THE Dish: Rick Moonen's Lamb Osso Bucco, Greek style

(CBS News) Award-winning chef, restaurateur and cookbook author Rick Moonen has been called "the godfather of seafood," and his Las Vegas restaurant, RM Seafood, is always packed to the gills.

His new place on the Vegas strip is the Rx Boiler Room, inspired by steampunk Victorian fantasy, featuring his spin on classic comfort food and cocktails.

Special section: Food and wine

On "CBS This Morning: Saturday," Moonen shared a few treats from the new menu, including his ultimate dish "Lamb Osso Bucco, Greek Style."

All Kale Caesar

Yield: 6 servings.

Ingredients for the Caesar Salad:

• 1.5 pounds mixed baby kale
• 1 pint Toasted Brioche croutons, 1/2 inch x 1/2 inch
• 12 ounces Caesar dressing
• 1 pint finely grated parmesan
• 18 each Ortiz Boqurones fillets
• Salt and Pepper

Dressing:

• 5 ea egg yolks
• 1 oz Dijon
• 1 oz anchovies
• 5 oz lemon juice
• 5 cloves garlic, chopped
• 1 oz capers
• To taste black pepper
• 5 cups olive oil
• 1/2 cup extra virgin olive oil
• 2 cups Parmesan cheese

Place egg yolks, Dijon, anchovies, garlic, capers, lemon juice, and black pepper into a food processor. Puree until smooth.

With the machine running, very slowly add the oils to form an emulsion.

Once all of the oil is added, add in the cheese and pulse to combine.

Check the seasoning and reserve the dressing.

To dress the salad:

Add 2 oz. of dressing to a large mixing bowl.

Add 4 oz. of kale

1 tbsp of Parmesan cheese

2 oz. of croutons

Salt and pepper to taste.

Gently toss the salad together and place onto a plate.

Top the salad with 3 Boquerones, chopped chives and grated parmesan cheese.

Mahalo Matcha Panna Cotta

(Yield: 6-8 servings)

• 1 1/2 cups heavy whipping cream
• 2 cups buttermilk
• 1/2 vanilla bean, scraped
• 5T granulated sugar
• 3 sheets gelatin
• 1 1/4 cups white chocolate, chopped
• 1T green tea matcha powder
• 1/4 t kosher salt
• 1/2 cup boiling hot water

DIRECTIONS:

1. Measure the cold buttermilk and pour into a medium sized stainless steel bowl. Cut the gelatin sheets in half with scissors and sprinkle evenly over the buttermilk to "bloom."

2. In a small pot add the heavy cream, vanilla bean and the sugar. Bring it to a boil while constantly whisking.

3. In a medium sized bowl, put the hot water and vigorously whisk in the green tea matcha powder. Allow to steep for 2 minutes to develop its natural flavor.

4. After the cream mixture has come to a full boil, remove it from the heat and whisk into the buttermilk/gelatin mixture to dissolve the gelatin. Add the green tea and whisk until fully incorporated. Add the salt and whisk until it has dissolved.

5. In a medium size bowl, partially melt the white chocolate and add to the liquid mixture. Whisk to melt pieces that haven't been 100 percent melted already.

6. Strain the completed mixture through a fine strainer.

7. Mold into desired bowl OR glass to your liking.

8. Refrigerate until set (about 2-3 hours)

Passion fruit Sorbet

(Yield: about 8-10 pints)

• 3 1/2 cups water
• 3/4 cups glucose powder
• 1 1/2 cups granulated sugar
• 2 t sorbet stabilizer
• 4 cups passion fruit puree (Les Vergers Boiron brand)

DIRECTIONS:

1. In a large pot, bring the water, glucose powder, sugar and stabilizer to a boil.

2. Add puree and whisk until fully incorporated.

3. Chill the mixture in an ice bath

4. Spin in an ice cream machine

Macadamia nut tuile batter

(Yield: about 1 cup)

• 3/4 cup powdered sugar
• 2 1/2 T all-purpose flour
• pinch of salt
• 2 1/2 T water
• 2 1/2 T butter, melted
• 2 cups chopped macadamia nuts

DIRECTIONS:

1. In a kitchen aid mixer, whisk all the dry ingredients together

2. Slowly whisk in the butter and water. Mix until fully incorporated.

3. On a rubber silpat or wax paper, spread the tuile batter mix over a cut out flat circle stencil, then fully coat with macadamia nuts.

4. Bake at 350F for about 10 minutes or until the macadamia nuts are fully toasted

GARNISH:

• Diced pineapples
• Li-hing mui powder
• Lemon zest
• Micro cilantro

Lamb Osso Bucco Baked with Orzo

Yield: 12 servings.

