| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Eastwest | 4 | servings | |
INGREDIENTS
| 12 | Lamb loin chops | |
| 1/4 | c | Dijon mustard |
| 1/3 | c | Minced garlic |
| 1/4 | c | Thin soy sauce |
| 1/3 | c | Canola oil |
| 1/2 | c | Red wine |
| 1 | ts | Coarse-ground black pepper |
| === GARLIC CHIVE MASHERS === | ||
| 6 | lg | Yukon gold potatoes – (to 8); washed |
| 8 | Garlic cloves | |
| 1 | c | Chopped garlic chives |
| (may substitute regular chives) | ||
| 1 | c | Heavy cream |
| 1 | tb | Butter |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
INSTRUCTIONS
Mix all ingredients together and marinate chops for at least 4 hours, preferably overnight. Grill to desired doneness. Bake the potatoes until fully cooked (about 45 minutes at 350 degrees). In a saucepan, saute half of the chives and garlic in a little butter. Add cream and reduce by 50 per cent. With a hand blender, mix well and check for seasoning. Add the remaining chives. Hand mash the potatoes, skin and all. Add the cream, butter and check for seasoning. Serve with Crispy Garlic Choy Sum With Black Truffles (the recipe for which is included in this collection). This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A07) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-17-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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