Chef's Recipes

CHATEAU MORRISETTE'S FRIED GREEN TOMATOES

Our Executive Chef, Sterling Steffens, shares his delicious Fried Green Tomatoes recipe for you to enjoy.

Make this delightful dish (pictured at right) to have an ultimate culinary experience right in your own home.

FEATURED IN NRV MAGAZINE:  Two of Chef's best creations, Shrimp and Grits and Bread Pudding.

FEATURED ON WSLS 10 DAYTIME BLUE RIDGE: Watch as Chef prepares Orange Cashew Chutney and Cinnamon Chile Rub

SCRUMPTOUS DESSERT FOR YOUR FALL OR HOLIDAY MEALS:  Red Wine Poached Pears

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2014 BBQ FESTIVAL WINNING RECIPE
"ANYTHING BUT" COMPETITION
SEARED & ROASTED FRENCH RACK OF LAMB

This year at our Second Annual BBQ Festival, the Dizzy Pig Competition Team walked away with the FIRST PLACE trophy in the "Anything But" competition.  The two requirements to enter this segment of the KCBS competition were that the team had to integrate a bottle of Chateau Morrisette in their recipe and they could present "Anything But" what they would be required to enter in the competition

Chris Capell, owner of Dizzy Pig, shares his award winning recipe for Seared & Roasted French Rack of Lamb with you.  

Chris has an impressive bio:  15 time KCBS (Kansas City BBQ Society) Grand Champion, 8 time American Royal World Series of BBQ invitations, 7 time Jack Daniels World Championship appearances, Featured on Kimberly’s Simply Southern, seen on the BBQ Championship Series on Versus, and BBQ Pitmasters. Highlighted in the Washington Post, Philadelphia Inquirer, Virginia Living, Tailgater Magazine, countless food blogs, and much more! 

SEARED & ROASTED FRENCH RACK OF LAMB

Ingredients for Sauce:
Sliver of fat from lamb
1 shallot chopped
1/2 onion chopped
2 cups Chateau Morrisette Chambourcin
Soy sauce
Potato flakes to thicken

Dizzy Pig’s Red Eye Express Rub

Sauce Directions:
Melt lamb fat slowly in pan
Saute shallot and onion in fat until translucent and soft
Add wine, and reduce by 2/3
Add soy sauce to taste (approx 1 tsp)
Pinch in potato flakes to thicken to desired consistency.
 
Roasting your Lamb
1. Marinade lamb in wine for 2 hours.
2. Apply a generous coating of Dizzy Pig’s Red Eye Express Rub.
3. Prepare your grill for direct cooking with a hot fire.
4. Sear meat on both sides until browned and slightly charred.
5. With good searing temps, 2-4 minutes a side is all that is needed.
6. Once you have a good sear, the rack is ready for roasting.
7. While lamb is resting:
8. prepare your cooker for indirect roasting at 325-400F with a drip pan or barrier.
9. Return rack of lamb to cooker and cook another 10-15 minutes at 325-400F.
10. Rack of lamb should have internal temp of 125-135F.*
11. Rest the meat for 10-20 minutes before cutting.
12. Drizzle sauce over finished lamb after slicing
 
"Bon Appétit!!!"
 
CONGRATULATIONS CHRIS CAPELL!  (DIZZY PIG OWNER)