Entree Recipes

Grilled Grassfed New York Strip Loin with Maytag Blue Cheese Au Gratin Potatoes and Chipotle Coffee Demi-Glace

Grilled Grassfed New York Strip Loin with Maytag Blue Cheese Au Gratin Potatoes and Chipotle Coffee Demi-Glace

Grilled Grassfed New York Strip Loin Ingredients

  • 1 lb. New York strip steak, trimmed of all fat
  • 4 servings Maytag Blue Cheese au gratin potatoes (recipe follows)
  • 4 servings chipotle coffee demi-glace (recipe follows)
  • 1 lb. green beans or asparagus spears, blanched and refreshed in cold water
  • 1 tsp. garlic clove, minced
  • 2 tsp. canola oil

Maytag Blue Cheese Au Gratin Potatoes Ingredients

  • 1 cup half and half or light cream
  • ⅓ cup egg, beaten
  • ¼ cup egg white, slightly beaten
  • ¼ cup parmesan cheese, freshly grated
  • 2 ½ lbs. Yukon gold potatoes, peeled and thin sliced on mandolin
  • 1 ½ cup Maytag or other blue cheese, crumbled

Chipotle Coffee Demi-Glace Ingredients

  • 1 ½ tsp. canola oil
  • 2 tsp. chipotle peppers, seeded and minced, canned or adobe sauce from the can
  • ⅔ cup coffee, fresh brewed
  • ⅓ cup yellow onion, peeled, small diced
  • 1 cup veal stock, reduced or low-sodium beef stock

Grilled Estancia Ranch Grassfed New York Striploin Directions

  • Trim all the fat and portion New York strip steaks to 4 oz. each, sprinkle lightly with salt and pepper, and grill to desired temperature.
  • Preheat sauté pan over high heat, add oil and sauté garlic until it just starts to brown. Add blanched green beans or asparagus, sauté until hot, and season with salt and pepper as needed.
  • Ladle 2 tsp. of demi-glace over steak. Plate and serve with green beans or asparagus and au gratin potatoes.

Maytag Blue Cheese Au Gratin Potatoes Directions

  • Preheat oven to 325ºF. In mixing bowl, combine egg, egg white, half and half, parmesan cheese, and blue cheese.
  • Peel potatoes and slice very thin. Use a mandolin or a slicer attachment on a food processor for best results.
  • Pour egg, cheese and cream mixture over potatoes and toss to coat. Layer into greased baking dish, placing some of the blue cheese crumbles between the layers of potatoes.
  • Bake covered for about 30 minutes or until potatoes are tender when pierced with a skewer or toothpick.
  • Uncover and bake at 375ºF for 10 more minutes until top of the potatoes are golden brown.

Chipotle Coffee Demi-Glace Directions

  • Preheat sauce pot over high heat. Add oil and onions. Sauté until onions begin to soften, add chipotles.
  • Deglaze with coffee and reduce until thick and syrupy. Add veal or low-sodium beef stock, bring to a simmer over medium heat. Reduce until sauce is thick enough to coat the back of a spoon.‍

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 588/58g/9g/21g/6g

Eggplant Napoleon

Eggplant Napoleon

Eggplant Napoleon Ingredients

  • 1 each eggplant, peeled, cut into 1/4-inch slices
  • 1 cup red bell pepper, roasted, peeled, seeded - about 2 average size peppers per cup
  • 2 cups spinach, raw, packed
  • 2 tsp. olive oil
  • 1 tbsp. garlic clove, minced
  • 1 cup arrabbiata sauce (see recipe below)
  • 4 tbsp. vegan arugula pesto
  • 4 servings vegan cashew alfredo sauce

Arrabbiata Sauce Ingredients

  • 1 lb. grape tomato pureed in blender
  • ¼ lb. grape tomatoes, halved, diced
  • ¼ lb. red onion, chopped
  • 1 ⅓ tbsp. garlic clove, minced
  • 1 tsp. chili pepper flakes
  • 2 tbsp. basil leaves, fresh, chopped
  • 2 tbsp. oregano, fresh, chopped
  • 1 tsp. to taste salt
  • 1 tsp. to tast black pepper
  • 2 tsp. olive oil

