with Braised Short Rib Crostinis, Garlic Shrimp, Lamb Chops & Chocolate-Covered Strawberries
- Red wine braised short rib on crusty bread served with garlicky spinach, pickled onions, parmesan cheese
- Chili garlic shrimp with garlic toasts
- Grilled lamb chops, Chimichurri sauce, Mediterranean orzo salad (2 chops per person)
- Chocolate covered strawberries (6)
IN THE KIT
12 pcslamb chops
10 ozchimichurri sauce
6 ozolives/sundried tomato blend
3 pcssliced crusty bread
4 ozparm cheese
12 ozbraised short ribs
2 ozchili flakes
4 ozchopped garlic
6 ozpickled onion
4 ozgarlic butter
2 ozshallot/garlic blend
6 pcschocolate covered strawberries
Kitchen Items Needed
Grill pan/bbq grill
Medium pot with lid
Large pot with lid
2 x large skillet
1 x plate
Oven safe dish
Preheat oven to 350º F;
Preheat grill pan/BBQ grill;
Remove chops from bag, place on a plate, season well with salt, pepper;
Remove short ribs from bag, place in medium pot;
Remove shrimp from bag, pat dry with paper towel, season with salt, pepper;
Add ¾ water to other large pot, bring to boil;
Slice baguette into thin rounds. Spread little bit of garlic butter on one side & place on baking sheet, saving rest of butter for later;
Zest lemon, squeeze juice into small bowl;
Cut crusty bread slices into pieces for 6 pieces in total;
Peel & thinly chop shallot;
Remove leaves from stems, roughly chop parsley.
Add orzo to boiling water. Cook for 8-10 minutes until just cooked. Drain, return to pot. Drizzle with olive oil, add sundried tomato/olive blend, lemon zest, feta cheese (crumble with your hands) season with salt & pepper, add ¼ parsley. Stir together well, keep warm with lid.
Grill chops 2-3 minutes on each side until slightly charred. The chops will not be fully cooked through. Place in oven safe dish, cover loosely with foil.
Warm short rib over low heat, adding a splash of water if it is getting dry. On a sheet pan, place crusty bread on one side, garlic toasts on the other. Set a timer for 5 minutes, making sure to check the toasts so they don’t burn. If they are not toasty in 5 minutes, leave in for another 2-3 minutes, being careful to watch. Remove from oven once done.
Heat a small drizzle of olive oil & remaining garlic butter in skillet. Add spinach, cooking until just wilted, about 5 minutes. Season with salt, pepper, set aside.
Place chops in the oven, turning the heat down to 175º. This will allow them to cook a bit more. If you prefer your chops medium rare, you don’t need to place them back in the oven.
In another large skillet/heavy bottom pan, warm a drizzle of olive oil over medium heat.
Add chopped garlic, shallots, lower the heat, & sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
Raise the heat to high & immediately add shrimp, lemon juice, chili flakes (start with 1/3) & brandy. Stir well to coat the shrimp, sauté until the shrimp turn pink,3 to 5 minutes. Remove from heat, season to taste with salt & freshly ground black pepper. If you want the shrimp spicer, add more chili flakes.
Chops: serve orzo salad in a bowl or platter. Lay out chops, serve with chimichurri.
Short Rib Crostini: using a slotted spoon, place spinach on top of the toasted crusty bread – try to make sure you get as much moisture out of the spinach by draining excess liquid so your bread doesn’t go soggy. Divide short rib, layer on spinach. Top with parsley, parmesan cheese & pickled onions.
Shrimp: Heat the shrimp up if needed for a couple of minutes. Transfer the shrimp to a plate, pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, serve garlic toasts.
Strawberries can be served anytime!