Amar Santana was 13 when he moved with his family to the United States from the Dominican Republic, and his interest in the culinary arts spawned soon after. He enrolled in a high school cooking course his sophomore year, and his teacher immediately noticed his potential and set him up with an internship at one of New York’s most famed restaurants, Chanterelle. Later, he entered a culinary competition and won a trip to London’s Le Cordon Bleu, where he spent two weeks training with some of the world’s most talented chefs. After graduating from high school, he entered the Culinary Institute of America, in Hyde Park, N.Y., and by the time he finished, he was working first as a full-time cook, then as sous chef at Aureole, one of New York’s busiest and most demanding kitchens. From there, he helped open Charlie Palmer Steak and Fin Fish, in Reno, Nev. Now, Santana is working his magic in Orange County with his signature dishes, including this one. ~Compiled Kaysie Ellingson

Grilled Colorado Lamb Porterhouse With Shishito-Pepper Pesto and Braised Morel Vinaigrette
Yields 6 servings

Ingredients
10       shishito peppers, roasted
4         large garlic cloves, one of them minced
1/2      cup pine nuts
2         oz. Parmigiano-Reggiano, coarsely grated
1         tsp. salt
1/2      tsp. black pepper
1/2      cup fresh basil, loosely packed
2/3      cup extra-virgin olive oil
3         tbs. butter
1         small shallot, minced
1         tbs. parsley, chopped
1         cup morels, cleaned
1         cup chicken stock
3         tbs. veal stock
3         tbs. sherry vinegar
1/2      cup olive oil

Preparation
For the shishito-pepper pesto, drop in 3 cloves of garlic and the finely chopped roasted shishito peppers into a food processor while it’s running. Stop motor and add nuts, cheese, salt, pepper and basil, then process until finely chopped. Add oil and continue blending until all ingredients are combined.
   
For the braised morel vinaigrette, sauté the mushrooms with the minced garlic, shallot and butter over medium heat for about 5 minutes. Deglaze with chicken and veal stock, and braise until morels are tender, about 10 minutes. Strain morels and set aside.
   
Reduce the braising liquid by half. Add the sherry vinegar and emulsify with the olive oil, then season with salt and pepper. Then add the braised mushrooms back into the vinaigrette.
   
Season the lamb porterhouse with salt and pepper, and grill to desired temperature.
   
To serve, place a serving of lamb in the middle of a plate, and drizzle the pesto and vinaigrette around and on top of the meat. Garnish with a roasted pepper or two and fresh basil leaves.