These recipes will eventually be available in a printed edition. Look for information here about preordering your copy.

Email questions and comments to the Chef
~ Please Include the Name of the Chef ~

Chef David Rycerz - J. Gilbert's, ph: 614.840.9090

Tamarind encrusted Lamb Chops

Ingredients:
2oz. Tamarind
2oz. Red Wine
2oz. Hoisin Sauce
3oz. Ancho Chili Puree
1.5oz. chopped Garlic
1/2oz. chopped Ginger
2oz. Sherry
4oz. Olive Oil
1.5tsp. fresh Thyme chopped
1.5oz. Black Pepper ground
1oz. Mustard Seed

Method:
Mix tamarind and red wine, heat, pass through chinois. Mix all ingredients, cover the meat, grill or sewar in a iron skillet. Place the skillet into a 350° oven and finish to your taste.

Ancho Chili Puree:
Roast the chili in oven until puffed (4 minutes) let cool. Seed and stem. Blend in a robot coupe with enough water to puree. Push through a chinois.