Hanukkah Cooking

Executive Chef of Primehouse New York, Jason Miller, stopped by to show us how to make Potato Parsnip Latkes for Hanukkah. Primehouse New York is located at 381 Park Avenue South at 27th Street New York, NY 10016 . For more information call 212.824.2600 or log onto
http://www.brguestrestaurants.com/restaurants/primehouse_new_york/index.php.

Exclusive Web Recipe Below

Unrack of Lamb
Ingredients:
1- 4 bone rack of domestic lamb
1 tsp ground cumin
½ tsp kosher salt
¼ tsp ground black pepper
1 TBSP Dijon mustard
¼ c. vegetable or olive oil
3 slices eggplant
pinch of fresh rosemary
¼ cup Red Wine (Manachewitz or any kosher sweet red wine will work)

Process:
Take rack of lamb and holding a sharp boning knife against the bones where the bones meet the loin, proceed to follow the bones down to remove loin from the rack. This will leave you with 2 parts. One part will be the boneless loin of lamb. The other will be the 4 bone rack of ribs.
Preheat oven to 375 deg. F.
Mix together the mustard and spices and slather it on the loin and the ribs. Toss the slices of eggplant in same salt & pepper and fresh rosemary
In a heavy bottomed pan over medium high heat pour oil into pan.
When oil is hot take loin and ribs and sear on all sides. The ribs will only take about 3 minutes on each side. The loin can be done on all "4" sides about 2 minutes on each side. Quickly sear the eggplant in the pan, about 1 minute each side.
Transfer the lamb loin and rack and eggplant to an oven proof metal sheet pan or use the pan if oven safe (drain out oil first!) and cook in oven for about 5 minutes.
Remove from the oven and return to the stove top over medium high heat. Remove the eggplant and lamb from pan and "deglaze" the pan with the wine using a wooden spoon or spatula to loosen any cooked bits at the bottom of the pan. Let this simmer for a minute or two until slightly syrupy and transfer to a bowl or sauce boat.
Take the eggplant and arrange on the plate as an underliner for the slices of lamb loin. The ribs can be cut into single pieces for a "BBQ Ribs" effect. Pour the wine glaze over top both lamb portions and enjoy!

Potato Parsnip Pancakes (Latkes)
Ingredients:
2 c. peeled/shredded Idaho or Yukon Gold Potatoes
1 c. peeled/shredded Parsnips
1 tsp. grated yellow onion
1 tsp. grated shallots
3 eggs, beaten
2 TBSP a/p flour
1 1/2 tsp. kosher salt
2 pinches ground black pepper
1/2 c. vegetable oil

Process:
Place potato and onion, shallots in cheesecloth and wring out as much moisture as possible.
In a medium bowl stir the potatoes, onions, shallots, eggs, flour, salt & pepper together.
In a large heavy bottomed skillet, over med-high heat, heat oil until hot.
Place large spoonfuls of the potato mixture into the hot oil, gently pressing down on them to form ¼" thick pancakes.
Brown on one side, turn and brown on other side.
Transfer to paper towels to drain and cool.
Serve with butter, sour cream, apple sauce or your favorite topping!
(Crème fraiche and caviar is a perfect holiday party topping)