From: Chef Tim Love, Lonesome Dove Bistro, Fort Worth, TX. Yield: 4 servings. 1/2 American Lamb rack (8-bone rack) 1/4 cup coarse salt 1/4 cup red chili powder 1/4 cup coarse pepper 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh cilantro 1/2...
From: Executive chef/owner Sam Hazan, Tao restaurants. Yield: 1 salad. 2 to 3 endive spears 1/2 cup endive chiffonade 1 to 1-1/2 cups mache and watercress 1 oz. confit of shallot flax vinaigrette 1 oz. Roquefort cheese Confit of Shallot and Flax...