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How To make Rack Of Lamb w/ Sun Dried Cherry Sauce & Pars
4 8-bone lamb racks
: Marinade
1 c olive oil
1/2 c dry white wine
1 TB fresh garlic :
minced
2 ts each minced fresh rosemary
: and thyme -- 1 teaspoon : each 1 ts salt
1 ts freshly ground black pepper
: Sun-Dried Cherry Sauce : (recipe follows) : Garnish-- : Deep fried parsnip chips : braised swiss chard : fresh thyme <<Or>> : rosemary sprigs Remove fat cover from racks and French-trim the bones of any fat. Whisk marinade ingredients together and marinate racks 6 hours or overnight refrigerated. Turn occasionally. Prepare sauce and keep warm. Roast racks in a preheated 425 degree oven until rare to medium rare (120 - 125 degrees internal temperature). Allow racks to rest 5 minutes before slicing. Cut rack into double bone chops and arrange on warm plates with the swiss chard. Spoon sauce around chops and arrange parsnip chips over. Garnish with herb sprigs and serve immediately. Recipe By : COOKING RIGHT SHOW #CR9735 Date: Thu, 31 Oct 1996 09:35:11 -0500 ( -----
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Hello Food Wishers! Chef John’s Corporate Overlords here with 8 (and a half!) recipes that are perfect for any picnic this summer! Start with some Perfect Picnic Pasta Salad, taking what is normally an afterthought and turning it into a dish that's good enough to enjoy on its own! Chicken Salad Summer Rolls are fresh, crunchy, colorful, and just happen to be gluten-free and low-carb. Try Grilled Chicken Teriyaki Skewers hot off the grill, served with a cool, tangy Miso Ranch dipping sauce. Chips and Chef John’s Classic Guacamole go great with a refreshing glass of Watermelon Agua Fresca. Whether you’re packing a picnic basket or hosting a cookout, Chef John has the best picnic recipes for you!
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00:00 Perfect Picnic Pasta Salad
09:05 Popeye's & Chick-fil-A Hybrid Fried Chicken Sandwich
18:03 Chicken Salad Summer Rolls
26:37 Peanut Dipping Sauce
29:29 Grilled Chicken Teriyaki Skewers
38:35 Sufferin' Succotash Salad
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