Tag Archives | Spring 2009 Recipes


Courtesy of High Wire Ranch

1 egg
1 cup oatmeal
¼ cup chopped onion
1 cup steak sauce
1 pound ground bison or elk
Chopped parsley

Beat egg with a fork in separate bowl. Add egg, oatmeal, onion and ¾ cup of steak sauce to the ground bison or elk meat in a mixing bowl. Mix well by hand.

Form into loaf shape and place in a glass baking dish. Pour remaining steak sauce over the loaf. Bake at 350 degrees for 45 minutes.

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Slow-Roasted Buffalo Roast with Chipotle Roasted Garlic Jus

Courtesy of Chef Robert Margolis of Denver

2 pounds each onions, carrots and celery,
3-pound buffalo roast
4 – 5 ounces beef base
3 cups water (to dilute the beef base)
4 cloves of roasted garlic
3 dried chipotle peppers, whole
2 cups brandy
White pepper and salt

Preheat oven to 240 degrees. Place the onions, carrots and celery in a roasting pan and place the buffalo roast on top of the vegetables. Add the diluted beef base to the roasting pan. Place into the preheated oven and allow to roast for 2½ hours or until the roast reaches an internal temperature of 125 degrees. Remove the roast from the oven and allow it to rest. Strain the juice from the roasting pan into a saucepot and add the garlic, peppers and brandy. Be careful here and flame off the brandy. Allow the pot to simmer (do not break up or chop the chipotles unless you like it really hot). At this point
allow the sauce to reduce by one-third, then strain it, carefully removing all of the garlic and peppers so that a light sauce, similar to au jus, remains. Season to taste with salt and white pepper, … Read More

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From Fish Without a Doubt, by Rick Moonen and Roy Finamore

Accept substitutes. Char and rainbow trout make great burgers. You can also try bluefish, striped bass or swordfish.

4 pita breads
Olive oil
1½ pounds skinless
wild salmon filet, chilled in the freezer for 20 to 30 minutes
½ cup red bell pepper, diced
½ cup green bell pepper, diced
¼ cup scallions, chopped
¼ cup heavy cream
2 teaspoons Tabasco sauce
2 teaspoons salt
Freshly ground white pepper
1 large egg white, whipped to soft peaks
1 tablespoon canola oil
2 teaspoons unsalted butter
For serving:
1 ripe beefsteak tomato, cored and cut into 4 thick slices
Green tartar sauce (below)
A handful of tender salad greens

Heat the broiler. Using a pastry brush or your fingers, coat each side of the pita breads with a thin layer of olive oil. Place on the broiler rack and broil for about 2 minutes, until brown. Turn and broil another 2 minutes. Wrap in a kitchen towel.

Sharpen your knife and cut the salmon into a fine dice. Place the salmon in a medium bowl. Add the bell peppers, scallions and cream and combine gently with your hands. Season with … Read More

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From Fish Without a Doubt, by Rick Moonen and Roy Finamore

Makes about 24 fritters

For the dipping sauce:
⅓ cup fish sauce
⅓ cup fresh lime juice
2 tablespoons sugar
2 teaspoons garlic, minced
1 small habañero chile, cut into
thin rings (or 2 serranos, minced, with seeds)

Stir the fish sauce, lime juice, sugar, garlic and chile together in a small bowl. Let the sauce sit for at least 30 minutes to allow the flavors to meld.

For the fritters:
2 large eggs
⅓ cup cold seltzer or club soda
2 tablespoons fresh lime juice
¾ cup self-rising cake flour, plus more if needed (NOTE: You can
substitute regular cake flour, but add ½ teaspoon baking powder
and ¼ teaspoon coarse salt.)
1¼ pounds large shrimp (21-30 count), shelled and chopped, or 1
pound rock shrimp
½ cup red onion, minced
½ cup red bell pepper, minced
¼ cup fresh cilantro, chopped
Peanut or vegetable oil for deep frying

Whisk the eggs in a medium bowl to break them up. Pour in the seltzer or club soda and lime juice and whisk until smooth. The mixture will foam up. Add the flour and whisk until you have a … Read More

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Insalata Piemontese

Courtesy of Executive Chef Jorma Cox, Gusto

Serves 4
4 ounces whole unpitted green olives
1 teaspoon French mustard
1 tablespoon extra-virgin olive oil (more
if desired)
Parsley, finely chopped
8 ounces Italian fontina cheese, cut into
approximately ⅔-inch cubes
2 roasted red, yellow or orange sweet
peppers, thickly sliced
Salt and pepper

In a mixing bowl combine olives, mustard, oil and parsley and mix until creamy.

Add cheese, peppers and salt and pepper  to taste. Let rest for 1 hour and serve.

