Chef Ben Mulé from Hidden Meadow Ranch prepares unique and exotic dishes.
Hidden Meadow Achiote Marinated Elk (for 2)
2 Marinated Elk Steaks
½ Tbls. Shallots, minced
½ Tbls. Garlic, minced
3 ea. Shiitake Mushrooms
1 Tbls. Unsalted Butter
1 oz. Whiskey
1 tsp. Fresh Thyme Leaf
2 oz. Demi-Glace
2 oz. Braised Red Cabbage as side
Heat a small sauté pan until it smokes. Add a teaspoon of olive oil.
Add elk steaks. Brown on both sides till desired temperature. Remove steaks.
In same pan add butter. Then add mushrooms, shallots and garlic. Cook mushrooms ½ way. Deglaze with whiskey. After alcohol is cooked off add demi-glace and thyme. Allow to reduce slightly. Reserve off the heat.
½ Cup Olive Oil
3 Garlic cloves
Juice from 3 Limes
3 oz. Achiote Paste
½ Cup Brown Sugar
1/3 Cup Dark Balsamic Vinegar
1 oz. Soy Sauce
Combine all ingredients in blender until pureed.
Grilled Pineapple Salsa (for 4 )
½ pineapple, ½" slices
1 small Red Onion, small dice
4 Jalapenos, minced
1 Tbls. Fresh Parsley, chopped
1 Tbls. Fresh Mint, chopped
½ oz. Fresh Lime Juice
½ oz. Fresh Lemon Juice
1 ½ oz. Extra Virgin Olive Oil
Spray vegetable oil onto pineapple slices and place on a very hot grill until marks are shown. Grill both sides then cool.
Chop the pineapple and mix in all other ingredients.
This should be made at least 1 hour ahead to allow the flavors to meld.
Hidden Meadow Pan-Seared Diver Scallops, Soy Sesame Vinaigrette,
Israeli Couscous (for 2 as entrée)
· 8 Large dry pack scallops
· Salt and Pepper
· ½ oz. Oil
· Sauté Pan
Pat dry and set aside
Soy Sesame Vinaigrette
· ¼ Cup Rice wine vinegar
· ¼ Cup soy sauce
· 1 Cup extra virgin olive oil
· 1/4 Cup sesame oil
· 1 TBS Chopped shallots
· 1 TBS Chopped parsley
· 1 tsp coarse ground black pepper
Combine all ingredients in a dressing bottle and shake well.
· ½ Cup dried Israeli couscous
· 2 Cups boiling water
· Salt and white pepper
· ¼ cup chopped parsley
· ¼ cup fine diced red bell pepper
· 1 Serrano or Jalapeno diced fine.
· Juice of ½ Lemon
Place boiling water in a bowl large enough to incorporate couscous. Add couscous. Cover with plastic for twenty minutes. Remove plastic and gently fluff with a fork. Season with Salt and white pepper to taste. Add remaining ingredients and stir them in gently.
Heat a large sauté pan and add oil. When oil is lightly smoking, add scallops and sear for about one minute on each side. Drain oil from pan and pour some soy sesame vinaigrette in the hot pan with the scallops. Place cous cous in center of plate and place scallops around. Drizzle with a little more vinaigrette and serve.
Hidden Meadow Ranch
Just outside of Greer in the White Mountains
Copyright 2013 Scripps Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
More Sonoran Living