Land, Air & Game Flashcards
Fire Roasted Short Rib & Prawns
The Short rib is grilled and braised in a mixture with veal stock, onion, garlic, celery and bell pepper. The meat is pulled out of the braising liquid and served atop a celery root puree (consisting of celery root, onion, lemon and butter). The prawns are poached in a mixture of butter, Guajillo chile and garlic and then grilled to order. Drizzled around the meat is a black garlic maple sauce made by reducing the two down into the desired consistency and straining the pieces out. This medley is topped with pea tendrils and pearl onions that have been roasted in butter and thyme.
Context:
Short rib is a tougher, fatty cut of meat that requires slow cooking to get it to a desirable texture. Fat is flavor so the marbling in this cut allows for a rich, dense dish as the fat slowly cooks and renders into the flesh and keeps the meat nice and moist. This is a very approachable cut of beef as the process fully cooks it so there is no worry of temperature and it is full flavored, the garlic maple sauce makes for a savory/sweet combination with a wintery array of celery root and grilled lobster with dense pepper flavors coming from the Guajillo chiles. Braised short rib and onion is a pretty classic French combination but it is also not uncommon in many areas around the world as cows reside all over. It is also very rustic, rich and a celebration of local bounty.
Allergens:
Gluten
No
Dairy
Yes*
Prawn poaching liquid, puree, garnish – butter
Fin Fish
No
Shellfish
Yes
Prawns
Allium
Yes
Everywhere – onion, garlic, black garlic
Pork
No
Nuts and Seeds
No
Alcohol
Yes
Braising liquid-red wine
*Can be removed
Required Flatware:
Entrée Fork, Dinner Knife
Service Notes:
Rack of Elk
Canadian Elk Grilled and Seasoned. Shishito peppers are grilled over open fire and tossed in a chili lime seasoning and it is all served with bacon, cashew powder and cotija. The dish is finished a gastrique made of peach, cherry and tequila.
Context:
Game meat such as Venison or Elk with a coffee rub is a fairly classic preparation. Elk is very similar to venison but a larger animal for larger portion sizes. Elk is a lean red meat and takes on flavor quite well but has a much darker red/deep purple color that differs from cow and needs to be described to get to the correct temperature. This dish is a representation of approachable game meat that is plentiful and an approachable taste in that category as Chef Folse really likes to celebrate the hunt.
Allergens:
Gluten
No
Dairy
Yes*
Garnish-cotija
Fin Fish
No
Shellfish
No
Allium
No
Pork
Yes*
Shishito mix-bacon
Nuts and Seeds
Yes*
Cashew powder
Alcohol
Yes*
Gastrique - tequila
*Can be removed
Required Flatware:
Entrée Fork, Steak Knife
Service Notes:
N/A
Venison Tenderloin
Venison is coated in charcoal powder to give the outside a dark black finish that will contrast with the deep red center and then seasoned with a chicory chili rub. It is sectioned into mini filets resembling medallions and grilled then oven roasted to temp. It is served with confit fennel in a vegetable oil, cumin, pepper, coriander and bay leaves and blistered tomatoes that have been roasted on the vine in garlic oil. The sauce to finish it off is similar to an MDV, made with veal stock, shallots, thyme and red wine.
Context:
Venison can refer to a wide range of game animal quadruped and can refer to any part of the animal but colloquially, and here, specifically, refers to deer (which is commonly hunted and consumed locally). Of course the tenderloin is the lean muscle that does not get much use along the back of the animal so is the most lean and tender cut.
Allergens:
Gluten
No
Dairy
No
Fin Fish
No
Shellfish
No
Allium
Yes*
Tomatos, sauce-garlic, shallot
Pork
No
Nuts and Seeds
No
Alcohol
Yes*
Sauce-red wine
*Can be removed
Required Flatware:
Entrée Fork, Dinner Knife
Service Notes:
Sauce poured tableside
Duck Breast
5oz of Pekin Duck is first seasoned and rendered skin side down in the pan until the layer is seared off and the fat is cooked down. On pickup, the raw side is seared off (allowing for greater temperature control). A carrot puree sits on the bottom of the dish, made of carrot, orange, thyme, apple and butter. English peas are butter poached and sautéed with butter and shallot. Orange segments pickled with thyme, rice wine vinegar and bay leaf garnish the plate and it is finished with MDV.
Context:
Pekin Duck is a breed of duck that originates in China but has become quite popular worldwide and is primarily raised for meat in the US. Pekin ducks are perfect for farming and culinary uses because they are quite large, grow more quickly than other breeds and are very lean, tender (thus healthier) and have a thin skin which is ideal for a crisping. Duck and fruit (especially orange) is a classic combination, sweetness and citrus play nicely with the savory flavors.
Allergens:
Gluten
No
Dairy
Yes*
Puree, peas-butter
Fin Fish
No
Shellfish
No
Allium
Yes*
MDV, peas-onion, shallot
Pork
No
Nuts and Seeds
No
Alcohol
Yes*
MDV-red wine
*Can be removed
Required Flatware:
Entrée Fork, Steak Knife
Service Notes:
MDV poured tableside in the well between (and a little over) the top of the duck block and the arch of the puree in a single spot and allowed to pool out.
Rabbit Lafourche
A half a rabbit is taken and slow cooked with creole tomatoes, onion, garlic, bell pepper, celery, yogurt, cayenne and Cajun seasoning. It is slow braised until the rabbit is fully cooked down and separating and then served over Carolina gold rice cooked with chicken stock and bay leaf. The dish is garnished with rotating microgreens and flowers.
Context:
Lafourche is a reference to the historical Lafite’s Landing menus, most specifically a nod to Lafourche pariche in southeast Louisiana. It is part of the Houma-Thibodaux metropolitan statistical area and home to the state recognized Native American Houma Tribe. South Louisiana, in general, can be referred to as “Sugarland” and Lafourche, specifically, is a sugar parish and home to plenty of historic sugar plantations and modern sugar production.
This dish is Indian inspired by butter chicken, but with local creole and Cajun ingredients; it’s a rich and rustic preparation that is quite hearty.
Allergens:
Gluten
No
Dairy
Yes
Marinade-yogurt
Fin Fish
No
Shellfish
No
Allium
Yes
Marinade-onion, garlic
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Entrée Fork, Dinner Knife
Service Notes:
N/A
Lamb Chops
Colorado Lamb chops are sit to marinate for 24-48 hours in a mixture of cayenne, turmeric, coriander, cardamom, black pepper, ginger, garlic, yogurt and lemon juice and then seared and roasted to temperature. The chops are plated with confit garlic and a mint chimichurri.
Allergens:
Gluten
No
Dairy
Yes
Marinade-yogurt
Fin Fish
No
Shellfish
No
Allium
Yes
Marinade-garlic
Pork
No
Nuts and Seeds
No
Alcohol
No
*Can be removed
Required Flatware:
Entrée Fork, Steak Knife
Service Notes:
N/A
