Lamb and Eggs Mornay

2 fried eggs
nacho cheese mornay
lamb and black bean chili
sambal oelek


to Build:

1. lay one fried egg on each plate

2. spoon about 1 tsp of sambal on top

3. place about 1 Tbs chili on top

4. Pour 2-3 Tbs of nacho cheese mornay

5. garnish with chopped cilantro and lime wedge


Nacho Cheese Mornay

2 Tbs butter
2 Tbs flour
1 1/2 cup milk
2 Tbs onion, minced
1 jalepeno, minced
1 serrano, minced
1 cup grated velveeta
1/2 cup grated sharp cheddar
1/2 cup grated pepper jack or monterray jack
2 Tbs pickled jalepeno, minced
salt and pepper
freshly grated nutmeg


1.In a medium saucepan heat the butter over medium heat. Sweat the onions until translucent, should not brown at all.

2. Add the nutmeg, and minced chilis. Cook 1-2 minutes until fragrant.

3. add the flour and stir until mixture becomes thick, but does not take on any color.

slowly whisk in the milk, so there are no lumps. Bring to a boil.

Reduce heat and add cheese slowly, in small batches, whisking to incorporate. If the sauce becomes too hot it will break. Hold sauce in a bain marie, chafing dish or crockpot until ready to serve.


Lamb and Black Bean Chili

3/4 lb lamb, ground
5 oz tomato paste
1/4 cup shallot, fine mince
4 cloves garlic, finely chopped
1/2 jalepeno, minced
1 serrano chili, minced
1 1/2 tsp cumin
1 1/2 tsp chili powder
1 1/2 tsp ground corriander
1 Tbs paprika
6 oz lager
salt and pepper
1/4 lime, juiced
1 can black beans
1 roma tomato, diced


1. In a large skillet, brown the lamb, remove and set aside, draining fat. Seperate fat and add water back in with the meat.

2. In a large saucepan, heat 1 Tbs of the rendered lamb fat. Sweat the shallots, garlic and chili until softened, should not brown. Season with salt and pepper. Add the spices and cook a 1-2 until fragrant.

3. Add the tomato paste and stir to combine. Just just until tomato paste acquires a light rusty color. Add half the beer and cook until thick again.

4. Add the meat and juices back in along with remaining ingredients. Bring to a boil. Simmer 30 minutes. Serve hot or refrigerate. This tastes better the next day.