Drizzle lamb jus around lamb and vegetables.
8)   Garnish with basil oil and tapenade crostini.

Roasted Spring Vegetables

Ingredients:
1)   1 Red Pepper
2)   1 Yellow Pepper
3)   1 bunch Asparagus
4)   2 ounces dried Morels ... re-hydrated
5)   1 medium red Onions
6)   12 each Grape Tomatoes
7)   2 diced Red New Potatoes
8)   Fennel Lamb Jus (see recipe below)

Preparation:
1)    Cut all as shown in picture.
2)    Toss individually in olive oil, season with salt & pepper and roast in a hot oven
         (450°F) until just tender (about 4-5 minutes).
3)    Toss grape tomatoes in a very hot skillet with olive oil just until blistered.
4)    After cooled, combine all.

Fennel Lamb Jus
Ingredients:
1)   Lamb Bones
2)   Mire Poix Vegetables (50% Onions, and 25% each Carrots and Celery)
3)   Tomato Paste
4)   Water
5)   Bay Leaves
6)   Fresh Rosemary
7)   Toasted Fennel Seeds
8)   Black Peppercorns

Preparation:
1)   Roast lamb bones until well caramelized.  Then remove and place in stock pot.
2)   Add vegetables to roasting pan.
3)   Brown vegetables well.
4)   Add tomato paste.
5)   Deglaze with water.
6)   Add to lamb bones in stock pot and add herbs.
7)   Top with water, bring to a boil, reduce heat and simmer for 2-3 hours.
8)   Strain through a chinoise and adjust seasoning and thickness of jus.

Alternative Preparation:
1)   As an alternative, lamb stock is available in gourmet grocery stores.
2)   Brown vegetables, and then add them with the tomato paste and herbs into the lamb stock.
3)   Complete steps 7 & 8.)

Basil Oil
Ingredients:
1)   2 cups fresh Basil Leaves
2)   1 cup Olive Oil

Preparation:
1)   Puree oil and basil in blender.
2)   Heat in a saucepan over low heat for 5 min to extract flavor.
3)   Strain thru a chinoise and chill…This can be kept in the refrigerator for up to one month.

Crostini with Olive Tapenade
Ingredients:
1)   1 loaf French Baguette
2)   Olive Tapenade (can be purchased in any gourmet grocery store).

Preparation:
1)   Slice baguette on the bias.
2)   Drizzle with olive oil.
3)   Bake in the 350°F degree oven until crispy.
4)   Spread tapenade on crostini.

The Spicy Aioli
Ingredients:
1)   2 cups Mayonnaise
2)   2 oz. Siracha Chili Sauce
3)   2 oz. Soy Sauce
4)   1 tbs. Sesame Oil
5)   1 tsp. minced Garlic

Preparation:
Combine and mix the ingredients.

The Asian Vinaigrette
Ingredients:
1)   4 oz. Soy Sauce
2)   4 oz. Rice Wine Vinegar
3)   4 oz. Lemon Juice
4)   1 oz. minced Garlic
5)   1 oz. minced Ginger
6)   1 oz. minced Shallots
7)   1 oz. Sugar
8)   1 oz. Siracha Chili Sauce
9)   5 sprigs Cilantro
10) 4 oz. Sesame Oil
11) 2 cups Vegetable Oil

Preparation:
1)   Combine all ingredients except for two oils and mix with a stick blender.
2)   Slowly add both oils with stick blender.

The Main Item
Ingredients:
1)   4 oz. diced Ahi (Yellowfin Tuna) Sushi Grade
2)   4 oz. Sesame Seaweed Salad
3)   3 oz. pickled Ginger
4)   2 oz. Sesame Seeds
5)   ½ cup Carrots - julienned
6)   ½ cup Cucumber - julienned...no seeds
7)   1 each Wonton Wrapper - fried to desired shape
8)   The spicy Aioli (see recipe above)
9)   The Asian Vinaigrette (see recipe above)

Preparation:
1)   Mix tuna with spicy aioli...enough to cover the tuna.
2)   Mix carrots, cucumber and pickled ginger with enough asian vinaigrette to lightly cover veggies.
3)   Place 2 oz. of asian vinaigrette on plate and put down fried wonton.
4)   Add the vegetable mix and place seaweed salad on either side of vegetable mix.
5)   Place tuna on top of vegetable mix and garnish with sesame seeds.
6)   Enjoy!!!

Good Eating!!!

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