Eggplant Napoleon Directions

  1. For Pepper: Turn gas burner on high. Place peppers on the burner and roast until skin is black, then use a pair of tongs to rotate the pepper. Repeat until the entire pepper is black.
  2. Using tongs, carefully remove pepper from the flame and place in a paper bag or in a bowl to cool. If using a bowl, cover with a kitchen towel.
  3. To peel, place the pepper under cool running water and remove skin. Be careful, as the inside of the pepper will be very hot for several minutes after it comes off the flame.
  4. Peel, deseed, and cut into 3 pieces.
  5. Spray eggplant with oil on both sides, sprinkle a small amount of salt and pepper mix on one side. Grill on open grill. 3 slices per serving.
  6. In a separate pan sauté spinach and garlic in oil. Lightly season with salt and pepper.
  7. To serve: Place 1 tablespoon of heated arrabiatta sauce on the base of the plate. Place 1 slice of eggplant on top of the arrabiatta sauce.
  8. Top eggplant slice with sautéed garlic spinach, add another slice of eggplant, top with roasted red bell pepper and a tablespoon of arugula pesto then the last slice of eggplant topped with a tablespoon of arrabiatta sauce and a zigzag of cashew alfredo.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 154/14g/4g/10g/6g

Arrabbiata Sauce Directions

  1. Puree 1 pound of grape tomatoes in blender with two teaspoons of the fresh basil leaves and a teaspoon of chopped oregano.
  2. Preheat medium sauce pot over high heat. Sauté red onion, minced garlic, and chili flakes in olive oil until onion becomes translucent.
  3. Add diced grape tomato and remaining fresh herbs to sauce pot. Pour pureed grape tomatoes into pot along with salt and pepper.
  4. Simmer sauce until thick.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 58/10g/2g/2g/4g

Green Curry Halibut

Green Curry Halibut

Green Curry Halibut

  • 1 pound halibut
  • 4 servings green curry paste (1 tbsp. per serving)
  • 2 cups vegetable stock
  • 1 cup coconut milk
  • 2 tsp. canola oil
  • 1 cup rice noodles
  • 12 sprigs cilantro for garnishment
  • ¼ cup grape tomatoes halved
  • ½ tsp. sriracha sauce

Green Curry Paste

  • 3 each jalapeño chiles, stemmed, halved and sliced
  • 2 tbsp. whole cumin seeds
  • 5 tbsp. whole coriander seeds
  • 2 tbsp. whole black peppercorns
  • 1 tbsp. kosher salt
  • 1 cup packed cilantro leaves and stems
  • 1 cup packed Thai basil leaves
  • 1 cup packed mint leaves
  • 1 tsp. ground turmeric
  • ¼ cup ginger root; fresh; rough chopped
  • ⅓ cup garlic clove, minced
  • 3 each lemongrass stalks, white parts only, minced
  • 8 each kaffir lime leaves, stemmed
  • ½ cup fish sauce
  • ½ cup fresh squeezed lime juice
  • 1 cup shallots, chopped
  • 2 cups canola oil

Halibut Directions

  1. Preheat large sauté pan over high heat. Add oil to the pan, then carefully lay the halibut in the pan; season lightly with salt & pepper. Sauté until the halibut releases from the pan and has a golden brown crust, about three minutes. Turn the fish and cook until golden brown on the other side, then bake in 425F oven for about 5 minutes, or until medium to medium well (internal temperature of about 155F).
  2. Preheat a large sauté pan, add a small amount of oil, and add the curry paste. Sauté until curry aroma is released, then add coconut milk; bring to a boil and simmer on high heat until the mixture begins to thicken and the coconut milk takes on a green color.
  3. Add in cooked rice noodles, 4 to 5 cilantro sprigs, and the grape tomato halves. Toss to coat the noodles.
  4. Spoon the noodle mixture into a bowl and top with the halibut. Sprinkle with chopped cashews; add sriracha sauce and a sprig of fresh cilantro.

Paste Directions

  1. In a small heavy sauté pan, combine Chile peppers, cumin seeds, coriander seeds and peppercorns. Heat over medium heat, stirring occasionally, just until the spices begin to smoke, about 6 minutes. Remove from the pan and use a spice grinder to grind the dried spices until fine consistency. Set the jalapeños aside.
  2. Fill a medium bowl with ice water. Bring a small saucepan of salted water to a boil; add the cilantro, basil and mint and blanch for one minute. Drain and transfer the herbs to the ice water.  Drain the herbs and wrap them in cheesecloth; squeeze to remove as much water as possible.
  3. In a food processor, combine the turmeric, ginger (or galangal), garlic, jalapeños, lemongrass, lime leaves (or zest), fish sauce and lime juice. Process to make a smooth puree.
  4. Add the shallots, the ground spice mixture, the kosher salt, and the blanched herbs and puree again. With the food processor running, drizzle in the oil to make a paste.
  5. Refrigerate for up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 437/11g/46g/36g/4g

Pan Seared Pork with Granny Smith Apple Chutney & Creamy Herb Polenta

Pan Seared Pork with Granny Smith Apple Chutney & Creamy Herb Polenta

Ingredients

  • Granny Smith Apple, Cranberry & Chipotle Chutney (recipe below)
  • Creamy Herb Polenta (recipe below)

