Jerk Seasoned Roasted Quail with Agave Pomegranate Glaze

(Serves 4)

4 Quail, semi-boneless (4 oz. each)
4 Tbsp. goat cheese (1 oz. per serving)
Jerk seasoning (recipe below)
Pomegranate reduction (recipe below)
Basmati wild rice pilaf (recipe below)


  1. Stuff quail with 1 oz. goat cheese.
  2. Dredge stuffed quail in jerk seasoning.
  3. Bake at 350 degrees for 20 minutes or until done.
  4. Top each cooked quail with 1 Tbsp. Pomegranate reduction.
  5. Serve with ½ cup Basmati wild rice pilaf.

Jerk Seasoning Ingredients:
1 Tbsp. onion powder
1 ½ tsp. dried thyme
1 ½ tsp. ground allspice
2 tsp. salt
3 tsp. fructose (can substitute sugar)
1 tsp. black pepper
1 tsp. cayenne pepper
1 ½ tsp. granulated garlic
¼ tsp. ground nutmeg
¼ tsp. ground cinnamon Seasoning

Seasoning Directions:

  1. Mix all ingredients well.

Pomegranate Reduction Ingredients:
1 cup pomegranate juice
1 Tbsp. agave syrup

Reduction Directions:

  1. Reduce pomegranate juice to 1/4 cup (be sure it has a syrup consistency).
  2. Add agave syrup and stir.

Basmati Wild Rice Pilaf Ingredients
1 Tbsp. pure olive oil
2 Tbsp. diced yellow onions
2 Tbsp. diced carrots
2 Tbsp. diced celery
1 cup basmati white rice
1 tsp. tarragon
½ tsp. allspice
½ tsp. salt
1/8 tsp. black pepper, fresh ground
2 cups chicken stock
¼ cup cooked wild rice

Rice Directions:

  1. Bring pure olive oil to smoke point.
  2. Add diced yellow onions, carrots and celery. Sauté until onion starts to turn clear.
  3. Add basmati white rice, stir and sauté on medium heat for 5 minutes
  4. Stir in tarragon, allspice, salt and pepper.
  5. Add chicken stock.
  6. Bring to a boil. Reduce to simmer, cover and cook until done.
  7. Mix in cooked wild rice.

Quinoa with Vegetables & Feta

(serves 4)

quinoaQuinoa Ingredients:

1 cup black quinoa (uncooked)
2 cup vegetable stock
½ tsp. salt
1/8 tsp. pepper
1/8 tsp. cinnamon
1/8 tsp. coriander
1/8 tsp. cumin
pinch cloves
pinch allspice

Quinoa Directions:

  1. Place all items in 1 quart sauce pan, bring to a boil, reduce to simmer, cover and cook 20 minutes.
  2. Let sit covered 10 minutes.

Vegetables & Feta Ingredients:
2 tsp. pure olive oil
1 ½ cup garbanzo beans, drained and rinsed well
½ cup asparagus, cut
¾ inches
½ cup leeks, sliced ¼ inch
½ cup roasted red bell peppers
½ cup roasted yellow bell peppers, diced ½ inch
½ cup vegetable stock
3 Tbsp. crumbled feta cheese

Vegetables & Feta Directions:

  1. Heat olive oil to the smoke point.
  2. Add garbanzo beans, asparagus and leeks, saute until asparagus softens.
  3. Add red and yellow bell peppers with vegetable stock and heat well.
  4. Add feta cheese, toss and serve over hot quinoa.

Char Grilled Wild Salmon with Apple Avocado Pico De Gallo


on Sweet Warmed Cole Slaw with  Lime Citronette
(Serves 4)

4 pieces 4 oz. salmon
1 cup cole slaw (recipe below)
1/4 cup apple avocado pico de gallo (recipe below)
Lime citronette (recipe below)


  1. Char grill salmon.
  2. Place on 1 cup warmed slaw.
  3. Top with ¼ cup apple avocado pico de gallo.
  4. Drizzled with 2 Tbsp. lime citronette.

Sweet Warmed Cole Slaw Ingredients:
3 cup shredded green cabbage
1/2 cup shredded carrot
1/4 cup apple cider vinegar
1 Tbsp. agave   


  1. Mix apple cider vinegar and agave well.
  2. Mix with cabbage and carrot.
  3. Heat to order in sauté pan.

Apple Avocado Pico De Gallo Ingredients:
½ cup apples, diced small
½ cup avocados, diced small
¼ cup red bell pepper, diced small
1 tsp. lime juice
1 tsp. chopped mint

Mix all ingredients well and refrigerate.

Lime Citronette Ingredients:
2 Tbsp. lime juice
¼ cup fresh spinach
1 tsp. agave
¼ cup canola oil
2 Tbsp. pure olive oil
Salt & pepper to taste


  1. Puree first three items.
  2. Slowly add oils to emulsify.

barbqpork-cropPrickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread & Red Chile Slaw

Serves 4


16 oz. pork tenderloin, trimmed of all fat

¼ cup prickly pear BBQ sauce (recipe below)

4 servings grilled jalapeno cornbread (recipe below)

¼ cup red chile pecan slaw (see recipe)

To taste kosher salt

To taste black pepper


  1. Lightly season pork with salt and pepper.
  2. Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to caramelize onto the meat.
  3. Place cornbread portion onto grill and cook until grill marks are visible on both sides.
  4. Remove pork and cornbread from grill; plate up and garnish each plate with 1 Tbsp slaw.

