Kenneth's Recipes
- Soup and Sandwich/ Lemon-grass Cured Lamb Sandwich
- SweetPotatoRibbons
- Grilled Shrimp & Heirloom Tomato Salad
Soup and Sandwich/ Lemon-grass Cured Lamb Sandwich
Soup and Sandwich/ Lemon-grass Cured Lamb Sandwich
(makes 2-4 sandwiches)
Place the lamb on a sheet pan with parchment paper. Create a rub for the lamb by incorporating the lemon grass, shallots, garlic cilantro, thyme, olive oil, salt and ground pepper in a bowl, mix well.
To marinate the lamb spread the rub over the entire piece of meat, let sand in the refrigerator for an hour.
You may grill or pan sear the lamb to the desired temperature. I prefer medium rare which take approximately 3-4 mimute on each side.
Let the lamb rest for 2 minutes, this is done to prevent the meat form loosing the majority of its juices. Prepare the lamb by cutting it into thin slices. Toss the argula or mizuna with a toch of olive oil salt pepper and suger.
Grill or heat the bread for the sandwich. You may want to build a single layer or a double decked. On the bottom half of the bread, place the arugula, next, layer the tomatoes, mango and the lamb. Use spear pick or chop sticks to hold the sandwich together and serve.
Sweet Potato Ribbons
Using a potato peeler, peel sweet potatoes in strips thet resemble ribbons, until potato is completely peeled away. Once you have the ribbons prepared, fry the potato in 350 degree oil, constantly moving them around until crisp.
Remove from oil and place on a paper towel to absorb any excess oil.
Grilled Shrimp & Heirloom Tomato Salad
Grilled Shrimp & Heirloom Tomato Salad Avocado, Tortillas, Lime-Cilantro Crème Fraiche (serves 4 guests)
To assemble
1.layer the sliced avocado in a circular form.
2. Layer shrimp & tomatoes with the tortilla.
3. Repeat step 2, adding more shrimp and tomatoes for presentation.
4. Garnish with a slice of avocado, nap with a touch of the lime vinaigrette and fresh cilantro to finish.
5. The lime- cilantro crème fraiche can put in a squeeze bottle to form the dots or you can simply use a spoon to create your own sauce pattern.
Season the shrimp with the herbs and spices. In a medium mixing bowl combine the shrimp and ¼ of the lime vinaigrette.
Let the shrimp marinate for 20 minutes. Grill each shrimp for about 4 minutes [2 minutes on each side] or until ¾ done.
The shrimp should be slightly undercooked, as the heat trapped inside will continue the cooking process.
Cut the Heirloom Tomatoes into eight slices, each approximately 1/6” in thickness. (See Picture)
Cut the avocado in half, remove the pit, and cut into 12 slices, each approximately 1/6” in thickness.
Cut the corn tortillas into 2- 2 ½” squares. Deep fry or bake until crisp.
Lime- Cilantro Crème Fraiche
In a food processor, or blender, add all ingredients and mix until smooth. The color should be a light green hue; the consistency should be thick but pour-able.
Lime Vinaigrette
2ea Pork Tenderloin(trimmed)approximately 2 lbs
In a small mixing bowl, add all ingredients and whisk together. The salt and pepper should be added according to your preference. I recommend 1/3 T Salt 1 t ground white pepper