Easter Recipes to Hop for from Chef McLeod of Benjamin Steakhouse

25 Mar
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Easter is hopping along, just around the corner on Sunday, March 31.  And, with Easter, comes baskets of goodies and the all important brunch.  While some of you might be going out for brunch (we have an awesome list of Easter brunch spots), some of you might be hosting this meal at your place.  If that’s the case, we have two great recipes to share from the acclaimed Chef Arturo McLeod of Benjamin Steakhouse  in White Plains.  They have a 24 Zagat rating and consistently earn 4/5 stars from many review sites…plus, we’ve heard lots of great buzz about their food.  They are also offering up an Easter brunch, too, btw.  We’re excited to try their food sometime soon, but in the meantime let’s check out Chef McLeod’s recipes for Lamb Stew over Mashed Potatoes and Tuna Deviled Eggs.

Deviled Eggs from Benjamin Steakhouse Westchester

Tuna Deviled Eggs

When preparing a lavish Easter meal for your loved ones, sometimes you just want to start with something simple to save time and energy for the main haul. Enter Deviled Eggs: one of the simplest hors d’oeuvres to make, which happens to be one of the tastiest! It’ll take a total of 15 minutes to make, but I guarantee they’ll be gone in an even shorter time! This recipe uses tuna, which adds extra flavor without overwhelming the delicate nature of the dish. For those who want to go vegetarian, nix the tuna and it’ll be just as great!

Bon appétit!


8 hardboiled eggs

1 can tuna in water, drained

½ cup mayonnaise

1 teaspoon spicy Dijon mustard

½ teaspoon onion, finely minced/grated

Pinch of salt and pepper, to taste

Paprika, for garnish

8 petite stuffed olives, halved, for garnish


–        Cut hardboiled eggs in half, length-wise. Carefully remove the yolk without breaking the white, and collect in a separate bowl. Lay remaining egg whites in a platter and separate.

–        In the bowl, combine the yolk, tuna, mayo, mustard, onion, salt and pepper.

–        Neatly spoon the mixture into the hollowed egg “boats,” lightly sprinkle with paprika and top with the olive halves.

–        For a nice presentation, serve on a platter lined with lettuce!


Lamb Stew from Benjamin Steakhouse Westchester

Lamb Stew over Mashed Potatoes

(Serves 2-3)



–        1 rack of lamb (approximately 8 pieces, sliced at ¼ inch each)

–        1 large tomato, peeled and diced

–        ½ onion, diced

–        3 stalks of celery, diced

–        3 cloves garlic, chopped

–        2-3 basil leaves, chopped

–        ½ teaspoon rosemary

–        Salt & pepper, to taste

Mashed Potatoes:

–        10 Idaho potatoes, peeled & sliced about ¼ inch

–        1 stick of butter

–        ½ cup milk

–        ½ cup heavy cream

–        Pinch white pepper

–        Salt, to taste

–        ½ onion (optional)


–        Preheat oven to 350 degrees. Place the rack of lamb in the oven, lightly seasoned with salt, pepper and rosemary: leave in for about 10 to 15 minutes, just until the fat melts away (this burns the grease out so it won’t sit in your stew)

–        Add the lamb with the remaining ingredients to a large pot with 2 cups of water. Leave on low heat for about 1.5-2 hours.

–        In a separate pot, add potatoes and fill with water. Boil for about ½ hour to 45 minutes until the potatoes are soft, but not overcooked.

*   If you like your mashed potatoes fluffy, take about ½ an onion, chop it very finely, and when the potatoes are about a ¼ way cooked, add diced onions to the water while the potatoes are cooking.

–        Once the potatoes are finished, strain them and blend them in a food processor with cream, milk, butter, white pepper, salt, and with the boiled onions, if necessary.

–        When stew is ready, place a layer of mashed potatoes, flattened, in a plate and top with the lamb stew. Enjoy!

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