by Chef Michael Yakura

Hoisin Lamb Chops
Ingredients (Makes 4 Servings)
8 (8 ounce) Pieces of Lamb Chop

Hoisin Glaze
3/4 Cup Hoisin Sauce (available in any Asian market)
2 Tablespoons Sugar
1/4 Cup Fish Sauce
3 Tablespoons Garlic, chopped
1 Tablespoon Vietnamese Roasted Rice Powder
1 Tablespoon Vietnamese Roasted Rice Powder (optional)

Method
Put all of the ingredients into a bowl and mix well. Add the lamb chops and marinate for at least 1 hour. Salt and pepper the lamb chops right before putting them on the grill and cook on both sides for 8 minutes or until the interior is medium rare. Set the lamb chops on a rack to rest before plating. When you are ready to serve the lamb, finish cooking it in a 350 degree oven until the desired temperature is achieved.

Eggplant Salad
Ingredients
3 Asian Eggplants, cleaned and cut 1/2" thick lengthwise
1 Red Onion, cleaned and cut into 1/2" thick rings
6 Chinese Long beans
1 Cup Grape Tomatoes, cut in half
1 Bun Asian Basil, julienned
1/4 Cup Fish Sauce
1 Tablespoon Sugar
1 Tablespoon Sesame Oil

Method
Lightly dress the eggplant and the red onion in canola oil and grill until just tender. Set aside and then cut into large cubes when the vegetables are cooled. Dress the green beans and grill them until they are tender. Cut them into 1" long batons and add them to the eggplant. In a large bowl combine the cooked vegetables with the tomato, basil, fish sauce, sugar and sesame oil, then toss well.

Chef's Note: Place the salad on the bottom of the plate and criss-cross two of the lamb chops next to it. Garnish the plate with scallion oil, fried taro root chips and a sprig of basil.

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Chef Michael Yakura, a native of Southern California, traveled a widely varied road to his current position as Executive Chef at Le Colonial. He holds a Bachelor of Arts degree in Design from San Francisco State University; he has worked as the head of the graphic design department for an environmental assessment agency and was the art director of a jewelry company; he has designed pop-art posters for the Fillmore and sold vintage furniture that he re-built and restored. He co-hosted a cooking show called Feast or Famine and has also competed in triathlons and regattas.

These days, however, in the kitchen of Le Colonial Mike oversees the celebrated Vietnamese food that has made the restaurant a favorite. His culinary career in San Francisco includes time spent at Restaurant Lu Lu, Elroy's, and Jianna Restaurant, where he developed his own style of "Asian-Italian" fusion cuisine. When away from his busy life in the kitchen, Mike enjoys spending time with his girlfriend Andrea and their two sons, Miles and Davis.

Le Colonial
20 Cosmo Place
San Francisco, CA 94109
Tel: 415.931.3600
www.lecolonialsf.com