Rack of Lamb, Three Bean Stew, Red Wine Sauce
Rack of Lamb
Ingredients: (2) 12oz pcs Domestic Lamb Rack Kosher Salt/Black Pepper
1 tsp Extra Virgin Olive Oil
Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 12oz pcs of domestic lamb rack with kosher salt & black pepper. Place 1 tsp extra virgin olive oil in cast iron pan and place lamb racks in the skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once lamb racks have reached desired temperature allow to rest for 3 minutes.
Three Bean Stew
Ingredients: 1 cup Great Northern Beans | ½ cup Garbanzo Beans | ¼ cup Peruvian Gigante Beans |
1 Tbsp Extra Virgin Olive Oil | Kosher Salt/Black Pepper |
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Directions: In a
Red Wine Sauce
Ingredients: ¼ cup Shallots ( finely chopped) 1 tsp Rosemary Leaves (minced) 1 tsp Chives (chopped)
1 cup Dry Red Wine (Pinot Noir) | 2 tsp Butter |
½ tsp Thyme Leaves (minced) | Salt/Pepper |
1 cup Beef Broth |
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Directions: In the same skillet sauté shallots until tender on medium heat. Add wine, herbs, and simmer briskly on medium high stirring until the wine has boiled down to syrup. Add broth and continue to simmer until reduced to ¾ cup. Add the butter and stir. Strain the sauce, discard the solids. Taste and season with salt and pepper as needed. Serve drizzled over lamb.
Pacific Calamari, Tomatoes, Garlic, White Wine, Fresh Herbs
Calamari
Ingredients: 1 cup Calamari (shaved) 4 Tbsp Tomatoes (diced)
1 tsp Extra Virgin Olive Oil
½bottle of Pinot Grigio Fresh Herbs
Directions: Place 1 cup shaved calamari in
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