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Rocky Mountain Recipes

Gary Prell

Gary Prell

Last updated on January 21, 2014

Red Potato, Corn and Chorizo Chowder

Yield:  6 portions:

Portion size:  7 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   chorizo sausage links, ½” pieces
1 tablespoon (15ml)                            butter, clarified
4 ounces (113g)                                   onions, fine dice
1 ounce (28g)                                      celery, peeled, fine dice
½ ounce (14g)                                     flour, all-purpose
1 pint (473ml)                                     chicken stock
1 pound (454g)                                   red bliss potatoes, ‘B’ size,
washed, medium dice
10 ounces (283g)                                 corn, grilled, kernels removed
1 pint (473ml)                                     milk
to taste                                                            salt
to taste                                                            black pepper, ground
1 tablespoon (15ml)                            parsley, chopped
2 tablespoons (30ml)                          cider vinegar
Cooking

  1. Cook the chorizo over medium heat until done and until it reaches an internal temperature of 155ºF (68.3ºC) or higher for 15 seconds.
  2. Add the butter, diced onions, and celery and sweat until the onions become translucent.
  3. Stir in the flour, reduce the heat, and cook the roux over low heat for 6-8 minutes.
  4. Add the chicken stock and stir so the liquid is well incorporated into the roux.
  5. Bring to a boil and add half of the potatoes.  Boil gently while stirring frequently.
  6. Cook the other half of the potatoes either in a steamer or in boiling salted water until done.  Drain and reserve until needed.
  7. Slice the corn kernels from the ears, add half of the corn kernels to the soup, and reserve the other half.
  8. Season the soup to taste with salt and black pepper.
  9. Once the potatoes in the soup are cooked, remove half of the mixture to a blender and puree thoroughly.
  10. Return the blended soup to the pot, add the milk, steamed or boiled potatoes, and the remaining corn kernels.
  11. Adjust the seasoning as needed.
  12. Stir in the chopped parsley, cider vinegar and serve immediately.

Serving/Holding

  1. Carefully ladle the soup into hot soup cups.
  2. Hold the chowder at 140ºF (60ºC) or above.

Cooling/Storing

  1. Pour the remaining chowder into small metal containers.
  2. Cool the chowder from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  3. Cover the chowder, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Buffalo Consommé with Anasazi Bean Custard

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
½                                                         onion, peeled
6                                                          egg whites
½ pound (227g)                                  beef, lean, ground (shank, neck, or shoulder)
½ pound (227g)                                  buffalo, lean, ground
(shank, neck, or shoulder)
2 ounces (57g)                                     onions, medium dice
2 ounces (57g)                                     celery, medium dice
1 ounce (28g)                                      carrots, medium dice
3½ ounces (99g)                                  tomato, seeded, diced
2 quarts (1.9L)                                                beef broth or stock, cold
½ teaspoon (2ml)                                thyme, leaves
½ teaspoon (2ml)                                black peppercorns, cracked
3-4                                                       parsley stems
1 clove                                                 garlic, crushed
to taste                                                            salt
to taste                                                            white pepper, ground
to taste                                                            Sherry, dry
Custard:         
4 ounces (113g)                                   Anasazi beans
as needed                                             salt
4 cloves                                               garlic, peeled
1½ fluid ounces (44ml)                       milk
4 ounces (118ml)                                heavy cream
2                                                          eggs
½ teaspoon (2ml)                                thyme, dried
to taste                                                            salt
to taste                                                            white pepper, ground
1 pinch                                                            nutmeg, ground
as needed                                             butter, soft
 
Preparing

  1. Char the onion on a hot flattop or griddle until the surfaces of the onion are thoroughly caramelized and very dark brown in color.  Reserve until needed.
  2. Whip the egg whites until slightly frothy.
  3. Combine the egg whites, ground buffalo, ground beef, diced onions, celery, carrots and tomatoes in an appropriate size stockpot.
  4. Add the cold beef stock or broth.  Mix well, and add the charred onion.
  5. Place the thyme, peppercorns, parsley and garlic in a small square of cheesecloth.  Tie with twine and add to the simmering stock.

Cooking

  1. Slowly bring the mixture to a simmer over medium heat, stirring occasionally.  Stop stirring when the raft begins to form.
  2. Break a hole in the center of the raft with a spoon to allow the steam to escape and the consommé to bubble through the raft.
  3. Simmer for approximately 1½ hours or until a full flavor and aroma develops.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
  4. Adjust the seasoning with salt, white pepper, and dry sherry.
  5. Strain through several layers of rinsed cheesecloth
  6. Degrease the soup by skimming the surface with a flat spoon.
  7. Hold the consommé at 140ºF (60ºC) or higher until needed.
  8. Rinse and sort the beans, removing any stones and cover with salted water.
  9. Bring to a boil and reduce heat to simmer.
  10. Simmer approximately 30–45 minutes or until tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  11. Drain beans and puree in a food processor until smooth.  Reserve until needed.
  12. Place the garlic cloves in a small saucepan and add just enough water to cover.
  13. Bring to a boil and drain the water from garlic.
  14. Repeat the process.
  15. Place the garlic in a blender with the milk and puree to a smooth consistency.
  16. Add the cream, eggs, and thyme.  Blend until smooth.
  17. Season to taste with salt, white pepper and nutmeg.
  18. Add the Anasazi bean puree and mix until thoroughly incorporated.
  19. Lightly butter the inside of six 2-ounce ovenproof ramekins or timbale molds.
  20. Carefully ladle the custard and bean mixture into the ramekins and bake in a water bath for 30–45 minutes at 325ºF (162.8ºC) and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Run a paring knife around the rim of the ramekins to loosen the custard from the molds.  Invert and unmold one custard into the bottom-center of each hot soup bowl or plate.
  2. Carefully ladle the finished consommé around the custard.
  3. Hold the soup and custard at 140º (60ºC) or above.

Cooling/Storing

  1. Pour the remaining soup into small metal containers.
  2. Cool the consommé and custard from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.’
  3. Cover soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Buffalo Consommé with Anasazi Bean Custard
 
The process of charring an onion, as called for in this recipe, is classically referred to as an onion brûlé.  Adding a well-caramelized onion to a dark consommé, broth, or stock will add additional color and depth of flavor to the finished product.
The cheesecloth sack containing herbs, spices, and/or other aromatic vegetables is classically referred to as a sachet d’épices or, more commonly, a sachet bag.  The sachet bag allows for the transference of flavor from the items inside the bag to the stock, sauce, or soup.  They can also be quickly and easily removed.  The use of a sachet bag is especially advantageous when straining is not desired.

