"Recipes from the Chef's Kitchen"

For the Lamb Chops
Ingredients:
(serves 4)
1)   8 rib Lamb Chops
2)   2 cups White Wine
3)   2 tablespoons Lemon Pepper
4)   Juice of one Lemon
5)   1 tablespoon Salt, or to taste
6)   1 cup Mint Leaves
7)   Vegetable Oil Spray
8)   Mint Jelly and Mint leaves for garnish

Preparation:
1)   Trim lamb of excess fat. Mix all other ingredients to make marinade,
       including mint leaves, and marinate lamb chops for 1 hour.
2)   Spray grill with vegetable oil. Remove lamb chops from marinade and place
       on a preheated grill. Grill chops without moving them for 4 minutes for medium
       rare. Baste chops with marinade and turn over to grill for another 4 minutes
       on other side. Remove to serving plate.
3)   Season with additional salt and garnish with additional mint leaves and mint
       jelly.

Ingredients:
(makes 48-60 puffs)
1)   4 Eggs
2)   3/4 cup Corn Oil
3)   1 1/2 cups Whole Milk
4)   1 tsp. Salt
5)   1 1/2 cups Sour Tapioca Flour (azedo)
6)   1 cup Sweet Tapioca Flour (doce)
7)   3/4 cup shredded Parmesan Cheese

Preparation:
1)   Preheat a convection oven to 400 degrees (or a standard oven to 425 degrees).
2)   Combine all ingredients in a large bowl.
3)   Mix well until batter is smooth.
4)   Lightly grease a 12 or 24-cup mini-muffin pan.
5)   Fill each muffin cup three-quarters full.
6)   Bake for 15 minutes or until golden brown.
7)   Breads should be crips on the outside and hollow on the inside, like a popover.
8)   Serve warm.

Ingredients:
(serves 2)
1)   1 Papaya
2)   4 scoops Vanilla Ice Cream
3)   1 ounce Crème de Cassis Liqueur
4)   Mint leaves

Preparation:
1)   Peel and remove seeds from papaya.  Cut papaya into pieces.
2)   Put papaya pieces and ice cream in food processor and process with quick
       on and off pulses, just until ice cream and papaya are roughly combined.
3)   Pour mixture into a nice goblet or brandy snifter. Garnish with Crème de
       Cassis and a mint leaf.

Preparation:
1)   Wash limes and cut off ends.  Slice limes in half.  Remove core of limes and slice
       each half into 6 half-moon slices.
2)   Mix lime slices and sugar in a cocktail shaker and smash thoroughly with a
       wooden stick.  Add 10 to 12 ice cubes to a cocktail shaker.  Add Cachaca and
       shake well.
3)   Pour mixture into a glass filled with cracked ice and serve immediately.

To Previous Page