Chef Calvo’s Spring Lamb Roast Recipe

If you are looking for food and tradition with “Maximum Flavor”, Miami’s Chef Adrianne Calvo shares her tasty recipe for Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries.

Grilled New Zealand Lamb Chops + Melted Gorgonzola + Fried Blueberries

Serves: 2

Ingredients:

4 New Zealand Lamb Chops, frenched
1 teaspoon Montreal Steak Seasoning
1 teaspoon Brown Sugar
Canola Oil
¼ cup Gorgonzola cheese, crumbled
¼ cup Blueberries
1 teaspoon chives, minced

Directions:

steak seasoning and brown sugar in a small mixing bowl. On a clean work surface, lay out the lamb chops and season generously with mixture. Place on the grill and cook for 2-3 minutes on each side. Meanwhile, preheat an electric fryer to 375 degrees F. (or a small pot with canola oil to medium high heat) Flash fry the blueberries until the skin starts to break. Set aside. In a small pan, melt gorgonzola over medium heat. To serve, place lamb chops on the center of plate, spoon melted gorgonzola on each chop, add fried blueberries, and garnish with minced chives.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne

Chef Calvo’s Hawaiian Nachos Recipe

If you are looking for comfort food with an exotic twist, food that might bring you flavors that remind you of a great vacation, look no further than Chef Adrianne Calvo‘s recipe for Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli.

Hawaiian Nachos + Pineapple Avocado Relish + “Lava” Aioli

Serves: 2

Ingredients:

2 Corn Tortillas, Quartered, Fried Crispy

2 garlic cloves, minced
1 tablespoon cilantro, minced
1 teaspoon lime juice
1 teaspoon honey
1/4 cup mayonnaise

1/4 lb Blue Fin Tuna, fillet
1 teaspoon brown sugar
1 teaspoon garlic salt
1 teaspoon black pepper

1/4 cup Pineapple, chopped
1/4 cup Hass Avocado, chopped
1 tablespoon cilantro
Pinch kosher salt
1 teaspoon lime juice
1 teaspoon black sesame seeds

1 tablespoon mayonnaise
1 teaspoon ketchup
1/2 teaspoon cayenne pepper
1/2 teaspoon horseradish
1 teaspoon Tabasco hot sauce

Scallions for garnish

Directions:

Preheat fryer to 375 degrees F. Season Tuna fillet with brown sugar, garlic salt, and pepper. In a hot skillet with a small amount of canola oil almost to the smoking point, sear tuna on all sides quickly, and set aside. Allow to cool for 10 minutes. Wrap tightly in plastic wrap and place in the freezer for 15 minutes for easy slicing. Meanwhile, in a small mixing bowl whisk garlic, cilantro, lime juice, honey, and mayonnaise. Set aside. In another mixing bowl, combine Pineapple, Avocado, cilantro, salt, lime, and black sesame seeds. Set aside. In another mixing bowl, whisk together mayonnaise, ketchup, cayenne pepper, horseradish, and Tabasco. To assemble, slice Tuna 1/4 inch thick. Place a small dollop of garlic cilantro sauce on crispy tortilla, place Tuna on top. Add a spoonful of the Pineapple Avocado Relish and then top with lava aioli. Garnish with scallions.

ABOUT CHEF ADRIANNE CALVO:

Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit:

Chefadriannes.com
Instagram.com/chefadrianne

Chef John Tesar hits South Beach Wine & Food Festival in Miami

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Three-time James Beard “Best Southwest Chef” semifinalist and “Top Chef” contestant, celebrity chef John Tesar will bring a true taste of Texas to Miami at the South Beach Wine & Food Festival as the official ambassador for 44 Farms, the artisanal ranch that is providing all beef for the “Epic Collaboration Dinner.”

The Epic Collaboration Dinner features acclaimed chefs Francis Mallmann, Paul Qui and Gabriel Ask at Los Fuegos in South Beach.

While in Miami, Chef Tesar is also presenting 44 Farms products during “SOBEWFF® presented by Food & Wine” including:

  • Fontainebleau Miami Beach presents Wine Spectator’s “Best of the Best, ” in which 60 of the nation’s top chefs present their most gourmet samplings
  • The second annual incarnation of “Meatopia,” the world’s most famous celebration of all things meat

Says Chef Tesar, “I’m proud to represent one of the favorite purveyors of meat that I serve at my steakhouse Knife at The Highland Dallas.

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About 44 Farms Steaks

44 Farms Steaks is the U.S.’ premier producer of ethically raised Angus steaks for the home chef and serious amateur cook.  Proudly headquartered in Cameron, Texas 44 Farms was founded in 1909 by Sherwood and Josie McClaren and is still family-owned today. For more than 100 years it has been a place customers can know their rancher.

Renowned for their fine marbling, 44 Farms Steaks boast superior tenderness, juiciness and flavor, winning them a place at the tables of top restaurants across the country.  Boasting a peerless approach to sustainability, animal care and breed research, 44 Farms ranchers produce steaks with no added hormones, antibiotics or artificial ingredients.

www.44Steaks.com

 

About Chef John Tesar

Tesar is a restaurateur and chef known for his stylish, modern American cuisine prepared with classic European techniques. His innovative culinary perspective and no-nonsense personality have garnered much acclaim throughout his 20+ years in the restaurant industry, including national nods from Esquire (named to Best New Restaurants for two consecutive years) Food & Wine, New York Magazine and The New York Times, appearances on The Today Show, The Early Show and Esquire’s “Restaurant Revolution” as well as winning the inaugural season of Food Network’s “Extreme Chef.” Tesar’s current  restaurants include Knife at The Highland Dallas, Oak and The Royale. He is also working with Flatiron Books and Macmillan on a book, “Knife: Modern Steak and All American Meats,” that will be published in spring 2017 in addition to a television show.