Lamb sliders with Sunchoke chips

New Haven (WTNH) - Chef Chris Sanservino from Caseus in New Haven joined us this morning to cook lamb sliders with Sunchoke chips, a tasty and original dish featuring the freshest ingredients.

Caseus is a one of a kind store that sells over 100 unique artisan cheeses, gourmet dry goods, spices, olive oils and preserves from local small producers, as well as the world's most unique and gastronomically significant countries. Caseus also sells coffees, teas, and hard to find ingredients, along with distinctive panini pressed sandwiches, prepared epicurean salads, and locally made baked goods for customers of varied culinary interests.

Caseus is participating in the citywide "See Sip and Savor" event, which will feature 20 of New Haven's finest restaurants serving up mouthwatering dinner prix fixe menus for $29 per person, to enjoy before or after a show at one of the city's award-winning theaters.

For more information about the event, visit www.infonewhaven.com/seesipsavor.

Here's their recipe, along with where they get their fresh Connecticut ingredients:

Lamb Slider with Sunchoke Chips

1 lb Sunchokes (White Gate Farm, CT)
Peanut or Vegetable Oil for Frying

3 Garlic Cloves
1 Shallot
2 lb. Domestic Ground Lamb (Preferably Local: Four Mile River Farm, CT)
2 Tablespoons Cabot Unsalted Butter (Cabot Creamery, VT)
¼ lb. Stilton Blue Cheese (Neal’s Yard Dairy, England)
8 Dinner Rolls (Lupi Legna Bakery, New Haven, CT)
¼ lb. Pea Shoots (Two Guys From Woodbridge, CT)
Salt/Pepper

House Mayo (Recipe Below)

• Slice Sunchokes very thin (preferably on a mandolin). Heat ½ inch of oil in a deep pan to 375 degrees. Fry sunchokes until bubbling stops and they are golden brown (about 3 minutes). Remove and drain on paper towel until cool. Season with salt and pepper. A put aside for later.
• Finely chop garlic and shallot. Mix with ground lamb. Add salt and pepper to taste. Portion out into 4 ounce balls and form into patties.
• Melt butter in a large, oven-proof pan over high heat. Once butter is melted, add patties and let sear on one side. When browned on one side, flip and sear the other side.
• Once both sides are browned, place a small amount of Stilton in the center of each patty and cover for two minutes, or until cheese is melted.
• Slice dinner rolls in half. Place a teaspoon of mayo on the bottom of each roll, followed by a cooked patty.
• Place a small bunch of pea shoots atop the patty and the top with the roll.
• Serve accompanied by Sunchoke chips.

Caseus House Mayo

1 egg yolk (freshest local you can find, we use Soffer Farms from Branford, CT)
1/2 teaspoon kosher salt
1/2 teaspoon Dijon mustard
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup canola oil

• In a non-reactive bowl (no aluminum), whisk together egg yolk, salt, and mustard until smooth.
• Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture.
• Briskly whisking, slowly start adding the oil a few drops at a time until mixture begins to thicken and lighten a bit in color.
• Increase the flow of oil you add to a constant (albeit thin) stream while still vigorously whisking.
• Still whisking, once half of the oil is added, add the rest of the lemon juice vinegar mixture.
• Finish adding the rest of the oil, whisking until you have a smooth mayo.
• Add fresh herbs and black pepper to taste and refrigerate. Use within two days.