Chutney ingredients

  • ‍3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers

Polenta ingredients

  • 10 cups 2% milk
  • 1 tsp. fresh rosemary, minced
  • 3 cups polenta
  • ¼ cups Italian parsley, coarsely chopped
  • 2 tsp. kosher salt
  • 2 tbsp. oregano, chopped

Chutney directions

  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Polenta directions

  1. Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
  2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
  3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber363/29/29/14/3

Granny Smith Apple, Cranberry & Chipotle Chutney

Granny Smith Apple, Cranberry & Chipotle Chutney

Ingredients

  • ‍3 cups granny smith apple, peeled and diced
  • ½ cup apple juice
  • ½ cups red onion, julienne
  • ½ cups cider vinegar
  • ½ cups dried cranberries
  • 1 tsp. mustard seed
  • ½ cups brown sugar
  • 4 tsp. chipotle peppers

Directions

  1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
  2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
  3. Hold at room temperature for service.

Grilled Vegetables and Marinade

Grilled Vegetables and Marinade

Ingredients

  • ‍1 medium Zucchini. Cut lengthwise, ½" thick
  • 1 medium Yellow Squash, Cut lengthwise ½" thick
  • 3 Roma Tomatoes. Halved lengthwise
  • 1 tbs Roasted Garlic Cloves
  • 1 tbs Roasted Shallots
  • Marinade For Grilled Vegetables

Marinade ingredients

  • ‍¼ cup olive oil
  • ⅛ tbs basil, dried
  • ⅛ tbsp oregano, dried
  • ⅛ tbsp thyme, fresh
  • ⅛ tbsp rosemary fresh, chopped
  • Kosher salt to taste
  • Black Pepper to taste
  • 1 tbs garlic, chopped

Directions

  1. Cut the zucchini, yellow squash, and roma tomatoes.
  2. Add to the marinade, mixing to coat thoroughly.
  3. Roast the garlic and shallots, cool, then chop coarsely.
  4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
  5. Combine with the garlic and shallots.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 19/3g/1g/1g/1g

Marinade directions

  1. ‍Combine all ingredients

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 4/trace/trace/trace/trace

Servings: 6 / Yields 12 ounces - 1/6 of a recipe (2 ounces)

Sonoran Fish Tacos

Sonoran Fish Tacos

Ingredients

  • ¼ cup avocado crema
  • 1 cup RM pico de gallo
  • 2 tablespoons lime juice, fresh squeezed (about one average sized lime)
  • ½ cup red cabbage thinly shredded
  • 4 servings sonoran style black beans
  • 1 pound mahi mahi or other mild white fish
  • 4 teaspoons chopped cilantro
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper
  • 8 each corn tortillas (about 6 inches)

Directions

  1. ‍In a small mixing bowl, combine cabbage, fresh squeezed lime juice and cilantro. Mix well and allow to sit at room temperature while you complete the rest of the preparation.
  2. Portion the fish into 8 equal pieces. Season lightly on both sides with salt and pepper.
  3. Preheat an oven safe sauté pan (stainless steel, no plastic handle) on high heat until fully heated; preheat oven to 450F.
  4. Add just enough canola, olive or avocado oil to the pan to lightly coat the bottom, then carefully place the fish in the pan and sauté for about two minutes per side, then place the whole sauté pan in the pre-heated oven and bake until cooked through , 8-10 minutes. Remove fish from oven and let it rest for 2-3 minutes.
  5. Warm corn tortillas over an open flame or in a sauté pan to soften, then lay two overlapping side by side on each plate; place a piece of fish in the center of each tortilla, and top with the cilantro lime cabbage mixture.
  6. Garnish with lime wedges and serve with black beans, fresh pico de gallo, and avocado crema.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 346.02/44.29g/35.72g/3.36g/7.73g

Degree of Difficulty: Moderately difficult

Servings: 4 - 1/4 of a recipe (13.9 ounces)

RM Pico de Gallo

RM Pico de Gallo

Ingredients

  • 2 ½ cups tomatoes cored and diced
  • ¾ cup red onion, minced
  • 3 tbs fresh lime juice
  • 1 ½ Tbs cilantro, chopped
  • 1 tbs jalapeno chiles, stemmed, seeded and finely diced
  • ½ tsp chili powder
  • ½ teaspoon coriander, ground
  • ½ tsp ground cumin
  • ½ tsp kosher salt

Directions

  1. ‍Medium dice tomatoes
  2. Small dice red; chop the fresh jalapeno very small (otherwise the heat may overpower the salsa)
  3. Rinse, dry and rough chop the cilantro
  4. Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning as desired.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 11.51/2.59g/0.47g/0.13g/0.68g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (1.7 ounces)

