Peanut Crusted Rack of Lamb

Directions:

Marinade

Combined all of the ingredients above and marinade the rack of lamb for at least one day.

Sauce

In a small pot sweat onion and garlic

Add the rest of the ingredients and reduce until it becomes almost like a paste. Set aside.

Sear the rack of lamb until golden brown, let cool and then rub the rack of lamb with the peanut paste and cook to desired temperature.

When it is almost done, press it in the crushed nuts and serve.

Cooking Temp:

Ingredients:

Marinade

2 rack of lamb

4 garlic cloves (chopped)

1 medium shallot (chopped)

1 tbsp rosemary (chopped)

1 tbsp soy

1 tbsp vegetable stock reduction

Sauce for coating after searing

1 tbsp minced onion

1 tsp minced garlic

2 tbsp hoisin

2 tbsp peanut butter

1 tsp chili flakes

1 cup water

¼ cup crushed peanuts

 

Rosemary scented Shortbread Cookie with Triple Brie and Preserved Peach

Directions:

Cream butter and sugar

Add vanilla extract, rosemary and flour

Put dough through cookie press and form cookie 1 oz. on to baking sheet lined with parchment paper and refrigerate for 20 minutes

Preheat oven to 350 degrees with only 2 logs and bake for 10 to 15 minutes

Garnish with brie and Preserved Peach

Cooking Temp:

350 degrees

Ingredients:

1lb of salted butter

1 cup white sugar

2 ½ tbsp vanilla extract

2 tbsp rosemary chopped (fresh)

4 cups 3 tbsp flour

 

Hoisin glazed beef skewered with sweet basil and Bermuda onion

Directions:

Combine the above and marinade the beef in a resealable bag and set aside . Let it sit for a minimum of 4hrs

In the meantime, cut red onion into squares and skewer with beef and fresh basil

Preheat oven with 3 logs and bring the temperature to 600

Preheat cast iron grill and spray with oil and lay skewered beef for 2 minutes on both sides

Serve right away

Cooking Temp:

600° F

Ingredients:

2lbs Flat iron steak or rib eye (cut into small cubes)

1/2 a cup hoisin

2 tbsp teriyaki

1 tsp chili flakes

2 cloves of garlic (chopped)

1 tbsp lime juice

Bamboo skewers (soaked in water)

 

Grilled Calamari with fresh Bruschetta and Baby arugula

rsz_calamari.jpg

CUISINE Mediterranean

SERVINGS 4

INGREDIENTS  

Calamari

  • 6 Squid Tubes, whole and cleaned

  • 2 tbsp Olive oil extra virgin

  • 2 tsp Paprika

  • 2 tsp Black pepper ground

Bruschetta

  • 2 Roma/Vine tomatoes diced small

  • 1 clove Garlic

  • 3 Basil Leaves finely minced

  • 2 tbsp Olive Oil extra virgin

  • 1 tbsp Salt

  • 1 tsp Black Pepper ground

Garnish

  • 4 cups Baby Arugula

  • 2 tbsp Lemon Juice fresh is best

INSTRUCTIONS 

  • With a sharp boning knife, cut each squid tube in half (short-wise) and score each half in ¼ inch slices, keeping one side intact. Each half should still hold together and create a fan/accordion effect.

  • Place calamari in a medium-sized bowl and marinate with olive oil, dry garlic, paprika, salt, and pepper for 2-4 hours.

  • Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper

  • Prepare the bruschetta in a separate medium-sized bowl by folding together the diced tomatoes, garlic, basil, olive oil, salt, and pepper

  • Preheat Forno Venetzia oven to 600-700°F, using 3-4 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain high heat.

  • Place a large cast iron pan (10-12”) into the oven, opposite the logs and allow it to heat up for 5 minutes

  • Remove the pan after 5 minutes and carefully lay each squid half into the pan, maintaining about a ¼ inch between each piece. Return the pan to the oven for 3 minutes.

  • Remove the pan and with a clean pair of tongs, pull the squid from the pan and toss in with the bruschetta.

  • Plate quickly so as not to let the squid get cold. Split the baby arugula onto salad plates or platter all together. Pile the grilled squid beside the baby arugula (3 pieces per person), spooning a little of the bruschetta over the squid and the remainder over the greens. Finish the dish by squeezing a little fresh lemon juice on everything.