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Entries in entertaining (7)

Thursday
Aug112011

recipe: blta wedge salad

bleu cheese vinaigrette:
1/2 C olive oil
4 tblsp white wine vinegar
2 garlic cloves, minced
1-1/2 to 2 tsp anchovy paste
1 C blue cheese crumbles
salt and pepper

4 hearts of romaine, cut in half
2 C cooked bacon, crumbled
2 shallots, thinly sliced
4 radishes sliced thin
salt and pepper to taste
Serves 6-8

For the dressing, whisk together olive oil, vinegar, garlic and anchovy paste till blended. Stir in blue cheese crumbles and season with salt and pepper. Place in the refrigerator until ready to use.

To assemble the salad, place the romaine wedges on a platter or individual plates and pour the dressing over each wedge.

Sprinkle the tops of each wedge with the crumbled bacon, sliced radishes, sliced shallots, season with salt and pepper, and serve chilled.

Adam’s hints:
BLTA = bacon, lettuce, tomato, anchovy…hold the tomato! Originally it was in the recipe but it didn’t work on-set and we never changed the name—my apologies for any confusion.

Wednesday
Aug102011

recipe: pistachio and pecan crusted rack of lamb

3 fully trimmed racks of lamb (about 1-1/2 lbs each)
3 tblsp extra virgin olive oil
1/4 C dijon mustard
1/3 C pistachios, chopped
1/3 C pecans, chopped
1/4 C panko breadcrumbs
2 tblsp unsalted butter, melted
2 tblsp rosemary, minced
1 tblsp chives, thinly sliced
salt and pepper to taste
Serves 6-8

Directions:
Preheat oven to 375°F. Season each rack of lamb with salt and pepper and set aside.

Pour the oil in a large pan over medium-high heat and sear each rack for 3 to 4 minutes on each side.

Place each rack, bone side down, on a shallow baking sheet and brush the tops of each with a generous amount of mustard and set aside.

In a small bowl, combine the pistachios, pecans, panko, melted butter, rosemary, chives, salt and pepper and toss together until fully thoroughly combined. Cover the racks with the nut mixture and press the tops firmly ensuring the mixture will stick.

Place the racks in the oven for 25 to 30 minutes or until the tops have lightly browned and the meat is pink in the center.

Allow the racks to cool slightly—about 7 to 10 minutes—before slicing and serving.

Adam’s hints:
—remove the lamb from the fridge about 25-30 minutes before you cook it. This takes the chill off and helps for a more even cooking.
—cook lamb to an internal temp of 120° for rare and and 130° for medium.
—don’t forget: the temp will continue to rise after you remove it from the oven.

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