Sonoran Style Black Beans

Sonoran Style Black Beans

Ingredients

  • ¾ tsp canola oil
  • 1 ½ cups black beans, raw
  • 6 cups vegetable stock
  • 6 tbs red onion, chopped
  • 1 ½ tbs garlic chopped
  • ⅜ tsp jalapeno chiles, stemmed, seeded and finely diced
  • 1 ½ tbs cilantro
  • ½ tsp kosher salt

Directions

  1. ‍Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans. Soak overnight with 4 times as much cold water as there are beans
  2. Heat soup pot over high flame, add oil, and sauté onion, garlic and jalapeno. Add beans and veg stock and simmer over medium heat until beans are tender but not mushy.
  3. Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 84.28/15.4g/5.04g/0.51g/3.69g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (5.2 ounces)

Avocado Crema

Avocado Crema

Ingredients

  • ‍1 cup avocados, seeded, peeled
  • ¼ cup mayonnaise

Directions

  1. ‍Puree avocado in food processor until smooth.
  2. Add mayo and blend until fully incorporated.
  3. Serving size is one tablespoon.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 61.32/3.39g/0.5g/5.51g/1.56g

Degree of Difficulty: Easy

Servings: 10 / Yields ⅝ cups - 1/10 of a recipe (1 ounces)

Cauliflower Potato Korma

Cauliflower Potato Korma

Ingredients

  • ‍⅓ cup cashews unsalted raw
  • ¾ cup water
  • 2 ½ tsp coriander seed
  • 1 ⅔ tsp cumin seeds
  • 1 small cinnamon stick
  • 1 each whole cloves
  • 2 cups yellow onion, peeled and medium diced
  • 2 tsp canola oil
  • 1 ⅓ tsp garlic clove, minced
  • 2 tsp Ginger-root; fresh; minced
  • 1 ⅓ tsp turmeric
  • ⅔ tsp garam masala
  • ¼ tsp crushed red pepper flakes
  • ⅔ tsp curry powder madras
  • ⅓ tsp mustard seed powder
  • ⅓ tsp ginger ground
  • ¼ tsp cardamom ground
  • 1 ⅓ cup packed Yukon Gold potatoes, cubed
  • 1 ⅓ cup packed yams, peeled and cubed raw
  • 2 cups cauliflower florets, medium sized
  • ⅔ cup tomato, diced
  • ⅔ cup vegetable stock
  • ½ cup coconut milk
  • 1 ⅔ cups garbanzo
  • 1 ⅓ Tbs cilantro, chopped
  • ⅔ tsp salt to taste
  • 1 pinch black pepper
  • 4 cups brown basmati rice, cooked

Directions

  1. Blend raw cashews in a blender with water, set aside.
  2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
  3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
  4. Add cashew water, coconut milk and vegetable stock.
  5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
  6. Add tomato and garbanzo beans and salt and pepper. cook till done.

Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Pan Seared Duck with Cherry Pomegranate and Orange Chutney

Pan Seared Duck with Cherry Pomegranate and Orange Chutney

Ingredients

  • 1 lb. duck breast
  • 1 cup red rice
  • ¼ tsp. canola oil
  • 1 tsp. orange zest
  • 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below

Directions for duck

  1. Trim duck breast of all fat except for a small landing strip
  2.  Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
  3.  Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.

Kiln Dried Cherry, Pomegranate & Orange Chutney

Kiln Dried Cherry, Pomegranate & Orange Chutney

Ingredients

  • ‍¾ cup orange juice
  • 2 ¼ tsp. orange zest
  • ½ cup dried cherries
  • ¼ tsp. lime zest
  • ¼ cup orange segments
  • ¼ tsp lime juice
  • ¼ cup pomegranate juice
  • 1 ½ each cinnamon stick, 3 inches long

Directions

  1. Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
  2. Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
  3. Remove from heat and let it rest at room temperature until ready to serve.

Raw Zucchini Alfredo

Raw Zucchini Alfredo

Ingredients

  • ‍1 cup raw unsalted Cashew nuts, chopped
  • ¾ cup water
  • ¼ cup Pine nuts
  • ½ tsp. Thyme
  • ½ tbsp. Lemon juice
  • ½ tsp. salt
  • 1 ½ cloves Garlic
  • 8 cups Zucchini

Directions

  1. Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the alfredo sauce. 
  2.  Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles.
  3.  Pour sauce over individual portions.

Calories 141; Carbs 2g; Protein 11g; Fat 19g; Fiber 2g.

