Thai Fire Roasted Austrailian Rack of Lamb

by Joe Lambert on July 20, 2011

Tender is the most overworked word in a foodies world (so is foodie, I know, sorry). We use it much too often, but I’ve really got to use it to best describe this rack of lamb dish currently on the menu at Gabrielles. Rack of Lamb can amaze when perfectly seared and finished to a tender pinkish perfection.  I don’t usually try to go on in a flowery oration, but this may be different.  Or perhaps, you can just gaze at the above photo and ask yourself just how much you might enjoy the moment this beautiful plate is placed in front of you.   Tender is the meat, but artistic is the experience.  I began by tasting the Cucumber Slaw and Crushed Yukon Potatoes.  They possessed all the necessary lead ins for my lamb.  The crunchy slaw and the surprising potatoes completely commanded my attention, but I remained in silent anticipation of the Lamb.  Of course, I pushed on and received my just reward for my patience.

Now that I’ve exposed myself as a totally biased restaurant reviewer, I’ll go on.  My main purpose here is to share the recipe of this delightful meal with you and hope you’ll give it a try in your own kitchen.  Just gazing at the recipe below can be a bit overwhelming, but I assure you that by taking each stage, one by one, you’ll amaze yourself and push your kitchen prowess to the next level.  They’ll be no stopping you after you master this one.  You will, however,  need a larger table to accommodate more friends.

Thai Fire Roasted Austrailian Rack of Lamb

serves 4

Ginger Vinaigrette:

  • 1 inch of Peeled Ginger
  • ½ C-Rice Wine Vinegar
  • Juice of 2 Limes
  • ½ C-Dijon Mustard
  • 1 ½ C 10% Vegetable Oil

Cucumber Slaw:

  • 1-English Cucumber (seeded, julienne)
  • 4-Crisp Leaves of Napa Cabbage (julienne)
  • 1-Carrot (julienne)
  • 1-Leaf of Red Cabbage (julienne)
  • 6-Sprigs of Cilantro (chiffonade all including the stems)
  • Ginger Vinaigrette

Crushed Yukon Potatoes:

  • 8-Medium Sized Yukon Potatoes
  • 8-Crushed Garlic Cloves
  • 2 inches of Peeled, Pureed Ginger
  • ¾ C-Palm Sugar (substitute light brown sugar if unable to find palm sugar)
  • ½ C-Rice Wine Vinegar
  • ½ C-Fish Sauce (we love the three crab brand)
  • 2-Thai Chilies
  • Thai Basil
  • Green Onions

Mint-Peanut Sauce:

  • ½ C-Peanut Butter
  • 2-T Fish Sauce
  • 2-T Rice Wine Vinegar
  • 1-Thai Chili
  • 6-Sprigs Cilantro
  • 1-T Peeled Ginger
  • 4-T Palm Sugar
  • 2-t Soy Sauce
  • Juice of 2 Limes
  • ¾ C-10% Vegetable oil
  • ½ C-Coconut Milk
  • Water To Thin

Asian Steak Sauce:

  • ½ C-Ketchup
  • 1/8 C-Soy Sauce
  • 1/8 C Rice Wine Vinegar
  • 1/8 C-Lime Juice
  • 1/8 C-Fish Sauce
  • ¼ C-Palm Sugar

2 Domestic Lamb Racks (about 3 lbs.)

Salt & Pepper

Steak Sauce:

In a bowl, mix all ingredients together.  Refrigerate until ready to use.

Mint-Peanut Sauce:

In a blender, blend the first nine ingredients until a paste forms.  In a slow, steady stream add the oil.  Turn off the blender add the coconut milk, pulse once or twice until milk is incorporated.  DO NOT OVER MIX! The sauce will break.  Thin with water & refrigerate until use.

Ginger Vinaigrette

In a blender, puree the first four ingredients.  Add the oil in a slow, steady stream.  Refrigerate until use

Crushed Yukon Potatoes

Clean potatoes, cut into 1/4’s Place into a pot.  Add garlic and ginger then cover with Salted water. (Very important to season the water with enough salt to taste)  Boil the potatoes until fork tender.  DO NOT OVER COOK!  Drain, add last six of ingredients, and crush potatoes.  Adjust seasoning with salt and white pepper.   Keep warm until use.