Colorado Chili Con Carne

Yield:  8 portions

Portion Size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
 
Chilies:
8 ounces (227g) or 4                           pasilla chilies, dried
6 ounces (170g) or 3                           chilies de Árbol, dried
4 ounces (113g) or 2                           ancho chilies
4 ounces (113g) or 2                           chipotle chilies
 
Meat:
2 fluid ounces (59ml)                          bacon fat, lard, or corn oil
2 pounds (907g)                                  beef chuck, or tri tip, cut into ½” cubes
16 fluid ounces (473ml                       water or beef stock
1 teaspoon (5ml)                                 salt
3 cloves                                               garlic, minced
1½ tablespoon (22ml)                         oil
4 ounces (113g)                                   onion, chopped
1½ tablespoon (22ml)                         flour
½ teaspoon (2ml)                                cumin, ground
1 teaspoon (5ml)                                 black pepper, ground
1 teaspoon (5ml)                                 Mexican oregano (use 50% more if
not Mexican)
to taste                                                            salt
 
Preparing

  1. Cut the heads off the chilies, and carefully remove the seedpod.  Discard any remaining seeds and cut the chilies up with a pair of scissors into small pieces.
  2. Place the chilies into a steel, ceramic, or glass mixing bowl (plastic may be permanently stained if used) and place enough boiling water into the bowl to partially cover the chilies.
  3. Cover the bowl and allow to rest for approximately 10 minutes or until the chilies have softened.
  4. Place the softened chilies in a blender or food processor and puree them with just enough of the liquid to make a smooth paste.  If the liquid used to soak the chilies is overly bitter, plain water can be substituted.
  5. Strain the puree through a fine mesh strainer or sieve, by pushing it through the mesh with spoon or spatula.
  6. Reserve the paste that passes through the strainer or sieve and discard the hard bits of chile pod that remain.

Cooking

  1. Heat the bacon fat, lard or oil in a large heavy-bottom pot.  Brown the meat in small batches until thoroughly browned on all sides.  Add more fat or oil as needed.
  2. Add the water and browned meat and bring to a boil.  Cover and simmer for 30 minutes.  Do not allow the simmering liquid to fall below a temperature of 140ºF (60ºC).
  3. Add the chili puree and stir until thoroughly incorporated.
  4. Mash the salt and garlic together to make a paste.  Reserve until needed
  5. Heat the oil and sauté the chopped onions until they become translucent and tender.
  6. Mix in the salt and garlic paste.  Stir in the flour to make a roux.  Cook the roux and onions over low heat for 4-5 minutes while stirring frequently
  7. Stir the roux and onions into the simmering beef.
  8. Add the cumin, pepper, and oregano and bring back to a boil.  Reduce the heat, cover and simmer for 30-60 minutes or until beef is fork tender and reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Do not allow the simmering meat to fall below a temperature of 140ºF (60ºC).

Serving/Holding

  1. Carefully ladle the chili into hot soup bowls, crocks, or plates.
  2. Hold the chili at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the chili from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the chili, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Colorado Chili Con Carne
This chili is excellent served as an appetizer or entrée and is many times accompanied by Indian flat bread or cornbread.  As an optional garnish to the chili, top it with finely diced onions and grated cheddar or Monterey jack cheese.
 

Barbequed Montana Quail served with Barley Salad

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   butter
16 fluid ounces (473ml)                      apple juice
2 fluid ounces (59ml)                          vinegar
1 teaspoon (5ml)                                 dry mustard
1 teaspoon (5ml)                                 sugar
2 teaspoons (10ml)                             chili powder
¼ teaspoon (1ml)                                cayenne pepper
2 teaspoons (10ml)                             Worcestershire sauce
4 ounces (113g)                                   onion, chopped fine
1 clove                                                 garlic, minced
1 teaspoon (5ml)                                 Tabasco sauce
1½ teaspoons (7ml)                            salt
3                                                          quail, boneless, split
1 teaspoon (5ml)                                 black pepper, ground
1 teaspoon (5ml)                                 paprika
Barley Salad:
2 tablespoons (30ml)                          butter, clarified
1 pound (454g)                                   shiitake mushrooms, stemmed, sliced
4 ounces (113g)                                   barley, cooked
2 cloves                                               garlic, minced
2 tablespoons (30ml)                          parsley, chopped
as needed                                             chicken stock
to taste                                                            salt
to taste                                                black pepper, ground
1 ounce (28g)                                      butter, whole
6                                                          red leaf lettuce, leaves
 
Cooking

  1. Place the butter, apple juice, and vinegar in a saucepan.
  2. Stir in the mustard, sugar, chili powder, cayenne pepper, Worcestershire sauce, onions, garlic, Tabasco sauce, salt, black pepper and paprika.
  3. Bring to the sauce to a boil and simmer for 10 minutes and cool.
  4. Marinate the quail halves in half of the sauce for 1 hour.  Reserve the quail and the other half of the sauce under refrigeration at 41ºF (5ºC) or lower until needed.
  5. Grill the quail halves over medium heat for approximately 5 minutes on each side, basting them with some of the remaining sauce until the quail reaches an internal temperature of 165ºF (73.9ºC) or higher for at least 15 seconds.
  6. Hold the quail at 140ºF (60ºC) or higher until needed.
  7. Prepare the barley salad by heating the clarified butter over medium-high heat in a sauté pan.  Add the sliced mushrooms and sauté for approximately 2 minutes.
  8. Lower the heat to medium and add the cooked barley, garlic, and chopped parsley.
  9. Continue to cook over medium heat for approximately 5 minutes or until all of the ingredients are tender and heated thoroughly.
  10. Moisten the barley salad with a little chicken stock, if needed.
  11. Season to taste with salt and black pepper.
  12. Stir in the butter.

Serving/Holding

  1. Serve the quail by placing a small mound of barley salad on a red leaf lettuce liner in the center of each serving plate.  Lean a grilled quail half on top of the barley salad and top with a little of the remaining sauce.
  2. Hold the quail at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the quail from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the quail and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 
Chef Tips – Barbequed Montana Quail served with Barley Salad
In order to keep the quail’s shape while cooking and to assist with the marking process, the quail halves should be skewered before grilling.  Once cooked the skewers can be removed.
The addition of apple, cherry, or other hardwoods to the grill while cooking will enhance the flavor of these types of dishes.
 

Charred Corn and Quinoa Soufflé with Mountain Crawdads

Yield:  6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
6 pieces                                               corn husks
1½ pound (680g)                                crawdads, in shell
½ cup (118ml)                                                quinoa, cooked
 
Sauce:
6 ounces (170g)                                   butter
2½ ounces (71g)                                  mushrooms, washed, sliced
¾ ounce (21g)                                     flour, all-purpose
16 fluid ounces (454ml)                      fish stock
1 tablespoon (15ml)                            lemon juice
1 teaspoon (5ml)                                 tomato paste
¼ teaspoon (1ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
¼ teaspoon (1ml)                                cayenne
4                                                          egg yolks
6 fluid ounces (170g)                          heavy cream
 
Soufflé:
11 ounces (312g)                                 corn kernels, fresh
½ teaspoon (2ml)                                brown sugar
½ teaspoon (2ml)                                paprika
2                                                          eggs, separated
1 ounce (28g)                                      flour, all-purpose
1 ounce (28g)                                      butter, softened
¼ teaspoon (1ml)                                salt
4½ fluid ounces (128ml)                     heavy cream
Preparing

  1. Soak the cornhusks in warm water until they are soft and pliable.
  2. Using a glass or small can as a form, tie the cornhusks into a ring shape.  Reserve until needed.
  3. Steam the crawdads for 5 minutes or until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Reserve 6 whole crawdads and peel the rest, reserving the shells.  Chop the meat coarsely and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
  4. Cook ½ cup of quinoa by covering it with one cup of water.  Bring to a boil, reduce the heat, cover and simmer for 12 minutes.
  5. Remove from the heat and let steep for 10 minutes.  Fluff with a fork and hold at room temperature until needed.
  6. Melt 2 ounces of the butter in a heavy-bottom saucepan over medium-high heat and sauté the mushrooms for approximately three minutes.
  7. Stir in the flour and continue cooking for 3 additional minutes, while stirring constantly.
  8. Whisk in the fish stock a little at a time, blending thoroughly, to ensure a sauce with a smooth consistency.
  9. Add the lemon juice, tomato paste, salt, white pepper, and cayenne pepper.  Cook for five minutes, stirring constantly.
  10. Reduce the heat, cover and simmer for five additional minutes.

