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Herb-Crusted Frenched Lamb Rib Chops (Serves 2)

1 rack rib eye lamb chops, 'Frenched'
3 teaspoons olive oil, separated
3 teaspoon salt, separated
2 teaspoons pepper, separated
¼ cup Italian seasoned bread crumbs
1 sprig fresh rosemary (approximately 2 teaspoons), finely minced
1 cup red wine
1 tablespoon butter
½ teaspoon garlic powder




Preheat oven to 400°F.


Score the fatty part of the lamb rack cross wise creating a diamond pattern. Drizzle 2 teaspoon of olive oil on the rack, spread it around the entire rack to help seasoning stick to it. Season entire rack with 2 teaspoons of salt, 1 teaspoon of pepper. Combine breadcrumbs and rosemary and dredge the rack in the breadcrumb mixture. Using a skillet that is also oven safe, heat the rest of the olive oil over medium high heat. Sear the fatty part of the lamb in the oil for about 2-4 minutes, or until golden brown. Turn the lamb fat side up and place the entire pan in the oven for 10 -12 minutes or until the internal temperature is 145°F (medium rare). Carefully remove hot pan from the oven and place on stove. Remove the meat from the pan and allow it to rest at least 5 minutes before cutting. In the same pan, over low heat, add butter, the rest of the salt, pepper, garlic powder and red wine. Cook for 4-5 minutes or until the sauce reduces or thickens slightly. Strain away the solids using a slotted spoon or a strainer. Use the red wine reduction as a sauce to place at the bottom of the plate, over which you plate the sliced chops.

Polenta Stuffed Bell Pepper Cup (serves 2)

1 cup polenta grain 2 cups chicken stock
1 tablespoon butter
½-1 cup heavy whipping cream
1 tablespoon Italian herb blend
1 tablespoon olive oil
Salt and pepper to taste




Cut a small section of the stem and the bottom of a large red pepper. Mince these small pieces of red pepper and set aside. Carefully remove and discard the seeds and white ribbing of the large part of the pepper, careful not to break the circle of the pepper. Carefully cut the pepper in half, creating two equally sized 'circular' rings. In a medium saucepan bring 2 cups of chicken stock to a light boil. Add 1 cup of polenta and stir together until it thickens. Add 1 tablespoon of butter and ½ cup of whipping cream. Add 2 teaspoons of Italian herbs, and salt and pepper to taste. Mix well. In a separate skillet, heat 2 teaspoons of olive oil. Place red pepper rings carefully into hot oil and sauté for 1-2 minutes on each side. Season with 2 teaspoon of Italian herbs. Place the red pepper rings on plates. Carefully spoon the polenta into the center of the ring until the pepper is filled.

Avocado and Smoked Salmon Salad (Serves 2)

4-6 pieces of smoked salmon slices
1 lemon
1 avocado
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
½ teaspoon of fresh parsley minced




This recipe requires no cooking, but assembly of ingredients. Layer 2-3 pieces of smoked salmon on a plate. Carefully slice avocado in half, removing the seed. Using a butter knife, carefully score the avocado lengthwise, creating 4-5 slices. Use a large spoon and scoop out the avocado. Place avocados on top of the salmon, fanning out to create a design of your choice. Immediately squeeze juice of ½ a lemon over entire plate, covering especially the avocado to prevent it from turning brown. Season with salt, pepper and a sprinkle of minced parsley. 


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