Pan Seared Rack of Lamb with baby purple artichokes, roasted fingerling potatoes, with honey zinfandel reduction
- 2 lamb racks, cut into 4 bone chops
- 4 Tablespoon parsley, chopped
- 2 Tablespoon thyme, chopped
- 2 Tablespoon shallots, chopped
- 2 garlic cloves, chopped
- 10 baby artichokes
- 12 ounces fingerling potatoes
- 3 Tablespoons honey
- 1 cup Zinfandel
- Olive oil
- Salt And Pepper To Taste
Combine chopped herbs and aromatics in a bowl and add olive oil. Rub lamb with marinade and allow to sit for 2 hours. Meanwhile, trim and peel artichokes. Cut lengthwise and soak in water (add salt if desired). Toss potatoes in remaining herb marinade and spread on sheet pan. Roast at 350 degrees.
Heat a sauté pan and add 1 Tablespoon of olive oil. Sear off lamb and place in a 350-degree oven. Cook to desired temperature. When lamb is finished, remove from oven and set aside. In a separate pan, heat and add olive oil. Place artichokes in pan cut side down. Sauté until caramelized, then turn over. Add 2 Tablespoons of water or chicken stock and cover. Steam until fork tender. Using the pan from the lamb add wine and deglaze. Reduce by half and add honey. Season with salt and pepper to taste.
About the book: Sexy Dishes
"SEXY DISHES: A Guide to Who's Hot in the Kitchen" spotlights some of the most enervating and energizing chefs, bartenders and chocolatiers on the local Bay Area food, wine and restaurant scene. These culinary artists inspire passion, adoration and action in their customers and fans. The SEXY DISHES book includes over 25 in-depth personal profiles, as well as specially selected sexy recipes that will charm you and your special friends.
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About Chef Taylor Boudreaux
Executive Chef Taylor Boudreaux brings a young and enthusiastic energy to California Cafe, Los Gatos. The talented chef developed a love of cooking that was deeply influenced by his family's Cajun background, and growing up as a Navy brat. Boudreaux's family relocated every few years, which though tough on his social life, posed an excellent opportunity for his inquisitive palate, exposing Boudreaux to an ever-changing world of regional flavors.
After finding that donning a suit and tie everyday for a corporate recruiting job in New York wasn't the right fit, Boudreaux left for the restaurant world, waiting tables and learning the ins and outs of the front of the house. He then moved to Arizona and enrolled in the Scottsdale Culinary Institute to further refine his palette and technique. The young chef quickly took on a Line Supervisor position, putting in 60 hours a week at the University Club in Tempe AZ, before accepting the sous chef title at Mastro's Steakhouse in Scottsdale. Concurrently, the Beverly Hills Mastro's Steakhouse was in development, and the California chefs were training alongside Boudreaux.
After only six months at Mastro's his professionalism, talent, and business savvy won over the Beverly Hills team, and the 26-year old Boudreaux was transferred to Los Angeles to open the restaurant as its Executive Chef. During Boudreaux's tenure at Mastro's he consistently made innovations to the menu and satisfied an endless celebrity clientele, all while keeping the bottom line in mind.
This success and Boudreaux's ability to exquisitely combine different flavors is evident in his culinary triumphs, including Los Angeles magazine's "Top 10 Most Renowned New Chefs," and a James Beard Foundation nomination for "Rising Star Chef of The Year" in 2004. In 2006, along with a partner, Boudreaux opened Citizen Smith, an urban bistro in Hollywood's bourgeoning Cahuenga corridor, and took his culinary knowledge to the next level. With free reign over the menu, Boudreaux went back to his Southern roots with playful takes on traditional favorites such as Fried Chicken Skewers, Jalapeno Mac 'n' Cheese and Chipotle Rubbed Pork Chops.
Looking for a new challenge and an opportunity to showcase the best of California's cuisine, Boudreaux and his wife moved to Northern California and he took the helm at Tavistock Restaurants' successful California Cafe in downtown Los Gatos. The chef has created a new menu for the restaurant, filled with organic and local produce accented by global flavors, and designed to pair with California's exceptional wines. In his time away from the restaurant, Boudreaux continues to build his perfect garden around his 1938 house in Willow Glen with his wife and newborn son, complete with heirloom tomatoes, herbs, flowers, and more.
About California Café, Los Gatos
California Cafe exists to provide an escape from the outside world. We feed the senses through our chef-driven creations, engaging service and relaxing ambiance. Our multicultural offerings feature seasonal ingredients with broad appeal. We are passionate about the guest experience, providing service that is friendly and knowledgeable. Our relaxing environment serves as a California-style oasis. And in the heart of Los Gatos' Old Town shopping district, California Cafe has a beautiful oak-shaded outdoor patio and an expansive interior overlooking the lush Santa Cruz Mountains and the Los Gatos Creek Trail.
50 University Ave #260
Los Gatos, CA 95030