Sauce

  1. Remove from the heat and hold at 140ºF (60ºC) or higher until needed.
  2. Crush the reserved shells in a saucepan.  Add the remaining 4 ounces of butter and ½ cup of water.
  3. Bring to a boil.  Reduce the heat and simmer for 10 minutes, stirring occasionally.
  4. Place the contents of the pan in a blender and blend thoroughly.
  5. Strain the contents through a piece of rinsed cheesecloth into another saucepan.  Make sure to squeeze as much of the liquid as possible into the pan and reserve until needed.
  6. Blend the egg yolks and cream in a bowl.
  7. Temper the cream mixture with the warm stock and mushroom mixture by stirring in approximately 2-3 ounces of the warm liquid into the beaten eggs and cream to warm them gradually.  Then, stir in the egg mixture into the remaining hot liquid.
  8. Place this combination over a double boiler and stir until thick, but do not allow it to boil.
  9. Stir in the liquid from the strained crawdad shells and the crawdad meat.
  10. Adjust the seasoning as needed with salt and white pepper and hold at 140ºF (60ºC) or higher until needed.

Cooking

  1. Toss the corn with the sugar and paprika.  Char slightly in a very hot, dry pan then cool slightly.
  2. Separate the remaining eggs and beat the egg yolks with the flour, softened butter, and salt.  Add the heavy cream and fold in the charred corn.
  3. Stir in the cooked quinoa and season to taste with salt and white pepper.
  4. Beat the egg whites until stiff and immediately fold them into the egg yolk and quinoa mixture.
  5. Place the reserved cornhusk rings on a sheet pan lined with parchment paper and remove the forms.  Fill the rings as full as possible with the soufflé mixture.
  6. Bake at 375ºF (190.6ºC) for approximately 20 minutes in a convection oven or 35 minutes in a traditional oven or until they have risen and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

  1. Serve the soufflés immediately by placing them in the center of each hot plate.  Drizzle the crawdad cream sauce and meat on the plate around the soufflé.
  2. Garnish the dish with a reserved whole crawdad.
  3. Hold the soufflés and sauce at 140ºF (60ºC) or higher.

Cooling/Storing

  1. Cool the soufflés and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the soufflés and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Charred Corn and Quinoa Soufflé with Mountain Crawdads
Crawdads can be substituted with either freshwater crawfish or saltwater crayfish.

Spinach Salad with Toasted Pine Nuts, Smoked Bacon, Red Pepper, Goat Cheese and Mustard Vinaigrette Dressing

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
3 ounces (85g)                                     pine nuts, toasted
6 ounces (170g)                                   goat cheese, log
6 ounces (170g)                                   thick-cut bacon, smoked
12 ounces (340g)                                 spinach, cleaned, trimmed
10 ounces (283g)                                 red bell peppers, minced
1 cup (237ml)                                     mustard vinaigrette (see recipe)
 
Preparing

  1. Finely chop ½ of the toasted pine nuts.  Reserve until needed.
  2. Roll the goat cheese in the chopped toasted pine nuts.  Wrap tightly in plastic wrap and reserve until needed under refrigeration at 41ºF (5ºC) or lower.
  3. Cut the bacon slices into ½” x ½” square paysanne cut.
  4. Render the bacon over medium heat until thoroughly cooked and crispy.  Drain well on absorbent paper towels. When cool, crumble and hold at room temperature until needed.

Serving/Holding

  1. Toss the spinach and red bell peppers in the vinaigrette thoroughly coating all of the leaves.  Place a small mound of the dressed salad in the center of each chilled plate.
  2. Slice the goat’s cheese into ¼” thick wheels and place 2 on each of the salads.
  3. Garnish the salads by topping them with crispy bacon bits and the remaining toasted pine nuts.

Cooling/Storing

  1. Cover the salad and cheese, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

 Mustard Vinaigrette

Yield:  6 portions

Portion size:  1 ounce

                        WEIGHTS AND MEASURES          INGREDIENTS
1 tablespoon (15ml)                            Dijon mustard
2 fluid ounces (59ml)                          white wine vinegar
¼ teaspoon (1ml)                                black pepper, ground
1 pinch                                                           sugar
2 fluid ounces (59ml)                          olive oil
2 fluid ounces (59ml)                          corn oil
Preparing

  1. Whisk the mustard, vinegar, pepper and sugar together in a small bowl.
  2. Slowly drizzle in the olive and corn oils, whisking constantly until the vinaigrette has thickened.
  3. Adjust the seasonings as needed.

 
Cooling/Storing

  1. Cover the vinaigrette, label and date and refrigerate at 41ºF (5ºC) or lower.

 

Marinated Colorado Dried Bean Salad

Yield:  6 portions

Portion size:  5 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     red beans, dried
2 ounces (57g)                                     lentil beans, dried
2 ounces (57g)                                     pinto beans, dried
2 ounces (57g)                                     Anasazi beans, dried
12 fluid ounces (355ml)                      liquid reserved from cooking the red beans – reduced to ¾ cup
2 ounces (57g)                                     Big Jim or New Mexico green chilies roasted, peeled, seeded, medium dice
10 ounces (283g)                                 green bell peppers, roasted, peeled, seeded, medium dice
2 tablespoons (30ml)                          sage, chiffonade
4 cloves                                               garlic, minced
2½ fluid ounces (74ml)                       cider vinegar
5 fluid ounces  (148ml)                       olive oil
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
4 ounces (113g)                                   onions, medium dice
1½ ounces (43g)                                  cornstarch
1½ ounces (43g)                                  flour, all-purpose
3                                                          eggs
6 fluid ounces (177ml)                        milk
1 teaspoon (5ml)                                 vegetable oil
2 ounces (57g)                                     salt
18 ounces (510g)                                 tomatoes, sliced thin
10½ ounces (298g)                              lettuce, leaf
1 ounces (28g)                                     chives, chopped fine
4 fluid ounces (118ml)                        heavy cream
2 fluid ounces (59ml)                          half-and-half
2 teaspoons (10ml)                             cider vinegar
1/3 teaspoon (2ml)                               salt
½ teaspoon (2ml)                                black pepper, ground
Cooking

  1. Cover each type of bean with water in individual containers and soak overnight while under refrigeration at 41ºF (5ºC) or lower.
  2. Simmer each type of bean individually in two cups of salted water until each of the varieties of beans is tender. Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  3. Drain the beans reserving only the liquid from the red beans.  Cool from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  4. Reduce the red bean cooking liquid to ¾ cup by simmering slowly.  Cool and reserve until needed.
  5. Roast, peel, seed and medium dice the chilies and green peppers.
  6. Wisk together the vinaigrette of sage, garlic, vinegar, oil, salt and black pepper.
  7. Toss the cooked beans, chilies, peppers, onions and dressing.  Marinate and reserve under refrigeration at 41ºF (5ºC) or lower for at least 1 hour or until needed.
  8. Prepare the red bean crepes by combining the reduced cooking liquid from the red beans, cornstarch, flour, eggs, milk, oil, and salt.
  9. Prepare six small crepes with this mixture approximately 6” in diameter in a non-stick crepe or sauté pan over medium-high heat.  Reserve the crepes at room temperature until needed
  10. Clean, dry, and trim the lettuce.
  11. Combine the heavy cream, half-and-half, cider vinegar, chives, salt and black pepper in a bowl.  Blend well.
  12. Toss the leaf lettuce in the cream mixture.  Divide the salad and roll each portion in a crepe.

