PIRCH Executive Chef Kimberly visits Chef Sharon at the Middleby Showroom in Irvine to cook on the complete Lynx outdoor kitchen there. They make leg of lamb on the grill rotisserie, served over roasted squash couscous. They also roast asparagus on the outdoor griddle and top it with a pecan Chiltepin pepper crumble. And finally, for dessert, blueberry galette baked in the Napoli oven. You can watch individual videos of each dish also on our PIRCH YouTube channel. See the the entire line of Lynx outdoor kitchen appliances and storage in any of our 5 Southern California showrooms. Click below to find the showroom nearest you. Scroll down for the complete recipe...
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Here's the recipe:
Asparagus
Asparagus 1 ½ bunches
Pecans 1 cup
Chilpian chili 6 ea
Butter 2 tablespoons
Olive oil 2 tablespoons
Peloncio or brown sugar 2 tablespoons
Juice of half of lime
1. Blanch your asparagus for 2 min and then dip in ice cold water. Set your asparagus on a tray with a towel or napkins to dry.
2. Pre heat your griddle 20 min before you start the cooking process
3. Lay your blanched asparagus evenly across the griddle and drizzle with olive oil and salt.
4. Cook for about 5 min on each side or until caramelization.
5. Meanwhile in a saucepan melt butter and olive oil together.
6. Once melted add in your pecans and chilis and cook for about 3 min stirring occasionally.
7. Add in the peloncio or brown sugar and stir for about 2 min. squeeze in lime juice and take off flame or heat source.
8. Lay asparagus on a serving tray and drizzle pecan mix right on top.
Blueberry galette
Puff pastry half sheet
Blueberries 4 cups divided
AP flour ½ cup
Sugar 1 ½ cups divided
Cinnamon ½ teaspoon
Vanilla extract 1 teaspoon
Lemon juice of half of lemon
Egg wash
egg 1
heavy cream 1 tablespoon
1. Let your Napoli oven come to temperature at 350 degrees.
2. Add 2 cups of blueberries, 3/3 cups of sugar, cinnamon and lemon juice in a saucepan and cook for 10 min on low stirring occasionally.
3. Toss in a bowl the remaining blueberries with the remaining ¾ cup of sugar along with the flour.
4. Once blueberries are well coated add them to your saucepan and cook for another 10 minutes on low.
5. After the total of 20 min cooking process, chill berry mix completely in fridge. This may take up to 2 hours.
6. Once chilled add about 1/ ½ cup of berry mix into the center of your puff pastry. You then fold all edges towards the center leaving a window of blueberries at the top.
7. Brush with egg wash and coat with any large crystal sugar.
8. Bake for 30 to 40 minutes. Once your galette is done baking let it rest for 1 hour and serve with ice cream.
Leg of lamb
Lamb leg 1
Stone ground mustard ¼ cup
Russian mustard ¼ cup
Sage ¼ cup
Rosemary 2 tablespoons
Salt and pepper
1. Clean your leg of lamb and coat with a generous amount of salt and pepper. Mix both mustards and coat the leg with mixture. Let sit in your fridge for up to 24 hours.
2. When ready to cook, finely chop your rosemary and sage.
3. Completely cover your leg of lamb with herbs. You may need more depending on the size of your lamb. Just remember 2 parts sage and 1 part rosemary.
4. Add your lamb to your rotisserie spit making sure its on securely.
5. Turn on your back infra-red burners as well as the left and right burner keeping the middle one off.
6. Try to keep your grill at 375 to 400 degrees while the grill remains closed.
7. Cook for about 30 min or until it reaches your desired temperature
Cous cous
2 honeynut squash cut in half
Yellow bell pepper ½
Shallot ½
cous cous mix cup
chicken or veggie stock 1 ½ cup
oregano 1 tsp chopped
salt and pepper TT
1. Roast your honeynut squash with bell pepper and shallots until brown about 15 min.
2. Start your cous cous by getting a saucepan nice and hot and add about 1 tablespoon of olive oil.
3. Cook the oregano for 2 min and add your broth and bring to a simmer.
4. Add cous cous to boiling water with a pinch of salt.
5. Cover your cous cous and cook for about 20 minutes.
6. Separate your squash from its skin and roughly chop. Add all roasted ingredients to a bowl with cous cous and a drizzle of olive oil. Taste to adjust seasoning.
