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SFLuxury_JulyAug2014

TASTE OF THE TOWN NILTON CASTILLO’S GRILLED LAMB QUINOA LOLLIPOPS SERVES: 4 Chef Nilton Castillo Chef Instructor 10395 NW 41 ST., SUITE 125 MIAMI, FL 305.629.2929 Instagram: chefnilton Twitter: @NilCastillo Facebook: nilton.castillo.5 FOR THE PEAR ALMOND PUREE 1 lb. pears 1/2 cup shallots 1/2 cup garlic Salt to taste 4 oz. heavy cream 12 oz. almonds 6 tbsp. oil FOR THE LAMB CHOPS 3 lb. lamb chops 2 oz. red wine vinegar 2 oz. soy sauce 4 oz. aji panca paste 2 tsp. cumin Salt & pepper to taste FOR THE SHAVED VEGETABLES 1/4 lb. asparagus 1/4 lb. cherry tomatoes 1/4 lb. baby zucchini 1/4 lb. baby carrots 1/4 cup fennel sprigs 1/4 cup mint Salt to taste 4 oz. extra virgin olive oil Juice from 3 lemons FOR THE SALSA ANTICUCHERA DEMI SAUCE 6 oz. lamb scraps 3 oz. garlic 3 oz. onion 4 oz. aji panca paste 2 cups lamb stock Salt & pepper to taste FOR THE CRISPY QUINOA 2 qts. blended olive and corn oil 1 cup quinoa Salt to taste Boil quinoa 15 minutes. Drain. Dry 3 hours. Mix ingredients for lamb chops in a bowl; marinate 3 hours. Deep fry quinoa at 350°F until crisp. Drain. Add salt. Grill chops on medium-high, 3 minutes each side. Roll chops in quinoa. For puree, coat pears with half the oil. Roast 25 minutes at 375°F. Peel. In a sauté pan, add remaining oil. Lightly caramelize shallots and garlic. Roast almonds. Puree all ingredients in blender. For demi sauce, caramelize lamb scraps in a pot. Add garlic and onion; cook until slightly browned. Add aji panca paste, lamb stock, salt and pepper. Reduce by half. Remove lamb scraps. Blend sauce and pass through fine colander. Reduce again. Shave vegetables with peeler and mix with remaining ingredients. Pere Anselme “La Fiole du Pape” Chateauneuf du Pape, (NV) Rhone, France. $35.99 This wine has a blend of Grenache, Syrah, Mourvedre, Cinsault, 14.5% alcohol, a ruby red color and a nose to delight. The tantalizing ripe fruit, dried black cherries with hints of cloves (spices), violet, leather and earth, coupled with a long but delicate finish will definitely complement the lamb and vegetables. Complex as it seems, the wine is balanced, elegant and enjoyable. Santé! For more information contact Nora Adler, WineAfterDark@aol.com. 42 july/august 2014 southfloridaluxuryguide.com


SFLuxury_JulyAug2014
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