Serving/Holding

  1. On a chilled plate, shingle five slices of tomato from rim to rim down the center of the plate.
  2. Season the tomatoes to taste with salt and black pepper.
  3. Lay the filled crepe beside the tomatoes in the same direction.
  4. Carefully spoon ½ cup of the marinated bean salad across the crepe and tomatoes at a slight angle.

Cooling/Storing

  1. Cover the salad, crepes, and tomatoes, label and date and refrigerate at 41ºF (5ºC) or lower.

Rocky Mountain Trout in Cornmeal Crust

Yield: 6 portions

Portion size:  8 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 pounds or 6 (1.4kg)                         trout, boneless
to taste                                                            salt
to taste                                                            black pepper, coarse ground
9½ ounces (269g)                                cornmeal, fine
4 ounces (113g)                                   butter, clarified
6 fluid ounces (177ml)                        corn oil
1 tablespoon (15ml)                            garlic, minced
5 ounces (142g)                                   green bell peppers, minced
5 ounces (142g)                                   red bell peppers, minced
1 pint (177ml)                                     horseradish butter sauce (see recipe)
Cooking

  1. Dry the surface of the trout thoroughly and season the inside to taste with salt and black pepper.
  2. Split each trout into two fillets dredge in cornmeal until completely coated.
  3. Heat the clarified butter and oil in a sautoir pan until very hot and pan-fry the fillets on each side for approximately 2 minutes, or until crispy and golden brown.  Turn the fillets only once during cooking.  Cook the trout until it reaches a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
  4. Degrease the trout fillets by patting with absorbent paper towels.  Hold at 140ºF (60ºC) or higher until needed.
  5. Discard the oil and butter from the pan and add the garlic and minced peppers.
  6. Sauté over medium-high heat for 2-3 minutes.

Serving/Holding

  1. Place two of the trout fillets skin-side down on each hot plate and top with some of the sautéed pepper and garlic mixture.
  2. Carefully spoon approximately 2½ ounces of horseradish sauce over each portion.
  3. Hold the trout, peppers, and horseradish sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the fish, peppers, and horseradish sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the trout, peppers, and horseradish sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Horseradish Butter Sauce

Yield:  6 portions

Portion size:  2½ ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
4 fluid ounces  (118ml)                       lemon juice, fresh
4 fluid ounces  (118ml)                       white wine, dry
8 ounces (227g)                                   shallots, chopped
1 ounce (28g)                                      horseradish root, grated
4 tablespoons (59ml)                          parsley, chopped
1 pound (454g)                                   butter, softened
to taste                                                            salt
to taste                                                            white pepper, ground
 
Cooking

  1. In a small sauté pan, reduce the lemon juice, white wine, and shallots to a syrupy consistency.
  2. Add the grated horseradish root and whisk in the butter a little at a time, over very low heat.  Do not allow the sauce to come to a boil and whisk constantly.
  3. Strain through a chinois and place hold in a warm water bath until needed.
  4. Season to taste with salt and white pepper.
  5. Garnish the sauce with chopped parsley. 

Serving/Holding

  1. Hold the sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Venison Stew

Yield:  6 portions

Portion size:  10 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 venison, cut into 2” chunks
6 ounces (170g)                                   carrots, sliced
6 ounces (170g)                                   onions, quartered
3 ounces (85g)                                     celery, sliced
½ teaspoon (2ml)                                thyme, dried
to taste                                                            salt
to taste                                                            black pepper, ground
1/8 teaspoon (1ml)                               cayenne pepper
1½ quarts (1.4L)                                 red wine
2¼ teaspoons (11ml)                          red wine vinegar
3¾ tablespoons (55ml)                       corn oil
3 tablespoons (44ml)                          flour, all-purpose
16 fluid ounces (473ml)                      water or beef stock
 
Preparing

  1. In a mixing bowl large enough to hold the venison and vegetables, combine the venison, carrots, onions, celery, thyme, salt, black and cayenne pepper together.  Cover the mixture with the vinegar.
  2. Cover and marinate under refrigeration at 41ºF (5ºC) or lower for 2 to 4 days.  Turn the meat and vegetables once or twice per day.
  3. Drain the meat and vegetables in a colander for about 30 minutes and reserving marinade until needed
  4. Sort the vegetables from meat and reserve until needed.
  5. Dry the venison completely with absorbent paper towels.
  6. In a large, heavy-bottom braising pan, heat a thin coat of corn oil over medium-high heat.
  7. Season the venison to taste with salt and black pepper and brown thoroughly in several small batches, being careful not to overcrowd the pan.  Add more corn oil as needed.
  8. Remove the venison from the pan and reserve until needed.
  9. In the same braising pan, sauté the vegetables for approximately 5 minutes (add more corn oil if necessary).
  10. Remove the vegetables and reserve with the browned venison until needed.
  11. Prepare a roux by adding the flour to the oil in the braising pan.  Add more corn oil if necessary to equal 2 tablespoons (30ml) of oil.  Mixture should resemble wet sand.
  12. Cook the roux over low heat for 10-12 minutes while stirring frequently.  When done the roux should be dark brown in color and will possess a nutty aroma.
  13. Strain the reserved marinade over the roux and quickly whisk the mixture together.
  14. Add the water or beef stock and bring the mixture to a boil while stirring frequently.
  15. Add the browned venison and vegetables to the sauce and return to a boil.

Cooking

  1. Cover the braising pan with a tight fitting lid and cook on the middle shelf of a pre-heated 300ºF (148.9ºC) oven for approximately 1½ hours or until the venison is fork tender and has reached a minimum internal temperature of 155ºF (68.3ºC) for at least 15 seconds.
  2. Using a slotted spoon, transfer the meat and vegetables to a serving dish, cover, and hold at 140ºF (60ºC) or higher until needed.
  3. Degrease and reduce the sauce for approximately 30 minutes or until the desired consistency has been attained and adjust the seasoning if needed.

Serving/Holding

  1. Place approximately 8 ounces of stew and vegetables into the center of large heated soup crocks or plates.  Carefully ladle the sauce over the meat and vegetables.  Serve immediately.
  2. Hold the stew at 140ºF (60ºC) or above.

Cooling/Storing
 

  1. Cool the stew and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the stew and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Venison Stew
 Venison stew is typically served with boiled small potatoes.
 

