Mediterranean Grilled Lamb Chops

• 16 lamb Chops

• 6 shallots, peeled & sliced thin

• 6 garlic cloves, peeled & sliced thin

• 1 cup extra virgin olive oil

• 3 tbsp fresh ground black pepper

• 8 rosemary sprigs

Place lamb chops in a bowl and season with pepper add shallots and garlic toss.

Pull rosemary off the stem and add to bowl and toss. Add olive oil, cover with saran wrap and marinate for 2 days. Toss chops 2 – 3 times a day while marinating. When ready to cook heat griddle pan very hot. Clean off chops and touch to dish towel before grilling to remove excess oil. Mark both sides of chop for one minute each. Place on sheet pan and finish cooking in a 350 degree oven for a few minutes before service.

Nonami Vegetable Ragout

• ½ pound apple wood smoked bacon

• 1 onion

• 3 cloves garlic

• 1 bag field peas

• 1 bag creamed corn

• 1 bag lima beans

• 3 large tomatoes, seeded and diced (concasse)

• 2 cups chicken or quail stock

• 1 bunch parsley, chopped

• salt & fresh ground black pepper

Slice bacon thin and render bacon in soup pot until crispy, remove bacon to paper towel and leave bacon fat in pot. Dice onion and sauté in bacon fat until transparent. Slice garlic very thin and add to onions. Add peas, corn and lima beans. Season with salt and fresh ground black pepper. Add diced tomatoes and stock.. Simmer until thick. Add parsley and fresh ground black pepper.

Serve in a soup bowl with a drizzle of extra virgin olive oil and a cheddar cheese grit cake. Place 3 fried quail breast on edge of grit cake.

Mashed Garden Turnips

• 3 pounds baking potato

• 3 pounds turnips

• 1 stick butter

• 1 tbsp sugar

• salt and white pepper to taste

Peel and cut the potatoes and turnips into about 8 pieces each. Cook separately in salted boiling water until tender. Add potatoes and turnips to mixing bowl and whip on low speed for 1 minute. Add sugar, salt and pepper and butter. Mix on low for 1 minute then high for 1 minute. Adjust seasoning.