Page 20 - Flathead Beacon // 2.18.15

20 FEBRUARY 18, 2015 FOOD FLATHEADBEACON.COM Savory Lamb with Chef Nai Kang Kuan
A year after his first visit to the Flathead, world-renowned chef returns for seconds
BY JUSTIN FRANZ
A year ago, Chef Nai Kang Kuan visited Flathead Valley Community College to pre-
pare a special dinner and teach stu- dents at the Culinary Institute of Mon- tana a thing or two about working in a kitchen.
Apparently he enjoyed himself, be- cause last week the world-renowned chef was back in FVCC’s student kitch- en explaining the finer points of how to chop, slice and serve lamb. He also took the time to share a perfect lamb recipe with Flathead Beacon readers.
Chef Kang’s former boss, Japanese Chef Masaharu Morimoto, is a regu- lar on the television show “Iron Chef.” Kang was the executive chef at Morim- oto Napa in California last year but has since taken a job as the executive re- search chef at Tyson Foods, where he helps develop new products.
“I miss hanging out with other cooks because cooks are my people,” he said, gesturing to the students in the FVCC kitchen. “Now I work with a bunch of scientists, (but) it’s great to be the dumbest guy in the room again because everyone says something that is new and interesting every day.”
On Feb. 12, Kang was surrounded by a group of curious students as he showed them how to butcher a lamb. With a sharp knife, Kang methodical- ly sliced at the meat before calmly re- moving another perfect cut. The lamb, from Lower Valley Processing, was spread out across the table into indi- vidual cuts not long after.
“He lived a good life,” Kang said, as he cut out another piece of meat.
But the big question after the lamb was butchered is what to do next. To answer that question, Kang prepared a lamb roast and a simple pear risotto. Kang said while the dish looks simple, “it’s delicious.” One bite, and you’ll agree.
LAMB ROAST INGREDIENTS
4-5 lb. leg of lamb roast, bones removed 2 oz. fresh rosemary
2 oz. fresh thyme
1/2 cup Dijon mustard
1 shallot, minced
4-6 cloves garlic
1 tsp. dried oregano
Black pepper and salt to taste
PROCEDURE
STEP 1. Process all ingredients except the lamb in a food processor until com- bined, and rub mixture onto roast.
STEP 2. Using butcher’s twine, tie roast to even thickness throughout. STEP 3. Sear all sides in a hot skillet
until golden brown.
STEP 4. Place in roasting pan and
roast at 250 degrees.
STEP 5. Roast about 30 min per pound, checking the internal tem- perature after the first hour.
STEP 6. Remove from oven when thermometer reads 130 degrees in- ternal temperature. Let rest before slicing or serving.
PEAR RISOTTO INGREDIENTS
1 cup rice, Arborio or Carnivale 1/2 cup Parmesan, grated
1 Tbsp. shallot, minced
2 pears, peeled and brunnoise
1/2 cup butter, cubed
2 Tbsp. sour butter
1/2 cup white wine
1 oz. vodka or grappa
2-3 cups chicken stock Taleggio Cheese, sliced thin Salt and pepper to taste
PROCEDURE
STEP 1 Add 2 Tbsp. butter to an 8” pan over medium heat to melt, add rice and stir to coat. Toast rice, stirring (about 3 to 5 minutes).
ABOVE: A lamb roast and pear risotto as prepared by Chef Nai Kang Kaun and the students at Flathead Valley Community College. JUSTIN FRANZ | FLATHEAD BEACON
LEFT: Chef Nai Kang Kuan teaches students at FVCC on how to properly prepare a lamb. Kang worked for Iron Chef Morimoto for a number of years and today is the executive research chef for Hillshire Brands.GREG LINDSTROM | FLATHEAD BEACON
STEP 2. Add shallot and cook until translucent. Add wine, 1 tsp. salt and continue to stir, cooking off the wine flavor.
STEP 3. While stirring, add 4-6 oz. of stock and cook to reduce. Continue adding and reducing stock as needed to cook rice to al dente.
STEP 4. Add parmesan, and stir to in- corporate.
STEP 5. Add pears and vodka, and stir to incorporate.
STEP 6. Add remaining butter and sour butter, and stir to incorporate. STEP 7. The risotto consistency
should be “al onda,” meaning when the pot is shaken, it forms a wave that curls and breaks. The texture of the rice should have a bite.
STEP 8. Serve in bowls and top with sliced cheese.