Colorado Lamb And Couscous Crostini Recipes

COLORADO LAMB CHOPS WITH AN HERB MARINADE, SOFT POLENTA WITH WILD MUSHROOMS, AND A HIBISCUS GLAZE

Steps:

• For the marinade: In a bowl, combine the ingredients for the marinade. Cut each 1/2 rack into 9 chops, yielding 18 chops (3 chops per person). Rub chops with the marinade. Let marinate for 1 hour at room temperature or in the refrigerator for up to 6 hours.
• Heat a saute pan and pour oil into the pan when it is hot. Saute the lamb chops. For the Hibiscus Glaze: In a non-reactive saucepan combine all ingredients. Bring to a boil, reduce heat to a simmer, and cook for 1/2 hour. Strain. Return liquid to a simmer and reduce until syrupy consistency. For the Soft Polenta: Bring water and salt to a boil. Whisk in the polenta. Heat to a very low simmer and cook for 1/2 hour, stirring occasionally. Add the cheeses, butter, and nutmeg and season as needed with salt and pepper. Take the polenta off the heat, wrap well with plastic wrap, and store it in a warm place. The polenta will hold its heat for quite a while. For the Sauteed Mushrooms: Clean the mushrooms as needed. Some can be brushed off, while others may have to be quickly rinsed in water and well drained. Never soak mushrooms, as they will absorb too much water and become soggy when cooked. Cook each variety of mushroom individually because they all cook at different rates.
• Heat a saute pan 2 for minutes over a medium flame. When it is hot, add 1/3 of the vegetable oil. Add the mushrooms and saute until they begin to brown. Add 1/3 of the shallots and 1/3 of the butter. Keep the mushrooms moving in the pan until they are just tender. Season lightly with salt and pepper. Repeat process for the other mushroom varieties.

RIB-EYE CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Rub the steak with the olive oil, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Let stand at room temperature for 10 minutes.
• Meanwhile, stir the sour cream, horseradish, mayonnaise and mustard together in a small bowl; season to taste with salt and pepper.
• Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the vegetable oil, swirling to coat. Add the steak and cook until deeply browned on the underside, about 4 minutes.
• Turn the steak over and cook another 3 minutes, then transfer to the oven and cook until an instant-read thermometer inserted into the center of the steak registers 120 to 125 degrees F, 5 to 7 minutes. Transfer to a cutting board and let rest for 10 minutes.
• Thinly slice the steak against the grain; arrange the slices on the baguette toasts. Sprinkle with finishing salt. Top each crostini with a dollop of the horseradish cream and sprinkle with chives.

BONELESS COLORADO LAMB PORTERHOUSE

Steps:

• In a large saute pan over high heat place oil, add mushrooms and sear well. Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated. Place mixture in a food processor and pulse until finely chopped. Refrigerate until completely cool.
• In a stainless mixing bowl place ground lamb, mushrooms, and herbs. Mix until well combined and season with salt and pepper.
• Divide mixture in 1/2 and place between cellophane. Shape with fingers and spread to the same length and width of the lamb loin.
• Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.)
• Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin. Lift the cellophane and contour the meat around the tenderloin and press against the loin. Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals.
• Preheat the oven to 375 degrees F.
• In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned. Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached.
• Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.)
• Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning.
• Serve on warm serving plates with potatoes, spinach and thick slices of the lamb. Spoon sauce over the top and serve.
• In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water. Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
• In a large sauce pot over medium heat place the cream. Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste. Hold warm. Just before serving, add the spinach and mix well.
• Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use).
• In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.) Cook potatoes until they have a tender interior and a golden exterior.
• Season and hold warm.

LUCKY NEW YEAR CROSTINI

Steps:

• Preheat the oven to 400 degrees F.
• Separate the mini waffles into individual pieces and place on a sheet tray. Brush both sides with the melted butter. Toast in the oven, flipping halfway through, until crispy on the outside but still slightly soft on the inside, 5 to 7 minutes.
• Combine the mascarpone, honey, salt and orange zest in a medium bowl and mix until well blended. Spread the mixture on each toasted mini waffle with a butter knife or offset spatula. Garnish each with a sprinkle of pomegranate seeds, fresh mint and a drizzle of honey.

LEMON-HERB ASPARAGUS CROSTINI

Steps:

• Toss 1/2 pound asparagus (trimmed and thinly sliced) with 2 tablespoons each lemon juice and chopped basil, 1 tablespoon olive oil, 1/2 teaspoon lemon zest and a pinch each of salt and red pepper flakes. Rub toasted baguette slices with a halved garlic clove. Top with ricotta, the asparagus and chopped chives.