RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.
CHEF Gil Plaster
RESTAURANT Shula’s 347 Grill
FACTS Chef Gil was born and raised in Miami. His passion for cooking came at the age of 6; his grandmother’s love for food is what “landed me in the kitchen, and I cook every meal like I am cooking for her!” His favors Southern food, and his menu flavors are Mediterranean and South American fusion.
16 – 18oz frenched New Zealand lamb rack.
1 pound Brussel sprouts
5 strips of small wood smoked bacon
2 tbsp butter
1/2 teaspoon herbs de Provence
Salt & Pepper to taste.
1/3 cup water
1 oz Pomegranate molasses
Dice bacon and cook on low heat till fat is cooked out. About 8-10 min
Drain fat and reserve bacon lardons.
Cut Brussel sprouts in half and place in pan with butter and bacon
(add water for the braising to prevent the butter from burning).
Place in oven (350 degrees) and roast for 30-35 min o
till Brussels are al dente.
Season lamb with salt & pepper and herbs de Provence.
Sear rack then roast, temperature at 350 degrees for
6-8 minutes for medium rare.
Take Brussels sprouts from pan and remaining lardons then finish dish
with drizzling the pomegranate molasses over the whole dish.