Lamb Marinade:

• 6 pounds Lamb Shanks cut into 2 inch thick steaks
• 1 cup extra virgin olive oil
• 1 ea lemon zest and juice
• 3 tbs garlic, sliced
• 2 tbs dry savory
• 1 tsp fresh ground black pepper

Whisk together the olive oil, lemon, garlic, savory and the pepper. Place the marinade and the lamb shanks in a zip-top bag to combine. Let marinate for 12 hours.

To braise the lamb:

• 1/2 cup extra virgin olive oil
• salt and pepper
• 5 cups onion, small dice
• 2 cups celery, small dice
• 2 cups carrot, small dice
• 1/3 cup garlic, sliced
• 1 tbsp Ras el Hanout
• 1 tsp Aleppo pepper
• 1 tbsp dry savory
• 750 ml. dry red wine
• 1 1/2 quart lamb stock
• 1 10-pound can whole peeled tomato in puree (Crushed through a mill)

Sachet

• 1/2 bunch parsley stems,
• 6 sprigs fresh thyme,
• 2 ea Bay leaves,
• 2 whole cinnamon sticks
• (all wrapped and tied in cheesecloth)

Remove the lamb from the marinade and season well with salt and pepper.

Heat a large, wide pan over medium high heat. Sear the seasoned lamb shanks very well on all sides in some oil. Remove when caramelized and keep covered.

Add the celery, carrot and onion. Cook for 5 minutes to soften.

Add the garlic and cook for an additional 2 minutes.

Stir in the Aleppo, savory, and ras el hanout.

Deglaze the entire pan with the red wine. Scrape the bottom to release the brown bits.

Bring to a simmer and cook for 2 minutes.

Add the lamb stock, tomato, sachet and the reserved lamb shanks.

Taste and season the braising liquid.

Bring to a gentle simmer. Cover the pot and braise in a 300 degree oven for 2 hours (until the meat is very tender and almost falling off the bone.

Carefully remove the shanks to a hotel pan. Reduce the braising liquid by half to obtain a flavorful stock.

Remove the sachet and pour the braising liquid over the lamb.

Cool the lamb in the liquid. Reserve.

To Finish the Dish:

• 2 each lamb shanks, reheated in the braising liquid.
• 1/2 cup cooked orzo pasta (blanched in salted boiling water for 2 minutes, shocked, drained and coated in extra virgin olive oil)
• 1 tsp garlic, chopped
• 1/8 tsp lemon zest
• 1 tsp parsley, chiffonade
• 1 tbsp freshly grated Parmesan cheese

Toast the garlic and orzo in a saute pan with a little bit of olive oil.

Add lemon zest and parsley.

Place lamb shanks on top of pasta and top with a spoonful of sauce.

Top the lamb with the cheese and more of the parsley.

Serve immediately.

Inside out French Onion Soup

Onion soup base: (Makes 1 gallon jus)

• 1 pound of butter
• 4 oz grape seed oil
• 12 each jumbo Spanish yellow onions, julienned
• 12 each jumbo red onions, julienned
• 24 each shallots, julienned
• 3 tbs garlic, sliced
• 1 tbsp black peppercorns
• 3 each bay leaves
• 1 sm bunch thyme
• (above four items wrapped in cheesecloth and tied)
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• 1 750 mL Cabernet Sauvignon
• 1 750 mL dry sack sherry
• 1 pound unsalted butter
• 3 gallons veal stock
• salt and pepper to taste

For the onions and jus:

In a large, wide pot, melt the 1 pound of butter with the grape seed oil.

Add the onions and shallots to the pan and cook slowly until they begin to caramelize. (15 mins)

Add the red wine and sherry, reduce by 80%.

Once wine has reduced, add veal stock and bring to a simmer.

Add the sachet of herbs and simmer the mixture for 1 hour over medium heat.

Season with salt and pepper and remove the sachet of herbs.

Strain out the onions and reserve. Cool.

Reduce the remaining jus down to 1 gallon, strain again and cool. Reserve.

Bread Pudding Ingredients: (makes 1 hotel pan)

• 1/4 loaf brioche, cut into 1 inch cubes, toasted
• 1/4 cup fine herbs (chopped parsley, chervil, tarragon, chives)
• 1 each egg, beaten
• 1 cup onions reserved from the soup
• 1/2 cup parmesan Reggiano, finely grated
• 1/4 cup panko bread crumbs
• 1 cup onion jus

Line a two-inch hotel pan with parchment paper and spray with non-stick spray.

