Royal Carribean Chops Steakhouse Salad

For the Salad:

• 12 Baby Beetroots, scrubbed clean
• Salt and Freshly Ground Black Pepper
• 2 tbsp Granulated Sugar
• 2 tbsp Unsalted Butter
• 5 ounces Baby Arugula
• 10 ounces Mesclun Mix
• 4 Plum Tomatoes, washed and cut into wedges
• 8 Hardboiled Eggs, peeled and cut into wedges
• 12 strips of bacon, cut into 1/2" pieces

Vinaigrette:

• 1/2 cup EVOO
• 8 shallots, peeled and halved
• 2 tbsp Brown Sugar
• 1/4 cup Cabernet Wine
• 1/3 Cup Chicken Stock
• 1 tsp Dijon Mustard
• 1/4 cup Red Wine Vinegar
• Salt and Freshly Ground White Pepper

Garnish:

• Baby Beetroot Leaves

Directions:

1. Place beetroots in a large pot filled with hot water that is seasoned with salt, bring to a boil and cook for 20 minutes or until beetroots are cooked through. Drain and refresh under cold water.
2. Peel beetroots with back of a knife and cut into quarters.
3. Season with salt and pepper, cut into quarters and sprinkle with sugar, then saute in butter for 5-7 minutes until carmelized.
4. Using a small saucepan on medium heat level, warm 1 tablespoon olive oil and sauté shallots with brown sugar for 5 minutes. 
5. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
6. Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
7. Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
8. Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.

Jack Daniels Habernero BBQ Sauce

• 1 #10 can of catsup
• 1 #10 can of tomato puree
• 1 liter water
• 3 cups white vinegar
• 3 cups molasses
• 36 bay leaves
• 7 habanero peppers cut in half with seeds removed
• 1 1/2 pound dark brown sugar
• 1/2 cup tamarind paste (available at Mexican or Indian specialty stores)
• 5 pounds diced tomatoes
• 1 cup finely chopped garlic (24 whole cloves)
• 3 medium onions diced and caramelized
• 3 teaspoons spiced smoked salt
• 2 teaspoons white pepper
• 1 1/2 teaspoons cayenne pepper
• 3 cups Jack Daniels whiskey 

1. Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick. A half hour before sauce is ready, add cayenne pepper and Jack Daniels. Use sauce on ribs, lamb, chicken, or beef. 

Yields 1 1/2 gallons of sauce. 

Garlic Roasted Leg of Lamb

• 1 5-6lb leg of lamb trimmed of fat
• 12 small cloves of garlic
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemar
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano
• Salt and freshly ground black pepper to taste
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/3 cup chopped carrot
• 1 quart dark chicken stock

1. Preheat the oven to 350 degrees F. Cut 12 slits into the lamb, about 1/2 inch in length; push the garlic cloves into the slits. In a small bowl combine the oil and herbs and rub the mixture all over the lamb. Season with salt and pepper. 
2. Roast the lamb in a large flameproof roasting pan for 1hour and 45 minutes or until medium-rare, basting occasionally with the pan juices. 
3. Transfer to a warm serving platter and tent with aluminum foil to keep warm. Spoon off the fat from the roasting pan and leave the natural juices behind. 
4. Place the pan over medium heat; add the onion, celery, and carrot; cook, stirring, until browned. The meat juices should caramelize on the bottom of the pan and separate from the fat. Spoon off the fat. Add the chicken stock and any juices from under the lamb. Scrape up any browned bits from the bottom of the pan and stir to dissolve them. Bring to a simmer and cook, stirring, until the liquid is reduced by one third. Adjust the seasonings. To serve, strain the juices through a fine sieve lined with cheesecloth into a warmed sauceboat. Serve alongside the lamb. 

