They say to give the people what they want, and they will come! Well, I asked, you all voted, and the lamb chops won….IN A LANDSLIDE!!

Lamb chops are actually one of my favorite proteins to cook. It used to be what I would cook on a date night with a girl the first time I had her over for dinner. They just seem fancy right? Most people think of entrees when cooking lamb, and while this recipe can certainly be served as such, I actually prefer to use this one as appetizer. Something that can be easily passed, or dressed up nice on a platter. Just my thought, obviously feel free to serve them whenever and however you want.

As you know, we always cook with spirit, and this recipe is no different. Today I am using Rumple Minze peppermint schnapps. Traditionally, lamb is served with a side of mint jelly. For this recipe, as the title states, we are going to be making a sweet onion and fennel jam. I still wanted to keep that tradition of mint, but I needed to be a bit extra and put my own spin on it!

I remember back in my early days of tending the bar, Rumple Minze used to be THE end of the night shot at last call. I’m not sure why it was, because its really not that great on its own. Maybe it was because now the guests were looking for who they were going to make out with, or maybe it was so that after they had been drinking all night at the bar, if they took a shot of this, the cops would have no idea that they were drunk when they got pulled over. Who knows, but both sound pretty logical to me.

Anyway, until the next dish…..enjoy

Ingredients: (Lamb Chops)

  • 1 qt herb oil (see previous post about herb oil)
  • fresh thyme
  • salt
  • pepper
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1 rack of lamb

Directions: Marinate you rack of lamb in 1 quart of herb oil for at least an hour. Preheat your oven to 400 degrees. Heat an iron skillet (or cooking pan of choice) on a medium high heat. Because the lamb has been marinating in the herb oil, there is no need to add more oil to your pan. Once the pan is hot, place the rack into the pan and sear for 4-5 minutes. Flip the rack over, and place the entire pan into the oven, and cook to desired temperature (I cook mine to 135 degrees). When the desired temperature has been reached, remove the pan and place it back on the stove top. Add in a few stems of fresh thyme, 2 smashed garlic cloves, and the 2 table spoons of butter. Spoon the melted butter/garlic mixture over the rack for a few minutes.

Ingredients: (Sweet Onion Fennel Jam)

  • 1 bulb of fennel (finely diced, about 1/2 cup)
  • 1 medium sized sweet onion (finely diced, about 1 1/2 cups)
  • 2 oz Rumple Minze
  • 1.5 cups plain white sugar
  • 1/2 cup apple cider vinegar
  • fresh mint leaves, about 7

Directions: Using a medium sized pot, over high heat, add in the diced fennel and sweet onion ONLY. As you begin to smell the onion and fennel, and can hear it sizzle in the pan, give it a good stir, then add in the 2 oz of Rumple Minze (CAUTION!!! This is alcohol, and high proof at that, it can catch on fire, so pour carefully and slowly!!) Next you will need to add in the 2 cups of sugar, and the 1/2 cup of cider vinegar. Stir to mix thoroughly. Once mixture begins to boil, reduce heat to medium and reduce until a jam consistency. Make sure to stir every few minutes so it does not burn. While the jam is still hot, finely chop up the mint leave and add those in. Allow jam to cool about 15-20 minutes before using. The reduction does take some time, usually about 20 -30 minutes…..but it is so worth it!


With fall just around the corner, we are finally getting into one of my favorite food seasons of the year! Something about braising, hearty, rich foods that just sticks to your bones….those are the types of recipes that I enjoy this time of year. These short ribs, DEFINITELY fit the bill for that type of food, and this season.

Just a quick heads up, make sure that you have plenty of time to make this recipe, there is a FOUR (4) hour cook time! Slow and low baby, that’s how we get that super tender, fall off the bone meat!

Short ribs can tend to be fatty and sometimes a little tough. This is why we are using a braising cooking method. First we want to get a good sear on the outside, to lock in all the juices and create a bit of a crust. Then we will put them into a pan with some aromatic vegetables, some apple juice, and red wine, cover it up and into the oven it goes on a low low heat to render out the fat, and make the meat itself less tough. The longer we cook it the more tender is becomes. The low heat slowly breaks down the meat. If we cooked it on a higher temperature, it would cook too fast, dry out, and not have time to break down, thus keeping the meat tough and chewy!

Braising is a great cooking technique to use. It can really be used for just about anything that you want to break down, make tender without over cooking whatever it is you are braising. Because the short ribs are going to be rich and hearty, we are going to need a little something to “lighten” our dish. We will be making a gremolata, to add not as only a garnish, but because of the ingredients, it will make cut some of that ft and richness, essentially lightening the dish. The gremolata is super easy to make, and you will find yourself making this over and over again and using it for several different dishes.

If you haven’t noticed yet, I enjoy cooking with alcohol. I think it adds some flavors to food that you just don’t get from “regular” ingredients. I first learned to use alcohol in my cooking from my dad. He always had two large jugs of Carlo Rossi hanging around, one red and one white. These wines went into a lot of the food he made (and of course a little into his glass while cooking), and I have sort of continued to do the same. I have kind of expanded my repertoire and graduated to using beers and liquors as well. I suppose working behind the bar for for the better part of 20yrs, didn’t hurt either.

