We wanted to create a place for our guests where they can share their vacation story, read about the latest going on at the hotel, and maybe even find a great recipe from one of our fine dining outlets.
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Sep 28, 2012
Business Entertaining in Vintage Room
Business Entertaining in Vintage Room
Read Full PostReserve your next dinner party in Valentino’s exclusive wine room, the Vintage Room. Allow Ex. Chef Cunninghame West to entice your palette with delectable cuisine from two to thirty guests. Enjoy a vast selection of exquisite wines for lunch or dinner event.
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Sep 28, 2012
Red Feather Punch
Red Feather Punch
Read Full Post- 1 Btl (750mL) Railean El Perico Silver Agave Spirit
- 25 oz blood orange juice
- 8 oz fresh lime juice
- Handful of fresh basil
- 32 oz Jamaican ginger beer
- 6 oz agave nectar
Instructions
- Mix in a punch bowl and serve cold.
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Sep 28, 2012
Pistachio Lamb Chops “Scottadito”
Summary: Lamb Chops tossed with garlic and thyme flavored butter
- 2 New Zealand Lamb Rack
- ½ cup Roughly Ground Pistachios
- ½ cup Bread Crumbs (optional)
- 6 Egg Whites
- ¼ Cup AP Flour
- 1 Stick Butter
- 3-5 Whole Garlic Cloves
- 3-5 Fresh Thyme Sprigs
- Extra Virgin Olive Oil
- Salt and Pepper
Read Full PostPistachio Lamb Chops “Scottadito”
Summary: Lamb Chops tossed with garlic and thyme flavored butter
- 2 New Zealand Lamb Rack
- ½ cup Roughly Ground Pistachios
- ½ cup Bread Crumbs (optional)
- 6 Egg Whites
- ¼ Cup AP Flour
- 1 Stick Butter
- 3-5 Whole Garlic Cloves
- 3-5 Fresh Thyme Sprigs
- Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- Clean and French the Lamb Racks (or ask your butcher to do this for you).
- Slice the lamb following the bone into 7-8 lamb chops each.
- Lightly pound the chops to even out the meat.
- Salt and pepper to taste.
- Dust the meat part of the chop with the flour, roll the floured part in the egg whites, then roll the chop in the Ground pistachios (mix the pistachio with bread crumbs, optional)
- Lay the finished chops on a plate or sheet pan.
- Heat Sauté pan with butter, garlic cloves and fresh thyme.
- When the Butter Starts to Brown, add the chops and cook each side till golden brown and cooked to desired temperature.
- Finish with the Extra Virgin Olive Oil.
Tips:
Don’t over crowd the sauté pan with the chops. Drop the heat down when you add the chops to not burn the pistachios.
Preparation time: 15 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2
Calories: 675