Yields 4 servings 

Chicken Kiev

• 4 chicken breasts
• 2 cups flour
• 4 eggs beaten
• 2 cups breadcrumbs

For the Filling

• 1/2 cup butter
• 1/2 cup fresh chopped parsley
• 2 tablespoons chopped garlic

1. Mix all the ingredients for the filling and refrigerate overnight. On the thickest part of the breast, the skin up, cut a pocket in the breast about one inch wide by about two inches deep. Fill the hole with the butter mixture, about two tablespoons. Put the flour, egg and breadcrumbs into separate containers so that you can bread the chicken in them, flour first, egg second and breadcrumbs last. Deep fry the breaded chicken until brown and then bake at 350 degrees until the internal temperature is 165 degrees. 

Yields 4 servings

Key Lime Pie

For the Filling

• 1 1/2 cups granulated sugar
• 6 tablespoons cornstarch
• 1 1/2 cups water
• 1/3 cup fresh lime juice
• 3 large egg yolks
• 1 1/2 teaspoons grated lemon zest
• 2 teaspoons white vinegar
• 3 tablespoons unsalted butter
• 1 baked 9-inch pie shell

For the Meringue

• 1 tablespoon corn starch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 3 large egg whites
• 6 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt 

1. Combine the sugar and cornstarch in the top of a double boiler. Add the water and stir to combine. In a medium bowl, whisk the lime juice and egg yolks until well mixed; add to the cornstarch mixture and whisk until blended. Place the double boiler over 1 inch of boiling water and cook, stirring, until the mixture is thick and no starchy taste remains, about 25 minutes. Turn off the heat and remove the mixture from the hot water; let cool slightly. Whisk in the grated lime zest, vinegar and butter until completely incorporated. Pour the mixture into the pie shell; cover with plastic wrap and chill in the refrigerator until cold.

Meringue

1. Preheat the oven to 350 degrees F. In a small saucepan combine the cornstarch and cold water; whisk until blended; add the boiling water and place over medium heat. Cook, stirring, until the mixture is clear and thickened. Remove from the heat and let stand until completely cold. In a large grease-free mixing bowl beat the egg whites with an electric mixer on medium speed until frothy. Increase the speed and gradually add the vanilla and salt; gradually beat in the cornstarch; increase the speed to high and beat until all the ingredients are fully incorporated. Spread the meringue over the cooled pie filling and bake for 10 minutes, or until the top is lightly browned. 

Moroccan Slow-Cooked Lamb

• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 teaspoon fennel seeds
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds trimmed boned lamb shoulder, cut into 1 1/2- to 2-inch pieces
• 4 tablespoons olive oil, divided
• 1 large onion, finely chopped
• 1 tablespoon tomato paste
• 2 cups low-salt chicken broth
• 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
• 1 cup dried apricots (about 5 ounces)
• 2 large plum tomatoes, chopped
• 2 cinnamon sticks
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons (packed) grated lemon peel
• 2 tablespoons chopped fresh cilantro

1. Mix first 6 ingredients in large bowl. Add lamb and toss to coat. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add lamb to skillet and cook until browned on all sides, turning occasionally and adding 2 more tablespoons oil to skillet between batches, about 8 minutes per batch. Transfer lamb to another large bowl after each batch.Add onion and tomato paste to drippings in skillet. Reduce heat to medium; sauté until onion is soft, about 5 minutes. 
2. Add broth, garbanzo beans, apricots, tomatoes, cinnamon sticks, ginger, and lemon peel and bring to boil, scraping up browned bits. Return lamb to skillet and bring to boil. Reduce heat to low, cover, and simmer until lamb is just tender, about 1 hour. Uncover and simmer until sauce thickens enough to coat spoon, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Rewarm over medium-low heat, stirring occasionally.)
3. Transfer lamb and sauce to bowl. Sprinkle with cilantro and serve.

Gnocchi with Bacon and Escarole

• 3 tablespoons extra-virgin olive oil2 slices thick-cut bacon, cut into 1/4-inch pieces
• 1/2 onion, chopped
• 1 small head escarole, roughly chopped
• Kosher salt and freshly ground pepper
• 1 17 .5-ounce package potato gnocchi
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup grated parmesan cheese (about 1 ounce)
• 2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.