RECIPES
Rosemary Grilled Lamb Chops with White Beans and Marinated Artichokes
Napa Rose Restaurant

Rosemary Grilled Lamb Chops

16 to 20 lamb chops, 1-inch thick
3 tbsp finely chopped fresh rosemary
2 tbsp minced garlic
½ cup extra-virgin olive oil
1 tsp dried red chili peppers
2 tbsp coarse salt

Season lamb with rosemary, garlic, olive oil, red chili and salt; marinate for at least 45 minutes. Grill over medium hot coals for 4 to 5 minutes each side (for medium rare to medium).

White Beans and Marinated Artichokes

¼ cup minced garlic
1 cup small-diced red onions
1 cup small-diced fennel
2 tbsp olive oil
4 cups high-quality cooked cannellini
beans, drained
1 cup marinated baby artichokes
1 cup diced roma tomatoes
1 cup corn
¾ cup chicken stock
1 tbsp coarse salt
1 tbsp dried red chili peppers
1 tbsp lemon zest
¼ cup store-bought white balsamic
dressing
¼ cup chopped fresh basil
¼ cup chopped parsley
2 cups fresh baby spinach

In a large saucepan over medium heat, sauté garlic, onions and fennel in olive oil for about 7 to 8 minutes, or until vegetables are tender. Add beans, marinated artichokes, tomatoes, corn and chicken stock; simmer 2 minutes.
Add salt, red chili, lemon zest and white balsamic vinaigrette; simmer 2 more minutes.

Add basil, parsley and spinach. Simmer just until spinach begins to wilt. Serve in a large bowl family style or under the lamb chops. Serves 8 to 10.

Cooks’ notes: Lamb porterhouse is a good choice as it is usually meatier than other lamb chops.

Shrimp and Avocado Enchiladas
Tortilla Jo’s

Roasted Corn and Black
Bean Salsa
3 cups corn, roasted
3 cups black beans, rinsed
2 cups jalapeÑo, minced
½ cup red pepper, small dice
¼ cup cilantro, chopped
¼ cup red onion, small dice
1 tbsp vegetable oil
Salt to taste

Salsa Verde

2 large fresh pasilla
chilies, roasted
½ lb tomatillos,
blackened, diced
1 ½ cups water
2 large green onions, chopped
1 large serrano chili,
stemmed and seeded
1 large garlic clove
¼ cup (firmly packed) fresh cilantro leaves

Enchiladas

4 tbsp butter
36 large gulf shrimp
Salt to taste
6 diced avocados
Fresh lime juice
24 corn tortillas

Preheat oven to 375ºF. Prepare the salsa by mixing all ingredients. Set aside. Combine tomatillos, water, green onions, serrano chili and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2⁄3 cups (about 20 minutes), stirring occasionally.

Transfer mixture to blender. Add pasilla chilies and cilantro. Purée until smooth. Season with salt. Sautée the shrimp in the butter and lime juice. Season with salt to taste.

Warm tortillas and soak in pan with salsa verde. Use two tortillas, three shrimp and two tbsp of avocado per enchilada. Roll tortillas with the mixture inside. Place in oven and bake for 5 minutes. Top with roasted corn salsa. Serves 4.

Blackberry Zinfandel Braised Short Ribs
Napa Rose Restaurant

12 8-oz bone-in short ribs
Coarse salt and cracked black pepper, to taste
¼ cup olive oil
1 large onion, diced
2 large carrots, diced
1 4-inch fennel bulb, sliced
1 bottle red zinfandel
4 cups veal demi-glace
2 cups chicken stock
1 400-gram bag frozen blackberries, thawed
4 thyme sprigs
5 sage leaves
½ pint fresh
blackberries

Season short ribs with salt and pepper; refrigerate for 1 hour. Heat olive oil in a large sauté pan over medium-high heat. Brown seasoned short ribs on all sides. Remove from pan and set aside.

Add onion, carrots and fennel to the sauté pan. Reduce heat to medium and slowly brown vegetables, stirring occasionally. Once all vegetables are evenly browned, add zinfandel and simmer until the liquid is reduced by 75 percent.
Transfer vegetable-wine mixture and short ribs into a stock pot. Add demi-glace, chicken stock, thawed blackberries, thyme and sage to the short ribs and wine. There should be enough liquid to cover the ribs completely. Bring to a boil, then reduce heat to a slow simmer. Continue simmering for 3 hours, or until ribs are tender.

Remove ribs from liquid and remove bones from the short ribs. Place ribs in serving pan, cover with foil and set aside. Continue simmering liquid until reduced to sauce consistency (about 20 minutes). Remove herbs and ladle sauce over short ribs and garnish with fresh blackberries. Serves 6.

