AMERICAN LAMB PINTXOS Yield: 8 servings 1/2 c. garlic, chopped 2 c. olive oil 2 c. fresh mint, chopped 1 lime, zest and juice 2 lbs. boneless leg of American lamb, trimmed and cut into 1-oz. cubes 8 skewers Wilted Napa Cabbage with Garlic-Mint Vinaigrette (recipe follows) Wilted Napa Cabbage with Garlic-Mint Vinaigrette 1/2 c. garlic cloves 1 c. olive oil 1/4 c. fresh thyme, chopped 1 T. stone ground mustard 1 T. rice wine vinegar 4 T. lime juice Salt and pepper, to taste 2 c. mint leaves, chopped 4 c. Napa cabbage, thinly sliced Method (1) In large bowl, blend garlic, oil, mint and lime for marinade. Add lamb; marinate for 2-3 hours in refrigerator. (2) Preheat grill to medium heat. Place 4 cubes of lamb on each skewer. Grill skewered lamb to desired degree of doneness, about 5 minutes per side. (3) Serve with Wilted Napa Cabbage with Garlic-Mint Vinaigrette. Wine pairing: 4M Estrella Creek Petite Sirah 2004, (California) Method (Wilted Napa Cabbage with Garlic-Mint Vinaigrette) (1) Slowly roast garlic in olive oil over medium heat. Let oil cool with garlic in it. (2) Blend garlic and oil mixture with thyme, mustard, rice wine vinegar, lime juice, salt and pepper in blender until chunky. Add mint, and blend. (3) Toss cabbage with warm vinaigrette. Serve immediately with lamb skewers. Recipe credit: Tim Love, chef/owner, Lonesome Dove Bistro, Fort Worth, Texas, Photo credit: American Lamb Board, Denver, For Chef Magazine’s digital editions, e-newsletters, blog and more OSSO BUCCO-STUFFED HERB-CRUSTED VEAL Yield: 1 serving 2 oz. extra virgin olive oil 1 cross cut Le Québécois grain-fed veal shank, seasoned 1 carrot, peeled and chopped 2 celery stalks, chopped 1 large leek, chopped 2 cloves of garlic 1 sweet onion, chopped 1 qt. veal stock 1 bottle of Brunello di Montalcino 1 sprig rosemary, removed from stem and chopped 1 sprig thyme, removed from stem and chopped Extra-course sea salt, to taste Freshly cracked pepper, to taste 1 center cut Le Québécois grain-fed veal chop 1 12-in by 4-in piece caul fat Fresh chervil, picked Fresh chives Method (1) In sauce pan, heat oil; add veal shank. When bottom browns, turn over, repeat, then remove. (2) Add carrot, celery, leak, garlic and onion; sauté until caramelized; add veal stock and half of Brunello. Return shank to pan; cover. Cook until fork-tender. Remove; cool in fridge. (3) Reduce braising liquid by 2/3; strain through cheese cloth-lined chinoise. (4) Shred cooled meat into bowl. Scoop out bone marrow; gently mix into shredded veal. Season to taste. (5) Mix herbs, sea salt and pepper in bowl. Remove veal chop bone connective tissue with steel wool. Pound chop to 1/2 inch. (6) Place shredded veal in chop center, roll it up, and wrap twice with cual fat, keeping bone vertical. (7) In sauté pan, sear chop; crust with herb mixture. Finish in 350°F oven. Cool 5 minutes; slice. Deglaze pan with remaining Brunello; reduce by 7/8; add braising liquid; reduce until thick. Garnish with chervil and chives (pictured with risotto). Wine pairing: Querceto Chianti Classico Riserva 2003 (Italy) Recipe credit: Philip Kane, chef de cuisine, The Colony Bay Club, Bonita Springs, Fla., Photo credit: Le Québécois Grain-fed Veal, Atlantic Highlands, N.J., GRILLED SKIRT STEAK SLIDERS Yield: 18-21 servings 1 1-lb. skirt steak (or flank steak) Salt and fresh ground pepper, to taste 1/4 c. almond oil 2 T. lime juice 2 T. dry sherry 1 T. turbinado sugar (such as Sugar in the Raw) 1/2 shallot, diced 18-21 mini brioche rolls (1 1/2-2 oz. each), or small dinner rolls 1 egg white 1 t. water 1/2 c. sliced almonds, lightly toasted 21 t. smoked almond butter 8-9 oz. Maytag blue cheese (or other blue cheese), crumbled 42 t. smoked almond romesco Method (1) Preheat oven to 350°F. Preheat grill. (2) Season both sides of steak with salt and pepper; place in shallow nonreactive dish. Mix almond oil, lime juice, sherry, sugar and shallot in bowl; pour over steak. Cover and refrigerate for 20 minutes. (3) Place brioche rolls on baking sheet. Whisk together egg white and water in bowl; brush on brioche tops. Sprinkle with sliced almonds, pressing to adhere; set aside. (4) Remove steak from marinade, discarding marinade; grill over high heat for 3-4 minutes a side for medium-rare. Remove from heat; cool for 3-5 minutes. Bake brioche rolls in oven for 2-3 minutes. (5) Slice each brioche in half; spread 1 t. smoked almond butter on bottom halves. Slice steak thin against grain; arrange evenly on brioche. Top with blue cheese and 2 t. of smoked almond romesco. Cover with brioche tops; serve 3 sliders per plate. Wine pairing: Urraca Primera Reserva (Malbec/Merlot) 2005 (Argentina) Recipe credit: Jennifer Wayland, executive sous chef/pastry chef, Roxiticus Golf Club, Mendham, N.J., Photo credit: Almond Board of California, Modesto, Calif., 26_27 Online Recipe Cards cm_FINAL.indd 27 April 2009 | 27 4/2/09 1:26:09 PM