rack of Lamb recipe from Food Wishes by Chef John

Mint-Crusted Rack of Lamb with Honey Vinaigrette

This mint-crusted rack of lamb was inspired by a lamb steak recipe we did a few years ago, which featured a minted honey vinaigrette. I loved how the sweet, herbaceous dressing worked with the subtly gamey meat, and that memory filled me with confidence as I planned out this video. Lamb is obviously a popular Easter menu option, and while I have no problem with you slathering your meat with green mint jelly…really, I don’t…my mom’s fridge always had a jar of the stuff…I do hope you’ll consider this slightly higher-end application. I know some will be extra curious about the blanching of the mint, but I’m afraid my less-than-scientific answer may leave you unsatisfied. I learned a long time ago that if you give your green herbs a few-second blanch before using, the heat locks in the color, and they stay nice and green in whatever you’re preparing. Of course you can Google for more information, or better yet, you can simply make the recipe in blissful ignorance. Speaking of bliss, one of my favorite things about rack of lamb is just how easy they are to cook. As long as you own a digital thermometer, you’re going to have to try really hard not to get pink, juicy meat. They’re not cheap, but there’s almost no waste, and the meat is mild and very tender. By the way, yes, those are sweet potato tots! And no, I can’t show you how to make those at home. The recession has hit the U.S. tater tot industry very hard, and I’ll be damned if I’m going to put any more of those fine folks out of work. Anyway, if you’re looking for an easy and impressive option for Easter dinner, I hope you give this a try. Enjoy!


 Ingredients for 4 Portions (*note: I only did one rack for 2 portions, so amounts in video may look off):

2 racks of lamb, trimmed, about 1.25 pounds each salt and pepper to taste
1 tsp vegetable oil for searing meat

For the crumbs:
1 cup mint leaves, blanched, squeezed dry
2 cloves garlic, sliced 2 tbsp olive oil
1/2 cup plain breadcrumbs cayenne, salt, and pepper to taste
1 or 2 tbsp finely grated Parmigiano-Reggiano cheese

For the mustard mixture:
1/4 cup regular or herb Dijon mustard
2 tsp honey

For the honey vinaigrette:
2 tsp honey
2 tbsp rice vinegar
2 tbsp extra virgin olive oil 
1 tsp Dijon mustard salt and pepper to taste

Burmese Pumpkin Curry

Tiger: This is a delightful recipe from Uncle Ambrose's friend in Burma.
Marlon: It smells go good. It is simple, saw Uncle Ambrose cooked it today. His ingredients are below. The coconuty smell of this dish is unrivaled by none.
Tiger: I wish I am allowed to eat it but I don't think I like pumpkin.
Ambrose: Good more for me.

1 kg pumpkin
 2 tbsp Sri Lankan roasted curry powder
2 medium red onions, finely sliced
 3 green chillies, sliced
4 cloves garlic, finely sliced
 ½ tsp fenugreek seeds
1 tsp chilli powder
 1 tsp turmeric powder
 ½ tsp mustard seeds
 1 tsp ground mustard
2 cups coconut milk
2 sprigs fresh curry leaves
1-2 tsp salt
2 tbsp vegetable oil thickening
2 tbsp rice, roasted and ground
4 tbsp desiccated coconut, roasted.

Wash and cut pumpkin into cubes, leaving skin on.
Heat oil and fry onions, curry leaves, garlic and green chillies in a large pot.
Add mustard seeds. In a bowl, mix all the other ingredients with pumpkin and add to the pot along with coconut milk. Continue to cook over high heat until pumpkin is tender.
Meanwhile, in a pan, dry toast short grain rice and coconut until brown & fragrant. Then blend into a powder.
Add the ground roasted rice and desiccated coconut to thicken and flavor the curry a few minutes before cooking is complete.

