This week the recipe we've pinched is so hot the restaurant's not even open yet ... but Executive Chef John Radcliff will be at the helm when the latest addition to the ZED451 restaurant phenomenon opens next month in Chicago. The concept of the restaurant (with other locations in Downer's Grove, Orlando, Shaumburg and Boca Raton) is innovative and refreshing. The menu is prix fixe and the chef comes to your table to prepare and serve your food after you have satisfied your taste buds at the "Harvest Tables"; signaled that you are ready to order by the placement of a rock at your setting.
The food you might experience at ZED451 such as Strawberry Rhubarb Spinach Salad, Citrus Orzo Salad, Heirloom Tomato Salad, Soba Noodle with Ginger and Baby Bok Choy and Chilled Bloody Mary soup has a modern flair and complements the hot-off-the-grill specialties of fresh fish, chicken, beef, pork, lamb and game, all cooked to perfection over an open charcoal fire after being given Chef Radcliff's seasoned touch.
This recipe calls for Panko bread crumbs which are made from crustless bread, giving a lighter, very crispy texture and are available in Asian markets and most large supermarkets.
About the chef: John Radcliff has had a passion for food and flavor from a young age and has been working in one kitchen or another somewhere in the country since he was fourteen. "My family always made a big deal out of cooking," he says. "Preparing the meal was more of a big deal than eating it."
A graduate of New England Culinary Institute, and with almost 30 years of foodservice experience, the fire of culinary passion is still burning bright.
Chef Radcliff's experience includes executive chef for the Wildhorse Saloon a 475-seat restaurant and country music hot-spot located at Walt Disney World's Pleasure Island and the Director of Culinary Development/Executive Chef for Darden Restaurants' Smokey Bones Barbecue and Grill. During his tenure with Smokey Bones, he developed the restaurant's marinades, rubs and sauces while traveling the country participating in barbeque competitions – receiving numerous accolades, including honors at the World Championship of Barbeque in Memphis.
For the food at ZED451, Chef Radcliff combines classic technique with American contemporary flair and modern twists, such as Strawberry Rhubarb Spinach Salad; Citrus Orzo Salad; Heirloom Tomato Salad; Soba Noodle with Ginger and Baby Bok Choy; and Chilled Bloody Mary soup. Chef Radcliff also lends his seasoned touch to ZED451's hot-off-the-grill specialties like fresh fish, chicken, beef, pork, lamb and game, all cooked to perfection over an open charcoal fire.
ZED451 739 N. Clark St. Chicago, IL 60610 888-493-3451 www.ZED451.com
Goat Cheese Encrusted Rack of Lamb
ZED451
The prix fixe menu at ZED451 is $42.50. This recipe makes 8 restaurant servings.
Goat Cheese Encrusted Rack of Lamb Ingredients: 1 Rack of lamb (New Zealand, or domestic) 1/2 Stick un-salted butter (softened) 1/2 Cup goat cheese (softened) 1/4 Cup heavy cream 1/2 Cup Panko (Japanese bread crumbs) 1 Tbs chopped parsley 1 Tbs chopped mint 1/2 Tsp chopped garlic Salt and pepper to taste
Steal This Recipe® Step by Step Instructions For the Crust: In a food processor or bowl, mix all ingredients together with whip until fully combined. In plastic wrap, roll into a roulade or tube (the diameter of the roll should be equivalent to the diameter of the eye of the lamb). Tie each side of the roll/roulade so that the butter crust mixture does not leak out of the sides. Set in refrigerator until hard.
Steal This Recipe® Step by Step Instructions For the lamb: Season lamb with salt and pepper and sauté in hot pan until golden brown on each side. Remove from pan and cool down. Once cooled, take knife between each bone and cut down to make individual chops. Lay each chop on a half sheet pan. Pre-heat oven to 425 degrees Fahrenheit. Take the roulade or goat cheese roll and slice 1/8-inch thick slices to obtain individual disk. Place this goat cheese disk on each individual chop (repeat this with all the chops) and set aside. Place in oven for 6 minutes. Remove from the oven, serve and enjoy!
The following nutritional analysis is calculated for an approximate 6 oz at-home serving.
Nutrient Name
Amount per Serving
% Daily Value
Calories
300
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
10g
50%
Trans Fat
0g
Cholesterol
120mg
40%
Sodium
180mg
8%
Total Carbohydrates
5g
2%
Dietary Fiber
0%
Sugars
<1g
Protein
27g
Vitamin A
10%
Vitamin C
2%
Calcium
6%
Iron
15%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used.
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This week the recipe we've pinched is so hot the restaurant's not even open yet ... but Executive Chef John Radcliff will be at the helm when the latest addition to the ZED451 restaurant phenomenon opens next month in Chicago. The concept of the restaurant (with other locations in Downer's Grove, Orlando, Shaumburg and Boca Raton) is innovative and refreshing. The menu is prix fixe and the chef comes to your table to prepare and serve your food after you have satisfied your taste buds at the "Harvest Tables"; signaled that you are ready to order by the placement of a rock at your setting.
About the chef: John Radcliff has had a passion for food and flavor from a young age and has been working in one kitchen or another somewhere in the country since he was fourteen. "My family always made a big deal out of cooking," he says. "Preparing the meal was more of a big deal than eating it."
