Recipe By: Bill Ratner
Serving Size: 8
Ingredients:
2 pounds pork chops
Marinade
3/4 cup oil
1/4 cup red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Kosher salt
1 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried mint
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/2 red onion, thinly sliced
Directions:
Whisk all marinade ingredients together until well blended.
Recipe By: Chef JJ’s Back Yard
Serving Size: 16
Ingredients:
Tart
6 large spanish onions, sliced very thin
Salt and freshly ground white pepper
2 tablespoons butter
1 lb. puff pastry
2 tablespoons olive oil
Goat Cheese
8 ounces fresh goat cheese
1 cup milk
2 cloves garlic, crushed
1 sprig rosemary
Salt and cayenne
Basil Oil
3 cups packed basil leaves
3/4 cup vegetable oil
1 teaspoon salt
Directions:
Tart
In a skillet, caramelize the onions with the butter until a deep amber color. Season with salt and pepper
Preheat the EGG to 425 degrees using indirect heat.
Place puff pastry on a cutting board and, using a 4-inch ring, cut out 6 disks. Prick pastry with a fork and place on a baking tray lined with parchment. Place another sheet of parchment on pastry and an additional baking tray on top to keep pastry from rising too high. Bake until pastry turns golden brown, about 15 to 20 minutes. Remove top tray and parchment and allow tart shells to cool.
Goat-cheese sauce
Crumble goat cheese into mixing bowl. Place milk, garlic, and rosemary in a medium saucepan, and bring to a boil. Remove from heat and allow to sit, covered, for 15 minutes. Reboil mixture and strain milk onto crumbled cheese, whisking until completely smooth. Use additional milk or hot water to thin sauce if desired. Season with salt and cayenne.
Basil oil
Bring 2 quarts of water to a boil. Use about 1/4 cup salt per quart of hot water. Drop basil into boiling water for 15 to 20 seconds, and immediately plunge basil into ice water to chill. Drain, and squeeze out as much water as possible. Cut basil into small pieces and place in a blender with oil and salt. Blend on high speed for 2 minutes. Allow to sit for 10 minutes. Strain purée through a sieve lined with cheesecloth. Discard the cheesecloth, and reserve purée that remains (it can be added to mayonnaise, pasta, or mashed potatoes).
Spread the caramelized onions on top of pastry shells. Season with salt and pepper, then drizzle with olive oil. Bake tarts for 5 minutes or until they are warmed through. Place on six serving plates. Drizzle warm goat-cheese sauce and basil oil around tarts and serve.
Recipe By: Chef JJ’s Back Yard
Serving Size: 4
Ingredients:
Dizzy Pig Rub
4 ounces assorted veggies, sliced
olive oil, for tossing
salt and pepper
Directions:
Preheat grilling basket using indirect heat at about 400º F. Toss veggies in a small amount of olive oil. Grill veggies until slightly charred and remove from heat. Toss in rub and serve.
Recipe By: Chef JJ’s Back Yard
Serving Size: 8
Ingredients:
1 pound unsalted butter
4 ounces boursin cheese
5 cloves garlic, minced
chives, minced
rosemary, chopped
Directions:
Combine all ingredients until well blended.
Recipe By: Bob Warren and Mark Tuggle
Serving Size: 8
Ingredients:
2 pound lamb loin
2 cups whole milk yogurt
1/2 teaspoon saffron
1 tablespoon hot water
2 whole onion, slice thin
2 cloves garlic, finely chopped
2 strips orange zest
1/2 cup lemon juice
2 teaspoons salt
1 teaspoon black pepper
Directions:
Place the yogurt in a strainer lined with cheese cloth. Set it over a bowl and allow it to drain in the refrigerator for 2 hours. Crumble the saffron threads between your thumb and forefinger and place in a small bowl with the hot water. Let the saffron infuse for 10 minutes. Place the drained yogurt in a bowl and stir in the saffron mixture and the remaining ingredients. The marinade tastes best used within a few hours of making.
Marinade the chops overnight. Drain and grill over direct heat at 400º until cooked, about 2-3 minutes per side.