Citrus Spinach Arugula Salad

Citrus Spinach Arugula Salad

Ingredients

  • ‍1 Quart spinach
  • 2 cups Arugula
  • 1/4 cup grapefruit segments
  • 1/3 cup orange segments
  • 1/3 cup beets, cooked and peeled
  • 1/4 cup grapefruit juice
  • 1/4 cup orange juice
  • 2 tbsp. lemon juice
  • 1 tbsp. orange zest
  • 1 tbsp. lemon zest
  • pinch of salt & pepper
  • 1/4 cup goat cheese

Directions

  1. ‍Pack spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
  2. Zest orange and lemon into mixing bowl with greens.
  3. Peel oranges and grapefruit.
  4. Separate oranges and grapefruit. Add to mixing bowl with greens.
  5. Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
  6. Dice cooked beets and add to bowl. Add salt and pepper.
  7. Toss salad.
  8. Portion salad onto plates and top with crumbled goat cheese. Add candied pecans or other nuts as you wish.

Calories 82; Carbs 10g; Protein 5g; Fat 3g; Fiber 2g.

Tamari Orange Glazed Tempeh Napoleon Stack

Tamari Orange Glazed Tempeh Napoleon Stack

Ingredients

  • ‍1 pound Tempeh
  • ¾ pound 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 (recipe follows)

Marinade ingredients

  • ‍1 cup Tamari
  • 1 cup Orange Juice
  • 2 tbs Fresh rosemary, minced
  • 1 tsp Chopped garlic

Directions

  1. ‍Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.
  2. Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
  3. Soften goat cheese to room temperature or process in food processor to make it spreadable 
  4. Drain tempeh from marinade; either grill or sauté. 
  5. Slice figs into rounds. 
  6. Cook red rice until soft; cool 
  7. Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
  8. Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
  9. 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 
  10. In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
  11. To serve-place stack on plate and ladle 1 oz of marinade reduction over the top.

Marinade directions

  1. Combine all ingredients, then add tempeh and marinate for 1 hour 
  2. Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon

Grilled Wapiti Elk

Grilled Wapiti Elk

Ingredients

  • ‍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

Arugula Roasted Pepper Salad With Aged Balsamic ingredients

  • ‍1 each yellow bell 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

Directions

  1. Preheat grill on medium high heat
  2. Rub elk with ancho chili powder and salt and pepper.
  3. 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.
  4. 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.

Arugula Roasted Pepper Salad With Aged Balsamic Directions

  1. 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.
  2. 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.
  3. In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
  4. 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.

Quinoa, Black Bean & Corn Meatballs with Roasted Red Pepper Marinara & Spaghetti Squash

Quinoa, Black Bean & Corn Meatballs with Roasted Red Pepper Marinara & Spaghetti Squash

Ingredients

  • 2 cups spaghetti squash
  • 4 servings quinoa black bean & corn meatballs (recipe below)
  • 4 servings roasted red pepper marinara (recipe below)
  • 2 tsp Parmesan cheese freshly grated

Quinoa, Black Bean & Corn Meatballs

  • ‍1 1/3 cups Quinoa, cooked
  • 2/3 cup green onions thinly sliced
  • 1 1/3 cups black beans
  • 2/3 cup grape tomatoes sliced
  • 1 1/3 cups fresh corn
  • 1/3 cup green chili peppers, chopped
  • 1 tsp ground cumin

Marinara Sauce ingredients

  • ‍1 Tbs Oregano leaves, crushed
  • 4 cups canned diced or stewed tomatoes
  • 1 Tbs Basil
  • 1 cup red bell peppers, roasted peeled
  • 1 Tbs Garlic clove, minced seeded (about 3 average sized peppers)

Directions

  1. Bake off meatballs and heat spaghetti squash.
  2. Top spaghetti squash with roasted red pepper marinara and meatballs.
  3. Garnish with parmesan cheese. Enjoy!

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber226/15/1/5/32

Quinoa, Black Bean & Corn Meatball directions

  1. In a food processor, puree 2/3 of the cooked black beans into a paste; reserve the other 1/3 whole
  2. Combine all ingredients and mix well. Taste and adjust seasonings.
  3. Form into one ounce balls
  4. Cook in 350º oven until at least 160 degrees inside.

Marinara Sauce directions

  1. Turn gas burner on high; using a pair of metal kitchen tongs, carefully place the raw bell peppers directly on the burner.
  2. Leave the pepper on the burner until the skin is well charred, completely black and no original color is left. Rotate to the next side and repeat the process until the entire pepper is charred black, and 24 minutes; remove from the flame and place in a heavy duty Ziploc bag or a paper bag.
  3. Seal the bag to make sure that no steam can escape, and allow the peppers to rest for about 10 minutes, or until cool enough to handle. This will allow the steam inside the pepper to slowly loosen the charred skin. Remember that even after the pepper is cool enough to touch, there may still be steam inside the pepper hot enough to burn you, so handle with care.
  4. Once the peppers are cool enough to touch, run them under cold water, peel the charred skin off and remove the seeds.
  5. In a sauce pot over high heat, sauté chopped garlic and roasted red peppers. Add dried herbs, stir well, then add canned diced tomatoes, and reduce heat to medium.
  6. Bring to a simmer, stirring occasionally. Cook for 5 minutes, then remove from heat and blend until smooth.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber33/3/2/1/6

Huevos Rancheros

Huevos Rancheros

The bonus: use the recipes for Red Mountain's Salsa Verde, Pico de Gallo and Sonoran Black Beans with all your Southwestern dinners.