Cilantro and Mint Raita -- never eat your biryani witout it

The ‘Cilantro & Mint’ combination can be very addictive, full of flavor and freshness. Try this Cilantro and Mint Raita and you’ll wonder if you are eating the Raita with the Biryani or the Biryani with the Raita. Between us, we think they were ‘made for each other’… Ingredients: Cilantro – 15-20 springs Fresh Mint Leaves (no stalks) – handful Yogurt/Curd – 1 Cup, well beaten Salt – to taste Green Chili – to taste Roasted Cumin Powder – 1/2 tsp Chaat Masala – 1/4 tsp Method: 1. Grind the Cilantro (Coriander leaves), Mint Leaves and Green Chili into a paste with a couple of spoons of Yogurt. 2. Add the Cilantro, Mint & Green Chili paste to the well-beaten Yogurt. 3. Add in the Roasted Cumin Powder, Chaat Masala and Salt. 4. Mix well, chill and serve with Biryani Rice. Similar Recipes: Spinach Raita Spinach Raita is yet another tasty way to prepare the ever popular green vegetable. Spinach is a rich source of Vitamin A, Vitamin C, Tocopherol,... Cucumber Raita (Yogurt with Cucumber) This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something... Mint Chutney Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as... Lassi – Refreshing Yogurt Drink With Summer right around the corner, try delicious and refreshing Lassi, a cold yogurt drink, popular in the state of Punjab, India. Lassi comes in... Cucumber Raita – Spicy Yogurt Condiment How-to video This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something... Other Interesting Indian Salad & Raita Couscous Salad - Healthy Lunch Recipe recipe Jaggery, Peanuts & Ghee Mix (accompniment to Makki di Roti & Sarson da Saag) recipe Healthy Sweet Potato Chaat recipe Eggplant (Baingan) Raita recipe Pasta Salad recipe Spinach Salad with Mandarin Oranges recipe Daliya (Cracked Wheat) Salad recipe Black Bean and Corn Dip recipe Beetroot Salad (Kosambir) recipe Zucchini with Cilantro and Lime recipe C - Chutney recipe Sambharo - Cabbage Salad recipe Beetroot Salad recipe Cilantro & Mint Raita recipe Spinach Raita recipe Kosambri (Shredded Carrot Salad) recipe Tri-Color Stir-fry recipe Avacado Salad recipe Cucumber Raita (Yogurt with Cucumber) recipe Warm Zucchini Salad recipe   Similar Recipes: Spinach Raita Spinach Raita is yet another tasty way to prepare the ever popular green vegetable. Spinach is a rich source of Vitamin A, Vitamin C, Tocopherol,... Cucumber Raita (Yogurt with Cucumber) This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something... Mint Chutney Mint Chutney is very versatile. It can be served as a dip with appetizers (example pappad, samosas, kebabs, etc.) or it can be used as... Lassi – Refreshing Yogurt Drink With Summer right around the corner, try delicious and refreshing Lassi, a cold yogurt drink, popular in the state of Punjab, India. Lassi comes in... Cucumber Raita – Spicy Yogurt Condiment How-to video This is a great yogurt dish, very soothing and cooling….especially for the times when you are finding your meal too spicy and you need something... Other Interesting Indian Salad & Raita Couscous Salad - Healthy Lunch Recipe recipe Jaggery, Peanuts & Ghee Mix (accompniment to Makki di Roti & Sarson da Saag) recipe Healthy Sweet Potato Chaat recipe Eggplant (Baingan) Raita recipe Pasta Salad recipe Spinach Salad with Mandarin Oranges recipe Daliya (Cracked Wheat) Salad recipe Black Bean and Corn Dip recipe Beetroot Salad (Kosambir) recipe Zucchini with Cilantro and Lime recipe C - Chutney recipe Sambharo - Cabbage Salad recipe Beetroot Salad recipe Cilantro & Mint Raita recipe Spinach Raita recipe Kosambri (Shredded Carrot Salad) recipe Tri-Color Stir-fry recipe Avacado Salad recipe Cucumber Raita (Yogurt with Cucumber) recipe Warm Zucchini Salad recipe  