Spread the bread pudding evenly across the bottom of the hotel pan and bake in a pre-heated oven at 375 F for 20 minutes.

Once the bread pudding comes out of the oven, place another piece of parchment paper over the top of the hotel pan and place another hotel pan on top and add weight to press the pudding.

Chill the bread pudding immediately.

Thinly sliced Provolone cheese

Thinly sliced Gruyere cheese

Finely grated Parmesan Reggiano

Once the pudding is cooled, remove it carefully from the pan and cut in half width wise.

Place an even layer of sliced provolone over half of the pudding.

Add the sliced gruyere over the provolone.

Sprinkle a generous amount of grated parmesan on top of the gruyere.

Place the other half of the bread pudding on top of the cheese and square off the edges.

Cut and portion the bread pudding into 2 in. x 3 in. rectangles.

Breading Station:

• 4 cups all-purpose flour, seasoned with salt and pepper
• 2 cups beaten eggs (thinned with a touch of water)
• 4 cups panko bread crumbs (finely ground in a food processor)

Set each of these components in an individual pan or bowl. Set aside.

Coat the sandwiches in the all-purpose flour and pat off the excess.

Dip into the egg wash mixture and coat.

Transfer to the breadcrumbs and coat. Shake off excess.

Reserve until ready to cook.

To serve:

• 2 oz clarified butter
• 1 tsp fine herbs
• 1/2 cup reduced onion soup broth
• 1 tsp micro-planed parmesan

Heat a non-stick pan over medium-high heat. Drizzle 2 oz. of clarified butter into the pan.

Place the breaded sandwich into the pan and cook to golden brown.

Flip the sandwich over to brown on all sides.

Finish the sandwich in a 350 F oven, until the internal temperature is 160 F.

Slice the sandwich on the bias and stand up on the plate. Use a bamboo skewer to secure the sandwich.

Take a 2 oz. ramekin and fill with the reduced onion jus and sprinkle with Fines Herbs.

Place the sandwich on plate with a ramekin of the jus and garnish the sandwich with fresh grated parmesan cheese.

Chicken Pot Pie Base:

Chicken Prep:

4 ea whole chickens, cut into quarters with bones attached

Chicken Rub:

• 2 tbs kosher salt
• 4 tsp black pepper
• 3 tsp paprika
• 1-1/2 tsp cayenne
• 1-1/2 tsp garlic powder
• 1-1/2 tsp onion powder

Rub chickens thoroughly with the spice mix

For the Veloute:

• 1 pound butter
• 1 pound flour
• 2 gallons chicken stock heated together
• 4 cubes Knorr's chicken base

In a medium sized pot, melt the 1 pound of butter over medium heat.

Whisk in the 1 pound of flour into the melted butter and whisk until very smooth.

Continue cooking and stirring the mixture until it just begins to turn a very pale blonde color.

Slowly ladle in the hot chicken stock mixture to the flour/butter mixture, whisking constantly.

Continue adding the stock until all of the stock has been

For the Base:

• 2 Quarts Small diced onions
• 2 Quarts Small diced carrots
• 2 Quarts Small diced celery
• 2 Quarts Small diced parsnips
• 2 Quarts Small diced leeks (washed)
• 2 Quarts Frozen peas
• 2 Cups Heavy whipping cream
• 8 sprigs Rosemary, WHOLE
• 8 sprigs Sage, WHOLE
• 1 sm. bunch Thyme
• 8 Sprigs Rosemary, picked and chopped
• 8 Sprigs Sage, Picked and chopped
• salt and pepper to taste

For Garnish:

• 1 tsp Chopped chives
• 1 tsp Finely grated Parmesan
• To taste Salt

Breading Station:

• 4 cups all-purpose flour
• 2 cups beaten eggs (thinned with a touch of water)
• 4 cups panko bread crumbs (finely ground in a food processor)

Set each of these components in an individual pan or bowl. Set aside.

Procedure

Preheat some oil in a large, wide pan over medium-high heat

Sear the chicken in batches until golden brown in color. Do not overcrowd the pan. This will take several batches to compete. Once browned, remove the chicken before adding the next batch.

Once all of the chicken has been browned, remove the chicken from the pot and set aside.

The inside of the pan should have a nice layer of brown bits on the bottom from which we will build our sauce.

Remove all but a few tablespoons of oil from the pan and add the carrots, celery and onions.

Sweat the vegetables until translucent, gently scrape the bottom of the pan to release the browned bits. (4-5 minutes)

Add the parsnips and leeks to the pot add the WHOLE herbs to the pot.

