Spiced Lamb Chops with Chickpea Salad

from "Real Simple Magazine"

You can also make the salad with canned, drained white beans — any kind — instead of the chickpeas.

Hands-on time: 20 minutes
Total time: 30 minutes
Makes 4 servings

1 15-ounce can chickpeas, drained and rinsed
4 plum tomatoes, thickly sliced
1 small yellow or red onion, sliced into half-moons
3/4 cup fresh flat-leaf parsley leaves, roughly chopped
3/4 cup fresh mint leaves, chopped
2 teaspoons white wine vinegar
1 clove garlic, crushed
5 tablespoons olive oil
Zest of 1 lemon, grated
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
8 lamb loin chops

In a large bowl, combine the chickpeas, tomatoes, onion, parsley, mint, vinegar, garlic, 3 tablespoons of the oil, the lemon zest and juice, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; set aside. In a separate bowl, combine the cumin, coriander, paprika, and the remaining salt and pepper. Lightly coat each of the lamb chops with the spice mixture. Heat 1 tablespoon of the remaining oil in a skillet over medium-high heat. Add half of the lamb chops to the skillet, being careful not to crowd them. Cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Transfer to a plate. Repeat with the remaining oil and lamb chops. Divide the chickpea salad among individual plates and top each salad with 2 lamb chops.

To freeze:Omit the salad ingredients. Transfer the uncooked spice-coated lamb chops to a large resealable bag. Store for up to 3 months.

To reheat:Thaw overnight in the refrigerator. Cook according to the recipe. Make the salad.

NUTRITION PER SERVINGCALORIES 541 (48% from fat); FAT 29g (sat 7g); PROTEIN 42g; CHOLESTEROL 140mg; SODIUM 618mg; FIBER 7g; CARBOHYDRATE 28g

A Truffling Experience

Black Truffle Mac and Cheese

1 Tbsp. EVO1 small shallot, brunoise
6 cloves of roasted garlic
3 oz of black truffles, sliced with truffle shaver
one quart of heavy mfg. cream
one cup of cognac, reduced to demi sec
2 tsp. fresh oregano, finely chopped
2 tsp. fresh thyme stems removed
1 Tbsp. sherry
2 tsp. kosher salt
1 tsp. white pepper
8 oz. Fontina, finely grated
6 oz Parmiggiano reggiano, finely grated
2 tsp. chipotle Tabasco
2 cups seasoned sourdough croutons, run thru food processor to turn into crumbs
1 lb Fresh pasta noodles (rigatoni or other noodle that will hold sauce), cooked in salt water to al dente

Method:
Heat oil on stove top in stock pot and then add shallots and garlic and heavily sweat until aromatic. Deglaze with sherry and then add fresh herbs, truffles and cream and reduced cognac. Cook over low heat until reduced by half and truffle flavor is infused. Season and add parmesan and Tabasco. To this hot mixture add the cooked and drained noodles and the fontina and mix cheeses are melted. Taste noodles for seasoning and adjust as needed., Set aside.

Other ingredients:
8 oz unsalted butter
3 oz sliced black truffles

Assembly:
Take small 4 -6 oz. baking dish and butter the bottom and sides. Set one slice of truffle on bottom of each dish. Then add noodles and sauce to the dish and top with the crumbled croutons, finely grated truffles and a pinch of the finely grated parmesan and back in the oven at 350 degrees for 10 minutes or until mixture is bubbly and toasted on the top.


Peppered Filet Mignon with Truffled Mirepoix

EVO for pan
8 oz Angus Filet Mignon, seasoned on all sides with kosher salt and black pepper
2 oz black truffles
2 carrots, peeled and small dice
2 celery stalks, small dice
1/2 Maui onion, small dice
1/2 shallot, brunoise
2 tsp. fresh thyme stems removed
1/2 cup sherry
2 cups veal demi glace
1/2 cup mushroom stock

Method:
Heat evo in sauté pan and then add mirepoix and heavily caramelize. Then deglaze with sherry. Add truffles, demi glace and mushroom stock and reduce., Pan sear filets in EVO on high heat to just under medium rare and set aside to rest until they come to medium rare and slice. Place 3 strips of filet on plate and then add solid tablespoon of truffled mirepoix over the filet.


Collard Greens and Radicchio
with meyer lemon and mushroom stock

1 Tbsp. EVO
1/2 bunch Collard greens, cut into small strips
1 whole Radicchio, cut into small strips
juice of one Meyer lemon
one cup Mushroom stock
4 cloves garlic, sliced cisseler
Kosher salt and black pepper

Method:
Heat oil in pan, add garlic and then add greens, lemon juice stock and seasoning. Cook until greens are heated through and season. Plate with other items.