In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Roberto Cardenas from La Rosa in Bend, OR prepares Camarones Tropicales & Lobster Enchiladas.
Camarones Tropical
1 pound tiger prawns
1 sliced bell pepper
3 sliced white mushrooms
1/2 sliced mango
1 lime juiced
4 tablespoons butter
3oz chopped cilantro
1/2-teaspoon cayenne pepper
2 teaspoon seasoning
5 leaves of romaine lettuce
Roasted Tomatillo Cream Sauce
1/2 cup heavy whipping cream.
2 tablespoons sour cream
3 roasted tomatillos
Pinch of seasoning
In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Robert Cardenas from La Rosa Restaurant prepares La Rosa & Con Nopales.
La Rosa
3 table spoons of butter, divided one pound of fresh halibut
3 white mushrooms
1oz of white wine
1 pasilla pepper
1/2 cup heavy whipping cream
1/2 cup sour cream
1/2 lime juiced
3 teaspoons chipotle sauce
1oz. orange juice
1 1/2 teaspons of seasoning.
In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares dishes from Evan's Restaurant.
Hazelnut crusted lamb chops w/ cassis glaze, served with orzo and wild rice and grilled Brussells sprouts
Lamb rib roast cut into 2 bone chops
8 oz hazelnuts, skinned, toasted and coarse chopped
1/2 cup black currants
8 oz. cassis
8 oz. demi-glace
2 cups cooked wild rice
2 cups cooked orzo pasta (cooked with a few threads of saffron if desired)
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 diced tablespoon fresh thyme
Ciera 32 ounce Long Bone Rib-Eye with Mushroom Sauce
2 ea 32 oz Rib-Eye
2 Tbls Olive Oil not Extra Virgin
1 Cup Shitake Mushrooms
1 Cup Crimini Mushrooms
1 Tbls Minced Garlic
2 Tbls Minced Shallot
4 oz Red Wine
In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares pork tenderloin sous vide.
In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef James Malone from Staccato Restaurant prepares beef shoulder sous vide.
Ingredients
4 each Shoulder tender
2 tbsp. Extra virgin Olive Oil
4 each Garlic Cloves (thinly sliced)
10 each sprigs thyme
Salt and Freshly Cracked Black Pepper
