Chef Christopher Brugman’s Moroccan-Spiced Lamb
• 14-16 oz. domestic lamb rack, 4 bones, cap on
• 1 ¼ cups tandoori spices
• 2 tbsp. kosher salt
• 2 ½ tsp. mustard powder
• 2 tsp. nutmeg
• 2 tsp. cardamom
• 2 tsp. cinnamon
• 2 tsp. fresh cracked black pepper
• Lemon oil, as needed
• Pea tendrils, as needed
1. Mix all the dry ingredients together until well-incorporated.
2. Coat the lamb rack with a touch of lemon oil; then dust the lamb with the Moroccan spice blend and rub in well. Marinate in the rub overnight or
3. Roast the lamb in a wood-burning oven (convection is fine too) until caramelized and cooked to the desired temperature, typically, 12-15 minutes for medium rare.
4. Let the rack of lamb rest for 6-8 minutes; slice between the bones; and shingle on a serving platter.
5. Spoon a generous amount of butter (preserved lemon butter is recommended) and garnish with pea tendrils and or bulls blood (microbeet greens)
Hearth ’61, Mountain Shadows, 5445 E. Lincoln Drive, Paradise Valley, 855.485.1417
Chef Chris McKinley’s Homemade Biscuits with Onion Bacon Jam
• 7 cups all-purpose flour
• ¼ cup baking powder
• 1 tsp. kosher salt
• 1 ¼ cups frozen butter (small cubed)
• 2 cups buttermilk
• 4 cups cream
• 1 qt. red onion (small diced)
• 2 cups cooked bacon
• 2 tbsp. jalapeno (finely minced)
• 1 cup sherry vinegar
• 1 cup balsamic vinegar
• 1 tbsp. ground black pepper
• 2 ½ cups sugar
• 1 tsp. salt
• ¼ cup water
1. Preheat oven to 425 degrees Fahrenheit.2. Line a baking sheet with a silicone baking mat or parchment paper.
3. Whisk flour, baking powder, salt and baking soda together in a large bowl.
4. Grate frozen butter into bowls with a cheese grater.
5. Combine buttermilk and cream in
a separate container and stir.
6. Make a well in the center of butter and flour mixture. Pour in ¾ cup buttermilk and cream; stir until just combined.
7. Turn dough onto a floured work surface; pat together into a rectangle.
8. Fold the rectangle in thirds. Turn dough a half turn; gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
9. Roll dough on a floured surface to about ½-inch thick.
10. Cut out 12 biscuits using a 2 ½-inch round biscuit cutter.
11. Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
12. Brush the tops of biscuits with 2 tbsp. buttermilk and cream.
13. Bake in the preheated oven until browned, about 15 minutes.
14. For the jam, place onion, bacon, jalapeno, black pepper, sugar, salt, water and vinegars in a medium sauce pot on medium-high heat and bring to a boil. Turn heat down to a low simmer and cook for 15-20 minutes or until it is reduced by ¾ and has a syrupy consistency. Stir every five minutes to prevent sticking to the bottom of the pan. Serve with biscuits, and drizzle them with fresh honey.
Second Story Liquor Bar, 4166 N. Scottsdale Road, Ste. 102, Scottsdale, 480.945.5555
Chef Lisa Dahl’s Pollo Alla Rustica Fettuccine
• ¼ cup extra virgin olive oil
• 2 chicken breasts (poached or grilled)
• 1 lb. fettuccine
• 1 Tbsp. fresh garlic, minced
• 1 cup fresh, washed spinach
• 1 Tbsp. fresh thyme
• 1 Tbsp. fresh basil
• 1 cup of heavy cream
• 1 tsp. truffle oil
• 1 tsp. truffle shavings (optional during saute and for garnish)
• Salt and pepper to taste
1. Heat medium saute pan to medium-high temperature.
2. Add whole chicken breasts and lightly season with salt and pepper, allowing to delicately brown before turning and seasoning the other sides. Cook until fully done inside and set aside on a plate to cool. Continue to retain heat in the pan.
3. In the reserved juice, add sliced mushrooms, garlic, fresh thyme and basil. After heating the ingredients for less than a minute, add cream. As the cream is reducing, slice the chicken breasts into ½-inch strips and return to pan, along with a scant of truffle oil and truffle shavings. Lastly, toss in fresh spinach leaves.
4. Boil pasta water and salt to taste during the saute process. We use freshmade pasta, so ours cooks within 30 seconds.
5. Hold a slight amount of pasta water in the colander; drain the pasta; add to the pan with the chicken; and toss.
6. From the saute pan, distribute evenly into two bowls with freshly grated Parmesan, if desired.
7. Enjoy with a delicious glass of chilled pinot grigio.