Huevos Rancheros ingredients

  • ‍4 eggs
  • 2 tablespoons pico de gallo
  • 2corn tortillas (about 6 inches)
  • ½ cup red cabbage shredded thin
  • 1 cup salsa verde
  • ½ teaspoon canola oil
  • 1 cup sonoran style black beans

Red Mountain Salsa Verde ingredients

  • ‍½ teaspoon canola oil
  • ½ cup cilantro, rinsed and rough chopped
  • 1 cup chopped yellow onion
  • 1 teaspoon fresh oregano leaf, chopped
  • 1 teaspoon chopped garlic
  • ½ tsp kosher salt, or to taste
  • 4 cups tomatillos, fresh, hulled
  • 2 cups water
  • 1 cup poblano chiles, seeded and rough chopped
  • ½ cup canned green chili peppers, drained and rough chopped

Sonoran Style Black Beans ingredients

  • ¾ tsp canola oil
  • 1 ½ Tbs garlic chopped
  • 1 ½ cups black beans raw
  • 3/8 tsp jalapeno chilies, stemmed, seeded
  • 6 cups vegetable stock finely diced
  • 1 ½ Tbs cilantro
  • 1/7 tsp kosher salt
  • 6 Tbs red onion, chopped

Red Mountain Pico De Gallo ingredients

  • 2 ¼ cups tomatoes cored and diced
  • 1 Tbs jalapeno chiles, stemmed and stemmed.
  • ¾ cup red onion, minced finely diced
  • 3 Tbs fresh lime juice
  • ½ tsp chili powder
  • 1 ½ Tbs cilantro
  • chopped ½ tsp cumin
  • ½ tsp Kosher Salt

Huevos Rancheros directions

  1. Preheat non stick pan over medium heat: add canola oil and carefully crack eggs into the pan.
  2. Cook the eggs undisturbed until the whites begin to set, about 90 seconds.
  3. Lower the heat to low medium and continue to cook until the whites and yolks are set and at desired doneness, about 3 minutes.
  4. At the same time, heat the tortillas over an open-flame or in a large skillet with no oil until softened, about 30 seconds.

To plate: Place a tortilla on each plate and top with a quarter cup of black beans, set two eggs on top of the beans and top with a quarter cup of salsa verde and then the pico de gallo. Top with shaved red cabbage, and if you like, a pinch of cotija cheese crumbles (feta may be substituted). This recipe yields two servings.

Nutritional Information: Calories: 294; Fat: 3g; Carbohydrates: 12g; Protein: 2g.

Red Mountain Salsa Verde directions

  1. Preheat medium sauce pot over high heat; add oil, onions and fresh chilies; sauté until the aroma of the onions and chilies are released, about one minute.
  2. Add in the garlic and continue to sauté for about 45 seconds.
  3. Add in the tomatillos and the canned green chilies and stir for about 2 minutes.
  4. Add the water and bring to a boil; reduce heat to a medium simmer and cook, stirring occasionally, until the tomatillos burst and the sauce begins to thicken noticeably, about 20-25 minutes. The tomatillos will begin to thicken the sauce once they burst.
  5. Add in the oregano, cilantro, salt & pepper and reduce the heat to medium low and simmer for another 5 minutes.
  6. Remove from heat and puree, using a hand held immersion (stick) blender or a traditional blender. This recipe yields 3 cups.

Sonoran Style Black Beans directions

  1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
  2. Soak overnight with 4 times as much cold water as there are beans.
  3. Heat soup pot over high flame; add oil, and sauté onion, garlic and jalapeno.
  4. Add beans and beg stock and simmer over medium heat until beans are tender but not mushy.
  5. Stir in cilantro and salt and hold hot until ready to serve. This recipe yields 3 cups.

Red Mountain Pico De Gallo directions

  1. Dice tomatoes into medium pieces
  2. Small dice red onion
  3. Chop the fresh jalapeno very small(otherwise the heat may overpower the salsa)
  4. Rinse, dry and rough chop the cilantro
  5. Combine all ingredients in an appropriately sized mixing bowl and stir together.
  6. Adjust seasoning as desired. This recipe yields 3 cups.

