Grilled Soy And Ginger Marinated Rack Of Lamb Served With Hunan Style Eggplant And Miso And Plum Sauce Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1/4 cup julienne green onions

1 teaspoon neriume (Japanese apricot paste)

3-inch piece ginger, peeled, sliced, smashed

1 cup red wine

1/8 cup pickled ginger

4 tablespoons butter

1/2 cup soy sauce

3/4 cup Cilantro and Mint Vinaigrette, recipe follows

3/4 cup sugar

1 1/2 cups Shaoxing rice wine

1 tablespoon mustard powder

2 tablespoons cashews, toasted

1/2 cup lamb demi-glace

1/2 cup pomegranate juice

1/4 cup Japanese-style soy sauce

1/4 cup mushroom soy sauce

1/2 bunch green onions, cut into 2-inch pieces

8 Chinese eggplant, ends trimmed, cut into 1-inch roll-cut pieces

2 cups Port

2 racks lamb, trimmed and frenched

1/4 cup cilantro sprigs

1 egg yolk*

2 tablespoons chile paste

2 teaspoons ground black pepper

3 tablespoons chile paste

1 cup peeled, sliced shallots

1 teaspoon red miso paste

1/4 cup packed mint leaves

1 tablespoon water

1 star anise, crushed

2 tablespoons ketchup

2 tablespoons lemon juice

1/4 cup Worcestershire sauce

1 cup peanut oil

Salt, pepper, and sugar

1/4 cup chopped shallots

1/4 cup mirin

1/4 cup chopped garlic

1/2 cup honey

2 cups plum wine

1/4 cup peanut oil

1/2 cup peeled, thinly sliced garlic

1/4 cup rice vinegar

1-inch piece ginger, thinly sliced, smashed

1 teaspoon black peppercorns, crushed

1 tablespoon cornstarch

1/3 cup raspberry or blackberry puree

1/4 cup packed cilantro leaves

Oil, for deep-frying

2 tablespoons peanuts, toasted

2 tablespoons peanut oil

1/4 cup peeled, smashed garlic

2 cups chicken stock

2 tablespoons pickled ginger vinegar

Hunan Style Eggplant, recipe follows

2 tablespoons cold water

1/4 cup Chinese-style soy sauce

1/2 cup Miso and Plum Sauce, recipe follows

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