Braised Lamb Chops

lamb-8-2010(Serves 4)

Ingredients:

1 Tbsp. pure olive oil

12 lamb rib chops

½ cup yellow onions, diced small

½ cup roma tomatoes, seeded, diced small

½ cup mild green chilies, diced small

½ cup nopalitos, diced small

1 Tbsp. garlic, minced

2 cups vegetable stock

½ tsp. salt

½ tsp. black pepper

Directions:

  1. Spritz medium sauté pan with pure olive oil (bring to smoke point).
  2. Lightly sprinkle lamb chops with salt and pepper, sear for two minutes, turn over and sear two minutes.
  3. Transfer to baking dish.
  4. Add yellow onions, tomatoes, green chilies, nopalitos and garlic.
  5. Add vegetable stock.
  6. Place in 350° degree preheated oven 15-20 minutes until sauce reduces by half.
  7. Place lamb chops on plates.
  8. Pour vegetables and sauce on lamb chops.
 

tuna-7-2010

Spicy Albacore Tuna

(Serves 4)

Ingredients:

4 albacore (or ahi) tuna steaks, 4 oz. each

Cajun spice (recipe below)

Peach pico de gallo (recipe below)

Directions:

  1. Spritz large sauté pan with pure olive oil (bring to smoke point).
  2. Lightly sprinkle tuna steaks with Cajun spice on both sides.
  3. Sear for two minutes, turn over and sear two minutes (do not cook past medium).
  4. Combine all pico de gallo ingredients.
  5. Place tuna on plates and top with pico de gallo.

Cajun Spice Ingredients:

1 Tbsp. granulated garlic

White pepper

Black pepper

Oregano

Salt

2 Tbsp. paprika

1 tsp. cayenne pepper

Peach Pico de Gallo Ingredients:

½ cup frozen peaches, thawed, ½" diced

¼ cup red onions, ½" diced

¼ cup green bell peppers, ½" diced

2 Tbsp. cilantro, minced

1 Tbsp. jalapeños, minced

¼ cup pineapple juice

 

porkmedallion-5-2010

Chile Spice Rubbed Pork Medallions with Lyonnaise Sweet Potatoes

(Serves 4)

Ingredients:

16 oz. pork tenderloin, trimmed and cut into 16-1 oz. medallions

½ cup chile powder

¼ cup paprika

¼ cup smoked paprika

2 Tbsp. granulated garlic

2 Tbsp. onion powder

2 Tbsp. ground coriander

2 Tbsp. ground cumin

2 Tbsp. oregano

2 Tbsp. black pepper

2 tsp. salt

2 Tbsp. fructose

Directions:

  1. Mix all ingredients well.
  2. Generously coat pork medallions in spice rub and squirt with small amount of oil.
  3. Sear in sauté pan 2-3 minutes on each side (until desired doneness).

Roasted Garlic Aioli Ingredients:

3 cloves garlic, roasted until brown and soft

½ cup low-fat mayonnaise

2 Tbsp. white wine

Directions:

Puree until smooth.

Lyonnaise Sweet Potatoes Ingredients:

1 lb. sweet potatoes, peeled and halved

½ cup red onions, peeled, ¼" French cut

Black pepper, freshly ground

Salt

Directions:

  1. Steam sweet potatoes 10 minutes. (Do not over cook. Should still be firm.)
  2. Cool in ice bath.
  3. Slice into ¼" slices.
  4. Sauté onions in pure olive oil. When they start to brown, reduce heat and continue cooking covered until caramelized.
  5. Remove onions and cool.
  6. Heat cast iron skillet with pure olive oil to smoke point, add sweet potatoes and sauté until lightly browned.
  7. Add cooked onions.
  8. Add black pepper and salt to taste.
 

shrimp-04-2010

Shrimp Diablo

(Serves 4)

Ingredients:

16 jumbo shrimp

1 cup roma tomatoes, seeded and diced small

2 tsp. garlic, minced

2 tsp. shallots, minced

4 tsp. cilantro, chopped

Directions:

  1. Bring pure olive oil to smoke point
  2. Add shrimp. Sauté 2 minutes and turn.
  3. Add diced tomatoes. Sauté 1 minute.
  4. Add minced garlic and shallots. Sweat 1 minute.
  5. Add 1 cup seasoned white wine (recipe below). Reduce until thickened.
  6. Place millet polenta cake on plate (recipe below). Point side towards middle of plate.
  7. Arrange shrimp layered and tail up.
  8. Pour sauce on shrimp.

Seasoned White Wine Ingredients:

1 cup white wine

2 Tbsp. paprika

2 tsp. chile powder

2 tsp. chipotle with adobo, chopped

¾ tsp. salt

Directions:

Place ingredients in blender and blend well.

Millet Polenta Cake Ingredients:

3 Tbsp. cooked millet (1 ½ Tbsp. millet in 3 Tbsp. boiling water)

3 Tbsp. yellow onion, diced

½ tsp. garlic, minced

Pinch salt

2 oz. polenta cornmeal

6 oz. water

1 ½ Tbsp. smoked gouda, ¼" diced

Directions:

  1. Pour boiling water on millet. Let set until cooled (pour off excess water).
  2. Bring water, onions, garlic and salt to a boil. Reduce heat to simmer.
  3. Wisk in polenta (make sure it does not lump).
  4. Cook 5 minutes.
  5. Add gouda. Mix until dissolved.
  6. Add cooked millet.
  7. Spread on silpat in ½" thick rectangle and cool.
  8. Cut rectangle in half.
  9. Cut squares diagonally into triangles (sauté or place on grill to lightly char).
 

duck-02-2010

Duck with Blueberries served with Almond Rice Pilaf

(Serves 4)

Duck Ingredients:

16 oz. duck breast, trimmed

Directions:

Preheat oven to 425° degrees and roast duck until desired doneness.

Blueberry Topping Ingredients:

1 cup wild Maine blueberries

½ cup cranberry juice

1 tsp. jalapeños, diced small

2 tsp. shallots, minced

1 tsp. agave syrup

Pinch cinnamon

Directions:

Combine all items, heat and place on top of cooked duck.

Almond Rice Pilaf Ingredients:

2 tsp. olive oil

1 cup brown basmati rice

2 Tbsp. yellow onions, diced small

2 Tbsp. celery, diced small

2 Tbsp. carrot, diced small

2 oz. almond slices, toasted

2 cups chicken stock

Salt to taste

Directions:

  1. Bring oil to smoke point and add vegetables.
  2. Sauté until onion starts to turn clear.
  3. Add rice stock and salt.
  4. Bring to a boil reduce to simmer, cook until done.
  5. Stir in toasted almonds.
 

PorkPosole-12-2009(Serves 8)

New Mexico Green Chile Pork Posole

Ingredients:

1/3 large onions, diced

½ stalk celery, diced

2 ½ tsp. garlic, chopped

1 ¼ tsp. olive oil

½ lb. pork loin, lean, boneless

3 ½ oz. hominy

½ cup canned green chiles, diced

3 oz. tomatillos, whole

2 tsp. cumin

2 tsp. chile powder

Pinch salt

Pinch black pepper

2 ¾ cup chicken stock, skimmed of all fat

2 Tbsp. fresh cilantro, chopped

Directions:

  1. Sauté diced onions, celery, and garlic in oil until tender.
  2. Add diced pork and continue cooking until meat has browned.
  3. Add hominy, green chilies, tomatillos, cumin, chile powder, salt, pepper and chicken stock and simmer 1 hour.
  4. Mix in the cilantro and serve.
 


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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