TYLER'S BULLSH*T INSPIRED BY THE MENU

For the Black Garlic Bearnaise Sauce

Preheat a small pot over medium heat. Add the vinegar, shallot, and about half of the tarragon.

Bring the mixture to a simmer, the continue to cook until only about 1 tablespoon of liquid remains, about 3-5 minutes. Turn off the heat and set aside to cool to room temperature.

In a medium metal bowl, combine the cooled shallot mixture and the egg yolks. Whisk to combine, then place the bowl over a simmering water bath.

Whisk constantly while the sauce cooks over the water bath. Continue cooking until the sauce has thickened and turned pale in color, about 5-7 minutes.

Slowly stream in the melted butter while whisking constantly.

Once all of the butter has been incorporated, turn off the heat and season the sauce to taste with salt and pepper.

Stir in the remaining tarragon and crushed black garlic clove.

Serve immediately.

For the Confit Leeks

Prepare a large pot or tub of water with an immersion circulalor. Set the temperature to 185 °F.

Fill 6-8 ice cube tray slots with the olive oil. Freeze for 2-4 hours or until the oil is firm enough to unmold from the tray.

Rinse the leeks in a large bowl of clean water, then pat them dry.

Transfer the leeks, preserved lemon, garlic, and frozen olive oil to a vacuum sealable bag.

Vacuum seal the bag, then transfer to the prepared water bath.

Sous vide the leeks fro 40 minutes.

Remove the leeks from the vacuum sealed bag. Pat try, then preheat a yakitori grill or grill plate over high heat.

Grill the leeks sliced-side down for 3-5 minutes, then flip and cook for an additional 3-5 minutes or until the leeks are well browned on each side.

For the Pistachio-Crusted Lamb Chops

Preheat the oven to 400 °F with convection.

Season the lamb with kosher salt.

Preheat the oil in a large skillet. Add the lamb and sear on all sides.

Allow the lamb to rest while you prefer the crust.

In a medium bowl, combine the breadcrumbs, parmesan cheese, and rosemary. Toss to combine then transfer the mixture to a shallow baking dish or plate.

Brush the lamb chops with the dijon mustard, then coat them in the breadcrumb mixture.

Transfer the rack of lamb to a grill rack placed in a sheet tray. Roast the lamb until the internal temperature reaches 120 °F.

Slice the lamb into individual chops, then serve with Confit Leeks, Black Garlic Bernaise, and garnish with pickled chile peppers and microgreens.