Grilled Lamb Leg Skewers with Tomato, Squash, and Pecan Pesto

Monday, June 6th, 2011

(Cook with the Chef 2009: Brian Rood of Max’s)


1 Certified Organic Shepherd’s Lamb lamb leg cleaned and cut into 6oz pieces ( marinate the lamb overnight with thinly sliced garlic, fresh rosemary and crushed
basil stems left over from the pesto recipe)

3 Heirloom tomatoes cut into large bite size pieces

3 Yellow Squash cut into ‘fries’

1C Pecan Pesto

lemon juice to taste

Pecan Pesto: 8oz basil leaves, 2oz lightly toasted pecans, 3 cloves of garlic, 1C extra virgin olive oil, 1/8C fine grated parmesan, salt and pepper to taste

(1. put the basil in a food processor and then weight it down with remaining ingredients
This helps to process the basil as quickly as possible so that it doesn’t oxidize.
2. pulse the ingredients about five seconds then check the texture. I prefer a chunkier
pesto with more oil but pulse again for five seconds for a smoother pesto
3. season to taste)


  1. Marinate squash in pesto
  2. Season with salt, pepper and lemon juice, allow to set for 2-3 minutes
  3. Season and grill lamb to desired doneness (med-rare preferred)
  4. Slice lamb across the grain and wrap slices around the marinated squash
  5. Skewer each lamb and squash and add the tomato
  6. Drizzle pesto oil over the skewer

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Flank Steak Bruschetta with Heirloom Tomato Salsa

Monday, June 6th, 2011

(Cook with the Chef 2009: Oliver Ridgeway of Inn of The Anasazi)

Heirloom Tomato Salsa


4 medium heirloom tomatoes

1 small onion

3 cloves garlic

1 jalapeno pepper

fresh cilantro

juice of 1 small lime

1 teaspoon cumin

salt & pepper


1. Roughly chop tomatoes and onion and throw in a mixing bowl.

2. Mince garlic; remove seeds from jalapeno pepper and mince. Add to the tomatoes and onion.

3. Chop a handful of fresh cilantro and add it to the salsa.

4. Add the lime juice and cumin to salsa, then season to taste with salt and pepper.

Flank Steak


3 cloves garlic, finely chopped

1 tablespoon grill seasoning blend

1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin

2 teaspoon hot sauce

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar, 2 splashes

1/3 cup extra-virgin olive oil

2 pounds flank steak


Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Heat a grill pan or outdoor grill to high heat.

Grill flank steak 6 to 7 minutes on each side.



1 narrow Italian or French loaf of bread

1 head garlic, cut in 1/2 crosswise

2 tablespoons extra-virgin olive oil

Kosher salt and pepper


Preheat oven on broiler setting. Place a rack approximately 6 inches from broiler.

Slice the loaf of bread, on the bias, into 3/4-inch slices. Place bread in oven on sheet pan and broil until golden brown on both sides, approximately 2 minutes for the first side and 1 to 1 1/2 for second side. Remove to a platter and rub each slice of bread with the garlic and then brush with olive oil. Sprinkle with salt and pepper and serve immediately.

Create all recipes, then slice the steak against the grain and assemble on bruschettas and top with the salsa. Delicious.

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