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


(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.


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

(Serves 4)


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


  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.


Herb-Marinated Lamb Chops On Roasted Red Skin Potatoes

(Serves 4)


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


  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.


(Serves 4)

Orange Roughy with Three Olive Tapenade On Baby Bok Choy


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

4 baby bok choy, each split in half

4 Tbsp. three olive tapenade (recipe below)


  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 Mild Green Chilies

(Serves 4)


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


  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



Combine all items, purée, heat and serve.

Tomatillo Coulis Ingredients:

10 tomatillos

1 Tbsp. lime juice

2 Tbsp. cilantro

Pinch salt



Combine all items, purée, heat and serve.

Chipotle Enchilada Sauce Ingredients:

1 cup tomato sauce

1 tsp. chipotle

2 tsp. chili powder

Pinch salt


Combine all items, purée, heat and serve.


chicken_wrap-11-2009Grilled Chicken Wrap

(Serves 4)

Wrap Ingredients:

4 large flour tortillas

1 lb. grilled chicken breast

2 roma tomatoes

1 cup daikon sprouts

1 cup cucumber

1 cup shredded cheddar & Monterey Jack cheese

1 cup salsa

Wrap Directions:

  1. Place flour tortillas on flat surface.
  2. Add ¼ of each ingredient to each tortilla.
  3. Roll tortilla and cut in half.

Salsa Ingredients:

2 vine ripened tomatoes

1 Tbsp. jalapeño peppers, minced

4 ½ Tbsp. red onion, diced small

1/8 bunch cilantro, rinsed and chopped

2 ¾ Tbsp. fresh oregano, chopped

2 ¾ Tbsp. garlic cloves, minced

¼ tsp. fresh ground black pepper

1 ½ Tbsp. fresh squeezed lime juice

Salsa Directions:

  1. Remove cores from tomatoes using a paring knife or tomato shark.
  2. Pre-heat open flame grill. Lightly coat tomatoes with olive oil.
  3. Place tomatoes on hot grill. Allow skin of tomatoes to blacken slightly. Turn using tongs to ensure even roasting.
  4. Remove tomatoes from heat and place in mixing bowl. Allow to rest and cool for 20-30 minutes.
  5. Peel most of the blackened skin from the tomatoes. (It improves both the taste and the look of the recipe to leave a little skin on.)

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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