CULINARY
Recipes From The Anacapa For Your Kitchen Anacapa Executive Chef Dan Haywood
PAN SEARED LAMB CHOPS WITH ROSEMARY MUSTARD SAUCE
Serves 4: • • • • •
12 lamb Chops 4 Tbsp olive oil Salt and pepper 2 Tbsp butter 4 Tbsp finely chopped onion or shallot
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1 Tbsp garlic ½ Tbsp chopped rosemary 2 Tbsp whole grain mustard ¼ cup lemon juice ¼ cup red wine ½ Cup heavy cream
Method: Heat oil in skillet on medium high heat. Season chops with salt and pepper. Place in hot skillet and sear for 4-5 minutes until golden Brown. (You can cook in 2 batches or use a large saute pan.) Turn chops over and cook for an additional 3-4 minutes until done through. Transfer to warming plate. Using the same pan, add butter on medium heat and sauté onion, garlic, and rosemary for about 2-3 minutes. Deglaze with wine. Scrape up all the bits in the pan. Add lemon and mustard. Reduce by half. Add cream and simmer for 3-4 minutes. Season. Turn off heat and reserve. To Serve: Cut potato into 4 wedges. Arrange with mushrooms, squash and 3 lamb chops each on 4 plates. Spoon sauce over the chops. Garnish with fresh rosemary. Enjoy.
GALETTE POTATOES • •
2 tablespoons clarified butter, plus more for pan 2 large sprigs fresh thyme, chopped
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2 large russet potatoes, peeled, and very thinly sliced (about 1/16-inchthick) Salt and pepper to taste
Method: Preheat the oven to 350 degrees. Heat clarified butter in a 8-inch cast-iron or non-stick pan over medium heat on stove-top until very hot, but not smoking. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). While layering the potatoes, sprinkle potatoes with salt, pepper, and chopped thyme. Cook until golden brown, about 8 minutes. Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with sauté pan or lid; transfer to oven, and bake until second side is brown and potatoes are cooked through, about 20 to 30 minutes more. Remove top sauté pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into 4 -6 wedges, and serve immediately.
16 | CB Times | The Official Community Magazine of Corte Bella