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Carne alla Pizziaolo

Courtesy of Executive Chef Jorma Cox, Gusto

Serves 4
Butter or extra-virgin olive oil
Four medallions of high-quality beef,
trimmed well
2 shots of Cognac
2 roasted red peppers, cut into strips
1 cup beef or chicken broth
Black pepper and salt
Fresh basil leaves

Preparing this dish happens fast, so make sure you have all of your ingredients ready to go. Heat a pan to medium heat. Add a small amount of butter to the pan and add the beef medallions. Let the beef brown a little and flip over to lightly brown both sides. Add the cognac and flame it up. Be careful! Move quickly and place strips of roasted red pepper on the top of each beef medallion and add the broth to the pan. The beef should cook according to the thickness it is sliced, so pay attention and remove the beef when it is cooked to your liking. Reduce the sauce until it begins to thicken. Add a little pat of butter to each medallion or use extra virgin olive oil if you prefer. To serve, place each medallion on a plate and add sauce. Garnish with torn pieces of basil.

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Piccione e Polenta di Funghi

Courtesy of Executive Chef Jorma Cox, Gusto

This is a classic dish from Lombardia long before farm-raised squab became available to restaurants. You may substitute different types of birds if desired, even game birds.

Serves 4
4 squab (more if they are small)
Sage leaves
Salt and black pepper
Olive oil
6 ounces mushrooms, quartered
4 cups milk
2 cups polenta
Parmegiano-Reggiano, grated

Preheat oven to 400 degrees. Rub the squab with sage, pepper and oil and place into a baking dish. Bake small squab for approximately 10 minutes (time will vary depending on size of birds). In an appropriately sized sauce pan add a tablespoon of butter and the mushrooms and sauté until golden brown. Add the milk and bring to a boil. Once boiling, using a whisk and stirring briskly, pour in the polenta in a thin stream until it is all added. Stir constantly, slowly adding salt and pepper; careful not to add too much or too little. The polenta will become thicker and eventually cook all the grains out.

This will take approximately 15 minutes for fast-cooking polenta and about 40 minutes for regular style polenta. When the polenta is done stir in a touch … Read More

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Linguine con Oliva e basilica

Courtesy of Executive Chef Jorma Cox, Gusto

This is a very traditional and classic dish of southern Italy. It is a dish of simplicity and requires the best ingredients. We use a very special extra-virgin olive oil for this dish. This may be the most key ingredient since it is one of the most basic.

Serves 4
¾ pound linguine
High-quality extra-virgin olive oil
2 cloves of garlic, sliced
Peperoncini (crushed red pepper)
A handful of fresh basil leaves
Two handfuls of Gaeta or kalamata
olives—or both, or neither
One ladle of tomato sauce

In a pot, boil water for pasta and cook until 2 minutes from being ready. In a medium -hot sauté pan add some oil and the garlic and sauté until brown. After a moment add the peperoncini and some of the basil leaves; let them sizzle a little but do not burn them. Now add the olives and salt and sauté. Add some pasta water (approximately 2 tablespoons) and a ladle of tomato sauce, or however much you like. Add the partially cooked pasta. It is important to be sure to continue sautéing your pasta, so if the pan becomes too dry add a little … Read More

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Begin this process a day or two before you cook lamb.
4- to 5-pound boneless lamb leg
2 tablespoons coarse-ground sea salt
1 tablespoon fresh lemon zest
1 clove garlic
1 teaspoon fresh thyme or rosemary
½ cup beef or chicken stock
Wine or vermouth

Make a paste with the salt, lemon zest, garlic and herbs, using a mortar and pestle or spice grinder. Unroll lamb leg and season inside and out with paste. Re-roll into an evenly shaped log and re-tie. Refrigerate for 1 to 2 days. Allow to come to room temperature before roasting. This will take upwards of 3 to 4 hours.

Preheat oven to 400 degrees. Place roast in a small, shallow roasting pan (I use a cast-iron skillet) and roast for approximately 50 minutes to one hour. Meat thermometer should read about 124 degrees when meat is done. Remove roast from the pan and let it rest for at least 15 minutes. During that time you can make a wonderful sauce with the remaining liquid.

Pour off as much of the fat as possible and add stock and a splash of wine or vermouth. Reduce for a few minutes, skim a little more fat off, … Read More

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4 ounces sorrel
2 ounces arugula
4 ounces mixed baby lettuces
A little chopped onion or garlic tops
A handful of cilantro tops

Dress the above with this easy dressing.

1 teaspoon lemon juice
2 teaspoons Nama Shoyu or another good soy sauce
1 teaspoon cider vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon walnut oil

Whisk everything together in a bowl or shake up in a pint jar.

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