Buffalo Filet Mignon, Cedar Planked Salmon, and Stuffed Poblano Chile


(Click pictures to enlarge!)

The item on the left is our buffalo filet Mignon. It is served with chili spiced apples, sauteed oyster mushrooms, and a port demi. Second is our cedar planked salmon dish. It is crusted in a hazelnut pesto, served with cherry infused jasmine rice, and lemon-saffron cream sauce. Our vegetarian option is also terrific. It is the smoked cheddar corn and potato hash stuffed poblano chile. It sounds hot, but is actually mildly spicy. It comes with Indian fry bread and an ancho chile sauce. These are three of our current entree options in the Mountain View restaurant at Cheyenne Mountain Resort. For those of you that I had a chance to speak with at Sunday brunch, this should give you an idea of our menu. I hope to see you all again for dinner some time.




Comments

Post a Comment

Popular posts from this blog

Pomegranate "Caviar" using Geletin

Image
I ran into the problem of having to come up with an alternative for pomegranate seeds for a relish today. I got online and found a recipe for making pomegranate caviar from gelatin rather than the sodium alginate and calcium chloride method. These are a little more firm than using the spherephication method, but works well since the dish require they be tossed with other ingredients before serving. The method consists of blooming the powdered gelatin (3tsp) with cold water (4Tbs). I then added heated pomegranate juice (3 oz) to the gelatin mixture and poured it into a squeeze bottle. I then dripped the mixture into chilled olive oil ( grape seed oil works well with pomegranate). After just a moment the liquid firms up and simply straining the caviar from the oil finishes this component. It has held its shape now for several hours.
Read more

A Few Food Shots

Image
Here are a couple of food shots we took from our main dinner restaurant. Although our original food photographer canceled last minute, we were able to bring in another photographer. He had no experience in food photography, so we didn't know what we were in for. I am happy with the results. The above image is a renovated version of the house smoked salmon appetizer. It includes a nest of Molokai sweet purple potatoes, mango pico de gallo, cilantro-kaffir lime leaf puree, guajillo salt and pomegranate "caviar". Our Lobster salad also uses the Molokai purple sweet potato, which it is wrapped in and fried. The salad also has fresh mache, blueberries, edamame, avocado, tomatoes, mango and aquaponic baby lettuces wrapped in fresh cucumber. The big island honey with vanilla-citrus vinaigrette finishes the dish nicely. Our lamb entree consists of an ancho braised lamb shank and seared rack of Australian lamb. The parsnip puree serves as the starch on the dish and the grape d
Read more

Achiote Marinated Sous Vide Chicken

Image
Today chef surprised me with an unexpected gift. A vacuum packaging machine. And naturally, as with any gift, the first thing I had to do was play. I got the dry ancho-coffee rub for the Buffalo packaged, went through all the portioned fish and other meats. Pretty much anything I could find now can be found tightly packaged in one of our many coolers. Then, sous vide came to mind. I have been looking for a way to make our achiote marinated chicken more attractive and simplified. The marinade, although very red when the chicken is uncooked, tends to darken and become less attractive once it has been sauteed. My thought had been, just roasting it would help. It did, but not enough. Well today I think I found my solution. By vacuum packing each marinated chicken breast and steaming or poaching them I loose no color. In addition, the fully cooked chicken seems larger, brighter, and even more delicate. Its very easy to slice, and stays incredibly juicy. The great thing is, you can cook th
Read more