• 1 1/2 cups heavy cream
• 1 cup milk
• 4-5 thyme sprigs
• 3/4 cup sugar
• 2 tablespoons finely grated fresh lemon zest
• 3/4 teaspoon salt
• 6 large egg yolks
• 2/3 cup fresh lemon juice

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• 4 strips of bacon, thinly sliced
• 1 cup of tomato sauce — this time of year, it’s easy to find great heirloom tomatoes for a simple homemade sauce, but I use store bought sauce all the time as well
• 1 large bunch of hen of the woods mushrooms (see above) very roughly chopped (leaving some large chunks)
• 1 cup grated cheese — we found something slightly stinky at the farmer’s market which worked great with the earthy mushroom flavors (can’t recall the name unfortunately), but almost anything will work
• Pizza dough

Prep:

1. Saute the bacon over high heat until browned.  Remove, leaving the fat to cook the mushrooms.
2. Cook mushrooms in bacon fat over med-low heat for just a couple minutes.  They will continue to cook in the grill, so you really only need a little toast.
3. To assemble pizza, start with a very thin layer of tomato sauce, then add bacon and mushrooms, and finish with a light layer of cheese.
4. Grill pizza (instructions here) and serve with a salad and oaky red wine.

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For the grilled lamb:

• 4 lamb chops
• 5 garlic cloves, crushed
• 2 T tomato paste
• 1 T garam masala
• 1 T cayanne pepper
• 4 sprigs of rosemary
• 1/2 cup soy sauce
• 3/4 cup red wine

For the risotto:

• 3 links lamb merguez sausage
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 1 cup chopped leaks (about 2 small leeks)
• 1 cup arborio rice
• 1 cup white wine
• 6 cups chicken stock
• 1/2 cup grated young sheep’s milk cheese
• 1/4 cup chopped chives
• 3 T chopped lemon thyme

Lamb marinade: Saute garlic in olive oil with tomato paste and garam masala until garlic is slightly soft.  Add rosemary, soy sauce, and wine and bring to a boil.  Remove from hear, place in a large bowl or shallow baking dish and cool.  Once cool, add lamb and refrigerate for at least a couple hours.

Because the timing can get tricky with both grilling lamb and cooking risotto, I start by cooking the risotto until it’s about 3/4 finished, turn the heat off, and then grill the meat until its about 3/4 finished.  Then finish the lamb in the oven on very low heat while cooking the risotto.

For the risotto, saute sausage over med-high heat until browned.  Remove.  Add onion and saute until transparent.  Add garlic and leeks and cook for a minute or two over lower heat.  Add rice and cook for a few minutes to toast slightly.  Add wine and cook until rice has absorbed the liquid.  Add stock 1/2 cup at a time and stir constantly until the rice is al dente.  Fold in the cheese and garnish with chives and thyme.

For the lamb chops, grill over direct heat until a nice crust forms.  Move to indirect heat and cook until medium-rare.

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• 5-7 fresh tomatillos, depending on the size
• 1 poblano pepper (for mild)
• 2 jalapeno peppers (add for medium)
• 2 serrano peppers (add for hot)
• 1 yellow onion, roughly chopped
• 4-5 garlic cloves, skins removed
• 1 tsp cumin
• ~1/4 cup cilantro
• juice of 1 lime
• 1 or 2 tsp honey

Preheat oven broiler or grill on high heat.

Remove husks from tomatillos, rinse,  cut into quarters, and remove core.  Quarter and remove stems and seeds from peppers.

Toss tomatillos and peppers in olive oil, season with salt and pepper, and place in roasting pan (or tin foil will work if using grill).  Roast until charred, flip and roast until the other side is charred (see below).  It’s important to keep a careful eye on them, as they will cook very fast.  Set side to cool.

Saute onion over med heat until transparent.  Lower heat and cook garlic cloves until soft.

Add tomatillo mixture (with all juices), onion mixture, and all other ingredients to a large bowl and refrigerate for an an hour or two.

To finish, either chop everything up by hand or mix with a food processor or blender, depending on the consistency you’re looking for.

Very important to taste for additional seasoning at this point: salt & pepper, cumin for more “Mexican” flavor, lime for more citrus/acid flavor, chopped pepper for more spice, etc.

