Southern Breeze Magazine - The Good Life on the Gulf Coast

more recipes from the southern breeze gulf coast chef challenge finals

Gulf Shores, Ala. November 13, 2008

Brody Olive

Brody Olive's Recipe Cumin and coriander crusted rack of lamb, roasted fingerling potatoes, wilted spinach, butternut squash and a spiced rum cream.

Cumin and coriander crusted rack of lamb

2 each racks of lamb or 32 oz.

Rub for Lamb

1 cup cumin seed
1 cup coriander seed
1/4 cup black pepper corns
toast over medium heat
and blend in spice grinder
2 T kosher salt

Heat Grill or Saute Pan at medium high heat. 2 T olive oil in pan, Place lamb (with lamb rub) in pan bones up, sear on both sides and place in oven at 400 until reaching a internal temp of 120 f.

Sauce

1/2 Cup Cream
1 t chopped shallots
1 each vanilla bean
1/2 T chopped parsley from above
3 oz spiced rum
1 T olive oil
salt and pepper to taste

In sauce pan heat oil add chopped shallots, stir constantly pour in cream, add parsley, cut vanilla bean in half lengthwise, add to sauce, pour in rum and let reduce by half.

Vegetables

2 cups spinach
1 1/2 pounds fingerling potatoes
1 each butternut squash
1 T fresh parsley chopped
1 t garlic powder
2 T olive oil
salt and pepper to taste

Pre heat oven to 400 f. cut fingerling potatoes lengthwise, toss in 1 T olive oil, 1/2 T chopped parsley, 1 t garlic powder, salt and pepper to taste.. place in hot oven 20 min. until brown or fork tender. Cut butternut squash lengthwise, remove seeds, place on sheet tray skin side down 1 T olive oil and coat both sides and sprinkle with salt and pepper. place in 400 oven roast until golden brown across side that is facing up. once cooked cool and scoop the meat out with spoon. In saute pan heat remaining oil and place your potatoes, butternut squash, and spinach. saute together for about five min. and 2 T unsalted butter adjust seasonings.

Jason Carlisle

Jason Carlisle's Recipe Roasted Lamb atop Risotto with Port Wine Reduction, Asparagus, and Greens in Pan Jus

Lamb

2- Lamb Racks
Fresh Thyme
Salt
Pepper
3 TBS Olive Oil
TBS Butter

Season Racks with salt, pepper, and thyme. Heat 3TBS of olive oil in saute pan, sear until brown. Turn over and mount with 3 TBS of butter. Roast in oven until done, let rest for plate up.

Risotto

2 Cups Arborio Rice
2 TBS - chopped Shallo
1 Cups - Heavy Cream
3 oz - Cream Sherry
4 Cup Chicken Broth
1 tsp - Fresh Thyme
4 TBS Oil
2 Portobello caps sliced
1 TBS - Grated Parmesan
Salt, Pepper to taste

Heat separate, Chicken Stock and heavy cream, set near your stove with ladle or spoon in each. In 4qt pot, add butter and shallot at medium high heat, saute shallot until translucent. Add rice and saute for a moment, not to brown rice, add about 2oz chicken stock and turn down heat to med-low. Add stock 2oz at a time and let absorb. This process will take about 20 minutes but is worth the wait. When stock is absorbed, start same process with cream, when cream is absorbed, turn off heat. When almost finished, in separate pan saute 2 Portobello caps sliced in about 4 Tbs of oil, deglaze with sherry, fold in to risotto and finish by folding in Parmesan cheese.

Pan Jus