Grilled Sockeye Salmon with Roasted Garlic Aioli and Asparagus Fingerling Ragout

Grilled Sockeye Salmon with Roasted Garlic Aioli and Asparagus Fingerling Ragout

Ingredients

  • ‍1 lb. wild salmon grilled to taste
  • 4 servings roasted garlic and shallot aioli
  • 4 servings asparagus fingerling potato ragout
  • 8 ounces olive oil mashed potatoes

Roasted Garlic & Shallot Aioli Ingredients

  • ‍3 ounces roasted garlic cloves
  • 5 ounces shallots, peeled and roasted
  • 2 cups reduced calorie mayonanaise
  • 3/4 cup extra virgin olive oil

Asparagus Potato Ragout Ingredients

  • ‍1/2 cup Yukon Gold Fingerling Potatoes, sliced into wheels
  • 1/4 cup asparagus
  • t1 1/3 tsp baby carrots, cut into wheels
  • 1 tsp grape tomato (cut in 1/2) or cherry tomatoes
  • 1 tbsp olive oil (3 teaspoons)
  • 2 tsp fresh thyme leaves

Directions

  1. ‍Preheat Grill or saute pan to medium high heat.
  2. Season the salmon filets with kosher salt and pepper. Place the salon on the hottest part of the grill and cook for about 2 minutes. Turn the salmon and cook until medium, about 3 minutes.
  3. Plate and serve with the asparagus fingerling potato ragout and aioli sauce.

Roasted Garlic & Shallot Aioli Directions

  1. Preheat oven to 375° F; lightly coat garlic and shallots with olive oil.  Roast uncovered on baking sheet or oven proof sauté pan for about 10 minutes.
  2. Remove from oven and stir, then continue cooking until both garlic and shallots are tender and lightly browned, about another 10 - 12 minutes.  Then remove from oven and allow to cool for a few minutes
  3. In a food processor or blender, combine mayonnaise, water and roasted garlic & shallots along with any remaining roasting oil; puree until mostly smooth, reserve until needed.

Asparagus Potato Ragout Directions

  1. Preheat oven to 375º, thinly slice fingerling potatoes and toss in 2 teaspoons of olive oil and sprinkle lightly with kosher or sea salt to taste.
  2. Spread out on baking sheet or in oven proof pan and roast for 7 minutes.  Remove from oven and reserve until needed.
  3. Preheat sauté pan over high heat and saute asparagus wheels and carrots in 1 teaspoon of olive oil and 2 teaspoons of garlic.  Sauté until they begin to soften, about one minute.  Then add in grape or cherry tomato halves and fresh thyme leaves.  Sauté for additional minute.  Add in roasted potato slices and remove from heat. 
  4. Adjust seasoning with salt and pepper as desired.

Nutrition Information: Calories 377/Fat 3g/Carbohydrates 12g/Fiber 1g/Protein 1.5g per serving

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Grilled Ahi Tuna with Caramelized Pineapple Salsa

Ingredients for the tuna

  • ‍4 -four oz. pieces of Ahi tuna
  • Cajun spice (see recipe)
  • 1 cup pineapple, diced small
  • 1/4 cup pineapple juice
  • 2 Tbsp. red bell pepper, diced small
  • 1 Tbsp. red onion, diced small
  • 1 Tbsp. fresh basil, minced
  • 2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

  • ‍1 Tbsp. white pepper
  • 1 Tbsp. black pepper
  • 1 Tbsp. cayenne pepper
  • 1 Tbsp. granulated garlic
  • 1 Tbsp. oregano
  • 2 Tbsp. paprika
  • 1 Tbsp. salt

Directions

  1. ‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
  2. Pre-heat a grill. (A cast iron skillet can be substituted if you don't have a grill.)
  3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
  4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
  5. Continue sautéing until the pineapple is charred on the outside.
  6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
  7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
  8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released - about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
  9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.

Pan Seared Duck with Ancho Chile Mango Salsa

Pan Seared Duck with Ancho Chile Mango Salsa

Ingredients

  • ‍2 cup mango, diced small (2 1/2 lb after peeling and seeding)
  • 1 pepper ancho chili pepper, rehydrated and diced small
  • 3 Tbsp. cilantro, chopped fine
  • 6 Tbsp. kiln dried cherries
  • 1 Tbsp. mint leaves, chopped fine
  • 1/4 cup red onion, diced small
  • 1/2 cup + 2 Tbsp. roma tomato, diced small
  • ½ tsp. garlic, minced
  • 1 Tbsp. sherry vinegar
  • 1 Tbsp. raspberry vinegar

Prickly pear marinade ingredients

  • ‍1 cup apple juice
  • 1 Tbsp. Apple cider vinegar
  • 4 Tbsp. Prickly pear syrup
  • 2 Tbsp. Olive oil
  • 3 tsp. Canola oil
  • 4 Tbsp. Port wine
  • 2 Tbsp. Soy sauce, low-sodium
  • ¼ tsp. Liquid barbecue smoke
  • 2 tsp. Bay leaves
  • 4 tsp. Cilantro, chopped
  • ⅔ tsp. Garlic, chopped
  • 2 Tbsp. Shallot, chopped
  • 1 Tbsp. Cumin seed, toasted
  • ⅔ tsp. Crushed red pepper
  • 2 pinches dried thyme
  • 2 pinches fresh rosemary, chopped
  • 1 Tbsp. cracked black pepper