Prickly Pear BBQ Sauce Ingredients:

7 fl oz. ketchup

5 fl oz. prickly pear syrup

¼ cup apple cider vinegar

2 tsp. agave syrup

2 tsp. molasses

¼ cup cajun spice

Prickly Pear BBQ Sauce Directions:

Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

Grilled Jalapeno Cornbread Ingredients:

1 cup cornmeal

½ cup all-purpose flour

1 tsp. baking powder

½ tsp. baking soda

1 large egg, beaten

3 large egg whites, beaten

¾ cup skim milk, regular

¼ cup canola oil

1 cup frozen corn kernels, roasted

½ cup cheddar-jack cheese, shredded

¼ cup diced green chiles

¼ cup jalapeno peppers, finely diced

¼ cup cilantro, rinsed and chopped

2 tsp. fructose

½ tsp. kosher salt

Grilled Jalapeno Cornbread Directions:

  1. Sift together all dry ingredients.
  2. Mix all other ingredients.
  3. Slowly mix other ingredients into dry, stirring to remove all lumps.
  4. Pour onto lightly greased sheet pan and bake at 350° F for 15-20 minutes, or until a wooden skewer comes out clean.
  5. Portion into 2 oz squares and reserve for service.
  6. Toast cornbread on grill just before serving.

Red Chile Pecan Slaw Ingredients:

¼ lb. red cabbage, shredded

¼ lb. green cabbage, shredded

2 Tbsp. pecan pieces, oil-roasted

¼ cup red chili vinaigrette (recipe below)

¼ each green bell pepper, julienned

¼ each red bell pepper, julienned

¼ each yellow bell pepper, julienned

1 pinch cumin

1 pinch black pepper

Olive oil (enough to lightly coat pecans)

Red Chile Pecan Slaw Directions:

  1. Lightly coat pecan pieces with olive oil and chili powder.
  2. Roast in 375° oven until nuts are roasted, about 7-10 minutes.
  3. In a large mixing bowl combine all ingredients and mix thoroughly.
  4. Refrigerate until ready to serve.


Trout Baked in Yellow Corn Husks

(Serves 4)


2 Idaho trout filets (8 oz. each)

8 tsp. fresh herb rub (recipe below)

8 slices lemon

8 slices roma tomato

4 sprigs fresh thyme

4 squeezes fresh lemon juice

Dash kosher salt

8 corn husks


  1. Soak the corn husks in water to hydrate.
  2. Cut each 8 oz. trout filet in half making four 4-ounce servings.
  3. Squeeze a small amount of lemon juice onto the trout; add a small sprinkle of salt over each serving.
  4. Brush the trout with the herb rub.
  5. Top the trout with alternating slices of lemon and tomato; top each serving with a sprig of thyme.
  6. Carefully flip the trout over onto the corn husks so that the tomato/lemon/thyme are lying on the husk.
  7. Fold the husk over so that the trout is completely sealed inside; cover with a damp towel and reserve for service.
  8. To finish, bake for 6-7 minutes in a 400° oven.

Herb Rub Ingredients:

½ cup fresh parsley, chopped

½ cup fresh oregano, chopped

½ cup fresh cilantro, chopped

¼ cup fresh rosemary, chopped

1 Tbsp. mustard seed

Pinch cayenne

Pinch salt

Pinch pepper

2 Tbsp. lemon juice

4 Tbsp. olive oil

Herb Rub Directions:

  1. Mix the dry ingredients.
  2. Mix the wet ingredients.
  3. Mix the dry ingredients and wet ingredients together.


Cumin-Dusted Pan Seared Duck Breast with a Tart Cherry Cabernet Gastrique

(Serves 4)

Duck Ingredients:

4 duck breasts (4 oz. each)

½ tsp. ground cumin

1 cup Cabernet (reduced by half)

Tart Cherry Cabernet Gastrique (recipe below)

Parsnip Purée (recipe below)

Duck Directions:

  1. Rub the cumin into the duck breasts.
  2. Sear the breasts in a hot oven-safe skillet for 1-1 ½ minutes on each side.
  3. Place the skillet in a preheated 400F oven.
  4. Cook 10 minutes for each inch of thickness.

Tart Cherry Cabernet Gastrique Ingredients:

2 Tbsp. fructose

1 Tbsp. water

1 cup tart cherries, pitted

2 Tbsp. champagne vinegar

2 Tbsp. cornstarch slurry

Tart Cherry Cabernet Gastrique Directions:

  1. In a saucepot start reducing the wine by half.
  2. In a small sauté pan, add the fructose and water together and caramelize.
  3. After the wine has been reduced by half, add the cherries and vinegar and bring back to a boil.
  4. Slowly add the wine and cherries to the caramelized fructose, stirring constantly.
  5. Bring back to temperature and thicken with the slurry.

Purée Ingredients:

2 parsnips, peeled & chopped

5 cloves roasted garlic cloves

1 cup water

1 Tbsp. olive oil

Purée Directions:

  1. Steam the parsnips until soft.
  2. Roast the garlic on a baking sheets with the olive oil and water in a 350° F oven until soft (approximately 10 minutes).
  3. Mix the garlic with parsnips and purée through a food mill.

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1275 E. Red Mountain Circle
Ivins, Utah, United States

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Red Mountain Resort   |   1275 E. Red Mountain Circle   |   Ivins, UT 84738   |   877 246 4453