Canyon Breeze Restaurant
Dinner Menu
Dessert Menu
Drink Menu
Canyon Counter
Recipes
Sides
Entreés
Desserts

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.

 

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.)
 

marg_chix

Char-Grilled Margarita Chicken

(Serves 4)

Ingredients:

4 chicken breasts (4 oz. each)

Margarita marinade (recipe below)

Tequila cilantro lime sauce (recipe below)

Goat cheese, crumbled

Directions:

1. Mix marinade ingredients and let sit for 30 minutes. Marinate chicken for at least 1 hour.

2. Char-grill marinaded chicken breast.

3. Top with cilantro lime sauce.

4. Top with goat cheese crumbles.

Margarita Marinade Ingredients:

¼ cup lime juice

½ tsp. agave syrup

¼ tsp. minced garlic

1/8 tsp. salt

½ oz. tequila cilantro lime sauce (recipe below)

Tequila Cilantro Lime Sauce Ingredients:

¼ cup lime juice

¼ cup apple juice

1 Tbsp. cilantro

½ tsp. agave syrup

¼ tsp. guar gum

 

Red Mountain Resort

Toll Free
877-246-4453



Monthly Newsletter

Sign up to receive our monthly email offers and enter to win a FREE Essential Package for two.




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

Maps & Directions

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