Pan seared duck ingredients

  • ‍4 four-oz portions prickly pear marinated boneless duck breast, trimmed of most fat
  • 1 cup mango salsa (see recipe)

Mango salsa directions

  1. Soak the ancho chile in hot water to soften.
  2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
  3. Combine with the remaining ingredients in a mixing bowl.

Salsa directions

  1. Soak the ancho chile in hot water to soften.
  2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
  3. Combine with the remaining ingredients in a mixing bowl.

Marinade directions

  1. Combine all ingredients.
  2. Add trimmed duck breasts and marinate for at least 2 hours.

Duck directions

  1. Pre-heat sauté pan over high heat.
  2. Add two trigger pulls of olive oil from spray bottle (1/2 tsp. approx).
  3. Place duck fat side down in pan and sear until fat begins to brown. Flip over and sear other side.
  4. Place in 450 degree oven and cook to desired temp (med rare recommended).
  5. Top with mango salsa.

Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread & Red Chile Slaw

Prickly Pear BBQ Glazed Pork Tenderloin with Jalapeno Cornbread & Red Chile Slaw

Ingredients

  • ‍16 oz. pork tenderloin, trimmed of all fat
  • ¼ cup prickly pear BBQ sauce (recipe below)
  • 4 servings grilled jalapeno cornbread (recipe below)
  • ¼ cup red chile pecan slaw (see recipe)
  • To taste kosher salt
  • To taste black pepper

Prickly Pear BBQ Sauce ingredients

  • ‍7 fl oz. ketchup
  • 5 fl oz. prickly pear syrup
  • ¼ cup apple cider vinegar
  • 2 tsp. agave syrup
  • 2 tsp. molasses
  • ¼ cup cajun spice

Red Chile Vinaigrette ingredients

  • 1 ½ jalapeño
  • 1 tsp. chopped garlic
  • ½ Tbsp. chopped shallot
  • ½ cup cilantro
  • 1 cup rice vinegar
  • ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)
  • 20 fl. oz. thickened vegetable stock
  • 1 Tbsp. toasted cumin seed
  • 2 Tbsp. extra virgin olive oil

Cornbread ingredients

  • ‍1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 large egg, beaten
  • 3 large egg whites, beaten
  • ¾ cup skim milk, regular
  • ¼ cup canola oil
  • 1 cup frozen corn kernels, roasted
  • ½ cup cheddar-jack cheese, shredded
  • ¼ cup diced green chiles
  • ¼ cup jalapeno peppers, finely diced
  • ¼ cup cilantro, rinsed and chopped
  • 2 tsp. fructose
  • ½ tsp. kosher salt

Pecan slaw ingredients

  • ‍¼ lb. red cabbage, shredded
  • ¼ lb. green cabbage, shredded
  • 2 Tbsp. pecan pieces, oil-roasted
  • ¼ cup red chili vinaigrette (recipe below)
  • ¼ each green bell pepper, julienned
  • ¼ each red bell pepper, julienned
  • ¼ each yellow bell pepper, julienned
  • 1 pinch cumin
  • 1 pinch black pepper
  • Olive oil (enough to lightly coat pecans)

Directions

  1. Lightly season pork with salt and pepper.
  2. Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to caramelize onto the meat.
  3. Place cornbread portion onto grill and cook until grill marks are visible on both sides.
  4. Remove pork and cornbread from grill; plate up and garnish each plate with 1 Tbsp slaw.

BBQ Sauce directions

  1. Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

Vinaigrette directions

  1. Combine all ingredients except for olive oil.
  2. Blend until all ingredients are completely incorporated.
  3. Drizzle in the olive oil.

Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.

Cornbread directions

  1. Sift together all dry ingredients.
  2. Mix all other ingredients.
  3. Slowly mix other ingredients into dry, stirring to remove all lumps.
  4. Pour onto lightly greased sheet pan and bake at 350° F for 15-20 minutes, or until a wooden skewer comes out clean.
  5. Portion into 2 oz squares and reserve for service.
  6. Toast cornbread on grill just before serving.

Pecan slaw directions

  1. Lightly coat pecan pieces with olive oil and chili powder.
  2. Roast in 375° oven until nuts are roasted, about 7-10 minutes.
  3. In a large mixing bowl combine all ingredients and mix thoroughly.
  4. Refrigerate until ready to serve.

New Mexico Green Chile Pork Posole

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.