Red Mountain Resort Offers Epicurean Adventures For All

Active Retreat Provides Nutritious and Flavorful Recipes 

This spring, Red Mountain Resort invites culinary connoisseurs and novices alike to put their cooking skills to the test, whether in the comfort of their own home, or amidst the red rock bluffs of Southwest Utah. With over 25 years of culinary experience, the resort’s new Executive Chef, Chad Luethje, is offering up his expertise by sharing a selection of his favorite nutritious recipes. The below easy-to-follow instructions allow anyone with a kitchen and a culinary interest to experience Red Mountain’s award-winning cuisine.

Visitors to Red Mountain Resort can try these delicious and healthy dishes first-hand at the resort’s Canyon Breeze Restaurant, which offers spectacular views, outdoor patio seating, an indoor double-sided fireplace and an open demonstration kitchen. The restaurant is also open to the public, allowing local visitors to enjoy Red Mountain’s dining options and healthy approach to food as well. Additionally, visitors can hone their culinary knowledge through the resort’s “Chef for a Day” program, which costs $100 per person. During this two-hour workshop, guests will learn how to prepare delectable and wholesome meals alongside the resort’s award-winning chefs. The workshop teaches basic knife skills and other useful practices for preparing nutritious meals.

“At Red Mountain Resort, we strive to help guests improve their health and fitness by offering nutritious cuisine,” says Chad Luethje, Executive Chef at Red Mountain. “It’s a pleasure to be able to share these healthy alternatives with visitors, as well as with those at home.”

A sampling of Chef Luethje’s must-try recipes includes:

Blue Corn Crusted Chicken

Smoked Red Pepper Coulis, Black Bean & Corn Relish, Olive Oil Mashed Potatoes

Servings: 6 

Ingredients:

• 1 ½ lbs boneless skinless chicken breasts, 4 ounces each
• 6 servings black bean and corn salsa
• ¾ cup blue cornmeal
• ¾ teaspoon coriander, ground
• ¾ teaspoon oregano leaves, dried
• ¾ teaspoon granulated garlic
• ½ teaspoon black pepper freshly ground
• 1 teaspoon kosher salt
• 6 servings roasted red pepper coulis
• 6 servings mashed potatoes
• 2 teaspoons canola oil (or other low saturated fat oil)

Directions:

• In a small mixing bowl, combine blue cornmeal, ground coriander, dried oregano leaves, granulated garlic, kosher salt and pepper; stir to mix
• Preheat oven to 425°F. Preheat a large ovenproof sauté pan over medium high heat; add canola oil
• Dredge chicken breasts in the blue cornmeal mix; shake gently to remove excess cornmeal
• Gently place chicken breasts in the pan and sauté until the cornmeal begins to brown slightly around the edges, about one minute. Use a spatula or a pair of kitchen tongs to turn the chicken over. Sauté for another 30 seconds, then place the pan of chicken into the oven and bake until fully cooked, about 6 minutes, or internal temperature of 160°F
• To serve: place mashed potatoes on each plate and top with chicken breast. Spoon red pepper coulis over the top of each piece of chicken, then top with the black bean corn salsa

Orange Glazed Five Grain Tempeh Napoleon

Goat Cheese, Black Mission Figs, Roasted Yam, Bhutanese Red Rice

Servings: 4 

Ingredients:

• 1 lb. tempeh
• ¾ pounds yams, roasted, peeled and sliced into planks
• ½ cup red rice, cooked
• ¼ cup dried black mission figs, sliced into wheels
• ¼ cup chevre goat cheese
• 4 servings tamari orange marinade

Directions:

• Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour
• Roast yams in 350°F oven until soft, about 30 minutes; cool and peel
• Soften goat cheese to room temperature or process in food processor to make it spreadable
• Drain tempeh from marinade; either grill or sauté tempeh
• Slice figs into rounds
• Soak red rice until soft; cool
• Spread 1/4 of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer
• Add 2 tablespoons of cooked red rice, then top with 1/4" thick yam slices, then top with the other piece of tempeh and more yams
• To serve, put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh
• In a sauce pot, reduce marinade until thick enough to coat the back of a spoon
• To serve, place stack on plate and ladle one oz. of marinade reduction over the to

Orange Crème Brulee

Servings: 10 

Ingredients:

• 1 cup half and half
• 1 each vanilla bean, split lengthwise
• 1 1/3 cups evaporated skim milk
• 2/3 cup granulated sugar
• 4 each egg yolks
• 1 Tbs orange liqueur
• ½ Tbs orange zest
• ¼ tsp orange extract
• 2 ½ tsp turbinado sugar (to top the brulees)

Directions:

• Combine half & half, evaporated milk and vanilla beans in a saucepot and heat to a simmer on medium heat
• Remove vanilla bean, split, scrape and add the scrapings back into the mixture. Discard scraped pods
• Add granulated sugar to the mixture and heat to a simmer; remove from heat
• Add tempered egg yolks into the sauce pot with the remaining milk mixture; mix well
• Stir in orange liqueur, orange extract and orange zest
• Add hot water into the pan around the ramekins until the water level is as high as the brulee (custard)
• Cover casserole dish with aluminum foil and bake in preheated oven for 30-45 minutes, or until the custard is set, but still slightly loose in the center.
• Remove from oven and refrigerate until completely chilled, at least four hours
• Caramelize the sugar with a small torch. Serve immediately

Only a short jaunt away from Las Vegas and easily accessible from Las Vegas McCarran and St. George airports, Red Mountain Resort is the perfect place for an epicurean adventure. For more information on Red Mountain Resort, please visit www.redmountainresort.com or call 877.246.4453.