417's Cooking Class with Chateau Grille

At this month’s 417 Magazine Cooking Class, Chef Doug Knopp of Chateau Grille creates a mouthwatering four-course meal. See him put his skills to work at the event, or TRY the recipes on these pages.

Goat Cheese-Stuffed Lamb Chops
with Parmesan risotto

Serves 8
Paired with Decoy pinot noir

For the lamb chops:
8 New Zealand lamb chops
1 cup goat cheese
1 tablespoon basil, chopped
1 cup all-purpose flour
1 cup buttermilk
2 cups panko bread crumbs
¼ cup port wine syrup*

To prepare lamb chops:
Cut a small pocket in each lamb chop with a sharp paring knife. Whip goat cheese and basil together, pipe into pocket in lamb chop. Dredge chop in flour, buttermilk, then bread crumbs. Pan-sear both sides of chop until golden brown, then finish in 350°F oven for 12 to 15 minutes.

For the risotto:
2 cups risotto rice
2 medium shallots, chopped
¼ cup olive oil
4 cups chicken stock
½ cup Parmesan cheese,
shredded
2 tablespoons sweet butter
salt and pepper to taste

To prepare risotto:
Sautee rice and shallots in olive oil. Add ¼ of the chicken stock, and simmer until stock is absorbed by rice. Continue adding chicken stock ¼ at a time until rice is cooked. Fold in Parmesan cheese and butter, and season to taste with salt and pepper. (Note: The rice takes the longest to cook, so time your lamb chops to finish the same time as the rice.) Spoon the risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

To plate:
Spoon risotto onto the center of a plate, lay lamb chop into risotto, then drizzle with port wine syrup.

*To make port wine syrup, reduce one large bottle of port wine to syrup consistency, let cool. You can reduce your port wine a day ahead.

 

Lobster Bisque
with tarragon cream

Serves 8
Paired with Concha y Toro Casillero
Del Diablo chardonnay

For lobster bisque:
2 medium shallots, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup cognac
1 cup white wine
4 cups lobster stock*
1 cup heavy cream
2 tablespoons roux
(flour and oil blended)
salt and pepper to taste

For tarragon cream:
1 tablespoon fresh tarragon,
chopped
½ cup heavy cream

* Chef Knopp says you can find lobster stock concentrate on Amazon.com/groceries.
To prepare lobster bisque:
Sauté shallots and garlic in olive oil. Add tomato paste, and deglaze with cognac and white wine. Add lobster stock, and bring to a boil. Add heavy cream, and simmer for 10 minutes. Thicken to desired consistency with roux, simmer 10 minutes, and season to taste. Prepare tarragon cream by whipping together heavy cream and tarragon. Garnish each bowl of bisque with one dollop of tarragon cream on top. Serve immediately.

 

Sorghum Glazed Barbecue Beef
Short Ribs with sweet potato hash

Serves 6
Paired with Joel Gott zinfandel

For short ribs:
5 pounds boneless beef
short ribs
1 large onion, diced
1 large celery stick, diced
1 large carrot, diced
2 medium bay leaves
¼ cup tomato paste
1 teaspoon dry mustard
1 gallon beef stock
2 stems fresh thyme

For sweet potato hash:
2 medium sweet potatoes,
diced into half-inch pieces
¼ cup chopped shallots
4 cups fresh spinach
1 pound cooked smoked
bacon, diced

To prepare short ribs:
Preheat oven to 400°F. Sear short ribs on medium-high heat until golden, approximately 3 minutes. Then add them into a braising pan. Add all other ingredients on top, and mix together. Wrap pan with foil, and bake for two-and-a-half to three hours or until fork-tender. Pull short ribs out of liquid, and cool. Cut each rib and separate into portions; individual portion is usually three pieces per person.  

To prepare sweet potato hash:
Combine all ingredients and sauté on medium heat until the sweet potatoes are tender, about 3 to 5 minutes. Serve with short ribs.

For sorghum sauce:
1 medium onion, julienned
1 cup mandarin oranges
2 cups braising liquid, reduced
¼ cup apple cider
1 tablespoon ketchup
¼ cup sorghum
salt and pepper to taste

To prepare sorghum sauce:
In a pan, caramelize onions. Add in mandarin oranges. Add in the braising liquid, apple cider, ketchup and sorghum. Bring to a boil, then blend all ingredients with stick blender. Season with salt and pepper, and adjust as needed. Spoon the sorghum sauce over the ribs and around the plate.

 

Black Walnut Tart
with goat cheese ice cream

Serves 8
Paired with Penfolds Club tawny port

For black walnut tarts:
3 green apples
¾ cup black walnuts
½ pound sweet butter,
softened
½ cup sugar
½ cup brown sugar
pinch of nutmeg
pinch of cinnamon
pinch of cloves
salt to taste
8 3-inch sweet dough tart
shells*

For goat cheese ice cream:
1 quart vanilla bean ice
cream
½ cup softened goat cheese
1 tablespoon balsamic
vinegar

To prepare black walnut tarts:
Preheat oven to 400°F. Slice apples, and mix with black walnuts, sugar, brown sugar and all spices. Mix in softened butter. Spoon the apple mixture into the tart shells. Bake for 12 to 15 minutes. Serve warm or at room temperature with goat cheese ice cream. Garnish with chocolate-dipped bacon.

To prepare goat cheese ice cream:
Let vanilla bean ice-cream soften at room temp for half an hour. Do not let it melt. Using a mixer, whip in the goat cheese and balsamic vinegar. Refreeze.

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