Rocky Mountain Chefs
Chris Wyant
Steamboat Ski Resort Restaurants
Ragu & Blue Crab

INGREDIENTS #1:
Carpaccio of High Plains Bison
Chile Rubbed Bison Tenderloin with Roasted Corn and Black Bean Relish (Serves 4)

Bison Tenderloin 10 oz
Ancho Chile Paste
½ cup Roasted Corn Relish
2 cups Cilantro, chopped
1/8 cup Cilantro sprigs 4 each
Ancho Chile oil
¼ cup Kosher Salt to taste

Rub bison with Chile paste, season with salt, and sear. Slice and pound paper-thin. Layout 2.5 oz. Pounded Bison On each plate. Place ½ cup of relish in center of each plate (on Bison if needed). Sprinkle with chopped cilantro and ancho Chile oil. Place 1 cilantro sprig out of the relish in each plate

Roasted Corn and Black Bean Relish

Roasted Corn
¾ cup Black Beans, strained and rinsed
¾ cup Fresh Jalapeno Peppers, chopped
¼ cup Green Onion, chopped
¼ cup Garlic, chopped
1 T Sweet Bell Peppers, chopped
¼ cup Red Wine Vinegar
1/8 cup Lime Juice
1/8 cup Ancho Chile Oil
½ cup Cilantro, chopped
¼ cup Cumin to taste
Kosher Salt to taste

Mix all ingredients and reserve Ancho Chile Oil
Ancho Chile Paste ½ cup
Olive Oil Blend1 cup
Kosher Salt to taste
Blend ingredients in blender and reserve

INGREDIENTS #2:
Colorado Lamb T-Bones
Haystack Mountain Goat Cheese Risotto, Haricot Verts and Madeira Sauce(Serves 4)

Lamb T-Bones: 8 each 3-4 oz. T-Bones

Goat Cheese Risotto
3 cups Haricot Verts
12 oz.Madeira Sauce
1 cupTobacco Onions

Grill Lamb T-Bones to mr-m
Place ¾ cup of risotto in the center of the plate
Stack 2 T-Bones on the risotto
Sprinkle 3 oz. Of haricot verts around lamb
Ladle 2oz. Of Madeira Sauce around the plate
Top with tobacco onion

Lamb Marinade
Roast Garlic
1 cupFresh Thyme
¼ cup Fresh Rosemary
¼ cup Olive oil Blend 1 cup
S&P to taste

Combine all ingredients in a blender or food processor to make a paste
Smear paste on the lamb t-bones

Goat Cheese Risotto Onion

½ cup Arborio Rice
1 cup Chicken Stock
3-4 cupsHaystack Mountain Goat Cheese (or similar high quality goat cheese)
¾ cupWhite Wine
1 cup Butter
1 T Olive oil Blend 1 oz
S&P to taste

Bring Stock to a simmer
Sweat onions in the oil
Blend in separate pan
Add rice and cook 1 minute
Add white wine and cook till almost dry
Add stock in 3 batches stirring with a wooden spoon
Finish with goat cheese and butter when rice is cooked (15-20 minutes)
Season to taste with S&P

Haricot Verts

Haricot Verts (French green beans)
12oz Butter 1/8 cup
S&P to taste

Cook Haricot Verts in simmering salted water till al-dente
Strain, toss with butter, and season with S&P

Cotton Onion
Red onion 1 each, small
Buttermilk 1 cup
Flour1 cup
Paprika1/8 cup
Cayenne Pepper to taste
Salt to taste

Peel and slice onion very thinly (1/8 to 1/16 of an inch)
Soak in buttermilk for 1 hour
Mix flour, paprika, and Cayenne pepper
Drain onion and dredge in flour mix
Fry till golden brown and season with salt

Madeira Sauce
Chopped Shallot ¼ cup
Chopped Garlic 1/8 cup
Madeira 2 cups
Lamb/Veal demi glace 2 cups
Bay leaf 2 each
Pepper Corns 10 each
Fresh Thyme 3 sprigs
Olive oil blend1 oz

Sweat shallot and garlic in oil
Add bay leaf, peppercorns, fresh thyme and Madeira
Reduce by ½
Add demi glace
Reduce by ½
Strain and season with S&P and Madeira

INGREDIENTS #3:
Ragout of Blue Crab
Jumbo Lump Crab sautéed with s hitake Mushrooms and Baby leeks, then finished with chive butter (Serves 4)

Crabmeat, Jumbo Lump 12 oz.
S hitake Mushrooms, sliced 2 cups
Baby Leeks, chopped ½ cup
Garlic, chopped
Sherry 1 cup
Chives, chopped ¼ cup
Butter Sauce 1 cup
S&P to taste
Olive Oil Blend ¼ cup
Chive oil, 1/4 cup

Cook Mushrooms, Garlic and Leeks in the oil
Add Crab when Mushrooms are cooked
Deglaze with Sherry and cook till dry
Add ½ cup butter sauce and season with S&P
Mold onto the center of plate
Drizzle with remaining sauce and chive oil
Sprinkle with chopped chives

Butter Sauce
Shallots, chopped1/8 cup
Garlic, chopped
White wine 1 cup
Peppercorns 10 each
Bay leaf 1 each
Heavy Whipping Cream ½ cup
Butter, small cubes½ lb.
S&P to taste
Olive oil Blend

Sweat shallots and garlic in the oil
Add peppercorns, bay leaf and white wine and reduce till almost dry
Add cream and reduce by half
Remove from heat and whip in butter
Season to taste with S&P, Chive Oil, Fresh chives 1 small bunch, Olive Oil Blend 1 cup
S&P to taste
Mix all ingredients in blender and strain

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