To his fans, celebrity chef Corbin Tomaszeski is the force behind the Food Network show "Dinner Party Wars." Now Chef Corbin shares these easy recipes with his fans for a fresh spring feast. 

Chilled Asparagus Vichyssoise (Yield 10 servings)

Ingredients:

  • 3 Tbsp. butter
  • 2 Tbsp extra virgin olive oil
  • 2 small leeks, chopped and washed (white and light green leaves only)
  • 2 shallots, chopped fine
  • 3/4 lb Yukon gold Potatoes, diced
  • 1.5 lb asparagus spears (reserve tips for garnish)
  • 6 cups vegetable stock
  • 1 lemon juiced
  • Salt and pepper to taste

Directions:

Sauté leeks and shallots in butter and olive oil until tender. Add the sliced asparagus and diced potatoes. Cover with vegetable stock and cook over medium heat for approximately 45 minutes, or until the potatoes and asparagus are tender. Remove from heat. Blend in small batches until smooth, strain with a chinoise. Season with salt and pepper and cool completely. Before service, add fresh squeezed lemon juice and mix thoroughly. Garnish with reserved blanched sliced asparagus tips and a drizzle of extra virgin olive oil.

Fennel and Pistachio Crusted Lamb Loin (Yield: 2 servings)

Ingredients:

  • 1 lb lamb rack (trimmed and Frenched)

Marinade

  • 4 - 6 Tbsp extra virgin olive oil
  • 1 Tbsp Dijon mustard
  • 2 shallots, chopped fine
  • 1 clove of garlic, chopped fine
  • 1/2 tsp. cracked black pepper
  • 3 Tbsp maple syrup

Lamb Rack Topping

  • 3 Tbsp toasted crushed pistachio nuts
  • 1 Tbsp toasted crushed fennel seeds
  • 1/2 Tbsp toasted crushed cumin seeds
  • 1 Tbsp maple syrup
  • Salt and pepper to taste

Directions:

Combine all of the ingredients for the marinade and brush over the trimmed lamb rack. Marinate overnight.

Sear the lamb rack in a pre-heated sauté pan until lightly browned. Remove the seared lamb from the pan and deglaze sauté pan with 1 cup of red wine and 2 cups of lamb jus. Add a bouquet garni and simmer the sauce on low heat until reduced by half. Strain the sauce through a fine sieve and season to taste.

Option: You can thicken the sauce by whisking in 2 tablespoons of small, chopped pieces of cold butter.

To complete the lamb, combine the crushed pistachios, fennel and cumin seeds. Brush the top of the seared lamb rack with the 1 tablespoon of maple syrup and season with cracked black pepper and sea salt to taste. Sprinkle all of the nut and seed topping over the maple-glazed lamb rack and pat until a thin crust is formed on top of the meat. Place the crusted lamb rack onto a small baking tray and roast in a pre-heated 400°F (204°C) oven for approximately 10 - 12 minutes. Remove from heat and allow the lamb to rest for 10 minutes.

To present your lamb, place one large spoonful of the potato purée onto an oversized plate. Arrange the crisped potato ring on top of the potato, truffle purée. Slice the lamb rack into individual chops and place two pieces in the center of the potato ring. Serve with sautéed wild mushrooms and the lamb reduction.