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Freshie Faves: I am not a chef, but I know one!

I am not a chef but I do have one on speed dial. This guy just happens to be an Iron Chef winner. And holds the key to one of my favorite products in the store. He’s the chef mastermind behind such acclaimed Dallas restaurants as Abacus and Jasper’s. The one and only Kent Rathbun.

This Dallas super chef has graced the doors of FRESH a few times. And with each appearance I grow to love his products even more and manage to get a few culinary tips and tricks under my belt. One juggernaut in his foodie toolbox is his Steak and Chop Garlic Salt which I noticed going into most of his creations when cooking in the Taste Kitchen. It’s a simple but magical combination of sea salt, black pepper and powdered roasted garlic. And it is “the” seasoning for all of Kent’s restaurants. Once you dash a pinch of this elixir on your seafood, meats or veggies, you will instantly recognize the extra zip.

There was on impressive dish that my dear friend Kent made that was just divine. And now I will share the formula with you!

Spicy Lamb Meatballs

2 oz olive oil
1/2 cup white onion, peeled & finely diced
2 Tbs garlic, peeled & finely diced
2 Tbs shallot, peeled & finely diced
2 lbs ground lamb
2 Tbs basil leaves, chopped
4 Tbs parsley leaves, chopped
2 Tbs Kent Rathbun Elements Steak & Chop Salt

2 oz whole butter
2 cups Noonday onions, peeled & julienned thin
2 Tbs garlic, peeled & finely diced
1 cup bock beer
1 Tbs Kent Rathbun Elements Steak & Chop Salt
1 cup Kent Rathbun Elements Ancho Barbecue Sauce

In a hot sauté pan, add olive oil and sauté onions, garlic, and shallots until they start to caramelize. Remove from heat and cool.

In a large mixing bowl add ground lamb and mix with sautéed onions, garlic and shallots until incorporated.

Add chopped basil and 1/2 of the parsley and season with Kent Rathbun Elements Steak & Chop Salt.

Using a 1 ounce ice cream scoop, make meatballs and place on cookie sheet.

In a cast iron skillet on medium heat, place meatballs in skillet and brown all sides.

Transfer meatballs to a clean sheet pan and store in a warm oven.

In the cast iron skillet, melt butter in existing lamb fat and start to sauté onions.

Continue sautéing onions, until they begin to caramelize, season with Kent Rathbun Elements Steak & Chop Salt.

Add bock beer and continue cooking until beer starts to thicken and is nearly evaporated.

Present braised onions on a large platter.

Transfer meatballs into the skillet on medium heat and add Kent Rathbun Elements Ancho Barbecue Sauce.

Bring meatballs to a simmer. Once the sauce is hot, arrange the meatballs on top of the onions and finish with remaining sauce.

Garnish with remaining parsley and serve.