Lay the chicken over the top of the vegetables.

Pour the chicken veloute over the top of the chicken.

Heat to a simmer and cook for 1 hour.

Once cooked, remove the chicken from the pot. Debone and the chicken, discard the bones and finely dice all of the meat. Return the meat to the pot.

Add the heavy cream, chopped herbs, frozen peas and season to taste.

Cool mixture completely.

Once the mixture is cool, place in a piping bag and pipe into a small round silicone mold.

Freeze the molds until bases are set.

Meanwhile, set up your breading station

To bread the nuggets, pop the chicken out of the silicone molds.

Roll the frozen chicken in the all-purpose flour and pat off the excess.

Dip the chicken into the egg wash mixture and coat.

Transfer the chicken to the breadcrumbs and coat. Shake off excess.

Reserve the nuggets in a pan in the freezer until ready to cook.

To Cook the nuggets:

Fry the nuggets in a 370F fryer until golden brown and hot in the center. (about 4 mins)

Place nuggets in a bowl and season with salt, grated parmesan cheese and chopped chives.

Place into serving vessel and serve immediately.

Bacon Wrapped Bacon

Yield: 60 servings.

To cure the pork belly:

• 10 pounds Niman Ranch Pork Belly, skin off, cut into 3 equal pieces
• 300 grams kosher salt
• 200 grams granulated Sugar
• 1 ea grapefruit zest, microplaned
• 2 tbs white Peppercorns, toasted and ground

(Combine the above four ingredients)

Remove the Pork Belly from the package and cut it into 3 equal pieces. Carefully remove the skin from the pork belly. Reserve for chicharrones.

Cut a length of cheesecloth that is about 3 feet long. Line a 2 inch perforated hotel pan with the cheesecloth that has been unfolded.

Lay down a thick layer of the cure on top of the cheesecloth.

Place the pork belly on top of the cure and pack the rest of the cure mix all around the belly.

Wrap the cheesecloth over the top of pork. Place the perforated pan in 4 inch hotel pan, to catch all of the juices that are purged from the belly during the curing process.

Place a 2 inch hotel pan on top of the pork belly and weigh down the pan to press for 24 hours.

To braise the Pork:

• 1/2 cup grape seed oil
• 1 ea leek, diced and rinsed thoroughly
• 1 bunch green onions
• 2 heads garlic - split in half
• 1 (4-inch) piece ginger, peeled and cut into large chunks
• 3 quarts dashi

Pork Belly Cooking Procedure:

Remove the pork belly from the cure mix and rinse off the excess cure.

In a large wide pot over medium high heat, sear both the bottom and the top of the pork belly in grape seed oil.

Once you have browned both sides of the pork, place the belly into a 4 inch hotel pan.

Add in your vegetables to the pot and sweat until lightly caramelized.

Deglaze the pan with the dashi. Scrape the bottom of the pan.

Place a piece of cheesecloth over the pork and pour the dashi and vegetables from the pot over the pork.

Tie the cheesecloth into a bundle with string to contain all of the vegetables and keep it in the pan with pork.

Cover the pan tightly with a layer of plastic wrap and then a layer of aluminum foil.

Place into a pre-heated oven at 300 F for 4 hours.

Once the pork belly comes out of the oven, remove the foil and plastic.

Lift the bundle of vegetables out of the pan and discard.

Let the pork cool down for 25 minutes at room temperature.

Carefully remove the pork belly from the braising liquid and place into a 2 inch hotel pan.

Pour 1 quart of the braising liquid over the pork and press with another pan on top of the pork and chill immediately.

Once the pork has been cooled, square off the edges of the pork belly and slice the belly into blocks that are 1 inch thick.

Wrapping the Belly:

• 8 slices Nueske's Bacon-sliced paper thin
• 1 tsp Activa RM Transglutaminase

Using a large sheet tray, lined with parchment paper, carefully lay out 8 bacon slices shingled.

Take the activa RM and place in a small strainer/sifter and "dust" the bacon with a thin even coating.

Place a block of Pork Belly on top of the bacon and carefully roll the block while wrapping it in the bacon.

Once the block has been wrapped, wrap it in plastic wrap tightly and twist the ends of the plastic wrap until nice and tight. Reserve.

Avocado Puree:

• 4 each avocado
• 1 each lime, juice and zest
• salt and pepper

Cut each avocado in half and remove the pit.

Peel and puree in the blender with lime juice and zest until smooth.

Pass the mixture through a fine mesh strainer and adjust the seasoning with salt and pepper to taste.

