Orange Creme Brule
- 1 cups half & half
- 1 vanilla bean, split lengthwise
- 1 1/3 cups evaporated skim milk
- 2/3 cup granulated sugar
- 4 each egg yolks
- 1 Tbs orange liqueur
- 1/2 Tbs orange zest/li>
- 1/4 tsp orange extract
- 2 12 tsp turbinado sugar (to top the brule)
1. Combine half & half, evaporated milk and vanilla bean in a medium saucepot and heat to just below a simmer on medium heat. Remove vanilla bean, split, scrape and add the scrapings back into the mixture. Discard scraped pods.
2.Add granulated sugar to the mixture and heat to a simmer; remove from heat.
3.Place egg yolks in a small bowl. Temper the eggs by slowly wisking in 1/2 cup of the warm milk mixture.
4.Add tempered egg yolks into the sauce pot with the remaining milk mixture. Mix well.
5.Stir in orange liqueur, orange extract and orange zest.
6.Pour 1/3 cup of the mixture into 4 oz. ceramic ramekins until the water level is as high as the brule. (custard)
7.Add hot water into the pan around the ramekins until the water level is as high as the brule.
8.Cover casserole dish with aluminum foil and bake in preheated oven (300 degrees) for 30-45 minutes, or until the custard is set, but still slightly loose in the center.
9.Remove from oven and refrigerate until completely chilled, at least four hours.
10.Sprinkle 1/4 teaspoon of the turbinado sugar evenly over the top of each brule & carmelize with a small torch. Serve immediately.
Nutrition facts: 2.9 oz serving. 142 Calories, 5g Fat, 20 CarbsAdd a comment
Grilled wapiti elk with celery root puree, zinfandel strawberry sauce, arugula & roasted pepper salad
- 16 oz North American Elk steak, tenderloin or top sirloin
- 1 oz Zinfandel Strawberry Sauce
- 1/4 cup arugula roasted pepper salad
- 2 tablespoons Ancho Chili Powder
- 1 pinch Kosher salt to taste
- 1 pinch black pepper freshly ground
- Preheat grill on medium high heat
- Rub elk with ancho chili powder and salt and pepper.
- Place elk on grill and cook on both sides til desired temperature. Suggested serving by Chef Luethje is rare to medium rare for optimum flavor.
- Spoon sauce onto the middle of the plate. Place celery root puree in middle of sauce, top with elk and place arugula salad on top of elk.
Nutrition facts: 4.8 oz serving. 139 Calories, 3g Fat, 3.45 Carbs, 23g protein
arugula roasted pepper salad with aged balsamic
- 1 each yellow bel pepper, roasted, peeled, seeded and cut into thin strips
- 1 each red bell pepper, roasted, peeled, seeded and julienne
- 1 cup arugula greens
- 1 pinch freshly ground black pepper
- 1/2 teaspoon good quality balsamic vinegar
- Preheat oven to 425 F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12 -14 minutes.
- Carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core. cut the peppers into fork length thin strips and set aside.
- In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
- Place a small amount of arugula-vinegar mix on plate and top with some of the roasted peppers.
Nutrition facts: 1oz. serving. 14 Calories, 0 Fat, 3g Carbs, 1g protein.Add a comment
Spinach Salad with Roasted Beet, Chevre Goat Cheese, Orange, Grapefruit & Candied Sahaurita Pecans
- 1 quart Spinach
- 2 cups Arugula
- ¼ cup Grapefruit segments
- 1/3 cup Orange segments
- 1/3 cup Beets cooked and peeled
- ¼ cup Grapefruit juice
- ¼ cup Orange juice
- 2 Tablespoons Lemon juice
- 1 Tablespoon Orange zest
- 1 Tablespoon Lemon zest
- Pinch salt and pepper
- ¼ cup Goat cheese
Pack Spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
Zest orange and lemon into mixing bowl with greens.
Peel oranges and grapefruit.
Supreme oranges and grapefruit. Add to mixing bowl with greens
Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
Dice cooked beets and add to bowl. Add salt and pepper
Recipe Nutrient Analysis, Single Serving
Spiced Candied Pecans
Yield: 4 cups. 64 1Tablespoon servings
- 1 Large Egg white
- 2 cups Pecan Pieces
- raw ½ cup Sugar 1 teaspoon
- Cumin ¼ teaspoon Cayenne pepper
- 1 teaspoon Cinnamon
- ½ teaspoon Allspice
- ¼ teaspoon Ancho
- chili Pinch of Kosher salt to taste
Preheat oven to 300 degrees Beat egg white in medium mixing bowl until foamy. Add nuts spices, salt and sugar. Spread mixture onto a oil sprayed sheet pan. Bake until nuts start to dry and sugar starts to carmelize, 10 to 12 minutes. Pull nuts out of oven and stir around in pan. Turn oven up to 325 degrees. Put back into oven for another 10 to 12 minutes. Pull out of oven and let set to cool. When cooled place into a container with a lid. Use as a snack or for a salad topper.
