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Custom Catering's
Mint Event!!
Mint the symbol of hospitality, Greek mythology
claims that mint was once the nymph Mentha. She
angered Pluto's wife Persephone, who turned her into
this aromatic herb. There are over 30 species of mint,
the two most popular and widely available being
peppermint and spearmint. Peppermint is the more
pungent of the two. It has bright green leaves,
purple-tinged stems and a peppery flavor. Spearmint
leaves are gray-green or true green and have a milder
flavor and fragrance. Mint grows wild throughout the
world and is cultivated in Europe, the United States
and Asia. It's most plentiful during summer months
but many markets carry it year-round. Choose leaves
that are evenly colored with no sign of wilting.
Seared Lamb Chops with Mint Merlot Sauce
Seared Lamb Chops with Mint Merlot Sauce
Yield 8 - 10 dinner servings
Ingredients
3 LBS FRESH TRIMMED LAMB CHOPS
Marinade
½ CUP EXTRA VIRGIN OLIVE OIL
6 SPRIGS FRESH ROSEMARY
2 CUPS FRESH MINT LEAFS (Loosely packed)
2 CUPS MERLOT
1 TBSP MINCED GARLIC
2 TSP GROUND BLACK PEPPER
1 LB SLICED PORTABELLA MUSHROOMS
½ CUP EXTRA VIRGIN OLIVE OIL (For searing)
1 CUP BEEF STOCK
1 -1/2 TSP BROWN SUGAR
Method
Mix the ingredients of the marinade in a 2 inch hotel pan use a whisk to release the oils
of the seasonings.
Arrange the lamb chops in the marinade, use a spoon to coat the tops of the chops. Cover
and refrigerate for 24 hours. Turn the meat 3 or 4 times.
Over very high heat, preheat a heavy cast iron skillet or griddle. Coat the skillet with 1
tablespoon of oil, heat until the oil starts to smoke. Add ½ of the lamb chops and sear
the meat. Cook on one side for 2-3 minutes. Turn the meat and continue searing for an
additional 2 -3 minutes. The chops should be cooked to a medium rare doneness. Do not over
cook.
Repeat the above procedure for the remaining meat. Next, sear the mushrooms as you did
above for the chops. On the last batch, reduce the heat to low and allow the pan to
"coast" to the lower heat. Reserve meat and mushrooms warm.
De-glaze the skillet with the marinade and reduce by ½ or until the sauce coats the back
of a chef’s spoon. Add the beef stock and brown sugar to the sauce. Strain the sauce
through a wire China hat to remove the leafs and large bits of residue.
Alternate Method
Drain a 64 oz jar of Marinated Whole Mushrooms for the Portabella Mushrooms.
Plate Presentation
Ladle on 1 oz of sauce on a serving plate and arrange 3 - 4 chops with mushrooms on top of
the sauce, serve with a serving of Basmati Fried Rice. (See Recipe) Garnish with fresh
mint leafs.
Chef's Notes:
It is important to remove the mint and rosemary leafs, they will turn brown when cooked
and are not very appetizing to look at.
Ingredients
5 LBS BEEF TENDERLOIN (Remove the silver skin)
2 TBSP MUSHROOM SOY
1 TBSP MINCED GARLIC
1/2 TBSP CRUSHED BLACK PEPPER
1/2 LB BACON
1/4 CUP EXTRA VIRGIN OLIVE OIL (For searing)
Sauce
1 LB SLICED PORTABELLA MUSHROOMS
1 CUP MERLOT
1 CUP BEEF STOCK
1 -1/2 TSP BROWN SUGAR
8 SPRIGS FRESH MINT
Method
Coat the tenderloin with the soy and seasonings, wrap the bacon around the meat and secure
with plain uncolored toothpicks.
In a cast iron skillet or over hot coals, sear the outside of the roast to seal in the juices.
Tent the skillet with foil, place a meat thermometer in the thickest part of the meat and roast in a preheated oven for 30 minutes or until the internal temperature is 125F. Do not over cook, remove from oven and allow the roast to "coast".
De-glaze the skillet with the sauce ingredients and reduce by ½ or until the sauce coats the back of a chef’s spoon. Add the beef stock and brown sugar to the sauce. Strain the sauce through a wire China hat to remove the leafs and large bits of residue.
Mint Julip
Makes 1 drink
Ingredients
6 fresh mint leaves plus 1 mint sprig for garnish
2 teaspoons simple syrup
crushed ice
1 1/2 ounces (1 jigger) bourbon
Method
In a silver julep cup or 10-ounce glass muddle with the back of a spoon the mint leaves,
fill the cup with the ice. Add the bourbon and simple syrup, stir the julep well,
and garnish it with the mint sprig.
Ingredients
1 CUP ORANGE MARMALADE
1 TBSP BALSAMIC VINEGAR
3 SPRIGS FRESH MINT
Method
Combine the ingredients in a bowl, muddle the mint to release the oils and
refrigerate for
30 minutes.
Basmati Fried Rice
Yield 1 -1/2 gallons
Ingredients
2 TBSP EXTRA VIRGIN OLIVE OIL
1 GALLON CHICKEN STOCK
9 CUPS BASMATI RICE
1 CUP FROZEN GREEN PEAS
1 CUP WHOLE ROASTED ALMONDS
Method
Heat the olive oil over high heat in an 10 quart cast iron Dutch oven for 2 - 3 minutes
(do not smoke oil.)
Add the rice to the warmed sauce pan and fry the rice in the oil, constantly, but gently
stir the rice. The intent is to fry the rice but not to break it. This should take about 5
- 7 minutes. The translucent colored rice will change, first to a white then to a lightly
browned color. Then slowly add the stock about ¼ cup at a time. Allow the rice to absorb
the stock and come to a boil. This should take about 5 minutes.
Cover and simmer over low heat for 30 minutes.
Alternate Method
3 SPRIGS FRESH GREEK OREGANO
Add the oregano when you add the last of the stock. The oregano will give the rice an
herbal flavor.
6 OZ PORTABELLA SLICED MUSHROOMS
Add the mushrooms and sauté until lightly browned. (About 5 minutes). Remove mushrooms,
leave as much oil in the pot as you can. Chop the mushrooms into ½ inch cubes and reserve
warm. Fry the rice in the drippings from the mushrooms. Add the fried mushrooms back to
the pan before covering for the 30 minute cooking period.
Plate Presentation
Serve on a lager platter, or as a bed for lamb or roasted pork.
Chef's Notes:
This is a great rice that has many uses and can be that perfect side dish to almost any
pork, chicken or duck dish.
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for further details....ChefEmile@CustomCatering.net
Chef Emile L. Stieffel, Aurora Catering, Inc. email
address:
ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058
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All rights reserved.
Revised: January 31, 2018
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