Tomato Jam:

• 5 pounds roma tomatoes, blanched and peeled, medium dice
• 1 tbsp ginger, small dice
• 2 tbsp salt
• 1/2 cup granulated sugar
• 1/2 cup champagne vinegar
• 1 each bay leaf
• 2 cloves garlic
• 8 sprigs thyme
• 1 each star anise

Place the tomatoes, ginger, salt, sugar, champagne vinegar in a large sauce pot and bring up to a simmer.

Meanwhile, wrap the thyme, garlic, bay leaf and star anise in cheesecloth tied with string.

Add the sachet in with the tomatoes and cook over medium low heat until the mixture has reduced by 40 percent.

Discard the sachet and cool the mixture immediately. Reserve.

Assembling the Bacon Wrapped Bacon

• 3 each brioche, crostinis, 1 in. x 3 in. x 1/4 in.
• avocado puree
• micro arugula
• black lava sea salt
• tomato jam
• 3 ea quail eggs, sunny side up
• 3 ea 1/2 in. thick slice of bacon wrapped bacon, seared crispy.

In a cast iron pan, sear the block of bacon wrapped bacon on all sides until the bacon is crispy.

DO NOT baste the block in its own fat that is rendered from the bacon, it'll cause the bacon to unravel and fall apart.

Once the bacon is crispy all the way around, place on a transfer tray and hold in warm place.

Season a non-stick pan with a small amount of un-salted butter, grape seed oil and salt. Wipe out the pan and cook the quail eggs sunny side up. Place the eggs on a transfer tray and reserve.

Take 3 pieces of the brioche crostinis and smear 1/2 a tsp of tomato jam on each.

Slice the bacon wrapped bacon in to 1/2-inch slices and put on top of the tomato jam.

Using a ring mold cutter that is 1 in. diameter, cut away the excess egg white from the sunny side up quail egg.

Place the egg on top of the sliced bacon wrapped bacon.

Take the avocado puree and pipe it in a squeeze bottle and squirt a small dollop of the puree on the edge of the crostinis.

Sprinkle a small amount of the black lava sea salt on top of the egg and garnish with a piece of micro arugula. Serve immediately.

Rx Boiler Room Smoked Whiskey Cola

Ingredients

• 2 oz George Dickel Tennessee Whiskey
• 3/4 oz House Cola Syrup* (see below)
• 1/4 oz H2O
• 2-3 Drops of Bittercube Cherry Bark Vanilla Bitters
• 1 Tsp Cherrywood Chips
• Hoshizaki or Kold Draft-style ice

Method

Stir to chill in a beaker/mixing glass. Strain, with a funnel, into a Crystal Head Skull (need to empty out a Crystal Head Skull Vodka container; 750ml is fine). Bring out The Smoking Gun and Cherrywood Chips. Smoke for 7-8 seconds. Put cork back in the skull and roll around to have the smoke permeate throughout. Pour over Hoshizaki/Kold Draft cubes in a Large Rocks Glass. Top with Fever Tree Soda Water. Briefly stir to incorporate.

Garnish: 2 Luxardo Cherries (Brandied), Speared

Glass: Large Rocks

House Cola Syrup (Smoked Whiskey & Cola)

Ingredients

• Grated Zest of 4 Oranges
• Grated Zest of 2 Limes
• Grated Zest of 2 Lemons
• 1 tsp Ground Cinnamon
• 1 1 1/2 tbsp Nutmeg
• 1 Whole Star Anise Pod, Crushed
• 2 tsp Lavender Buds
• 5 tsp Minced Ginger
• 2 Vanilla Beans, Split
• 1/2 tsp Citric Acid
• 2 1/2 cups Granulated Sugar
• 1/2 Cup (Packed) Sugar In the Raw
• 1 1/2 tsp Caramel Color Powder, Optional

Instructions

1) In a heavy pot over medium heat, bring 2 cups of water to a simmer with the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla and citric acid. Reduce heat to low, and simmer gently for 10 minutes.

2) In a separate bowl, combine the sugars together, and then transfer to the simmering pot. If using the caramel color powder, sprinkle that on the sugar before adding to the pot of water/herbs mix.

3) Let simmer until the sugars are completely dissolved. Remove from heat.

4) Line a sieve or colander with a double thickness of cheesecloth and place over the bowl. Pour the contents of the pot through the sieve. Carefully gather up the corners of the cheesecloth and twist the top to close. Press out as much of the juices from the solids as possible.

5) Stir the syrup while chilling the mixture in an ice bath. Transfer to plastic quart containers or a larger plastic food grade container and refrigerate. Label with the date made. The syrup will last one month.