In this episode of Key West Chefs, sponsored by DCS by Fisher & Paykel, Chad Robinson from Fosters Wine Estates discusses Beringer Wines while Host Tim Creehan prepares the recipes of Beringer Corporate Chef, David Frakes: Grilled Lamb Chops with Tomato-Chimichurri Sauce and Crab & Corn Soup.

INGREDIENTS:

Tomato-Chimichurri Sauce:
4 garlic cloves
1 cup fresh Italian parsley, loosely packed
1 cup fresh cilantro, loosely packed
1/2 cup fresh basil, loosely packed
1/2 cup ripe tomato, peeled, seeded, and chopped
2 teaspoons tomato paste
3/4 cup + 2 tablespoons extra-virgin olive oil
1/4 cup + 3 tablespoons rice wine vinegar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce

Grilled Lamb Chops:
6 garlic cloves, sliced thinly
2 tablespoons fresh marjoram or oregano, chopped
1 tablespoon fresh sage, chopped
3 bay leaves
3 tablespoons corn oil
Coarse salt and freshly cracked pepper to taste

8 loin lamb chops or 8 rib chops, Frenched (trim all fat)

Directions For Tomato-Chimichurri Sauce:

Place garlic, parsley, cilantro, basil, tomato, and tomato paste into a blender or food processor and pulse to incorporate. Add oil and vinegar and blend for at least 1-2 minutes, until sauce is very smooth. Add Tabasco and season to taste with salt and pepper. Sauce can keep refrigerated for a few days but is best when served right after preparation.

For Lamb Chops:
Stir to combine garlic, herbs and oil. Season each chop with salt and pepper and rub each generously with herb mixture. Place in a plastic bag or covered bowl and refrigerate for 4-6 hours, overnight if possible. When ready to grill, remove lamb from refrigerator and allow meat to come to room temperature. Remove large pieces of garlic and herbs. Preheat grill. Grill lamb over medium-high flame for about 4 minutes per side, turning just once. Thickest part of chop should read 125 degrees to 130 degrees for medium rare. Transfer to a platter and allow chops to rest for 5 minutes. Serve with chimichurri sauce either drizzled over top or served on the side. Serves eight.

Crab & Corn Soup

Ingredients:
1 cup (about 5 ounces) pancetta, cut into 1/4-inch dice
2 tablespoons olive oil
1 1/2 cups onion, finely chopped
1 1/2 cups leeks, finely chopped
3/4 cup celery, finely chopped
3/4 teaspoon fennel seeds
1 3/4 pounds new or red-skinned potatoes, peeled and diced into ½-inch cubes
4 cups good-quality chicken stock
3 cups half and half or whole milk
3 cups corn kernels
2 tablespoons butter
1/2 pound seasonal mushrooms (chanterelles, morels, or crimini) thickly sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme
1/2 pound crabmeat
2 tablespoons parsley, chopped

Directions: Heat oil in a large pot over medium heat. Add pancetta and sauté until crisp, about 8 minutes. Transfer to a plate lined with paper towel and allow to drain. Pour off all but 3 tablespoons of the pan drippings. Add onion, leeks, celery, and fennel seeds to pot. Saute until vegetables are tender, about 5 minutes. Stir in potatoes. Add cream and stock and simmer--stirring occasionally--about 10 minutes, until potatoes are almost tender. Add corn and simmer another 5 minutes or so, until potatoes become tender. Meanwhile, melt butter in a skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. Stir in vinegar and thyme. Add this mixture to the chowder. Season to taste with salt and pepper. Saute crabmeat in mushroom skillet over medium heat until heated through, about 3 minutes. Place a heaping tablespoon of pancetta at bottom of each serving bowl and ladle chowder over. Garnish with crabmeat and parsley. Serve immediately.