Chef Bill McCabe
Proud Member of American
Personal Chef & Private Association
Rosemary-Crusted Rack of Lamb
French-cut rack of lamb marinated with a mixture of balsamic vinegar, fresh rosemary and garlic for hours. It is then crusted with panko crumbs, pepper and more garlic prior to roasting.
Honey and Herb Lamb Chops
Tender chops marinated for hours with beer, honey, Dijon mustard, orange juice, onion powder, rosemary, sea salt, garlic powder and black pepper. Grilled to perfection.
Apricot-Braised Lamb Shanks
Lamb shanks seasoned, browned and slowly oven simmered with onions, garlic, cumin, coriander, red wine, tomatoes, vegetable broth, orange juice, apricots and fresh mint.
Grilled Baby Lamb Chops with Rosemary
Lamb chops marinated with garlic, rosemary, lemon, olive oil salt and pepper
Pomegranate Lamb Lollipops
Baby chops marinated with pomegranate juice, olive oil, garlic, balsamic, vinegar, rosemary, thyme, soy sauce, allspice and dry mustard. Seasoned with sea salt n fresh pepper then seared in a hot pan till medium rare.
Baby Lamb Chops
Chops marinated with a mixture of orange juice, white wine, garlic, thyme, rosemary, black pepper and light olive oil. Grilled till medium rare.
Grilled Lamb chops with Honey, Horseradish, Mustard, and Mint Glaze
Baby Lamb Chops seasoned with olive oil, salt n pepper. Grilled till medium rare then brushed with a glaze made of Dijon, honey, horseradish, mint salt n pepper.
Apple - Icious Lamb Kabobs
Lamb, apples, bell pepper, onion and squash marinated with soy sauce, garlic, fresh ginger and lemon. Grilled till just right and basted with a zesty sauce. Served with wild rice.
Balsamic-Honey Glazed Lamb Chops
Lamb chops brushed with olive oil and sprinkled with thyme, black pepper and sea salt. Seared and glazed with honey, balsamic vinegar and apples. Served with confetti rice.
(You can substitute chicken or turkey in place of pork*)
Pork Medallions with Port Wine - Dried Cherry Pan Sauce
Tenderloin of pork lightly seasoned and sautéed until golden. Glazed with a velvety rich sauce.
Pork with a Reduced Apple Cider Sauce
Pork tenderloin topped with a reduced apple cider sauce.
Maple-Balsamic Glazed Pork Chops with Pecans and Ginger
Seasoned chops glazed with a combination of maple syrup, balsamic vinegar, brown sugar and cinnamon. Topped with green apple, candied ginger and pecans.
Pork Chops with Red Cabbage and Pears
Center cut chops sliced thin, seasoned with sage, thyme, garlic and pepper. Seared over a high heat. Then slowly simmered with stock till tender. Served with red cabbage, onion, pears, brown sugar and vinegar that also have been gently simmered.
Pork Loin in Thai Red Curry Sauce
Tender, center-cut and fully trimmed pork loin in a spicy Thai red curry sauce made with coconut milk.
Pork Chops with Ancho Chile Rub and Raspberry Glaze
Thinly sliced chops rubbed with a mixture of ancho chile powder, sea salt and thyme. Pan fried till golden. Sauced with glaze made of raspberry, beef broth and pan drippings.
Grilled Mongolian Pork Chops
Tender Chops marinated for hours with garlic, ginger, shallot, cilantro, sherry vinegar, hoisin, soy sauce, rice wine vinegar, sesame oil, peanut butter, honey and dash of hot sauce.
Maple – Balsamic – Glazed Pork Medallions
Tenderloin medallions seasoned and pan cooked till just done. Sauced with a glaze made of maple syrup, balsamic vinegar and Dijon mustard.