Food Lion Kitchen: Chef Challenge Week Chef Sandy - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Chef Challenge Week with Chef Sandy

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Our final chef is from The Regency Room at the Hotel Roanoke.  Chef Sandy is a pro - and tells us about her dish to compete in our Chef Challenge.

Here is her recipe:

Chef Challenge May 17, 2013

Chef Sandy Krebs

Hotel Roanoke

Coffee Rubbed Border Springs Lamb Chops

with Red Wine Stewed Apples and Raisins

and Fresh Mint-Blueberry-Pomegranate Yogurt Dipping Sauce

 

 

Coffee Rubbed Border Springs Lamb Chops

4 4 bone lamb racks

2 teaspoons instant coffee

2 tablespoons garlic, chopped

2 tablespoons fresh rosemary, chopped

Vegetable oil for frying

Salt and pepper to taste

 

Mix together instant coffee, garlic and rosemary.  Rub on all surfaces of lamb and set aside to marinate.

Pour small amount of vegetable oil in hot pan.  Put in lamb, fat side down, cover pan and cook for a few minutes until lamb is nice and brown.  Repeat process for all four sides of lamb.  Remove lamb from pan, sprinkle with salt and pepper, cut into individual chops.

 

Red Wine Stewed Apples and Raisins

2 cups apple juice

2 cups red wine

1 apple, chopped

½ cup raisins

1 teaspoon salt

1 tablespoon sugar

1 tablespoon cornstarch mixed with water

 

Bring apple juice, red wine, salt and sugar to a boil.  Add raisins and apple.  Reduce heat and simmer until total volume is reduced to 1½ cups.  Add cornstarch and water mixture, stirring constantly, to thicken and make glossy.

Remove from heat.

 

Fresh Mint-Blueberry-Pomegranate Yogurt Dipping Sauce

1 cup Blueberry-Pomegranate Yogurt

¼ cup fresh mint, chopped

2 tablespoons lemon juice

 

Mix all ingredients.

Carrot and Chive Couscous

2 cups couscous

2 cups carrot juice

2 cups water

2 tablespoons vegetable base

3 tablespoons EVOO

2 tablespoons chives, chopped

 Heat oil in pot, add couscous and cook until it begins to brown.  Add juice, water and vegetable base, bring to a boil.  Reduce to a simmer and cook for 10-12 minutes, or until liquid is evaporated.  Remove from heat and mix in chives.

 

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