Saturday, February 14, 2009

Get Cookin'

Some delicious and pretty simple recipes for those of us who like to stay home and cook:

Rosemary-Mustard Crusted Rack of Lamb
Pairs well with Midnight Cellars Estate Zinfandel

1 Rack of Lamb
2 Tbsp. fresh rosemary, chopped
2 Tbsp. Olive Oil
2 Cloves Garlic, crushed and finely chopped
1/4 Cup Mustard (dijon or whole grain)
Salt and Pepper to taste

1. Pre-Heat oven to 350 degrees F.
2. Heat half the olive oil in large pan (large enough to hold the lamb rack).
3. Rub lamb with remaining olive oil, salt and pepper.
4. Sear lamb on high heat on all sides until brown, about 3-5 minutes total. Remove lamb from the pan and allow to rest on paper towel lined plate for about 10 minutes.
5. Combine mustard, garlic, and rosemary in small bowl.
6. Rub the mustard blend on the lamb, cover lamb bones with foil and place in the refrigerator for 15 minutes, so mustard has time to set.
7. Place lamb on a baking sheet and put in oven. Bake 20 minutes for medium-rare chops.
8. Remove lamb from oven and let rest for 8-10 minutes.
9. Cut the lamb into chops and serve with your favorite veggies and a glass of Midnight Cellars Estate Zinfandel!

And for Dessert...

Poached Pears with Chocolate
Pairs well with Midnight Cellars Petit Verdot or Malbec

2 Cups Zinfandel
2 Bosc Pears, cored and cut in half lengthwise
3 Vanilla beans
1/2 Cup brown sugar
3 whole Cloves
Dark Chocolate of your choice (however much you want!)
Vanilla Bean ice cream (optional)

1. Place all ingredients, except ice cream, in a small saucepan and bring to a simmer over low-medium heat.
2. Simmer, uncovered, for 30 minutes or until pears are tender when pierced with a fork.
3. Remove pairs with a large spoon and place on plate. Drizzle with zin/chocolate sauce. Add a scoop or two of vanilla bean ice cream if you've got a mean sweet tooth. Enjoy!

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