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How To make Rack Of Lamb In Mustard Crust with Northern White Beans
1 Rosemary sprig; chopped
2 Garlic cloves; chopped
1/2 c Chablis
4 tb Dijon mustard
4 tb Extra virgin olive oil
Salt and pepper 2 9-rib racks of lamb
- well trimmed and cut - between each third bone. 4 tb Sweet butter (or as needed)
Northern White Beans In a small saucepan place the rosemary, garlic, and Chablis. Cook the ingredients on medium heat for 4 to 6 minutes, or until the liquid is reduced to 2 tablespoons. Pour marinade into a blender and pur
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Grillin' Time | GRILLED LAMB CHOPS!
These grilled marinated lamb chops are unbelievably flavorful and are melt-in-your-mouth delicious. And they could not be easier to prepare. Always such a crowd favorite!
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GRILLED LAMB CHOPS INGREDIENTS:
3 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1/4 cup olive oil
Salt and pepper
8 rib lamb chops
Finishing salt
COMPLETE RECIPE:
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Reduction Sauce Pan:
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❤️ Traditional 18 year Old Balsamic Vinegar:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Catching razor clams with salt is the simplest method.
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The Best Pork Chop You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best pork chops you've ever had at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: JC Scruggs
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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Roast Rack of Lamb Persillade
This classic has been served for decades in France and the United States. It has and will continue to endure because people are so satisfied eating it. The ‘Persillade” aspect refers to the combination of parsley, garlic, bread crumbs and butter that adhere to the lamb rack during the roasting process. Some cooks add the “persillade” during the finishing process, but I prefer to roast the lamb with it throughout the process. I also coat the lamb rack with Dijon mustard to help the “persillade” adhere to the lamb as well as adding a great indistinguishable flavor to the final taste of this dish. This video also represents the classic recovery of the roasting juices and sauce/juice preparation from the roasting process. Understanding this preparation is essential for any serious cook, both domestic and professional.