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Saturday, August 15, 2009

Elk Chops with Wild Mushroom Orzo Salad


When I was given these Elk chop t-bones and told to run them as a special I was stoked. They had been seared for a party but we had prepped way to many. I decided to use our braising liquid from the buffalo Short ribs to heat the chops. It was the right decision. The coffee and ancho chili flavors complimented the flavor of the chops perfect. When deciding on a starch I saw a bag of orzo and thought it might be different to do a cold salad for this dish. I tossed our roasted mushroom salsa with the orzo and coated the salad with a nice truffle infused olive oil. A simple dish, but lots of flavor. I was defiantly happy with the completed dish.