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cuminduckgastrique

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.
 

Sonoran Spice Char-Grilled Pork Loin with Roasted Garlic-Shallot Aioli served with Yukon Gold Potato Hash

sonoranpork

(4 servings)

Pork Chop Ingredients

1 lb boneless pork loin cut into 4 oz. chops

¼ cup diced poblano peppers

¼ cup diced red bell pepper

¼ cup diced onions

Pork Directions

  1. Coat 4 oz. pork chop with ½ Tbsp. Sonoran spice rub (recipe below), cook on char grill to medium.
  2. Sauté potato hash (recipe below) until hot, place cooked pork on potato hash.
  3. Sauté ¼ cup diced poblano peppers, ¼ cup diced red bell pepper and ¼ cup diced onions, place ¼ of mixture on each serving top with 1 Tbsp of aioli (recipe below).

Sonoran Spice Rub Ingredients

1 Tbsp. salt (kosher)

2 tsp. dark chili powder

2 tsp. whole cumin seed

2 Tbsp. dried chamomile flowers

1 Tbsp. black peppercorns

1 ½ Tbsp. paprika

¼ cup onion powder

2 Tbsp. granulated garlic

5 whole pods star anise

1 Tbsp. fructose crystals

Spice Rub Directions

  1. In Teflon pans separately toast cumin and chili powder until color just changes. Remove from pan immediately.
  2. Grind pepper, chamomile, cumin and anise in spice grinder until completely ground.
  3. Combine with rest of ingredients in bowl and mix well. Store in airtight container.

Yukon Gold Potato Hash Ingredients

2 cups Yukon Gold potatoes, diced ½”

2 Tbsp. pure olive oil

¼ cup red onion, diced ¼”

¼ cup green bell pepper, diced ¼”

Hash Directions

  1. Toss diced potatoes with olive oil.
  2. Roast until done, cool.
  3. Sauté diced onion and bell pepper until soft.
  4. Combine cooled cooked potatoes with onion and bell peppers.

Roasted Garlic-Shallot Aioli Ingredients

1 large peeled and roasted shallots

2 large cloves roasted garlic

1 Tbsp. white wine

1 cups mayonnaise

Aioli Directions:

  1. Put first three items in food processor and puree well.
  2. Add mayonnaise and puree
  3. Add salt to taste.
 

scallops-06-2009

Pan-seared Diver Scallops with Garlic and White Wine on Nested Saffron Rice Noodles

(Serves 4)

Ingredients:

1 lb. diver scallops

1 tsp. olive oil

½ tsp. garlic, minced

2 oz. white wine

Pinch salt

Pinch pepper

Directions for Diver Scallops:

  1. Spray olive oil into sauté pan and bring oil to smoke point.
  2. Add scallops, sear and turn.
  3. Add garlic and sauté for 30 seconds.
  4. Add white wine and pinch of salt and pepper.
  5. Heat ½ tsp olive oil in sauté pan. Add rice noodles with a pinch of salt.
  6. When scallops are done, place on ½ cup of saffron rice noodles (recipe below).

Saffron Scented Rice Noodles Ingredients:

1 pack rice noodles

½ tsp. crushed saffron

Pinch salt

Directions:

  1. Add crushed saffron to 2 qt. water and bring to a boil.
  2. Add rice noodles and cook until just done.
  3. Rinse noodles with cold water to remove starch and stop cooking process.
 

lamb-07-2009

Herb-Marinated Lamb Chops On Roasted Red Skin Potatoes

(Serves 4)

Ingredients:

12 lamb chops, ½" thick

½ cup olive oil

½ cup apple cider vinegar

2 Tbsp. minced garlic

2 Tbsp. minced rosemary

2 Tbsp. dried basil

Pinch salt

Pinch black pepper

Directions:

  1. Combine all items. Place lamb chops in marinade for 30 minutes and remove.
  2. Broil lamb chops.
  3. Place lamb chops on potatoes.
  4. Serve with 2 oz. apple mint jelly (recipe below).