Chocolate Suffles

Makes 6 Ingredients: 3 tbsp unsalted butter, room temp (for ramekins) 6 tbsp superfine sugar, divided plus more for dusting 1 cup whole milk 1 vanilla bean, split lengthwise 3 large egg yolks 2 tbsp all-purpose flour 1/2 tsp kosher salt 5 oz. semisweet or bittersweet chocolate (62%-70% cocoa, chopped 2 tbsp natural unsweetened cocoa powder (not Dutch-process) 6 large white eggs Powdered sugar Lightly sweetened whipped cream Preheat the oven to 400*. Butter ramekins and lightly dust with superfine sugar. Chill. Place milk in a small saucepan, scrape in seeds from vanilla bean, add bean. Bring just to a boil. Remove from heat and let milk steep. Discard bean from milk mixture. Using an electric mixer on high speed, beat yolks and 3 tbsp superfine sugar in a medium bowl until slightly thickened and pale yellow, about 3 mins. Beat in flour and salt. Gradually beat in half of vanilla milk. Whisk egg mixture into remaining vanila milk in saucepan; bring to a simmer, whisking constantly, over medium heat. Cook, stirring constantly, until souffle base is thickened, 2-3 minutes. Transfer souffle base to a large bowl. COmbine chocolate and cocoa powder in a small bowl; set over a saucepan of simmering water. Stir unti choc is melted and mixture is smooth. Gradually whisk choc mixture into souffle base. Using an electric mixer with clean, dry beaters, beat egg whites in a large bowl until frothy, about 1 minute. With machine running, gradually add remaining 3 tbsp superfine sugar by tablespoonfuls, beating to blend between additions. Continue beating meringue until semi firm, glossy peaks form, 6-7 mins. Gently stir 1/4 of meringue into souffle base to lighten; then gently fold in remaining meringue in 2 additions. Fill ramekins 3/4 full. Bake until centers are just set and souffles are puffed, 12-15 minutes. Remove from oven and dust with powdered sugar. Serve immediately, topped with a dollop of whipped cream. Enjoy!

Figs Appeal

Last night my landlord, David, entertained a few good men and I cooked two of my favorite dishes for them -- the classic Northern Indian Lamb Biryani and the lightly cooked seabass with tumeric, lemongrass and saffron water.

And had a great tuna salad at Coffee To The People in Haight Ashbury, San Francisco.

Our boy Tiger...and me!

Tiger: Uncle Ambrose. I am a bigger and cuter boy now. Ambrose: Don't flatter yourself, Tig. I know you are a cutie. Tiger: Meeeooww.

Simple & Delicious -- dishes for two.

Still a size 4!

Tiger: Ok now Uncle Anbrose is showing off his smooth, sexy, women size 4, ridiculously tanned body. Marlon: Did he also drag you to the beach? We went to 4 beaches this summer -- Half Moon Bay, SeaBright, Capitola (Santa Cruz) and Baker.

Heartfelt home cooked dishes

TIGER: This week Uncle Ambrose cooked his favorite Asian dishes for his roomies. Marlon: I know. They loved Uncle Ambrose's simple yet delicately blended and flavored classic Malay dishes. I've tried the baby back ribs with the spicy creamy spinach. Delicious. Below, perfectly baked pork tenderloin/baby back ribs with spicy creamy spinach, Nyonya Chicken Porridge with ginger and garlic, and spicy Malaysian Chow Mein.

Spicy Lemongrass Lemon Liquor/Honey Chicken with Olives, Rosemary, Chinese Chives

Peach Appeal Cocktail

Cocktail: Peach Appeal Mixologist: Ambrose Aban Ingredients: Peach Flavored Vodka, Peach Nectar, Peach Schnapps, Simple Syrup, Lavender Syrup, Lime Juice (add your own secret ingredient) and garnish with rose tea petals and fill glass with peach nectar ice cubes. Enjoy!

Spiced and pal sugar flavored drumsticks

Tiger: This recipe looks so simple. Marlon: I know. I saw Uncle Ambrose mixed them. He uses a tsp of powdered galanga, ginger, tamarind juice, 1 cup of his own spiced up four mix, 1 cup of fried grated coconut (kerisik in Malay, he fried them first til they are golden brown) and 1 tsp of tumeric powder, some fresh dried chili (soaked in hot water for 10 min). Salt, pepper and some honey to glaze. 1/2 cup of vegetable oil to fry the drumsticks to tenderness...and baked for another 25 mins to glaze, 325 deg. Tiger: So yummy... Marlon: I know! He drizzled some chopped cilantro and scallions on top.

ASK FOR RECIPE!

Marlon Nelson Tiramisu

3 large eggs, separated. 3/4 cup sugar. 1 (8-oz) container mascarpone cheese (1 scant cup). 1/2 cup chilled heavy cream. 2 cups very strong brewed coffee or brewed espresso, cooled to room temperature. 2 tablespoons sweet Marsala wine. 18 savoiardi (crisp Italian ladyfingers, 6 oz). 1/4 cup fine-quality bittersweet chocolate shavings (not unsweetened; made with a vegetable peeler) or 2 tablespoons unsweetened cocoa powder. Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Beat in mascarpone until just combined. Beat whites with a pinch of salt in another bowl with cleaned beaters until they just hold soft peaks. Add remaining 1/4 cup sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks. Beat cream in another bowl with cleaned beaters until it just holds soft peaks. Fold cream into mascarpone mixture gently but thoroughly, then fold in whites. Stir together coffee and Marsala in a shallow bowl. Dip 1 ladyfinger in coffee mixture, soaking it about 4 seconds on each side, and transfer to an 8-inch glass baking dish (2-quart capacity). Repeat with 8 more ladyfingers and arrange in bottom of dish, trimming as needed to fit snugly. Spread half of mascarpone mixture evenly over ladyfingers. Make another layer in same manner with remaining ladyfingers and mascarpone mixture. Chill tiramisu, covered, at least 6 hours. Just before serving, sprinkle with chocolate. Cooks' notes: • The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. • Tiramisu can be chilled up to 1 day.

