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Woodfire Grilled Bison Tenderloin
For the Bison:
6 6-7 oz. Bison tenderloins filets (or beef)
Salt and pepper to taste
Olive oil for grilling
For the potatoes:
2# peeled Idaho potatoes, grated on a mandoline, washed three times in cold water to remove excess starch, squeezed dry
6 oz. clarified butter (olive oil or other cooking oil may be substituted)
Salt and black pepper
6-8 oz. creamy goat cheese
1 Tbsp. chopped chives or green onion tops (optional)
For the asparagus:
1# fresh asparagus (peeled if large)
4 quarts water in large pot
Small amount of melted butter or olive oil
Salt and pepper
The sauce:
1/2 bottle Pinot noir
A few sprigs of thyme
1 Small shallot, chopped
1 Bay leaf
1 tsp. Peppercorns
8 oz. Chicken, veal or beef glace de viande (it’s worth finding)
1 Tbsp. Unsalted butter (optional)
For the morels:
8-16 oz. Fresh, clean morels. If they are large, cut into smaller pieces
2 Tbsp. Unsalted butter
Salt and pepper
The sauce: Make sauce first. Pour wine into non-reactive pan
and bring to a boil over high heat. Reduce heat and slow to a simmer.
Add remaining ingredients except meat stock and butter, then reduce
wine slowly to about 1/4 of original volume. Add meat stock, simmer a
few more minutes until sauce reaches desired thickness. Strain into
clean pan. Add butter (if desired), gently shaking pan back and forth
gradually to incorporate butter and maintain clarity of the sauce. Set
aside and keep warm.
The potatoes: Melt butter over high heat in 10-inch non-stick
fry pan. Add potatoes to pan, lightly pack and form into a neat round.
Maintaining high heat, cook potatoes for 5-6 minutes, then reduce heat
to medium, occasionally checking under side of potatoes until they are
golden brown. Pour off excess butter or oil (reserving) and flip
potatoes onto a plate. Return oil and potatoes to pan and cook other
side over high heat, repeating process for first side. Flip potatoes
again and cook over low to medium heat until potatoes are very crisp
but still golden brown. Repeat for second side. Total cooking time will
be about a half hour. Drain off excess butter or oil and cool cut
potato cake on wire rack. When cooled slice potato cake in half
horizontally into two pieces, spread cheese over one side, sprinkle
chopped chives evenly over cheese, stack other side over cheese and cut
into 6 wedges. Place on small cookie sheet and set aside.
The asparagus: Bring water and salt to boil in pot, add
asparagus and cook for 2-3 minutes depending on thickness of asparagus.
Drain and serve immediately or chill asparagus in ice water. When
cooled, after a few minutes, drain again and set aside.
Final preparation, assembly and plating: Heat grill to high.
Brush olive oil over both sides of each bison filet. Salt and pepper to
taste. When grill is ready, place filets for 4-6 minutes on each side
for medium rare or longer as desired. Filets should rest 5 minutes
before serving. Heat butter in medium sized fry pan then cook morels
over medium heat until moisture is completely reduced. Salt and pepper
to taste. Keep warm until serving.
Place potato wedges in 350º over to reheat, toss
asparagus in small amount of butter or olive oil, lightly salt and
pepper and place in oven on potato pan after potatoes have heated about
5 minutes. Remove steaks from grill, allow to rest for about 5 minutes
and begin plating. Remove potatoes and asparagus from oven and place
one wedge of potato cake on each of 6 heated plates. Divide asparagus
into 6 equal portions and arrange attractively on each plate. Place a
bison filet on each potato, surround with morels and pour warm sauce on
plate and serve.
Herbed Duck Breast “Saltimbocca”
(with seared foie gras, wild rice duck confit crepe, frizee salad and honey-pear-rosemary sauce)
For the duck:
1 Long Island duckling; breasts (skinned) and leg quarters removed,
stock made (and reduced by 2/3rds) from roasted carcass bones
2 thin slices of prosciutto
1/2 tsp. each of chopped fresh sage, tarragon and thyme
1/2 tsp. finely chopped shallot
4 tsp. grated parmesan cheese (preferably Pamigianno Reggiano)
Fresh ground black pepper
Salt
1/2 c. flour
1 egg beaten with 2 tablespoons of water
1 c. Panko (Japanese bread crumbs)
For the crepes:
4 - 6-7 inch crepes
1 c. cooked wild rice
4 medium-sized shiitake mushrooms,
1/2 medium onion, sliced thinly
1/2 tsp. garlic, finely diced
1 c. finely shredded duck confit (from reserved leg quarters)
2 Tbsp. dried cranberries or cherries
1/2 pear, diced
Salt and pepper
2 Tbsp. butter
For the salad:
3-4 c. Frizee or other baby salad greens
4-1/2 oz. slices of Foie gras
Salt and pepper
1 oz. sherry vinaigrette (mix together sherry vinegar; olive oil, salt and pepper to your liking)
For the sauce:
1 c. ruby port wine
1 c. reduced duck stock
1 pear diced
2 sprigs rosemary
2 Tbsp. honey
Few drops of lemon juice
1 Tbsp. of unsalted butter
Duck Saltimbocca: Flatten duck breasts with a mallet or small
heavy bottomed sauce pan between two sheets of heavy plastic (a 1
gallon size Ziploc bag works well) until about ¼-inch thick.
Sauté shallots and herbs in 1 Tablespoon olive oil in small fry
pan over medium heat until soft (about 3 minutes). Spread herb-shallot
mixture evenly over both breasts, top each with a slice of prosciutto,
sprinkle with parmesan and black pepper and roll into tight cylinder.
Lightly salt and pepper each roll, dust with flour, dip in egg wash,
shake of excess and roll in bread crumbs until coated evenly.
Crepes: Sauté onion and garlic in butter over medium
heat until soft, add shiitakes and cook about 4 more minutes. Mix
sauté mixture with remaining crepe ingredients and divide into 4
equal portions. Wrap mixture in crepes as you would an eggroll into a
firm cigar shape.
Sauce: Simmer port wine with a few black peppercorns in small
saucepan until reduced by about 3/4ths. Wine should be almost syrupy.
Add reduced duck stock, rosemary and simmer for a few minutes. Strain
through fine mesh strainer into another clean small saucepan, stir in
butter; pears and lemon juice; keep warm.
To assemble: Sauté duck rolls in a few tablespoons of
clarified butter or olive oil until golden brown and place in 3500 oven
for a few minutes until they reach desired doneness. Keep warm. At same
time, place crepes in oven until heated through. Place each crepe on a
plate, slice each duck breast roll into several slices and divide
evenly among four plates next to crepe in attractive fashion. Toss
salad greens with vinaigrette and place on crepe roll, dividing evenly
among four plates. Liberally salt and pepper foie gras, sauté
quickly over high heat in non-stick pan on both sides. Put a slice of
foie gras on each salad and pour sauce over duck breast.
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