Chef Gui's Valentine's recipes
FLORIDA CITRUS SALAD WITH CHAMPAGNE
Serves 2
Active time 10 minutes
INGREDIENTS
1 ruby red grapefruit
1 pomelo
1 blood orange
1 navel orange
2 Meyer lemons
Sugar for sprinkling
Blanched almonds, for garnish
Champagne
PREPARATION
With a sharp knife, peel all the citruses, removing both skin
and pith.
Slice all the fruit crosswise about 1/4 inch thick. Arrange
slices in large white plates, making sure each serving has all
colors. Add a few blanched almonds to garnish. Sprinkle
lightly with sugar.
At the table, pour about 2 tablespoons of Champagne over each bowl
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RACK OF LAMB WITH DIJON MUSTARD SAUCE
Serves 2
Active time 30 minutes
Cooking time 20 minutes
INGREDIENTS
One 2 1/2-pound frenched rack of lamb
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock
1/8 cup of cream
1 tablespoon whole grain mustard
2 teaspoons Dijon mustard
3 teaspoons chopped thyme
1 zucchini, sliced
1 yellow squash
A dozen baby tomatoes
1 tablespoon extra-virgin olive oil
INSTRUCTIONS
Preheat the oven to 400°. Season the lamb with salt and pepper. Toss the zucchini, yellow squash, and tomatoes together with the olive oil, salt and pepper, and 1 teaspoon of chopped thyme.
Place the lamb and the vegetables on a skillet. Transfer the skillet to the oven and roast the rack and veggies for about 20 minutes, until an instant-read thermometer inserted in the center of the meat registers 125° for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Transfer the vegetables into a bowl.
Add the shallots to the skillet and cook over moderate heat until softened, about 3 minutes. Add the wine and simmer until reduced by half, about 2 minutes. Add the stock and bring to a simmer. Remove the skillet from the heat. Stir in the whole grain and Dijon mustards and the thyme. Season the sauce with salt and pepper.
Plate and sere.
Carve the lamb into chops and arrange on warmed plates. Spoon the sauce over the lamb and serve.