In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares Ragu & Blue Crab.

Ragout of Blue Crab

Jumbo Lump Crab sautéed with shitake 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 1/2 cup
Garlic, chopped
Sherry 1 cup
Chives, chopped 1/4 cup
Butter Sauce 1 cup
S&P to taste
Olive Oil Blend 1/4 cup
Chive oil, 1/4 cup

Cook Mushrooms, Garlic and Leeks in the oil

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chris Wyant from Steamboat Ski Resorts prepares lamb and goat cheese risotto.

Colorado Lamb T-Bones w/ Haystack Mountain Goat Cheese Risotto and Haricot Verts and Madeira Sauce

(Serves 4)

Lamb T-Bones:
8 each 3-4 oz. T-Bones
3 cups Haricot Verts
12 oz. Madeira Sauce
1 cup Tobacco Onions