Lamb Chops Rub with fresh rosemary and thyme Add pepper to taste Cook for 2 minutes until temperature reaches 135 degrees (for medium rare) or 165 degrees (for well done)
Fresh Tomato Coulis with Garlic 3 oz shallots (chopped fine) 6 cloves garlic (chopped fine) 2 fl oz olive oil 11/2 lbs tomatoes (peeled, seeded and chopped) Salt to taste Ground white pepper to taste 1. Sweat the shallots and garlic in olive oil until soft. 2. Add the tomatoes and cook until excess liquid has cooked out and the sauce is thick. 3. Season to taste.
Louisiana Culinary Institute Student Fundraiser August 28 - 6:30pm Louisiana Culinary Institute - 5837 Essen Lane $60/person or $100/couple For more information: 769-8820