Ok, lets get into this recipe…….


  • 1 package bone in short ribs
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 cup apple juice
  • 1 cup Carlo Rossi Paisano (or other red cooking wine)
  • 2 cup beef stock
  • 1/2 bunch fresh thyme
  • any kind of blackening, steak, beef seasoning of your choice

Directions: First off, we will need to preheat the oven to 265 degrees. Next we will want to generously season our short ribs. Once we have seasoned our short ribs, heat a skillet on medium high heat with 2 tablespoons of olive oil. Sear both sides of the short ribs (about 3-4 minutes per side). Remove the short ribs, and place them into hotel pan, or 13×9 inch baking pan. Using the same oil, and fat that is left in the skillet, add in the carrots, celery, and onions and saute for about 2- minutes on high heat. Next add in the red wine and de glaze. Next add in the apple juice and combine thoroughly. Pour this mixture into the same pan that the short ribs are in. Add in the beef stock. Finally you want to disperse that 1/2 bunch of fresh thyme into the baking pan. Cover with foil, and place into the over and cook for four hours. When you remove the short ribs from the oven, be careful when removing the foil. There will be a lot of heat and steam released when opened. Once opened, remove the short ribs, and strain the remaining. SAVE THE JUICE! We will use this as our sauce. You can discard the other ingredients.

For the Gremolata:

  • 1 bunch fresh parsley
  • zest from 1 orange
  • 1 tablespoon prepared horseradish (strained of any liquid)
  • 2 medium sized garlic cloves

Directions: Simply chop all ingredients together as finely as possible, set on a paper towel to remove any excess liquid. Use as garnish for the short ribs


If it’s one thing I’m gonna make, it is a BUTTER SAUCE! I had had them several times at restaurants, but it wasn’t until learning how to make them while in culinary school, did I truly understand, and fall in love with them. For one thing, ITS BUTTER, is there any other reason needed? I also, love the versatility and creativity that can be applied to them to create almost any flavor that you want to compliment your dish.

Growing up in the DMV (that’s D.C., Maryland, & Virginia…..NOT the Department of Motor Vehicles), seafood is pretty much a staple. While for most people its crab legs and shrimp (which I also love), for its scallops. They are just so rich, creamy, and delicious. They are light and delicate, and much like the butter sauce, can be paired with just about anything.

This dish was actually one that I had submitted to recipe contest for the spirit/liquor I am using in this recipe. While it never made the cookbook, or won the contest, it is a recipe that I have been working on perfecting ever since. On its own, it can served as a great, full flavored appetizer. If you wanted to do something a little bigger, and wanted to turn this into an entree, I would maybe suggest some black (squid ink) linguini. Pasta is great for scallops, and the sauce has enough body and flavor to stand up to the pasta as well. Check out the recipe below.

Let’s talk about a beverage pairing. Obviously wine, white wine is the easy choice here. Most would say probably a sauvignon blanc, and I wouldn’t necessarily disagree. My choice however is a viognier. Most are not familiar with this varietal, but it is a pleasant surprise for those who have never tried it. Upon first taste, you get some acidic notes, which work great for seafood, and well help balance out/cut the richness of the butter sauce. It then finishes with a roundness of a chardonnay to really compliment the scallops and the sauce…..and if you add the pasta, well that works too!

Until the next dish…………

For the Scallops (serves 2):

  • 6 U15/U20 scallops
  • 1 TBL cooking oil
  • salt
  • pepper
  • smoked paprika

Directions: Make sure your scallops are room temperature and completely dry. Next season with salt, pepper, and smoked paprika. Add 1 tablespoon of cooking oil to a cast iron skillet on medium high heat. Once the skillet is hot, add in the scallops and sear for 2-3 minutes, flip, and then sear the other side.

For the Grapefruit Ginger Butter Sauce:

  • 2 sticks of butter cubed
  • 2 oz white wine ( I used chardonnay for this recipe)
  • .5 oz Domaine de Canton ginger liqueur
  • 1 tsp. whole black peppers corn
  • 1/2 shallot sliced
  • 2-3 dried bay leaves
  • 1 tsp finely chopped fresh ginger
  • juice from 1/2 of a grapefruit
  • salt

Directions: Using a medium sized sauce pot on high heat, add the following ingredients ONLY; black peppercorns, shallots, ginger, bay leaves. Once you can begin to smell the peppercorns and ginger, deglaze/add in the white wine and ginger liqueur. Using your whisk, scrape up anything that may have stuck to the bottom of the pan (this is FLAVOR). Reduce the liquid until there is about 2 table spoons remaining. Remove the pot from the stove and begin to add in the cubed butter a few pieces at a time, making sure to CONSTANTLY whisk the mixture until ALL of the butter has melted. If you find that the butter is not melting as quickly, put the pot back on a high heat for a few seconds, and ten remove, continuing the process. Next, add in the juice from 1/2 of a grapefruit, and finally season to your liking with salt. Once you have finished seasoning the sauce, strain it into a serving vessel.