George Galati

Featured Chef: George Krale

The Merion
Cinnaminson, NJ

 

 

 

CASHEW CRUSTED RACK OF LAMB

Ingredients

  • 1 8-Bone Rack of Lamb Trimmed & Silverskin Remove
  • 1/4 cup Panko Bread Crumbs
  • 1/8 cup Fine Chopped Cashews
  • 1 tbsp. Chop Fresh Parsley
  • 1 tbsp. Chop Fresh Rosemary
  • 8 tbsp. Olive Oil
  • tbsp. Dijon Mustard
  • tbsp. Honey
  • Salt & Pepper to taste

Sauce

  • 1 cup Brown Sauce
  • 1/4 cup Port Wine
  • 2 tbsp. Chop Shallots
  • 2 tbsp. Honey
  • 2 tbsp. Red Wine Vinegar
  • 2 tbsp. Whole Butter (do not melt)
    Salt & Pepper to taste

Cooking Instructions

Coat sautee pan with 4 tbsp. oil. Heat oil, season lamb with salt and pepper, brown lamb both sides, this called searing the meat. Mix crumb, herbs, and cashew, salt & pepper to taste. Add 3 tbsp. of oil to crumb mixture. Take browned off lamb rack, and brush dijon mustard & honey mix onto the lamb. Dredge meat into crumbs coat all sides and ends Place on cookie sheet tray, bake in oven 15min. 325 degrees. Remove from oven let rest for 8min. before you slice the rack into chips.

Sauce:
In 1qt. sauce pan heat wine-vinegar, shallots and reduce by half. Add brown sauce and honey, let simmer 10min. Very last add whole butter, remove pan from heat, whip butter into sauce.

 

SALMON CHRON (serves 4 people)

Ingredients

  • 4 7 oz Salom Filets, skin off & remove pin bones(you can have your fish guy remove bones & skin)
  • 1 lb Frozen Chop Spinach, thaw & squeeze all water out of spinach
  • 1/4 cup Roasted Red Peppers Medium Chop
  • 3 tbsp. Chop Fine Shallots
  • 6 tbsp. Olive Oil
  • Salt & Pepper to taste
  • 1/2 cup Grated Swiss Cheese
  • 1/8 cup Breadcrumbs

Sauce

  • 1/4 cup Cream
  • 1 cup Tomato Sauce
  • 1/4 cup White Dry Wine
  • 2 tbsp. Fresh Chop Tarragon
  • 1/4 cup Chicken Stock
  • 2 tbsp. Lemon Juice

Cooking Instructions

In a large sautee pan: heat pan and coat with olive oil. Season fish with salt and pepper, place skin side down onto hot pan. Let brown in pan this is calling searing. Do not move fish around, sear til golden brown on both sides of fish.

Topping:
In a sautee pan 2 tbsp. olive oil. Let oil get hot, add shallots & sautee till lite golden brown, this is called caramelizing. Add spinach, peppers, and season with salt & pepper, add cheese, sprinkle bread crumbs into mixture enough to dry the topping. The spinach could still contain water you don't want mixture too wet. Place fish on cookie sheet tray, spoon spinach mix on top of salmon and place in 325 dregees oven. Cook for approximately 15-20min.

Sauce:
In a 1 qt. sauce pot heat wine & reduce by half, add chicken stock, lemon juice and tomato sauce. Let simmer, add cream and tarragon, simmer for 10min. & serve.

 

 

 

 

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