Scharffen Berger Chocolate Truffle Cake
Napa Rose Restaurant

½ cup plus 6 tbsp unsalted butter, softened (extra for ramekins)
6 ½ oz Scharffen Berger bittersweet chocolate, chopped fine
5 large eggs, room temp-
erature, separated
½ cup granulated sugar,
divided (extra for ramekins)
1 tbsp all-purpose flour,
sifted

Preheat oven to 375ºF. Lightly butter bottom and sides of 8 individual (¾ cup) ramekins. Coat thinly with granulated sugar and shake out excess. Set aside.
Prepare a double boiler and bring water to a simmer over low heat. Place butter and chocolate in the top of the double boiler and gently stir until melted smoothly and combined.

Whisk egg yolks and ¼ cup granulated sugar in a large mixing bowl for 3–4 minutes or until smooth and slightly thickened. Add flour and combine.

Ladle a small amount of melted chocolate into egg yolk mixture and whisk to combine. Add another ladle of chocolate and continue to whisk. Once the temperature of the egg yolk mixture has been warmed, add remaining chocolate to egg yolks and whisk vigorously until completely combined.
Set aside.

Warm egg whites in a small metal bowl that just fits into a small saucepan with hot water in it. Allow eggs to warm for 1–2 minutes. Remove and add 1 tbsp granulated sugar; whip mixture using a hand-held mixer on medium speed until soft peaks form. Slowly add an additional 1 ½ tbsp granulated sugar while continuing to whip egg whites. Increase speed to high and slowly add remaining 1 ½ tbsp granulated sugar. Whip egg whites and sugar for another 3–4 minutes or until stiff peaks form.

Gently fold in ¼ of the chocolate mixture into egg whites to combine. Add remaining chocolate and continue to fold till completely combined, being careful not to overwork mixture.
Divide batter equally among the prepared ramekins, filling ¾ full. Place on a baking sheet and bake for 9–10 minutes or until tops are puffy but centre is still soft. Do not overbake.

Cut around edges of the cakes using a small knife to loosen the cakes. Carefully invert the cakes onto a serving plate and serve immediately. Serves 8.
Thanks to Whole Foods Market for supplying ingredients (510 8th Ave., Vancouver, 778-370-4210, wholefoodsmarket.com).

Avocado Stuffed with Grilled Sea Scallops with Mango Vinaigrette
Torr Kelso,
Tortilla Jo’s

1 lb sea scallops, cleaned
1 tbsp vegetable oil
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 mango, peeled and finely diced
1/3 cup lime juice (about 2 limes)
1/3 cup olive oil
1/4 chopped cilantro
2 avocados
1/2 head red cabbage, thinly sliced

Blanch the scallops in salted boiling water for 1 minute.  Drain and toss in the vegetable oil with salt and pepper.  Thread the scallops onto skewers and grill over a medium-hot fire for 2 to 3 minutes per side.  Slide the scallops off the skewers and mix with the red bell pepper and onion.

For the vinaigrette, combine the mango, lime juice, olive oil and cilantro in a blender or food processor until smooth.  Season with salt and pepper, then add about 2/3 of the mixture to the scallops.
Halve and pit the avocados, but do not peel.  Arrange them on top of a bed of cabbage, then fill with scallop mixture.  Drizzle the remaining vinaigrette over the cabbage.

Harissa Lamb Sausage
Nick Weber, Catal Restaurant and Uva Bar

6 lbs lamb shoulder, sliced
1 lb back fat, diced
3 lbs pork shoulder, sliced
1/4 heaping cup salt
2 heaping tsp sugar
2 1/2 tbsp minced garlic
1 1/3 cups roasted red bell pepper
2 heaping tsp oregano
1/4 cup red wine
3/4 cup water
2 heaping tbsp dry harissa or 2 heaping tsp harissa paste
Sheep casing

Mix all ingredients except casing and let marinate for 1 hour.
Preheat oven to 400ºC. Process all marinated ingredients in a meat grinder with a medium die. Stuff filling into sheep casing and twist into 6 inch portions.

Roast sausage in cast iron pan on both sides until golden brown. Finish in the oven for 4 minutes. Serve with soft polenta or on a baguette with watercress and red onions.

Avocado Stuffed with Grilled Sea Scallops with Mango Vinaigrette
Torr Kelso, Tortilla Jo’s

1 lb sea scallops, cleaned
1 tbsp vegetable oil
1 small red bell pepper, finely diced
1 small red onion, finely diced
1 mango, peeled and finely diced
1/3 cup lime juice (about 2 limes)
1/3 cup olive oil
1/4 chopped cilantro
2 avocados
1/2 head red cabbage, thinly sliced

Blanch the scallops in salted boiling water for 1 minute.  Drain and toss in the vegetable oil with salt and pepper.  Thread the scallops onto skewers and grill over a medium-hot fire for 2 to 3 minutes per side.  Slide the scallops off the skewers and mix with the red bell pepper and onion.

For the vinaigrette, combine the mango, lime juice, olive oil and cilantro in a blender or food processor until smooth.  Season with salt and pepper, then add about 2/3 of the mixture to the scallops.
Halve and pit the avocados, but do not peel.  Arrange them on top of a bed of cabbage, then fill with scallop mixture.  Drizzle the remaining vinaigrette over the cabbage.