bistro | Recipes | Entrées
Herb Roasted Leg of Lamb
Wine Pairing: Reserve Syrah
Prep Time: 5 minutes
- 5 Lbs. Boneless Leg of Lamb (butcher tied)
- 2 Cups Freshly Chopped Herbs (2 parts parsley, 1 part mint, 1 part thyme)
- 1 Cup Finely Chopped Garlic
- 1 Cup Olive Oil
- Generous Sprinkle of Salt/Pepper
Mix olive oil, garlic, herbs together - it should resemble a loose pesto. Rub the entire exterior of the leg of lamb with the herb mixture. Roast in a 300 degree oven until desired doneness is achieved by placing thermometer into the thickest part of the lamb (rare = 120, medium-rare = 125, medium = 135, medium-well = 150). Allow to rest, covered with foil, at room temperature 10 minutes before slicing.
Grilled Skirt Steak with Tomato-Shallot Confit
Wine Pairing: Three Red
Yields: 4 Servings
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
- 2 Shallots, peeled and sliced
- 2 Large Heirloom Tomatoes, roughly chopped
- 1 1/4 Cup Three Red
- 1 Sprig Fresh Thyme
Combine all of the above ingredients in a saucepan and cook over very low heat for at least an hour until everything is thick and well cooked. Season to taste with salt and pepper.
- 2 lbs Skirt Steak, trimmed
- Kosher Salt and Pepper
Season the steak with the salt and pepper. On a grill over medium high heat, cook skirt steak for 2-3 minutes per side. Allow to rest for 3-4 minutes before cutting. Top with confit.
Poached Shrimp with Tropical Fruit Salsa
Wine Pairing: Three White
Yields: 4 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
- 1 lb of 16-20 Count Shrimp, peeled and deveined, tails left on
- 2 Cups Three White
- 1/4 Cup Butter
- 3 Parts of Water
- 2 Tsp Kosher Salt
Combine all of the above minus shrimp. Bring to a boil. Meanwhile, prepare the salsa.
- 1/2 Cup Mango, small dice
- 1/2 Cup Kiwi, small dice
- 1/2 Cup Pineapple, small dice
- 1/4 Cup Red Pepper, finely diced
- 1/2 Jalapeno, minced
- 1/2 Small Red Onion, finely diced
- 2 Limes, juiced
- 3 Tbsp Cilantro, chopped
- Salt/Pepper to taste
Chop ingredients, put it in a bowl and season.
Add shrimp to boiling water and cook for approximately 4-5 minutes or until cooked through. Place shrimp on a large cookie sheet in a single layer and chill in the fridge. Place salsa evenly divided in four glasses and add the shrimp on top.
Grilled NY Strip Steak: Mashed Yukon Gold Potatoes, Green Beans, Caramelized Onion and Boursin Cheese
Wine Pairing: Meritage Blend
Yields: 2 Servings
Prep Time: 1-2 hours
Cook Time: 1 hour
- (2) 8 oz NY Strip Steaks (substitute any steak of your choice)
- 8 oz Fresh Green Beans, cleaned/trimmed
- 4 Yukon Gold Potatoes
- 8 oz Cream Cheese, soft
- 4 oz Butter, melted
- 1/4 Tsp Dried Basil
- 1/4 Tsp Dried Thyme
- 2 Tbsp Caramelized Onions (Vidalia onions are preferred – sliced and cooked down low and slow with 1t oil in a saute pan)
- 1/2 Tsp Cracked Black Pepper
- 2 Tsp Garlic, minced
- 1 Tbsp Parsley, chopped
- Salt to taste
To make the boursin cheese, allow cream cheese to completely soften at room temperature - approximately 1-2 hours (should be able to squeeze package easily with your hands). Mix with all the other ingredients except for the melted butter. Slowly drizzle melted butter in as you are whisking the cheese mixture (you may need another set of hands for this). Boursin cheese may be made ahead of time but is best served room temperature.
Meanwhile, in a pot of boiling salted water, blanch green beans until slightly softened but still bright green in color; immediately cool in bowl of ice water. Boil potatoes (skin on if preferred) until fork tender in boiling salted water; strain and mash with butter and heavy cream. Preheat grill to 350. Season steaks liberally both sides with salt and cracked black peppers. Cook to desired doneness. Top with boursin cheese over sautéed green beans and mashed potatoes.
Pan Seared Mahi-Mahi: Pancetta, Mushrooms, Sundried Tomatoes, Spinach, Garlic Cream
Wine Pairing: Cellar Select Sauvignon Blanc
- (2) 8oz Fresh Grouper Filets
- 4 oz Pancetta, small diced/rendered
- 8 oz Mushrooms, sliced (any mushroom of your choice)
- 2 oz Sundried Tomatoes, cut into thin strips
- 4 oz Fresh Spinach
- 8 oz Heavy Cream
- 1 Tsp Garlic, minced
In a 350 degree oven, render small diced pancetta until crispy; strain excess fat and reserve. Season grouper filets with salt and pepper and pan sear in a couple tablespoons of canola oil over medium heat. Allow to cook approximately three minutes on each side, or until golden brown and fish begins to flake when pierced with a fork.
Meanwhile, in a saute pan over medium heat, saute mushrooms until soft; add sundried tomatoes, garlic, spinach and pancetta until spinach is wilted slightly – stirring constantly so garlic will not burn; add heavy cream and reduce until desired sauce consistency.