Four Cheese Scalloped Potatoes & Prosciutto with Asparagus
Marinated Grilled Lamb Chops
1-2 pc frenched lamb rack, cut into lollipops *(available at Sam’s Club®)
2 tablespoons spicy mustard
2 tablespoons sambal
1 tablespoon Tone’s® Granulated Garlic
1 tablespoon oil
2 fresh rosemary sprigs, chopped
2-4 fresh thyme sprigs, chopped
•Cut rack of lamb into lollipops, or chops and set aside.
•Combine all marinade ingredients in a small bowl-mix well.
•Coat each lamb chop in marinade and grill on a hot char broiler about 2 minutes per side.
•Remove plate and serve with sides.
Four Cheese Scalloped Potatoes
2 lb. russet potatoes, peeled and sliced
½ cup asiago cheese, shredded *(available at Sam’s Club®)
½ cup parmesan cheese, shredded *(available at Sam’s Club®)
½ cup pecorino cheese, shredded *(available at Sam’s Club®)
½ cup Parma cheese, shredded *(available at Sam’s Club®)
2 tablespoons Tone’s® Granulated Garlic
Tone’s® Salt & Pepper to taste
2 cups heavy cream
•Preheat oven to 350⁰F.
•Combine all cheeses in a small bowl, toss to mix.
•Place a layer of potatoes in a preheated skillet.
•Add a layer of cheese mix to the potatoes and season with Tone’s® Granulated Garlic and Salt & Pepper to taste.
•Place another layer of potatoes in the skillet, followed by another layer of cheese mix.
•Pour in heavy cream and season again with Tone’s® Granulated Garlic and Salt & Pepper to taste.
•Bake in oven at 350⁰F for about 1 hour. Serve as side.
Prosciutto with Asparagus
1 bundle of asparagus, blanched
½ pc domestic prosciutto, chopped *(available at Sam’s Club®)
Tone’s® Salt & Black Pepper to taste
•Blanch asparagus until it reaches desired texture—reserve some of the liquid.
•In an iron skillet over medium-high heat, heat prosciutto until steaming.
•Add asparagus to skillet with a little of the blanching liquid left over.
•Season with Tone’s® Salt & Pepper to taste and serve as side.
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