MARINATED AMERICAN LAMB TENDERLOIN AND BLOOD ORANGE SALAD Edward Leonard, CMC, AAC, Westchester Country Club, Rye, N.Y., www.wccclub.org Yield: 6 servings 1 small red onion, thinly sliced 1 medium-size bunch chocolate mint 1 red chile 1/2 c. roasted sesame oil 2 limes, juiced 1 t. turmeric powder 1/2 t. fennel seeds Pinch of ground cloves 2 1/2 lbs. American lamb tenderloin, trimmed 1/2 c. clarified butter 8 blood oranges 1/2 c. dried cilantro 1/2 c. dried pineapple mint 3 T. sugar 1/2 c. pomegranate seed 1/4 c. rice wine vinegar Coarse sea salt, to taste 1/2 c. Greek natural yogurt 3 T. pomegranate purée 1 T. brown sugar Method (1) In a bowl, toss onion, mint, chile, oil, lime juice, turmeric, fennel and ground cloves; mix well. Add tenderloins; toss well. Place in a vacuum bag; vacuum-seal and marinate 1 hour (or use large plastic bag and marinate 2 hours). (2) Remove lamb from marinade. In a heavy-bottomed pan, add butter. Sauté lamb until brown on all sides; baste with butter while cooking for 6-10 minutes until medium-rare. Place tenderloins on rack; keep warm. (3) Peel oranges to remove white pith; slice into even rounds. In a food processor, blend cilantro, mint and sugar into a fine powder; place through a sifter. Arrange orange slices on serving plates; sprinkle with herbed sugar to season well. Scatter pomegranate seeds over oranges. (4) Slice lamb tenderloins; place over the salad, drizzle with vinegar and sprinkle with salt. (5) Mix yogurt, pomegranate purée and brown sugar. Spoon yogurt into a piping bag or squeeze bottle; drizzle generously over the fruit and lamb. Wine pairing: The gorgeous, plush blueberryand blackberry-flavored Cowhorn Syrah 2007 (Oregon), with a touch of smoke, will stand up to this minty, Greek-influenced lamb and blood orange prep. BLACKENED STEAK AND BLUE POTATO SPINACH SALAD Joseph Mammarella, director of franchise services, Saladworks, www.saladworks.com Yield: 24 servings 6 lbs. small blue potatoes Olive oil, as needed 6 lbs. flat iron steak Blackening spice, as needed 12 c. Vidalia onion, sliced 1/2 c. garlic, chopped Salt and pepper, as needed 9 lbs. spinach, stemmed and washed 1 1/2 lbs. blue cheese, crumbled Blue cheese dressing, for serving Method (1) Simmer potatoes until tender; drain and cool. Cut potatoes in half. Brush cut sides with oil; grill over gas or charcoal until grill marks form. (2) For each serving, coat 1 4-oz. portion of steak with blackening spice. In large sauté pan, heat 1 t. oil; sear steak on both sides to desired doneness. Remove steak from pan, and let rest. (3) Wipe out pan; heat 2 t. oil. Add 1/2 c. onion and 1 T. garlic; season with salt and pepper. Sauté until soft but not browned. (4) Add 6 oz. (about 8 c.) spinach, and sauté just until spinach starts to wilt. Mound spinach on plate. (5) Carve steak into thin slices; arrange on top of spinach. Top with 6 potato halves; sprinkle with 1 oz. blue cheese. Serve with blue cheese dressing on the side, if desired. US POTATO BOARD Wine pairing: Six Sigma Cabernet Sauvignon 2005/6 (California)—a velvety Cabernet from California’s “hot,” new Lake County appellation—with mocha and blackberry flavors on the palate, will highlight the flat iron steak, potatoes and blue cheese. 28 | Chef AMERICAN LAMB BOARD www.chefmagazine.com