Lamb au Chocolate

I kind of went out on a limb on this one, but got amazing responses to it. My chocolate sauce is a little bit like a Mexican mole sauce, but not really, anyway here is the procedure. You will need,

Lamb rack (frenched)

Chocolate (semi sweet)

Hazelnut coffee

Butter

Vegetables

Mashed Potato

Allspice, Nutmeg, Chipotle peppers, and Cinnamon.

To begin salt your lamb and roll it in the hazelnut coffee. Sear it on all sides. Put lamb in the oven until desired temperature is reached. While that is going on make your sauce. Melt down your chocolate (chocolate chips work) and then add a pinch of each spice. Add a little bit of chipotle, the amount depends on how hot you like things. You can thin the sauce out with a little heavy cream if you want, I like a thick sauce. Serve with mashed potatos and vegetables. The savoryness of the chipotle should tone down the chocolate and coffee a little, combined with its own natural juices. I call this fusion of sweet and savory cooking "swayvory". Usually if you stay within reason you can come up with some bomb flavor combos using this methodology of thinking. Enjoy.

Tomato Pineapple Soup

This is my newest creation. The idea came from having to use pineapple up. This is very simple, yet very beautiful. You will need,

1 Large Pineapple

1 Large can Tomato juice

1 Bottle Pineapple Juice

1 Cup sugar

To begin clean and blend up your pineapple. Add it to your pineapple juice in a sauce pot and heat it up, very easy. Next heat up your tomato juice. Whisk a cup of sugar into the pineapple juice. Pour the two soups into the bowl at the same time. The consistency should be close enough that the do not meld with one another and thus create a really nice looking bowl of soup. The flavor combo is not as far out there as you might think, picture roasted tomato and pineapple salsa.

Pan Seared Lamb

Ahh, good old lamb. Lamb is a staple of most any fine dining menu, and I am taking a very basic stance on it here. You will need,

1/2 Lamb rack (frenched)

Mashed potato

Vegetables

Heavy cream

Dijon Mustard

Rosemary

Begin by seasoning the lamb with salt and pepper. Sear the lamb in a hot pan on all sides with a little olive oil. Finish the lamb in oven to whatever temperature is desired. Serve with mashed potatos and vegetables. To make an easy pan sauce put a little heavy cream in the pan that is still hot from the lamb and add a little dijon mustard. In a matter of seconds you will have dijon cream sauce. Whole grain mustard works well for this. I like to garnish with a sprig of rosemary. Enjoy!

Venison with Lingonberry Sauce

Venison goes really well with lingonberry, here is my version of the dish.

You will need,

Venison (a steak cut of venison)

Lingonberry sauce (canned is fine)

Mashed Potato

Red wine

Vegetable

To begin season your venison on both sides with salt and pepper. Sear the venison on both sides in a smoking hot pan with a little olive oil. Continue to cook the venison in an oven at 350 degrees until the desired internal temperature is reached, I like my venison served medium. In the meantime heat your vegetables and mashed potato. Also heat your lingonberry sauce with a little red wine to thin it out. Now plate everything and garnish your plate. I really like edible orchids as they go well with the red of the lingonberry. Thats it, serve and enjoy!