Daisy Mae Tiramisu

Daisy Mae Tiramisu: 6 egg yolks 3 tablespoons sugar 1 pound mascarpone cheese 1 ½ cups strong espresso, cooled* 2 teaspoons dark rum 24 packaged ladyfingers ½ cup bittersweet chocolate shavings, for garnish In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfingers on the bottom of a 13- by 9-inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly ½ of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with chocolate shavings. Yield: 6-8 servings *Not just cooled but COLD!

Chocolate Forest Cake

Valentine's Tiramisu Cake from my favorite chef

Valentine's Tiramisu Cake...Enjoy!

Another classic dishes from Asia.

White Tilapia in sour plum, ginger, garlic, oyster sauce.
Classic Hainanese Chicken Rice and spiced and flavored garlic egg noodles.

Ching Dynasty Chicken Soup with Ginseng

Hey dolls, friends on Twitter, Facebook and LinkedIn have all wondered -- how did I do it, finding time to cook and bake even when I have a 14-hr day at a shoot or at a convention. It is not easy but doable for me. First, I love to cook (and to be in the kitchen) when I am home. You will not find me in my room doing something else (well, except for when Dancing With The Stars is on). I keep my kitchen clean and fresh. My fridge is well stocked. I have 4 young and fabulous gay room mates (with very discerning appetite no less) who love my dishes and they really enjoy eating home cooked meals than waiting to be seated somewhere in San Francisco. They are beginning to really like the simple and flavorful street dishes from Malaysia, Thailand and Singapore. Like this soup below. It is a classic soup from China.

This is of course my own version of the ancient Ching Dynasty Chicken Soup. I added wild mushrooms, wild dried dates, white fungus, ginseng roots and even the sweet lo han kuo beverage to soften the soup. The chicken wings (I used only wings cos they look better in print), cooked for about 10 hrs on low while I was at a shoot today. It is so yummy. The soft tofu cubes added that personal touch. Recipe to follow. Check this out in a few days.

Sweet Fig Flan

Flan, a caramel-draped baked egg custard, means one thing to my boys. They have each grown to like the smell of burnt sugar and vanila. Luckily for them my flan is never that dense, rubbery, or marred by air bubbles, the result of overcooking or forgoing the insulation of a water bath. It is always perfectly baked and sugar perfecrtly caramelized, sometimes, burnt just a little, intendedly of course. Douglas likes is sugar a little dark and strong, Santiago loves his smooth and soft velvety texture, David likes his eggy and jelly-like, I love mine soft and jiggly. My flan almost has a certain level of romanticism about it, which is nice. The best way to cook flan is baking the custard longer at relatively low heat so the eggs gently coagulate, producing a silky smooth-feel. The bottom half of this creamy, the top more jelled -- a technical imperfection that happens to make for a delicious contrast.

Spicy Sambal Eggplant, Lemongrass Sambal Chicken, and my very own Ambrose'sPenne Pasta

Classic Sarawak noodle (Kolok Mee)

Sweet Spicy Ginger Sauce, Wild Mushroom and Tofu soup...Spicy Lemongrass Orange Chicken

Sexy boys of Lindsay Lozon and Lamb Biryani

Enjoying the beautiful sunny day at Alamo Square with Daisy Mae-Rotten

Tiger: She is a beauty, Uncle Ambrose,
Marlon: She is my new buddy. A cute St. Bernard.

Spices & Herbs and Scalloped Sweet Potato

Tiger: Mmmm...flavorful spices!
Marlon: Too bad you cannot eat them, Tig.
Tiger: I know! Being a cat sucks!

Flavorful spices and herbs. Ready to cook our Southern Indian Basmati Rice, Indonesian Beef Soup, Classic Veggie Chow Mein and Scalloped Sweet Potato (Asian-style) See pics below. Enjoy!