Garlic and Rosemary Roasted Leg of Lamb with Pan Gravy

Yield:  6 portions
Portion size:  10 ounces
WEIGHTS AND MEASURES          INGREDIENTS
3 pounds (1.4kg)                                 leg of lamb, boneless
2 cloves                                               garlic, peeled, sliced
2 tablespoons (30ml)                          olive oil
½ teaspoon (2ml)                                kosher salt
¼ teaspoon (1ml)                                black pepper, ground
½ teaspoon (2ml)                                rosemary, dried
¼ teaspoon (1ml)                                thyme, dried
Sauce:
                        2 ounces (57g)                                     onions, medium dice
1 ounce (28g)                                      celery, medium dice
1 ounce (28g)                                      carrot, medium dice
2 cloves                                               garlic, crushed
½ ounce (14g)                                     tomato paste
2 ounces (57g)                                     flour, all-purpose
8 fluid ounces (237ml)                        red wine
1 quart (946ml)                                   beef stock
 
Cooking

  1. Trim the excess fat from the lamb leg.
  2. Cut slits about ½” deep into the lamb and insert garlic slices.
  3. Rub the olive oil over the entire leg of lamb.
  4. Combine salt, black pepper, rosemary, and thyme in a small bowl.
  5. Rub the herb mixture over the lamb and let rest at room temperature for 20 minutes.
  6. Tightly roll the lamb and truss with butcher’s twine so it will retain its shape while roasting and assist it in cooking evenly.
  7. Preheat an oven to 450ºF (232.2ºC) and roast the lamb on an elevated rack in a roasting pan for 15 minutes.
  8. Turn the oven down to 350ºF (176.7ºC) and continue to roast until the desired degree of doneness is reached. Baste the lamb with the pan juices once or twice during the roasting process.  For medium-rare the lamb will take approximately 1 hour.  Use an instant read thermometer to determine the exact internal temperature.
  9. Add the onions, celery, carrots, crushed garlic, and tomato paste after the lamb has roasted 30 minutes.
  10. Once the lamb has reached the desired internal temperature and has reached a minimum internal temperature of 145ºF (62.8ºC) or higher for at least 3 minutes, remove the lamb from the pan and allow it to rest undisturbed for 15-20 minutes.
  11. Clarified the fat from the pan drippings and stir in the flour to make a roux.  Add additional oil if needed.
  12. Cook the roux in the roasting pan over low heat for approximately 5 minutes while stirring frequently.
  13. Stir in the red wine and reduce the volume of liquid by half over medium high heat.
  14. Stir in the stock and continue to reduce until the desired consistency is attained.
  15. Strain the gravy through a chinois and season to taste with salt and black pepper.

Serving/Holding

  1. Slice the lamb and serve approximately 8 ounces on each hot plate.  Carefully ladle the sauce over part of the slices.
  2. Hold the lamb and gravy at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the lamb and gravy from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the lamb and gravy, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Garlic and Rosemary Roasted Leg of Lamb
If desired, root vegetables such as carrots, parsnips, and onions along with small potatoes can be roasted in the pan with the lamb.
 

Grilled Flank Steak with Confetti Butter and Beer Battered Onion Rings

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
3 cloves                                               garlic, minced
2 ounces (57g)                                     onions, small dice
½ teaspoon (2ml)                                red pepper flakes, crushed
½ teaspoon (2ml)                                oregano, dried
½ teaspoon (2ml)                                cumin, ground
¼ teaspoon (1ml)                                allspice, ground
2 tablespoons (30ml)                          honey
2 tablespoons (30ml)                          horseradish root, grated
4 tablespoons (59ml)                          beer
3 tablespoons (44ml)                          olive oil
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                black pepper, ground
2 pounds (907g)                                  flank steaks, trimmed
 
Confetti Butter:
4 cloves                                               garlic, peeled
6 ounces (170g)                                   butter, softened
2 tablespoons (30ml)                          chives, chopped fine
3 ounces (85g)                                     red bell peppers, brunoise
¼ teaspoon (1ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
 
12 ounces (340g)                                 beer battered onion rings (see recipe)
 
Cooking

  1. In a large mixing bowl, combine the first amount of minced garlic, onion, crushed red pepper flakes, dried oregano, cumin, allspice, honey, grated horseradish root, beer, olive oil, salt, and black pepper.  Mix well.
  2. Trim any excess fat from the flank steaks and add to the herb marinade.  Toss to coat the meat thoroughly.
  3. Marinate while under refrigeration at 41ºF (5ºC) or lower between 1 and 24 hours.
  4. Roast the remaining garlic in a 350ºF (176.7ºC) oven for approximately 15 minutes or until soft.  Mince finely.
  5. Mix the butter, garlic, chives, red bell pepper, salt, and black pepper in a mixing machine with the paddle attachment.
  6. Maintain the compound butter until needed in this softened state to top the steak at serving time.
  7. Remove the steak from the marinade, pat dry and grill for 5-8 minutes per side or until the desired level of doneness is attained and an internal temperature of 145ºF (62.8ºC) has been reached for at least 15 seconds.
  8. Let the steaks rest undisturbed at a temperature of at least 140ºF (60ºC) for approximately 10 minutes.

Serving/Holding

  1. Slice the steak, very thinly, across the grain and on a bias.
  2. Serve approximately 7 ounces of the sliced steak on each hot plate fanned from the center and covering the lower left hand third of the plate.
  3. Carefully spoon 1 ounce of the confetti butter over each portion of sliced steak.
  4. Place 2 ounces of beer battered onion rings near the center of the plate and shingle them over the upper left hand third of the plate
  5. Hold the flank steak and onion rings at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the flank steak and onion rings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the flank steak, onion rings and confetti butter, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Grilled Flank Steak with Confetti Butter and Beer Battered Onion Rings
This steak should be sliced, fanned, and served with three fried onion rings overlapping each other and placed along the top of the fan.  Steamed broccoli can be served next to the meat at the top-center.  Cowboy beans can flow along the right side of the meat for an effective presentation.
 

Beer Battered Onion Rings

Yield:  6 portions
Portion size:  2 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 onions, sweet, peeled, cut into ½” slices
7 fluid ounces (207ml)                        buttermilk
4 ounces (113g)                                   flour, all-purpose
½ tablespoon (7ml)                             baking powder
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
9 fluid ounces (266ml)                        beer, amber
2 tablespoons (30ml)                          parsley, chopped
Dredging Flour:
4½ ounces (128g)                                flour, all-purpose
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
 
Preparing

  1. Separate the rings from the sliced onions and select the largest rings (save the remaining onions for other uses such as stocks or minced onions).
  2. Soak the selected rings in buttermilk for a minimum of 15 minutes.
  3. Combine the first quantity of flour, baking powder, salt, white pepper, beer, and chopped parsley in a bowl.  Blend well until a batter has formed.
  4. Drain the rings from the buttermilk and dredge the onion rings in flour that has been seasoned with salt and white pepper.
  5. Shake as much of the excess flour from the rings as possible and coat the rings in the beer batter.

Cooking

  1. Deep-fry the rings using the swimming method until they are golden brown.
  2. Drain on absorbent paper towels.

Serving/Holding

  1. Serve immediately.
  2. Hold at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the onion rings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the onion rings, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Medallions of Pork with Rocky Mountain Fruit Compote

Yield:  6  portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
16 fluid ounces (473ml)                      red wine, dry
1 fluid ounce (30ml)                            brandy
1 tablespoon (15ml)                            lemon juice
1                                                          cinnamon stick
1                                                          bay leaf
½ teaspoon (2ml)                                black pepper, cracked
3 ounces (85g)                                     apricots, dry, small dice
3 ounces (85g)                                     peaches, dry, small dice, small dice
3 ounces (85g)                                     prunes, small dice
4 ounces (113g)                                   pears, peeled, cored, seeded, small dice
6 ½ ounces (184g)                               apples, peeled, cored, seeded, small dice
10 ounces (283g)                                 plums (when in season), pitted, small dice
4½ ounces (128g)                                flour, all-purpose
½ teaspoon (2ml)                                cinnamon, ground
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                black pepper, ground
2¼ pounds (1.1kg)                              pork tenderloin
2 ounces (57g)                                     butter, clarified
1 fluid ounce (30ml)                            cider vinegar
 
