EasterDINING

Herb-Crusted Frenched

Lamb Rack

1/2 Rack of lamb, Frenched* (about 1 pound)

1 bunch Parsley, chopped/diced

4 Rosemary sprigs, chopped/diced

8 Thyme sprigs, chopped/diced

2 Tbsp. Garlic cloves, chopped/diced

4 Tbsp. Butter, melted

1 Tbsp. Salt

1 Tbsp. Black pepper

Mix all ingredients in a bowl and evenly distribute among the lamb rack. Place rack on preheated oven-proof saute pan fat side down for 2 minutes on high heat on stovetop. Turn over and sear for another 2 minutes. Turn back over to fat side up and place in a 350-degree oven for 15 minutes. Remove from the oven and cover with foil for 5 minutes prior to cutting. Lamb should be med-rare (130 degrees).

Cucumber Mint Relish

1 Cucumber, peeled, de-seeded and cut into 1’’ chunks

1-2 Tbsps. Fresh mint, chopped

1 Fresno red pepper, rough chopped

As needed Salt and pepper to taste

1 Tbsp. Red wine vinegar

Place all ingredients in the food processor until coarsely ground, not pureed. Place in strainer to remove excess water, do not push down, let gravity do the work. Place and serve next to the lamb rack.

Continued on page 54

Roasted Brussel Sprouts with Pancetta & Mustard Seeds

1 pound Brussels sprouts, cut in half and stem removed 2 oz. Pancetta, cut into 1/8-1/4 inch slices and diced

1 Small red onion, diced

2 Tbsp. Mustard seeds

½ bunch Fresh parsley, rough chopped

As needed Salt and pepper

Saute pancetta until golden brown. Add diced onion and mustard seeds and continue sauteeing until onions are translucent and mustard seeds have bloomed, about 5 minutes. Strain fat over Brussels sprouts. Set aside. Place Brussels sprouts in a 350-degree oven and toast for about 15 minutes. Sprouts should be slightly firm to the touch but not mushy. Spread the sauteed mixture over sprouts and season with parsley, salt and pepper. Distribute mixture to plates.

Cheesy Hash Browns

1 pound Frozen hash browns, divided into 2 bowls ¼ and ¾

1 White onion, diced

1 Tbsp. Minced garlic

4 each Thyme and rosemary sprigs, rough chopped

8 oz. Butter or olive oil, melted and divided into 2

1 tsp. Crushed red pepper

1 pint Heavy cream

10 oz. Shredded cheddar jack cheese

½ bunch Fresh parsley, chopped

1 bunch Green onions, diced/sliced

1 Tbsp. Salt & pepper

Saute onions, garlic, rosemary, thyme and crushed red pepper in a sauce pot with half of the butter until onions are caramelized. Add heavy cream and bring to a boil. Add 8 ounces of cheese and whisk or stir until cheese is melted and the sauce thickens up. Remove from heat. Pour sauce over ¾ of the frozen hashbrowns and mix together.

For the other ¼ of the hash browns, add the remaining 4 ounces of the melted butter, sliced green onions and parsley.

Place the larger portion of mixed hash browns into an 11x13 baking dish. Add the other portion of hash browns to the top of the baking dish. Bake in a 350-degree oven for 20-25 minutes until the top layer is golden brown. Add remaining cheese to top and melt or brown cheese for another 5 minutes in the oven. Let the dish rest for 10 minutes prior to serving.

Inspired-By-You Deviled Eggs

Hard boiled eggs, cut in half w/yolks set aside into multiple bowls.

Imagination is key to make your base egg mixture with less mayo than required and add any combination of cream cheese spreads, guacamole, dill/ ranch dips or any other spice or pliable condiment. There is no wrong choice. Just slowly add random ingredients to the egg mixtures until desired consistency is reached. With a piping bag, pipe out mixture and garnish with an equal amount of imagination!

Ingredients used in this photo:

Filling options to add to egg mixture:

Alouette and Boursin cream cheese spreads

Premade guacamole

Dill, Fiesta, Spinach or Ranch dips

Plant- and almond-base sauce dips

Mayonnaise

Relish

Any other flavor you like can be used. Unlimited possibilities!

For garnish:

Baked pancetta, soppressata, capacolla meats

Roasted pearl onions

Green onions and chives

Peruvian peppers

Sliced jalapeno/Fresno peppers

Be creative! Paprika is not the only spice required to make a great deviled egg!