by Lynfred Winery | Aug 18, 2020 | Seafood
From the Private Kitchen of Chef Celeste Pasag Yield 2 2 ea seabass skin on, 5-6 oz ¾ c dried gigante beans 2 ea bay leaves 1 ea onion small, roughly chopped 2 ea garlic cloves, whole 3 T butter 6 oz EVOO ½ ea fresh lemon juice ½ ea fresh lemon, garnish 2 T parsley,...
by Lynfred Winery | Aug 18, 2020 | Beef
From the Private Kitchen of Chef Celeste Pasag Yield 2-3 people 1 ea lamb rack, 1.5 – 2 lbs. (8 chops) 1 T cumin ½ ea lemon zest 1 T rosemary, roughly chopped 1 T kosher salt 1 T fresh ground black pepper Marinate the lamb rack overnight. Let it come to room...
