ONLINE EXCLUSIVE Around the world in flavor LAMB SHANKS WITH GARLIC, TOMATO AND MINT American Lamb Board, www.americanlamb.com Yield: 6 servings 6 American lamb shanks 1/2 c. all-purpose flour 1/2 c. olive oil 2 medium carrots, rough chop 2 medium onions, rough chop 2 celery stalks, rough chop 1/2 bottle (2 c.) white wine 4 bay leaves 2 T. black peppercorns 2 T. dried thyme leaves 3 qt. Brown Stock (recipe follows) 1/4 c. balsamic vinegar 2 c. Mint Purée (recipe follows) 4 T. garlic, chopped 1/2 c. tomato, chopped, peeled and seeded 3 medium tomatoes, cut in halves 6 T. Parmesan cheese, grated Globally inspired recipes with California wine pairings from Marlene Rossman brown. Pour sauce over shank, and serve with tomato half. Brown Stock (3 qt.) 15 lbs. roasted lamb, pork, duck and veal bones 6 onions 6 carrots 3 celery stalks 1 bunch parsley stems 2 T. dried thyme 4 bay leaves 2 T. black peppercorns Water, as needed Method (1) Combine all ingredients in a stock pot, and cover with water. Boil gently for 12-15 hours. (2) Strain. Reduce. Mint Purée (2 c.) 1 c. water 1 c. sugar 1/4 lb. fresh mint, leaves only Method (1) Combine water and sugar; bring to a boil. Quickly blanch mint leaves in syrup. (2) Purée in blender until smooth. Wine pairing: Edward Sellars “Le Thief” 2005 (California) is a Rhone-style blend of Syrah, Grenache, Mourvedre and Cinsault in an all-American package, with sweet red fruit to bring out the earthiness of the lamb. MOROCCAN CHICKEN WITH APRICOTS AND GREEN OLIVES Chris Bybee, executive chef/owner, Sublime Catering, Longmont, Colo. www.sublime-catering.com chicken to oven-safe pan; cover and bake at 350°F until cooked through. Reserve the large saucepan and olive oil. (2) In separate pot, add Indian Harvest Mountain Red Blend to boiling chicken stock, and simmer, covered, for 15 minutes. Remove from heat, and reserve. (3) In reserved saucepan with olive oil, sauté onion with bay leaves until onion is soft, about 6 minutes. (4) Add apricots, garlic, olives, cinnamon and honey. Add cooked chicken to pan and lightly simmer for about 15 minutes. (5) Remove from heat, and discard bay leaves. Blend in sesame seeds, almonds, parsley and mint. Salt and pepper to taste. (6) Serve family-style over red rice. Wine pairing: Treana White Blend 2007 (California), a luscious blend of Viognier and Marsanne, has floral aromatics and a touch of sweet-tart lime on the finish that will harmonize with the Moroccan-inspired ingredients. Yield: 8 servings 1/2 c. olive oil 8 chicken thighs, bone in, skin on 2 c. Indian Harvest Mountain Red Blend (red rice) 4 c. chicken stock 2 medium yellow onions, diced 2 bay leaves 1/2 lb. dried apricots, cut in half 4 cloves garlic, minced 1 c. Spanish Queen or Manzanilla olives, drained and pitted 1 T. cinnamon 1 c. honey 1/2 c. sesame seeds 1/2 c. sliced almonds 1/4 c. fresh parsley, rough chopped 20-25 leaves fresh mint, rough chopped (about 4 sprigs) Salt and pepper, to taste Method (1) In large saucepan, heat olive oil. Add chicken thighs, and fry until light golden. Transfer www.chefmagazine.com Method (1) Dust shanks in flour; brown in oil in large skillet. When browned, remove shanks, and add carrots, onions and celery. Sauté until brown. Deglaze with white wine; add bay leaves, peppercorns, thyme, Brown Stock and shanks. Cover and braise 3 hours, or until tender. Remove shanks, and keep warm. (2) Strain sauce; reduce by 1/3. Add balsamic vinegar, Mint Purée, garlic and chopped tomato; simmer, stirring until heated. Season to taste. Top tomato halves with 1 T. Parmesan cheese each, and broil until November/December 2009 | 29