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• 1 rotisserie chicken
• 1 cup Mexican Chipotle Tomato Sauce
• 1/2 cup BBQ sauce
• 3/4 cup grated sharp white cheddar cheese
• 4 brioche buns (we found decent ones on Fresh Direct)

Strip the chicken of all meat and shred, leaving some decent sized chunks (see above).  You won’t need all of it, so reserve the breast meat for  another use.

Mix shredded chicken, chipotle sauce and BBQ sauce in a medium pot over medium heat for about 10-15 minutes.

Toast buns under oven broiler.  Add chicken and cheese to buns and place under broiler again until the cheese is melted and buns are fully toasted.

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The idea for these tacos came from this incredible dish that Nobu serves with tuna sashimi and thinly sliced jalapenos.  The tuna should be very high quality and seared just a bit to keep the inside raw.

• 1 sashimi-grade tuna steak, cut 1 inch thick
• 1/2 cup soy sauce
• 1/4 hot sauce
• 2 T honey
• 1 cup mayo
• 2-4 chipotle peppers
• 1 small head of chicory, very roughly chopped
• 1/2 cup cilantro, chopped
• 2 avocados, thinly sliced
• 2 T olive oil
• 2 T champagne vinegar
• 6 corn tortillas
• pickled jalepenos to garnish
• 1 cup Lamb Chopper cheese, thinly sliced (Sheep’s milk, Cypress Grove Chèvre, Caliornia)

Cut tuna into 1″ x 1″ strips.  Mix with soy sauce, hot sauce, and honey and marinade for a few hours.

Blend 2-4 chipotle peppers with the mayo.

Toss the chicory, cilantro, avocados, oil and vinegar in a small bowl.

Grill the tuna strips over high heat just until the outside is seared.

To finish, warm the tortillas on the grill or in the oven, spread a thin layer of chipotle mayo on the tortillas and add chicory avocado salad, cheese, tuna and pickled jalapenos.

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By slicing the peppers very thinly with a mandolin, they are able to pickle much faster.

• 4-5 large jalapenos, sliced very thin
• 2 cups vinegar — apple cider or champagne both work well
• 1 teaspoons whole black peppercorns
• 2 large bay leaves
• 2 tablespoons sea salt
• 6 medium garlic cloves, peeled and lightly crushed

Combine all ingredients in a small saucepan over high heat and bring to a boil.  Cook for about 10 minutes until peppers start to soften.

Remove from heat and allow to steep for 20-30 minutes.  Remove bay leaves.

Place mixture in an airtight container and refrigerate for at least a couple days.

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• 2 links of Merguez lamb sausage, crumbled and sauteed in olive oil
• 2 baby leeks, cleaned, chopped and sauteed
• About 1.5-2 cups of grated fresh Asiago cheese (Asiago Pressato)
• 2 small ripe plumbs, sliced
• 1 cup pureed tomato sauce
• Pizza Dough

Prepare all ingredients and have ready near grill. (See below — this is crucial because you have to move fast in assembling the pizza after grilling one side)

Roll out pizza dough, brush one side lightly with olive oil and place that side down on grill over direct, high heat.  Once the dough has some nice color, slide it off the grill onto a plate or board, brush the uncooked side with olive oil and flip over.

Place ingredients on cooked size of dough and slide back on grill.  Cover and cook until bottom is nicely grilled and cheese is melted.

(Makes 2 large pizzas)

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• 2 ears of corn
• 2 links of sausage, crumbled
• 2 shallots, finely chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, minced
• 1/2 cup white wine
• 1/4 cup tomato sauce
• 1/2-3/4 cup chopped scallions
• 1/4-1/2 cup chopped parsley
• 1 lb orzo
• shaved parmesean reggiano to garnish

Shave the corn kernels from the ears and saute in butter over med-high heat until cooked through. Remove.

Saute sausage in a small amount of olive oil over high heat until browned and almost cooked through. Remove and add to corn.

Add shallots to saute pan (add a bit more oil if necessary) and saute until transparent and wilted.  Add jalapeno pepper and garlic and cook over lower heat for about a minute.

Turn heat up and add white wine.  Reduce and add tomato sauce, corn and sausage.  Continue cooking over low heat until orzo is ready.

Cook orzo according to package instructions until just under al dente.  Drain and add to saute pan with a bit of the cooking water if the sauce looks like it could uses some liquid.  Cook for another minute or so until orzo is al dente.

Top with shaved parm and parsley.

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