The hearty mouthfeel of ground lamb is complemented by the pleasing bite of firm, fleshy mushroom and the light crunch from chopped peanuts.
AMERICAN LAMB BOARD
This steak-sandwich application melds scratch with convenience to yield a signature, mouthwatering menu option.
LA BREA BAKERY
American Lamb Board, www.americanlamb.com/foodservice.aspx Yield: 12 stuffed mushrooms 12 large mushrooms 1 T. olive oil 1/3 lb. ground American lamb breast or leg ½ t. garlic salt ½ t. ground pepper ¼ c. chopped red bell pepper 3 green onions, thinly sliced 2 T. prepared plum sauce 3 T. finely chopped peanuts, divided Method (1) Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and chop; set aside. (2) In a large skillet, heat oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browned. Drain well. (3) Stir in bell pepper and onion. Stir in plum sauce and 2 T. peanuts. (4) Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts. (5) Place mushroom caps on baking sheet. Bake at 375ºF for 15 minutes. Wine pairing: De Tierra Merlot 2006, California. Lamb and Merlot are a perfect pairing, and this wine has enough bright acidity to stand up to the sweetness of the plum sauce.
PACIFIC RIM MUSHROOMS STUFFED WITH LAMB
STEAK SANTA FE WITH SPICY CHIPOTLE MAYO
La Brea Bakery, www.labreabakery.com/foodservice-sales.aspx cool slightly. Cut onion slices in half. Peel, seed and cut poblanos into strips. (3) Remove beef from marinade; discard marinade. Grill beef 1/3 c. fresh lime juice over medium heat (covered) until medium-rare 1/3 c. olive oil (145°F), about 8 to 10 minutes. Remove and let ¼ c. chopped cilantro stand for 5 minutes. Carve beef across the grain 1 white onion, sliced into thin slices. (4) To assemble sandwiches: 3 cloves garlic, chopped Spread the bottom half of each roll with refried ¼ t. ground paprika beans and the other half with chipotle mayon¼ t. cayenne pepper 1 beef flank steak halved lengthwise or 1½ lbs. naise. Arrange beef on bottom. Top evenly with cheese, poblano strips, onion and, if desired, beef skirt steak sliced 4” to 6” lettuce and tomato. 3 poblano chiles 1 large white onion, cut into ¼” slices 6 La Brea Bakery Telera Rolls, split and toasted Spicy Chipotle Mayo ¾ c. mayonnaise ¾ c. refried beans 3 T. chopped canned chipotle peppers in Spicy Chipotle Mayo (recipe follows) adobo sauce 1½ c. crumbled queso fresco cheese 1 T. minced garlic Lettuce and tomato slices, as needed Yield: 6 servings Method (1) To marinate beef: In a small bowl, combine lime juice, olive oil, cilantro, onion, paprika and cayenne pepper. Place beef and marinade in a food-safe plastic bag and refrigerate for 6 hours or overnight. (2) Grill poblanos and ¼” onion slices over medium heat, turning occasionally and blackening until tender, about 10 to 12 minutes. Remove vegetables and let Method: Combine all ingredients well and refrigerate until service. Wine pairing: Vigilance Winery Cimarron 2008 [California]. This hearty Zinfandel and Syrah-based “field blend,” with smoky flavors and baking spice, will match the smokiness of the chipotle mayo and grilled steak.
Cattlemen's, www.cattlemensfoodservice.com 36 corn tortillas Oil, as needed
Yield: 12 servings
3 c. Cattlemen’s Kentucky Sweet and Bold BBQ Sauce, divided Method (1) Combine 2 c. barbecue sauce, 2 T. ¼ c. sesame oil, divided sesame oil, garlic and 2 T. scallion. Place flank Korean 2 T. minced garlic steak in marinade and refrigerate, covered, 3 tacos are a ½ c. sliced scallion, divided hours or overnight. (2) Combine slaw mix, radish, hot street-food 3½ lbs. flank steak cilantro, 6 T. scallion, sesame seeds, 3 T. vinegar, hybrid that’s 5 c. slaw mix 3 T. sesame oil, soy sauce and lime juice. Refrigertaking off like ½ c. julienned radish ate until service. (3) Combine remaining barbecue wildfire. 3 T. chopped cilantro sauce, Sriracha, remaining vinegar and remain- lla and top with ½ T. barbecue sauce and 1 T. slaw. 5 t. sesame seeds ing sesame oil. Reserve for service. (4) Cook steak 5 T. rice-wine vinegar, divided to desired doneness and let rest. Thinly slice on a Wine pairing: Malk Cabernet Sauvignon Stags bias. Reserve warm. (5) Per order: Brush 3 corn Leap 2006 [California]. A ripe Cab, with big fla5 t. soy sauce 1 T. lime juice tortillas lightly with oil. Pan-fry or grill on both sides vors of black cherry and vanilla, has a bit of sweet¼ c. Sriracha until toasted. Place 1 oz. sliced steak on each torti- ness to match the sweet and bold BBQ sauce.
www.chefmagazine.com January 2011 | 35
KOREAN STYLE BBQ BEEF TACOS