Cooking

  1. Combine the wine, brandy, lemon juice, cinnamon stick, bay leaf, and cracked black pepper in a stainless steel or non-reactive saucepan.
  2. Bring to a simmer, cover and cook for three minutes to incorporate the flavors.
  3. Add the dried fruits.  Cover and continue to simmer for 10 additional minutes.
  4. Add the fresh fruits.  Cover and simmer for 3 more minutes.
  5. Remove the lid and continue to simmer until the liquid has reduced to a thin, syrupy consistency.
  6. Remove the cinnamon stick and bay leaf.
  7. Hold in a bain marie at 140ºF (60ºC) or higher until needed.
  8. Combine the flour, ground cinnamon, salt, and pepper in a small mixing bowl.
  9. Cut the pork tenderloins into 3 ounce pieces and gently pound them into medallions approximately ½” thick.
  10. Dredge the pork medallions in the seasoned flour and shake off any excess (discard the dredging flour after use).
  11. Place a sauteuse pan over medium-high heat.  When hot coat the bottom of the pan with clarified butter.  Once the butter is hot, sauté the medallions for approximately 4 minutes on each side until golden brown and until they have reached an internal temperature of 145ºF (62.8ºC) or higher for at least 15 seconds. (only turn the medallions once and adjust the heat as needed to prevent the crust from burning)
  12. Once the medallions are done, remove them from the pan and hold at 140ºF (60ºC) or higher until needed.  Deglaze the pan with cider vinegar and reduce until almost dry.
  13. Add the fruit compote to the pan and re-heat slightly.

Serving/Holding

  1. Place approximately 3 ounces the reserved, warm fruit compote in the center of each hot plate and shingle two pork medallions on the side of the compote.
  2. Hold the pork medallions and fruit compote at 140º (60ºC) or above.

Cooling/Storing
 

  1. Cool the pork and fruit compote from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the pork and fruit compote, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Red Chard Casserole

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
Béchamel Sauce:
                        2 ounces (57g)                                     butter, clarified           
2 ounces (57g)                                     flour
1 quart (946ml)                                   milk
¼ teaspoon (1ml)                                salt
1/8 teaspoon (1ml)                               white pepper, ground
to taste                                                            nutmeg
 

Red Chard:

2½ pounds (1.1kg)                              red Swiss chard, washed, chopped
2 ounces (57g)                                     scallions, chopped
to taste                                                            salt
to taste                                                            white pepper, ground
20 fluid ounces (591ml)                      béchamel sauce, prepared
4 ounces (113g)                                   butter
4 ounces (113g)                                   breadcrumbs, fresh
3½ ounces (104g)                                Parmesan cheese, grated
Cooking

  1. Prepare a béchamel sauce by melting the butter in a saucepan and incorporating the flour to make a roux.
  2. Cook the roux over low heat while stirring frequently for 5 minutes.  Let stand at room temperature for 10-15 minutes.
  3. Bring the milk to a boil and gently stir in the roux a little at a time until it is fully incorporated.  Bring back to a boil while stirring frequently and reduce the heat to a simmer.
  4. Simmer over low heat for 40 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).  Use a wooden spoon to stir and make sure not to scrape the bottom of the pot while cooking.
  5. Season the sauce to taste with salt, white pepper, and a pinch of nutmeg.
  6. Strain and hold in a bain marie at 140ºF (60ºC) or higher until needed.
  7. Blanch the chard in boiling, salted water.  Drain thoroughly.
  8. Mix the chard with chopped scallions and season to taste with salt and white pepper.
  9. Place the chard mixture in an ovenproof casserole or baking dish and top with béchamel sauce.  Set aside briefly.
  10. Melt the butter in a saucepan over medium heat and add the breadcrumbs.  Toss or stir until thoroughly coated.
  11. Remove the breadcrumbs from the heat and stir in the Parmesan cheese.
  12. Top the chard casserole with the breadcrumb and cheese mixture evenly coating the surface and bake in a pre-heated 375ºF (190.6ºC) for approximately 35 minutes or until hot and golden brown. 

Serving/Holding

  1. Let the casserole rest for 10 minutes before serving.
  2. Hold the casserole at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the casserole from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the casserole, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Red Chard Casserole
To prepare the fresh bread crumbs, use only fresh white bread with the crust removed.  Slice and tear into pieces and place in a clean, dry food processor.  Process until the bread resembles a coarse meal.  The classical reference to these fresh breadcrumbs is “mis de pain.”

Cayenne and Honey Glazed Carrots

Yield:  6 portions
Portion size:  4 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
18 ounces (510g)                                 carrots, julienne
2 ounces (57g)                                     butter
½ teaspoon (2ml)                                cayenne pepper
1 teaspoon (5ml)                                 paprika
6 ounces (170g)                                   honey
2 fluid ounces (59ml)                          chicken stock
2 tablespoons (30ml)                          parsley, chopped
to taste                                                            salt
 
Cooking

  1. Cook carrots in boiling salted water until al dente.  Drain well and shock in an ice water bath.  Reserve until needed.
  2. Heat the butter in a sauté pan and add the pepper, paprika, and honey.  If necessary, thin with a little chicken stock.
  3. Reheat the carrots in boiling salted water by placing them in a strainer and briefly submerging them in the boiling salted water.
  4. Drain the carrots thoroughly and sauté them in the honey-butter mixture until they are hot, thoroughly cooked and glazed.
  5. Toss with chopped parsley.
  6. Season to taste with salt.

Serving/Holding

  1. Hold the carrots at 140ºF (60ºC) or higher. 

Cooling/Storing
 

  1. Cool the carrots from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the carrots, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Steamed Broccoli Tossed with Brown Butter and Toasted Sunflower Seeds

Yield:  6 portions

Portion size:  3 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
18 ounces (510g)                                 broccoli, florets, trimmed
1½ ounces (5ml)                                 butter, cubed
1 teaspoon (2ml)                                 lemon juice, fresh
½ teaspoon (2ml)                                salt
¼ teaspoon (1ml)                                white pepper, ground
2½ ounces (71g)                                  sunflower seeds, toasted
 
 
Cooking

  1. Pan-steam the broccoli by placing ¾-1 cup of cold water in a sautoir pan.  Add the broccoli florets, cover and steam for 6-7 minutes until tender.
  2. As the broccoli is steaming, melt the butter in a small saucepan over medium heat.
  3. Continue cooking the butter while stirring frequently, until it becomes a light golden brown.
  4. Quickly stir in the lemon juice and the salt and pepper.
  5. Toss the cooked broccoli with the brown lemon butter and sprinkle with the toasted sunflower seeds.

Serving/Holding

  1. Hold the broccoli at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the broccoli from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the broccoli, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Steamed Broccoli Tossed with Brown Butter and Toasted Sunflower Seeds
The broccoli can also be steamed in a perforated pan in a commercial steamer.  The exact cooking time for steamed broccoli will depend on the type of steamer being used and the finished texture desired.  Typically, preferences vary from region to region in American cuisine.  For example, vegetables are cooked to a softer texture in the Deep South as compared to California, where vegetables are often preferred crunchy in texture.