Homemade Apple Mint Jelly:

1 cup apple juice

1 tsp. fresh mint

½ tsp. agave syrup

1 tsp. agar

Directions for Jelly:

  1. Bring to a boil ¼ cup apple juice mixed with agar.
  2. Puree ¾ cup apple juice with fresh mint and strain.
  3. Add minted apple juice to agar apple juice.
  4. Add agave and chill until set.

Roasted Red Skin Potatoes:

1 lb. red skin potatoes, 1" diced

1 oz. olive oil

½ tsp. minced garlic

Pinch salt

Pinch black pepper

Directions for Potatoes:

  1. Combine olive oil, garlic, salt and pepper.
  2. Toss red skin potatoes in marinade.
  3. Roast until browned and done.
 

orange_roughy-09-2009

(Serves 4)

Orange Roughy with Three Olive Tapenade On Baby Bok Choy

Ingredients:

1 lb. orange roughy, cut into 4 oz. portions

4 baby bok choy, each split in half

4 Tbsp. three olive tapenade (recipe below)

Directions:

  1. Blanch or steam baby bok choy for 2 minutes.
  2. Lightly season filet with salt and pepper.
  3. Spray 1 tsp. olive oil into sauté pan and bring oil to smoke point.
  4. Place filets into sauté pan and reduce heat to medium. Cook three minutes, turn and cook until flakey and cooked through (about three minutes).
  5. Place 2 halves of baby bok choy on plate and top with orange roughy and 1 Tbsp. tapenade.
  6. Garnish with minced red bell pepper, parsley and lemon zest (optional).

Tapenade Ingredients:

2 tsp. black olives

4 tsp. green olives

2 tsp. kalamata olives

2 tsp. garlic

1 tsp. capers

1/2 tsp. anchovies

1 tsp. olive oil

Tapenade Directions:

Place all items into a small food processor and lightly chop to a course paste.

 

stuffed_chilis12-2009

Stuffed Mild Green Chilies

(Serves 4)

Ingredients:

8 mild green chilies

1 Tbsp. olive oil

¼ cup red bell pepper, fine minced

½ cup yellow onion, fine minced

½ cup button mushrooms, fine minced

1 tsp. garlic, fine minced

1 tsp. coriander

½ tsp. Bragg's Liquid Aminos

¾ cup red rice, cooked

¾ cup brown lentils, cooked

¾ cup yams, cooked and puréed

½ cup roasted sunflower seeds

4 oz. shredded Cheddar Jack cheese

Directions:

  1. Bring olive oil to smoke point, add minced red bell peppers, onions and mushrooms. Sauté until onion starts to turn clear.
  2. Add garlic, coriander and liquid aminos. Sauté 1 minute.
  3. Combine with red rice, lentils, yam puree and roasted sunflower seeds. Fill mild green chilies.
  4. Roll chilies in brown rice flour, place on silpat baking mat. Sprits with olive oil, bake at 350° for 10 minutes.
  5. Top with shredded cheddar cheese, bake 5 minutes longer and serve with white hominy coulis, tomatillo coulis and chipotle enchilada sauce (recipes below).

White Hominy Coulis Ingredients:

1 cup white hominy

1 tsp. shallots

1 tsp. garlic

1 tsp. lemon juice

½ tsp. cumin

1/8 tsp. Bragg's Liquid Aminos

½ tsp. agave syrup

Pinch salt

Water

Directions:

Combine all items, purée, heat and serve.

Tomatillo Coulis Ingredients:

10 tomatillos

1 Tbsp. lime juice

2 Tbsp. cilantro

Pinch salt

Water

Directions:

Combine all items, purée, heat and serve.

Chipotle Enchilada Sauce Ingredients:

1 cup tomato sauce

1 tsp. chipotle

2 tsp. chili powder

Pinch salt

Directions:

Combine all items, purée, heat and serve.

 

Red Mountain Resort

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877-246-4453



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1275 E. Red Mountain Circle
Ivins, Utah, United States
84738

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