(Gala Restaurant)
Executive Chef Marcos Flores
Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before, don’t worry: These recipes do not require any formal experience, and the ingredients can be found at your local specialty store or supermarket.
This month’s spotlight shines on 20-year industry veteran Marcos Flores, executive chef of Gala (2885 NE 191st St., 305.466.7775) in Aventura. Before joining the executive team at Gala, he oversaw food and beverage operations at several Miami and Fort Lauderdale culinary-driven luxury hotels. Flores is the cornerstone of Gala’s signature South American meets world fusion cuisine that’s quickly becoming a staple in South Florida.
Get ready to cook up Flores’ Cuban Coffee-Rubbed Lamb Chops, a favorite on the Gala menu. Before you get started, however, make sure to read the entire recipe to avoid any surprises; there are multiple steps to this dish. Enjoy!
CUBAN COFFEE-RUBBED LAMB CHOPS
Servings/yield: 4 servings
INGREDIENTS
· 1 tablespoon Café Bustelo espresso grounds
· 1 tablespoon brown sugar
· 1/2 teaspoon ground cumin
· 1 teaspoon dark chili powder
· 1 teaspoon kosher salt
· 1/4 teaspoon ground black pepper
· 2 lamb racks with 8 chops each, Frenched trimmed
· 1 bunch Tuscan kale
· 1/2 tablespoon canola oil
· 1 tablespoon olive oil
· 10 ounces oyster mushrooms
· 1/2 teaspoon garlic, chopped
· 1/2 cup demi-glace
· 1/2 cup pomegranate seeds
PREPARATION
· In small bowl, combine espresso, sugar, cumin, chili powder, salt and pepper. Cut lamb racks into four even portions and sprinkle rub evenly over meat; cover and leave in refrigerator overnight.
· When ready, preheat oven to 375º F.
· Place lamb racks onto baking sheet and cook approximately 15-20 minutes, until internal temperature reads 135º F on a meat thermometer for a nice pink center; rest meat in warm place while you prepare remaining ingredients.
· To prepare kale, pull leaves from stems and cut into thin strips, rinse and pat dry with paper towel.
· Toss kale in canola oil and place in air fryer basket, ensuring kale is evenly distributed; cook on 360º F for 6 minutes; shake basket and return to fryer for 2 additional minutes.
· Place cooked kale on parchment paper-lined baking sheet and sprinkle with salt; allow to cool.
· To make mushrooms, pour olive oil into large frying pan and place over medium heat.
· Gently break apart mushrooms and place into pan along with garlic; season as desired and cook 3-4 minutes, until tender.
· In small saucepan warm demi-glace.
· Cut each lamb rack portion in half; drizzle demi-glace onto each plate, place mushrooms in center and lamb rack on top. Sprinkle with crispy kale and pomegranate seeds.