Cucumber Slaw:

In a bowl, five minutes before plating mix the first five ingredients with enough vinaigrette to coat the slaw then season with salt & black pepper.

Lamb:

Trim some fat from the lamb, french the bones & and cut each rack in half making sure each piece has equal amount of ribs.  Season with salt and black pepper, grill to desired doneness and let rest for five minutes.

On The Plate:

Place a scoop of potatoes at the two o’clock position on the plate.  Circle the potatoes with the sauces. Cut each “rack” in half; place one on the plate temperature side up next to the potatoes.  Stack the other piece on the potatoes temperature side up, bone in the opposite direction then the first.  Rest the slaw on the top piece of the lamb and serve!

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Sunday Brunch

by Joe Lambert on May 23, 2011

Some days it’s still a little cool and many times this spring it has been wet, but I know many of us are thinking about those warm Sunday mornings when the exquisite promise of a new day is lifted even higher by an outstanding brunch.   Sunday can be the day when rest and reward fit nicely into the leisurely hour or two we can spend at brunch.  At Gabrielle’s we understand how important this day can be and want to suggest you leave it to us to soften the edges of the coming week.  While you will find many luscious selections on our brunch menu, some of which also make for great lunches, as well as, early dinners, I’m going to invite you to try a few old standards presented with a contemporary twist.

Gabrielle’s Eggs Benedict

  • 2 eggs poached
  • 2 english muffins toasted
  • 2 slices Canadian Bacon Grilled
  • Grill or Broil the Canadian Bacon to give a nice crunch to the edges.

    Hollandaise Sauce (makes 4 servings)

  • 2 large egg yolks
  • 3 tablespoons fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon coarse kosher salt
  • Pinch of ground white pepper
  • Whisk 2 egg yolks and lemon juice in medium metal bowl. Gradually whisk in melted butter. Set bowl over medium saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water; whisk in last 3 ingredients. Cover to keep warm.

    Poached Eggs

    Combine 1 1/2 inches water (about 2 quarts) and 1 teaspoon of vinegar in a wide 3-quart heavy saucepan (preferably about 9 inches wide) and bring to a simmer.

    Break 1 egg into a small bowl or cup and slide egg into water. Repeat with each remaining egg, spacing them evenly in saucepan, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

    Assemble the elements as pictured above, sprinkle with a few chives and enjoy a beautiful spring day and the coming of summer.

    That’s not all, today you get to double stuff the recipe box with another favorite of Gabrielle’s Sunday Brunch. The Brioche French Toast with Caramelized  Apples and Cranberries is everything that is promised in that great title. Finding the right Broiche is crucial and I’m going to suggest you try Judy’s which can be found at Atlantic Seafood in Old Saybrook.  The rest is easy and sitting alongside the Eggs Benedict your Sunday Brunch will not disappoint.

    Brioche French Toast w/ Caramelized Apples and Cranberries

    Caramelized Apples and Cranberries

    • 2 pounds mixed sliced apples and frozen cranberries
    • 1/3 cup plus 3 tablespoons sugar
    • 6 Tbls unsalted butter

    Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples and frozen cranberries. Sauté until fruits are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes.

    Brioche French Toast

    serves 6

    • 6 large eggs, beaten
    • 1/2 cup heavy cream
    • 1/4 teaspoon cinnamon
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground allspice
    • Unsalted butter, for the griddle
    • Twelve 3/4-inch-thick slices of brioche (from 2 small loaves)
    1. In a large bowl, whisk the eggs with the heavy cream, the remaining 3 tablespoons of sugar and the ground spices. Transfer to a 9-by-13-inch baking dish.
    2. Heat a large cast-iron griddle and lightly butter it. Working in batches, dip half of the brioche in the egg mixture, turning once, until moistened but not soggy. Transfer the bread to the griddle and cook over moderate heat, turning once, until golden and cooked through, about 4 minutes. Transfer the French toast to a baking sheet, cover loosely with foil and keep warm in the oven while you cook the rest. Serve the French toast with the caramelized apple and cranberry mixture and whipped cream.
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