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Deconstructed White Wine
Guacamole in a New Way
Meat and Potatoes
New England Clam Chowder


Meat and Potatoes
Chef Jose Andres of Jaleo – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:Meat And Potatoes On StarChefs

  • 1 pound lamb tenderloin
  • Salt
  • Pepper
    Warm potato foam:
  • 2 Idaho potatoes, peeled
  • 2 cups heavy cream
  • 2 Tablespoons unsalted butter
  • Salt to taste


For meat:
Season lamb with salt and pepper. In a hot sauté pan, sear all sides very quickly. Remove from heat and wrap tightly in plastic wrap. Place meat in ice bath and freeze. Once frozen, slice meat into thin slices and place on oiled parchment paper. Cover meat with another piece of parchment paper, wrap with plastic and reserve.

For warm potato foam:
In a saucepot filled with cold water, bring potatoes to a boil. Cook until very soft. Drain and reserve cooking water. Puree potatoes, cream and butter until smooth. Adjust puree with reserved cooking water. The puree should be thick but still pourable. Season with salt. Pour mixture into whip bottle, such as iSi® whip charged with 2 cartridges. Place whip bottle in bain marie at approximately 105°F.

To serve:
Dispense a small mound of potato foam onto plate. Drape thin slice of lamb over top. Drizzle with olive oil and sprinkle salt and pepper.


Great Chef de Partie Opportunity in Chicago will soon be tasting in Hawaii, The Carolinas, New England, and New York. Want to nominate someone? Do it here!
The Culinarian: A Kitchen Desk Reference
by Barbara Ann Kipfer
John Wiley & Sons
October 2011

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