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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.
 

beeftips-08-2009

Glazed Beef Tips with Forest Mushrooms and Shallots on Sweet Potato Hash

(Serves 4)

Ingredients:

1 lb. beef shoulder tips

8 oz. shitake mushrooms, sliced ¼"

1 Tbsp. minced shallots

Glaze (recipe below)

Sweet potato hash (recipe below)

Directions:

  1. Sauté beef tips.
  2. Add shitake mushrooms.
  3. Add shallots.
  4. Add glaze.
  5. Serve with sweet potato hash.

Glaze Ingredients:

1 cup water

1 ½ tsp. Bragg's Liquid Aminos (to taste)

1 ½ tsp. corn starch

Glaze Directions:

  1. Bring water and Bragg’s to a boil.
  2. Mix corn starch with ½ tsp. cold water and add to boiling stock.

Sweet Potato Hash Ingredients:

1 ½ pounds sweet potatoes

Olive oil

Sweet Potato Hash Directions:

  1. Peel sweet potatos and dice ½".
  2. Spray with olive oil, toss and bake until just done.
 

Red Mountain Resort

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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