RACK OF LAMB

2 lamb racks (about 8 to 9 ribs each)

Marinade:

1/2 cup extra-virgin olive oil
4 garlic cloves, crushed
2 tablespoons fresh rosemary, crushed
2 tablespoons fresh thyme, crushed
freshly ground black pepper
salt

Directions:

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Preheat oven to 450ºF.

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 12 to 18 minutes, depending on desired doneness.

Veal Spare Ribs

Ingredients
3 lbs. veal ribs, cut
¾ cup brown sugar
4 tablespoons soy sauce
3 tablespoons water
3 cloves garlic, crushed

Instructions
Combine above ingredients. Roll rips in sauce. Place in pan and refrigerate overnight. Bake in 350° oven for 1 ½ hours. Makes 5 servings

Braised beef tongue

Ingredients:
1 beef tongue
1/4 cup white wine
Medium can of tomato paste
4 tsp chopped garlic
2 tsp kosher salt, and more to taste
1/2 cup chopped white onion
1/2 tsp whole black peppercorns
2 portabella mushrooms (or equivalent volume in crimini or white button mushrooms)
1 medium sized russet potato
extra virgin olive oil
water, about 3 cups
a few stalks of green onion, for garnish
For ‘cleaning’ tongue:
water
1/4 c vinegar
salt
Preparation:
1. Mix salt and vinegar. Rub tongue with mixture, then rinse.
2. Put tongue in a sauce pan and add water until it is covered. Boil for 5 minutes.
3. Using a serrated knife, scrape the white surface. Make sure to remove all of it.
4. Heat olive oil in medium heat. Brown the tongue.
5. Transfer tongue into a pressure cooker. Add the wine, tomato paste, onions, garlic, peppercorns, 2 tsp salt, and tomato paste. Add about 3 cups of water, enough to cover everything.
6. Lock the pressure cooker and cook under medium-high heat. Once the regulator starts ‘whistling’, reduce heat to medium or medium low, to get a steady sway of the regulator. Start timing it for 30 minutes.
7. Fry your potato slices in olive oil.
8. Saute mushrooms in olive oil, add a little salt and pepper. Set aside mushrooms in pan.
7. After 30 minutes, run cold water over the pressure cooker, still sealed. About 3 minutes. Do not attempt to open it right out of the stove. When it’s safe and loose, unlock the pressure cooker.
8. Take out the tongue . Slice the tongue diagonally, into 1/2-centimeter thickness. Plate.
9. Add the tomato-based gravy from the pressure cooker to your pan with mushrooms. Simmer for 2 minutes.
10. Pour gravy over the tongue. Garnish with chopped green onions. Enjoy!