Chef Ralph Seher

POSTED: 10-27-2009 08:12 PM ET | MODIFIED: 10-28-2009 12:50 PM ET
Chef Ralph Seher - Tooze

Chef Ralph Seher from Tooze in Milford, New Jersey joined our 69 News Sunrise crew on Friday October 23. He cooked up some lamb and salmon.

Roasted Rack of Lamb with

Fresh Figs and Port Wine Sauce

4c Port wine

3ea Slice Shallots

1tsp Black Peppercorn

1tsp Thyme

1ea Bay Leaf

8oz Demi Glace (Knorr)

6ea Fresh Figs

1tblsp Butter

1tblsp Brown Sugar

1 Rack of Lamb

In sauce pan add slice shallots, peppercorns, thyme, bay leaf and Port wine, bring to a boil and reduce by ½, add Demi Glace, cook out for 10 min. Strain and reserve warm.

Season Rack of Lamb with salt and pepper and sear in a preheated sauté pan with oil.

Flip and place in oven at 425 degree for 25 min for a medium rare Lamb.

Remove Lamb from oven and let set for 5min.

Cut Figs in ½ and sauté with butter and brown sugar till warm.

Cut Lamb in ½ and interlock the two 1/2s together. Sauce bottom of plate, place Lamb on top, garnish with figs.

Sesame seed encrusted Salmon

With Teriyaki, Soy and Honey Glaze

6oz Teriyaki sauce

6oz Soy sauce

3oz Honey

1tsp Ground dry Ginger

1tsp Granulated Garlic

10z Sesame seed oil

1 Bunch Scallions

Fine slices Scallions and split into two equal parts.

Take half of the Scallions and mix with all of the other ingredients and bring to a boil, thicken with cornstarch, strain and leave at room temp.

Take Salmon Filet and coat with Sesame seeds. Place Salmon in sauté pan and sear on one side till golden brown flip over and place in a 425 degree preheated oven for 20 minutes. Remove from pan onto plate. Drizzle with glaze and garnish with remander of Green Onions,

Chocolate Pecan Terrine

1 lb Nestle chocolate chips

2 cups Dry roasted pecans,

4 oz Sweet butter

2 tsp Pure vanilla extract

1 1/2 cup Heavy cream

-- Cinnamon to taste

-- Amaretto to taste

In a double boiler, melt chocolate, stirring occasionally. In a saucepan, heat to combine thoroughly the cream, butter, vanilla and cinnamon. Blend creamed mixture and chocolate. Allow mixture to cool for approximately 10 min, then add the Amaretto and chopped pecans. Pour into plastic wrap lined loaf pan; chill over night.

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