- Recipe Nutrient Analysis, Single Serving: Calories: 30 Carbs: 21g Protein: .3g Fat: 2.5g Fiber: .3g
Sesame Crusted Ahi Tuna with Edamame Puree
and Crispy Rice Noodle Daikon Salad
Nutrition Information: based on 4 oz. Tuna with puree and 1 serving of salad: 466 Calories/22g. fat/33g. carbohydrates/41g. protein/11g fiber.
sesame crusted ahi tuna
- 16 ounces tuna.
- 1/4 cup sesame seeds.
- 8 ounces edamame puree.
- 1/8 cup daikon salad.
- 1 teaspoon soy dressing.
- salt & pepper to taste.
- Season tuna with salt and pepper to taste.
- Coat with sesame seeds and pan sear. Cook until you have your desired temperature.
- Mix the daikon with the dressing.
- Place the puree in the center of the plate, tope with the tuna and salad and finish with the fried rice noodles.
- 3 cups edamame beans.
- 1 cup onion chopped.
- 2 cloves garlic chopped.
- 2 tablespoons cilantro
- 2 tablespoons lime juice
- 1 teaspoon miso paste
- 1 teaspoon sriracha sauce
- 1 1/2 cups soy,rice or almond milk
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- Cook garlic, onions and edamame till tender.
- Place in blender with cilantro, lime juice, salt and pepper, sriracha sauce, soy mile and olive oil and puree till smooth.
Nutrition Information: 1 serving - 2.4 oz, or 1/16 of this recipe. 98 Calories/57g Fat/6. Carbohydrates/5g. Protein/2g. fiber
soy dressing for daikon salad
- 3/4 cup soy sauce
- 1 1/2 cup rice wine vinegar
1. Whisk together and mix with diakon salad. This dish makes 36 - 1/2 oz. servings.
Nutrition information: 1 serving - 1/2 oz. 4 Calories/0g. Fat/5g. Carbohydrates/trace protein/trace fiber.
rice noodle daikon salad
- 1/2 cup fried rice noodles
- 4 cups radish daikon julienned
- 4 cups radish sprouts
1. Simply mix together. This dish makes 32 - 1/2 oz. servings.
Nutrition information: 1 serving - .7 oz. 8 Calories/trace Fat/2g. Carbohydrates/trace protein/trace fiber.Add a comment
Grilled Estancia Ranch Grassfed New York Striploin
with Blue Cheese Au Gratin Potatoes topped with Sun Dried Tomato Butter
Tips from Executive Chef Chad Luethje: For best results, shop for grass fed beef that has been raised with no grain, antibiotics or growth hormones. You can ask your butcher to portion your steaks to any size you like and also to remove as much fat as possible. You will still most likely be charged for the weight of whatever is removed. Red Mountain's suggested protein serving size is 4 oz.
About 15 minutes before grilling or pan searing your steaks, remove them from the refrigerator and allow them to warm to near room temperature.
Place the meat on the grill (or in a hot saute pan with two teaspoons of canola oil) and cook for two to three minutes. Then use a pair of tongs or spatula to flip the ssteads over and cook them on the other side for about 3 minutes. Total time needed to cook the steak to medium rare will be about six minutes total, although cooking times will vary depending on the thickness of the steak. Use an instant read thermometer if you aren't sure of the temperature (120F for medium rate, 140F for medium). Remove the steaks from the grill and allow them to rest on a plate while assembling the other items, at least two minutes for best flavor.
Nutrition Information: based on 4 oz. Steak with Sun Dried Tomato butter and 1 serving of potatoes: 439 Calories/25g. fat/23g. carbohydrates/33g. protein/4g fiber.
Sun Dried Tomato Butter for Steak
- 1/2 cup unsalted butter
- 2 tablespoons Sun Dried Tomatoes, softened and minced.
- 1 teaspoon Italian Parsely, coarsely chopped
- 1 pinch Kosher Salt
- Allow butter to soften at room temperature for at least and hour and 1/2.
- Rehydrate sun dried tomatoes in hot water, then drain off the excess liquid and dice.
- Rinse Italian Parsley, shake all excess water off of leaves, and rough chop.
- Combine all ingredients in a small mixing bowl and stire or beat until well mixed.
- Spoon a small amount (2 teaspoons) over the top of grilled steak. Also is excellent along freshly baked bread.
Nutrition Information: 1 serving - .7 oz. 139 Calories/15g Fat/trace Carbohydrates/trace Protein/trace fiber
Blue Cheese Au Gratin Potatoes
- 3/4 cup half and half or light cream
- 1/4 egg beaten
- 3 Tbs egg white, slightly beaten
- 1 7/8 lbs. Yukon Gold Potatoes, peeled and thinly sliced on mandolin
- 1 1/8 cups Maytag or other blue cheese, crumbled.
- 3 Tbs. Parmesan cheese, freshly grated.
1. In a mixing bowl, combine egg, egg white, half & half, parmesan and blue cheese.
2. Peel potatoes and slice them thinly enogh to see the print on a newspaper through each slice, but not thin enough they can be wadded into a ball.
