Nobu Matsuhisa’s Shrimp, Oyster Mushrooms and Sugar Snap Peas in Wasabi Butter Sauce

Yield: 4 appetizer or 2 main course servings

Ingredients: 1/2 cup water teaspoons wasabi powder (horseradish powder)* 2 Tablespoons low sodium soy sauce 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)* 1 cup sake 8 Tablespoons (1 stick of butter) 4 teaspoons minced garlic 3/4 teaspoons coarsely cracked pepper 6 ounces oyster mushrooms, sliced 16 sugar snap peas, stringed 20 uncooked medium shrimp, peeled and de-veined 4 garlic cloves, thinly sliced

Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until butter melts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peas and sauté 1 minute. Add shrimp and sliced garlic and sauté 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.

*Available at Japanese markets, specialty foods stores and in the Asian Foods section of some supermarkets.

Mario Batali's Grilled Lamb Chops "Scottaditti" with Pom Pom Mushrooms, Garlic Confit and Mint

Yield: 4 entrée servings

Ingredients: 8 lamb rack chops, 1-inch thick, cleaned and trimmed 20 cloves white garlic, peeled 8 Tablespoons extra virgin olive oil 1 cup sweet wine, such as Malvasia 2 cups dry white wine 4 sprigs mint, leaves removed 1/2 pound pom pom mushrooms, sliced 1/8-inch-thick Salt and pepper to taste

Preheat barbecue or broiler.

In an 8-inch to 10-inch pan, heat 4 tablespoons of the olive oil over medium heat and add peeled garlic cloves. Sauté slowly until browned on all sides, shaking pan to keep them moving, about 10 minutes. Add sweet wine and dry white wine and cook at a slow boil until liquid is reduced to 1/4 cup. Garlic should be very soft at this point. Remove garlic and liquid and set aside.

Season lamb chops with salt and pepper and cook over hot grill until medium rare, about 4 to 5 minutes per side.

Heat the remaining olive oil in a large 12-inch to 14-inch sauté pan over high heat. Add pom pom mushrooms and sauté until brown and soft, about 3 to 4 minutes. Pour garlic and liquid into pan with pom poms and stir to coat. Add mint leaves and remove from heat.

Season mushroom and garlic mixture with salt and pepper and arrange in center of the plates. Remove chops from grill and arrange leaning against mushrooms. Serve immediately.