Warm Rocky Mountain Slaw

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
1¼ tablespoons (18ml)                       butter
1 pound (454g)                                   green cabbage, shredded
½ pound (227g)                                  red cabbage, shredded
½ pound (227g)                                  carrots, shredded
3½ tablespoons (52ml)                       rice vinegar
1¼ teaspoons (6ml)                            sugar
1 teaspoon (5ml)                                 dry mustard
1 teaspoon (5ml)                                 celery seeds
to taste                                                            salt
to taste                                                            black pepper, ground
 
Preparing

  1. Melt the butter over medium heat in a saucepan.
  2. Stir in the shredded green cabbage, red cabbage and carrots.  Add ¾’s of the quantities of the rice vinegar and sugar, and all of the dry mustard and celery seeds.
  3. Cook uncovered over medium heat, stirring occasionally for approximately 3-5 minutes, or until the cabbage is limp but still a little crisp.
  4. Season to taste with the remaining vinegar, sugar, salt, and pepper.

Serving/Holding

  1. Hold the slaw at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the slaw from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the slaw, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Warm Rocky Mountain Slaw

The addition of caraway seeds in addition to the celery seeds will spice up the slaw. This recipe makes an excellent accompaniment to pork dishes, cold cuts, and sandwiches.
This recipe can also be easily prepared in a microwave in approximately 10 minutes.  To do so, melt the butter in a casserole dish on 100% power for 30 seconds.  Add ¾’s of the quantities of the rice vinegar and sugar and all of the dry mustard and celery seeds, and microwave on 100% power for 1 minute. Stir and continue to cook on full power for 2 additional minutes.  Add the remaining vinegar and sugar to taste.  Season to taste with the remaining vinegar, sugar, salt, and pepper.

Caramelized Onions

Yield:  6 portions
Portion size:  3 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   onion, yellow, julienne
1½ ounces (43g)                                  butter, clarified
2 fluid ounces (59ml)                          beef stock
to taste                                                            salt
to taste                                                            white pepper, ground
 
Preparing
            1.   Peel, split and julienne the onions.
Cooking

  1. Heat the clarified butter in a heavy-bottom saucepan or sautoir until almost smoking.
  2. Add the onions all at once evenly across the bottom of the pan.  Stir every three minutes but do not stir too much.
  3. While onions are cooking, add a little beef stock in the areas that are browning the most from time to time, to remove the fond from the bottom of the pan and incorporate it with the onions.
  4. Continue to cook the onions for approximately 20 minutes or until they are a uniform dark brown color.
  5. Season to taste with salt and white pepper.

Serving/Holding

  1. Hold the onions at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the onions from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the onions, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Caramelized Onions
The process of caramelizing onions brings out their natural sugars and creates a sweet taste that can be pureed and used to sweeten and thicken sauces, or can be used as an accompaniment to a main item.  This key to good caramelized onions is a hot pan and knowing just when to add beef stock and stir.  Over stirring the onions will cause them to sweat rather than caramelize. 

Indian Flat Bread

Yield:  6  portions

Portion size:  2 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
13 ounces (369g)                                 flour, all-purpose
2 tablespoons (30ml)                          baking powder
1 teaspoon (5ml)                                 salt
2 tablespoons (10ml)                          milk powder, dry
10 fluid ounces (296ml)                      warm water
as needed                                             corn oil
Preparing

  1. Mix all dry ingredients together.
  2. Add eight ounces of warm water (approximately 100ºF (37.8ºC)) and mix just until blended.
  3. Add the remaining water a little at a time until a soft, but not sticky, dough has developed.
  4. Cover and allow to rest at room temperature for 30 minutes.
  5. Tear into 2-ounce balls and roll out flat to about 10” in diameter and ¼” thick.

Cooking

  1. Pre-heat the corn oil in a heavy-bottom pot or deep-fryer to 350ºF (176.7ºC)
  2. Gently place the pieces of dough in the corn oil and cook on each side until golden brown.
  3. When done, carefully remove them from the oil and drain on absorbent paper towels.

Serving/Holding

  1. Hold the flat bread at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the flat bread from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the flat bread, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Cowboy Beans

Yield:  6 portions

Portion size:  6 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
8 ounces (227g)                                   pinto beans, dried
6 ounces (170g)                                   ham shank, smoked, chopped
4 ounces (113g)                                   onion, chopped
8 ounces (227g)                                   tomatoes, concassée
4 ounces (113g)                                   Big Jim or New Mexico green chilies, diced
2 ounces (57g)                                     brown sugar
1 teaspoon (5ml)                                 chili powder
½ teaspoon (2ml)                                salt
½ teaspoon (2ml)                                dry mustard
1 teaspoon (5ml)                                 cumin, ground
1 teaspoon (5ml)                                 oregano, dried
1 teaspoon (5ml)                                 cilantro, dried
Cooking

  1. Rinse the pinto beans under cold running water and remove any stones.
  2.  Cover the pinto beans with cold water and soak overnight while under refrigeration.
  3. Combine the beans with two cups of salted water and bring to a boil.  Reduce the heat and simmer the beans gently until tender.  Do not allow the simmering beans to fall below a temperature of 140ºF (60ºC).
  4. Drain the beans and reserve the liquid.  Cool the beans and liquid from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.  Reserve until needed.
  5. Combine ½ cup (118ml) of the bean liquid, ham, onions, tomatoes, chilies, brown sugar, chili powder, salt, dry mustard, cumin, oregano, and cilantro and stir into the bean mixture.
  6. Place the mixture into a casserole or baking dish.  Cover and bake at 325ºF (162.8ºC) for approximately 1 hour.
  7. Uncover and bake an additional 45 minutes or until the desired consistency is attained and reaches a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

  1. Hold the beans at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the beans from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the beans, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 
Chef Tips – Cowboy Beans
The shank bone from which the ham was cut can be mixed with the beans in the casserole dish before the baking process.  As the beans cook, flavor from the bone will be extracted, enhancing the overall taste of the finished beans.  Be sure to remove the bone prior to serving.

Green Chili Cornbread

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
¾ teaspoon (4ml)                                baking powder
4½ ounces (128g)                                flour, all-purpose
3 ounces (85g)                                     cornmeal, yellow
¼ teaspoon (1ml)                                salt
¾ tablespoon (11ml)                           sugar
1 ounce (28g)                                      Big Jim or New Mexico green chilies, roasted, peeled, seeded, diced fine
1 tablespoon (15ml)                            parsley, chopped
3 fluid ounces  (89ml)                         water
3 fluid ounces (89ml)                          buttermilk
3 ounces (85g)                                     butter, melted
Cooking

  1. Combine all of the dry ingredients in a mixing bowl.
  2. Add the diced green chilies and chopped parsley.
  3. Mix the buttermilk and water together, and then combine with the melted butter.
  4. Add this liquid to the dry ingredients and mix on medium speed just until a batter develops.  Be careful not to overmix the batter, as it will result in dry, crumbly finished product.
  5. Rest the batter while under refrigeration for a minimum of 30 minutes before baking.
  6. Pour the batter into an appropriately sized baking dish or into a muffin tin and bake for 40-50 minutes in a pre-heated 400ºF (204.4ºC) oven until golden brown.

Serving/Holding

  1. Hold the cornbread at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the cornbread from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the cornbread, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Green Chili Cornbread
Using paper muffin liners will save wear and tear on muffin pans and protect muffins until they are required for service.  Also, do not wash the chilies.  This will remove their essential and flavorful oils.  The cornbread can be served hot, cold, or at room temperature. 

