• Grilled Lamb Chops with Quinoa… and Oh Pinot Noir

    by Richard Oh

    The Chef:

    Today I am featuring Chef John Guinivere. I first met John at a chocolate and wine pairing at my tasting room over a year ago. Since then we have become friends and I’ve wanted to feature one of his recipes.

    A little more about Chef John: at 16, John worked in the kitchen at Cypress Country Club on the weekends. After high school, John applied to three culinary schools and was accepted to all of them. He chose California Culinary Academy in San Francisco. At the time, he was the youngest student ever accepted. He graduated from Culinary School in 1986, at the age of 20.

    Over the years, John has managed restaurants, owned a bistro, traveled the world as a Chef on prestigious privately owned yachts, catered events for thousands of people and consulted for several restaurants and food companies.

    By 1996, he had begun creating his own cooking show on the Internet. By 1998, he had learned digital video editing, encoding taping and streaming videos on the Internet. John’s first cooking video was aired on Cheflive.com in November 1998. You can still find some more of his recipes at www.cheflive.com. He has a no non-sense style of cooking and is very down to earth. I like that approach. His ingredients are simple but very tasty. I had the pleasure of dining on one of his creations. The lamb chops are delicious! I’m glad he is living on the Monterey Peninsula now.

    We have a Chef demo and wine pairing that we are doing together June 2, 2012. It’s at Ferguson’s Bath and Kitchen located at 1144 Fremont Blvd. Seaside. It starts at 11:00 A.M. and seating is limited. If you would like to join us or for more information, please email me. It will be an interactive four-course lunch.

    The wine:

    2006 Oh Pinot Noir, Balo Vineyards, Anderson Valley. You’ll get dark cherries, hints of blackberries and blue berries, with a cherry preserve essence, soft tannin structure, and a velvety silky finish. One can lay this down for another 10-15 years. You wouldn’t normally age a Pinot for that long but this has the depth and structure that is age worthy. It is, however, drinking nicely now. Anderson Valley is located in Mendocino. The soil along with the climate makes this region ideal for growing Pinot Noir grapes. This was aged in French oak for 12 months with 50 percent new oak barrels. It is 90 percent free-run juice with 10 percent press. It does go amazingly well with Chef John’s lamb chops. Give it a try and let me know what you think.

    Grilled Lamb Chops with Quinoa
    Serves two
    4-6 Lamb chops

    Quinoa:

    • 1 cup quinoa
    • ½ cup Oh Pinot Noir
    • 1-2 cups water
    • ½ Tbsp beef or chicken bullion
    • ½ bell pepper
    • ¼ lg onion
    • Salt and pepper to taste

    Baste:

    • ½ Tbsp honey
    • 2 oz. Pinot Noir
    • ½ Tbsp fresh rosemary
    • 1 clove garlic chopped

    Vegetable:

    • 8 Swiss chard leaves
    • 1 lg. Red tomato
    • 1 Clove garlic chopped
    • ¼ Tbsp butter
    • Salt and pepper to taste

    Quinoa: Heat olive oil over medium heat in a medium size pot. Add in quinoa, water, wine, and bullion. Stir and let sit for 5 minutes. Add in bell pepper and onion and stir. Let simmer for 5 to 10 minutes or until it has reduced stirring occasionally. Add salt and pepper to taste.

    Vegetables: While the quinoa is cooking prepare the vegetables. Chop the tomatoes and garlic then heat a medium-size pan add a little olive oil and butter. Stir-fry for 3 to 5 minutes add salt and pepper to taste.

    Baste: Combine all ingredients and mix well.

    Lamb: Preheat the grill covered over medium heat. Grilled the lamb over medium heat fatty side first for 5 minutes then turn on side for 5 minutes then flip over and let sit for 5 minutes. Baste the lamb on each turn. Cook according to your preference. I like mine medium rare.

    Plate the quinoa, vegetables, and lamb and enjoy the rest of the bottle of Pinot Noir.

    lamb chops

    posted to Cedar Street Times on June 1, 2012

    Topics: Oh, Have A Taste!

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