3. Pour egg, blue cheese and cream mixture over potatoes and toss to coat. Layer into a greased baking dish, placing some of the blue cheese crumbles between the layers of the potatoes and bake, covered, at 325 degreese for about 30 minutes, or until the potatoes are tender when pierced with a skewer or toothpick. Uncover and bake at 375 degrees for 10 more minutes until the top of the potatoes are golden brown. Remove from the oven and serve. This dish makes 15 - 3 oz. servings.
Nutrition information: 1 serving - 3 oz. 112 Calories/37g. Fat/14g. Carbohydrates/5g protein/trace fiber.Add a comment
Mango Habanero Glazed Shrimp Skewers
The combination of sweet and heat without the unnecessary calories.
1 lb. shrimp, 13-15 ct. shelled and cleaned.
1. Clean shrimp and skewer.
2. Brush on Mango Habanero Glaze (recipe follows).
3. Grill until Shrimp are done. Place atop Coconut infused Black Forbidden rice (recipe follows) and drizzle with Green Onion Crema.
285 Calories/11g fat/31g carbohydrate/2g fiber/18g Protein
Mango Habanero Glaze
- 1 tsp canola oil.
- 1 cup yellow onion, peeled and chopped.
- 1 tbsp garlic cloves, chopped
- 2 each habanero chilies
- 4 tbsp honey (preferably star thistle or orange blossom.)
- 12 cups mango, peeled, seeded and chopped.
- 2 cups white wine vinegar
- 2 cups water
Directions: Yield 4 cups, 32 servings.
- Prefeat large saucepot over over medium high flame. Add oil and onion. Saute until soft, 3-4 minutes.
- Add garlic and cook for about 30 seconds. Add mangoes, habanero and water. Simmer stirring often, until mangoes get soft and water evaporates. 10 minutes.
- Add honey and vinegar and cook over low heat until the mixture thickens slightly. 5-7 minutes.
- Transfer everything to blender and puree until smooth. Thin with additional water as needed.
- Strain through fine mesh strainer as needed.
- 1 Fresh Mango = 2 cups frozen.
51 calories per serving/.38 g fat,13 g carbohydrate, .6 g protein, 1 g. fiber.
Coconut Infused Black Forbidden Rice
- 4 cups black rice
- 6 3/4 cups coconut milk
- 3 cups water
DIRECTIONS: Yield 12 cups - 48 Servings
- Combine coconut milk, rice and 2 cups cold water in a saucepot and bring to a simmer over medium heat, stir occasionally.
- As rice starts to cook dry, stir in one cup of hot water and continue to cook until most liquid is gone.
Green Onion Crema
- 2 cups green onion tops only
- 1/2 cup mayonnaise
- 1/2 cup cold water
- 1 egg yolk
Directions: Yields 1 1/4 cup - 20 servings
- Combine green onion tops in blender with water and puree.
- Combine with egg yolk and mayo and blend until fully incorporated.
Buttermilk Cheese Bread
2 1/2 tsp. Quick Rising Yeast
1 cup Whole Wheat Flour
1 3/4 cup All-Purpose Flour
4 oz. Rolled Oats
3 tbsp. Fructose
2 tsp. Salt
2 tsp. Dry Basil
2 tsp. Dry Oregano
2 tsp. Dry Thyme
2 1/2 tsp. Dry Dill Weed
3 oz. Low-fat Cheddar Cheese, grated
10 1/2 tbsp. Buttermilk Powder
Preheat oven to 325 F. Combine all dry ingredients, including cheese, in a mixing bowl. Add water and stir until evenly blended. Spoon batter into 2 greased and floured loaf pans. Bake at 325 F. for 35 minutes until top is golden brown .
Nutrition Analysis: single serving 1 oz. Calories 47; Net Carbs 9g; Protein 2g; Fat 1 g; Fiber 1g. Yields Two 24 oz. loaves and 48, 1 oz. servings.Add a comment
Serving Size: ½ C Cobbler + 2 oz. Ice Cream
For the filling:
10 c. raw or frozen peaches
ORGANIC CANE SUGAR 1 Cup
Brown Sugar ½ Cup
TAPIOCA FLOUR 4 Tbsp.
FRESH LEMON JUICE 1 Tbsp.
CINNAMON 1 tsp.
ALLSPICE, ½ tsp
For the topping:
ALL-PURPOSE FLOUR ½ Cup
ROLLED OATS ½ Cup
BROWNSUGAR ½ Cup
CINNAMON 1½ tsp.
BUTTER,UNSALTED(COLD) ½ Cup
Combine the filling ingredients in a bowl; stir gently. Spoon fruit mixture into 9”x13” baking dish coated with cooking spray; set aside. Place all ingredients for topping in a food processor and pulse until the topping is in very small pieces. Spread the topping evenly over the filling. Bake at 350F degrees for 3-350 minutes or until filling is bubbly and crust is golden.