Sweet Potato Dumplings

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
½ tablespoon                                      vegetable oil
2 pounds (907g)                                  sweet potatoes
1/8 teaspoon (1ml)                               chili powder
3                                                          eggs, whipped
3 ounces (85g)                                     flour, all-purpose
¾ ounce (21g)                                     Parmesan cheese, grated
1½ tablespoons (22ml)                       potato starch
to taste                                                            salt
to taste                                                            white pepper, ground
2 cups (473ml)                                   croutons, prepared
2 tablespoons (30ml)                          butter, melted
Preparing

  1. Oil the skins of the sweet potatoes and prick some holes in the surface with a fork or skewer.
  2. Bake the sweet potatoes in a pre-heated 350ºF (176.7ºC) oven and bake until thoroughly cooked.
  3. Slightly cool the potatoes until they can be safely handled.   Split the potatoes and scoop the meat from the skin into a bowl.
  4. Blend the chili powder, whipped eggs, flour, Parmesan cheese, and potato starch into the potato meat.
  5. Season the mixture to taste with salt and white pepper.
  6. Form ball or dumpling shapes from the appareil, each using approximately 2 ounces of the potato mixture.
  7. Insert 2 or 3 of the croutons into the center of each dumpling ensuring the potato mixture completely covers the croutons. 

Cooking

  1. Bring a large saucepot of salted water to a boil.  Add the dumplings a few at a time to the boiling water.
  2. Cook the dumplings for approximately 15 minutes and until they have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  The dumplings will float when they are done.
  3. Drain well.

Serving/Holding

  1. Serve the sweet potato dumplings topped with the melted butter.
  2. Hold the potatoes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the dumplings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the dumplings, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips
If desired, the dumplings can be seared in clarified butter before poaching to give them a crispier texture.
 

Roasted Garlic Potato Croquettes

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
Choux Paste:  
                        4 fluid ounces (118ml)                        water
1½ ounces (43g)                                  butter
½ teaspoon (2ml)                                salt
1 pinch                                                            black pepper, ground
2 ounces (57g)                                     flour, all-purpose, sifted
2                                                          eggs
Potatoes:
1 ounce (28g)                                      garlic peeled, roasted, mashed
1 pound (454g)                                   potatoes, peeled, large dice
1 cup (237ml)                                     choux paste, prepared
2 tablespoons (30ml)                          parsley, minced
to taste                                                            salt
to taste                                                            black pepper, ground
as needed                                             standard breading procedure – flour,
egg wash, and dry breadcrumbs
as needed                                             frying oil
 
Preparing

  1. Prepare a choux paste by combining the water, butter, salt, and pepper.
  2. Bring the mixture to a boil in a heavy-bottom saucepan.
  3. Remove from the heat and stir in the flour until the ingredients are thoroughly incorporated.
  4. Place the pan over medium heat and stir constantly while cooking until the flour mixture easily pulls away from the sides of the pan.  Remove from the heat.
  5. Stir in one egg and blend thoroughly to incorporate the egg into the mixture before adding the other egg.  Reserve until needed.
  6. Cook the potatoes in boiling salted water until soft and tender.
  7. Drain and mash the potatoes.
  8. Mix the roasted garlic into the mashed potatoes.
  9. Blend in the chopped parsley.
  10. Add the choux paste to the appareil and mix thoroughly.
  11. Form 6 slightly pear shaped balls from the potato appareil and rest while under refrigeration for at least 1 hour.
  12. Apply the standard breading procedure to the potato shapes by dredging them in flour, then dipping them into egg wash and finally, thoroughly coating them with dry, finely ground breadcrumbs.

Cooking

  1. Deep or pan-fry in 350ºF (176.7ºC) oil or fat until golden brown and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
  2. Drain well on absorbent paper towels.

Serving/Holding

  1. Hold the croquettes at 140ºF (60ºC) or higher.

Cooling/Storing
 

  1. Cool the croquettes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the croquettes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Huckleberry Pie

Yield:  6 portions

Portion size:  4 ounces or 1 slice

                        WEIGHTS AND MEASURES          INGREDIENTS
Filling:
2                                                          pie crust (see recipe)
1 cup (237ml)                                     sugar, granulated
½ cup (118ml)                                                brown sugar
¼ cup (59ml)                                      tapioca, quick cooking
½ teaspoon (2ml)                                cinnamon, ground
6 cups (1.4L)                                      huckleberries, picked, cleaned
1 tablespoon (15ml)                            lemon juice
2 tablespoons (30ml)                          butter, chilled, medium dice
1 tablespoon (15ml)                            sugar, granulated
Topping:
1 cup (237ml)                                     whipping cream
2 ounces (57g)                                     powdered sugar
 
Cooking

  1. Preheat an oven to 450ºF (232.2ºC).
  2. Place one piece of the pie dough in a 9” pie pan and press into the pan firmly.
  3. Reserve the pie pan with the dough and the second piece of the pie dough under refrigeration until needed.
  4. Combine the first quantity of sugar, brown sugar, tapioca, and cinnamon in a large bowl.
  5. Fold in the huckleberries and lemon juice and let stand at room temperature for 10-15 minutes.
  6. Place the huckleberry mixture into the center of the pie dish over the lower piece of dough, mounding the mixture in the center of the pie.
  7. Dot the top of the filling with the pieces of chilled butter.
  8. Place the second piece of pie dough on top of the pie and seal by crimping the dough together.
  9. Cut vents in the top crust, brush the surface of the dough with water and sprinkle with the remaining granulated sugar.
  10. Bake the pie in the center of the oven for approximately 15 minutes.  Lower the heat to 350ºF (176.7ºC) and continue to cook for 45-50 additional minutes, or until the juices are thick and bubbling and the crust is nicely browned.
  11. While the pie is baking, prepare the sweetened whipped cream by whipping the cream with the powdered sugar in a small mixing machine on high speed.  Be careful not to overmix the cream as this small amount can quickly turn to butter in a very short period. Reserve under refrigeration until needed.

Serving/Holding

  1. Slice the huckleberry pie into wedges and serve chilled or at room temperature.
  2. Garnish each slice with a dollop of the reserved whipped cream. 

Cooling/Storing
 

  1. Cool the pie from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
  2. Cover the pie, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Huckleberry Pie
Blueberries are the normal substitute for huckleberries, as fresh huckleberries can only be procured from Montana and Idaho during the late summer months.  Frozen huckleberries can be purchased year round but are known to be rather expensive compared to other berries.  When using blueberries as a substitute, add a little extra lemon juice to the recipe to simulate the unique astringent flavor of huckleberries.

Pie Crust

Yield:  2 pie crusts

               

                        WEIGHTS AND MEASURES          INGREDIENTS
12 ounces (340g)                                 flour, all-purpose
½ teaspoon (2ml)                                salt
4 ounces (113g)                                   butter
4 fluid ounces (118ml)                        water
Cooking

  1. Combine the flour and salt.
  2. Blend or cut the butter into the flour by rubbing the ingredients lightly between the fingers to incorporate the butter into the flour.  Continue to rub until the dough resembles pea-sized balls.
  3. Add the cold water a little at a time into the rubbed flour and butter.
  4. Blend the mixture until the dough forms.
  5. Let the dough rest while under refrigeration at 41ºF (5ºC) or lower for at least one hour or until needed.
  6. Turn the dough onto a lightly floured surface and roll out the dough with a rolling pin into 2 round shapes approximately ¼” in thickness.
  7. Firmly press one piece on the bottom of a pie pan.  Reserve the second piece. 

Cooling/Storing

  1. Cover the dough, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

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