Indian Inspired Grilled Rack of Lamb with Sweet Potatoes
Submitted by Craig Anderson

INGREDIENTS
2 - 3 full French Cut Racks of Lamb
Chili Oil (Combined Peanut Oil and about 8 dried Indian red hot chilies - heat, cool, and bottle)
Package of vine ripened cherry tomatoes
5 Sweet Potatoes (peeled)
1/2 Cup Ketchup
1 Cup Plain Yogurt
1 green apple (peeled and grated)
1 1/2 teaspoon Cumin 
1 teaspoon Paprika
Cilantro
Sea Salt and Freshly Ground Pepper
Green Onions
Spice Mixture
2 tsp. of the following: Ground Cumin, Ground dried Indian red hot chilies 
1 tsp. of the following: Ground Pepper, Sea Salt, Ground Turmeric, Curry Powder, Paprika 
1/2 tsp. of the following: Ground Cloves, Ground Cardamom, Ground Cinnamon, Ground Coriander  

METHOD
1. Prepare spiced ketchup by combining ketchup and about a teaspoon of the spice mixture.  Adjust this to taste.  You basically want a hint of spice.  Put in refrigerator until ready to eat.
2. Prepare Raita by combining yogurt, cumin, palm full of chopped green onions, palm full of chopped Cilantro, and paprika.  Adjust consistency by adding water to thin it out a bit.  Let sit in refrigerator at least an hour before serving.  Right before serving, peel and grate the green apple and add to the Raita.  Salt and pepper to taste. You may substitute a pinch of ground dried Indian red hot chili powder instead of black pepper...or use both. Whatever you like.
3. Bring Lamb up to room temperature, pat dry, trim, coat with chili oil, and apply spice rub and let sit for at least 15 minutes.
4. Parboil Sweet Potatoes (until you can feel the center “loosen” a bit).  Let potatoes cool down, peel off skin, and slice into wedges (not too thick).  Drizzle cut up potatoes with the chili oil, and put on the grill over medium-high/high heat.  Cook for about 15 minutes (until the outside crisps up).  Turn once if possible. I’m guessing you can also drop these into a fryer to crisp them up after the grill marks are on.
5. Bring one area of your grill up to high heat, cook the lamb over high heat for about 2-3 minutes per side, move to a different part of the grill and cook over indirect heat about 15 minutes (until medium/medium-rare...about 145 degrees).  Remove Lamb from grill and let rest for at least 5 minutes.
6. Lightly oil and grill the vine ripened cherry tomatoes.
7. To plate:
– Cut lamb racks into chops and plate in a “tepee” type fashion, or serve it whole. 
– Plate tomatoes for a delicious garnish.
– Sprinkle with cut up green onions.
– Serve Raita and spiced ketchup in small bowls on the side.



WINNING SOUP RECIPE:

Black Bean Soup with Roasted Pork & Cumin
Submitted by Dan Lloyd

INGREDIENTS
6 Tbls Butter
4 White onions, diced
12 Garlic, cloves
4 Tbls Ground Cumin
2 Tbls Ground Chipotle
2 Jalapeno, lrg
2 Tsp Salt
2 #10 Canned Black Beans
12 Cups Chicken Broth
2 lb Pork shoulder, small diced
2 pt Heavy Cream

METHOD
1. In a stockpot, heat 2 tablespoons of butter and brown onions. Add garlic, cumin, jalapeno, 1 Tbls of chipotle, and salt. Sauté until all aromatics are soft.
2. Drain one can of beans and add to mixture along with 11 cups of chicken broth. Bring to a boil, reduce and simmer for 30 min.
3. Transfer mixture into robot coupe (or hand mixer)and puree in batches until smooth. Return to pot.
4. In a sauté pan, heat remaining butter and brown pork until done. Transfer pork into soup mixture and save cooking liquids from pan.
5. Fry the second can of black beans in the pan the pork was sautéed in to utilize flavor. Sauté the beans until they are mushy and almost falling apart then transfer to soup.
6. Deglaze the sauté pan with the remaining 1 cup of chicken broth and add to soup.
7. Simmer soup for 15-20 min until a thick and creamy consistency.
8. In a blender or robot coupe add the heavy cream and 1 Tbls of chipotle and whip until a thick (almost like sour cream) consistency. Refrigerate this mixture it is the garnish for the soup. 
9. When serving soup, fill bowl and top with a tablespoon of the cream mixture and sprinkle with scallions.
10. Label, date, initial and refrigerate. 



WINNING SALAD RECIPE:

Light Summer Salad
Submitted by Suzi Houde

INGREDIENTS
1 oz Balsamic Vinaigrette Dressing
2 Chicken Thighs or chicken Breast
½ Head of Iceberg lettuce
1 Avocado
1 C Sliced Strawberries
1 Kiwi
½ C Shredded Mozzarella
* your choice of homemade dressing

METHOD
1. In a skillet, heat up balsamic dressing/vinegar. Add chicken thighs and sear both sides on high for two minutes. Reduce heat and cook for 8 more minutes or until completely cooked through.
2. Tear lettuce into bite sized pieces and add to a large bowl. Peel avocado and cube into 1/4” pieces, add to lettuce. Add cup of sliced strawberries to lettuce. Peel and slice kiwi into circles and toss all together.
3. When chicken is finished cooking, chop into ¼” slices.
4. Divide produce into two portions and plate. Top with Chicken, shredded mozzarella and homemade dressing. Salad is also very good in a wrap.



WINNING DESSERT RECIPE:

Pina Colada Strawberry Shortcake Cheesecake
Submitted by Lee DiMauro

INGREDIENTS
4- 8 oz. pkgs. of cream cheese
3/4 cups sugar
4 lg. eggs 
8 oz. sour cream
15 oz. can of cream of coconut
1 lg. (15 to 16 oz. can) crushed pineapple (drained)
2 Tbl. cornstarch
1 tea. Vanilla
1 tea. Rum or rum flavoring
1 tea. Lemon juice

Topping
16 oz. frozen strawberries (thawed) or Lg. pkg. of fresh strawberries (If using fresh strawberries, wash and slice adding a cup of water and 2 T of sugar)
14 oz. can of whipped cream or 16 oz. container of Cool whip

METHOD
1. Mix cream cheese until smooth.
2. Add sugar mixing well.
3. Add eggs... one at a time, mix well.
4. Stir in sour cream and the 6 remaining ingredients. Bake in a 10 in. spring form pan or a 11 x 9 x 2 foil lasagna pan.
5. Bake at 350 degrees for 1 hour and 20 minutes Turn oven off and leave cheesecake in oven with door closed for 1 hour. 
6. Cool on a wire rack at room temp then chill. Yields 10 to 12 servings... so good! Enjoy!
7. Top with Fresh sliced strawberries and homemade whipped cream!