Page 97 - SFC - V15

For the Roasted Corn Aioli:
• In a blender or food processor combine the rst nine ingredients. Process to puree. With the motor running, slowly add the oils to maintain the emulsi cation. Adjust seasoning with salt.
Note - e corn can be cut o the husk and sautéed in a very hot pan with a little oil or left on the husk and grilled to achieve a slight char.
For the Beer Batter:
• Mix together the dry ingredients, then whisk in the beer. Set aside.
To Fry:
• Heat 3-4 inches of oil to 350°F in a deep fryer or deep pot.
• Dip the stuffed blossoms in the beer batter and carefully lower
into the hot oil. Fry the blossoms for a few minutes, turning
often, until golden brown and hot throughout.
• Serve with Roasted Corn Aioli
Grilled Marinated
Lamb Sirloin
Chef John Bentley Serves 6
1/2 cup Pomegranate Syrup 1/2 cup Brown Sugar
2 tsp Soy Sauce
1 tsp Grain Mustard
1/2 tsp Fresh Rosemary
2 cups Water
1 tsp Garlic
6, 6 oz Lamb Sirloin, cleaned
• Mix the Pomegranate syrup, brown sugar, soy sauce, grain mustard, rosemary, water and garlic in a large bowl. Add the lamb sirloin and marinate for a minimum of 2 days.
To Serve:
• Grill marinated lamb loins to desired temperature and serve with sautéed morel mushrooms (or favorite mushroom) & grilled asparagus.
Garlic Meatloaf
1 stalk Celery, diced
1/2 Onion, diced
1 Carrot, diced
3 Cauli ower Florets, diced 3 Broccoli Florets, diced
4 1/2 lbs Ground Chuck
2 Eggs
1/2 cup Catsup
1/3 cup Tomatoes, chopped
1/3 cup oatmeal or bread crumbs 2 tbsp Worcestershire Sauce
1/2 cup Roasted Garlic Cloves 1 tbsp Garlic, chopped
Salt & Pepper to taste
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Place the celery, onion, carrots, cauli ower orets and broccoli orets into a pan, saute until onions are translucent and let cool. Put the vegetables in a large mixing bowl and combine the remaining ingredients except the ground chuck; then mix in chuck; pour into 9” x 4” baking dish and cover with aluminum foil.
Bake at 350° F for one hour.
Uncover, bake an additional 20 minutes. Cool and cut.
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Recipes