Well-kept secrets that our chefs in Golden are offering up for your mountain appetite!
These recipes are from a number of the participating advertisers you will find within our dining section so you can even try these out beforehand at the restaurants themselves. The area is well known for its exquisite mix of local and international dining options.
Cedar House Restaurant's Seared Nova Scotia Sea Scallops with Organic Curry Quinoa, Soy & Ginger Dressing
Serves 2 people
Quinoa:
2 Shallots diced very small
1 cup organic quinoa
2 cup water
1 tbsp. curry powder
Red pepper and zucchini skin, finely diced
Olive oil
Salt & Pepper
Sautee the shallots until translucent, add the quinoa, stir thoroughly, add the water and curry powder. Cook until the water is all absorbed and the quinoa is soft to your liking. Let the quinoa cool off, add the diced red pepper and zucchini skin, olive oil, salt and pepper to taste. Set aside.
Soy & Ginger Vinaigrette:
1 clove garlic
100 g fresh ginger
4 tbsp. soy sauce
2 tbsp. rice vinegar
1 egg yolk
1 cup grape seed oil
1 shallot
¼ cup sugar
In a blender mix garlic, ginger, egg yolk, soy sauce and rice vinegar, then add the grape seed oil slowly while continuing to mix. Blend until smooth. Set aside.
Scallops:
6 Scallops (U10)
In a very hot pan with grape seed oil sear the scallops for 30 seconds on each side. Put them on a paper towel to drain the excess oil.
To plate place 3 tablespoons of quinoa on the plate, top with one scallop each, add the dressing and garnish with diced tomatoes and fresh chopped herbs. Enjoy!
eleven22 Restaurant Seafood Gumbo
Serves 4-6
Ingredients
6 cups fish stock
4 cups fresh tomatoes
2 cups tomato juice
4 bay leaves
4 garlic cloves, crushed
2 tsp. thyme
2 tsp. oregano
1 tsp. sweet paprika
1/2 tsp. cayenne pepper
2 tsp. lemongrass
1/4 cup fresh cilantro
4 tsp. butter
4 celery stocks, trimmed and chopped
2 medium onions, peeled and chopped
salt and pepper to taste
2 green peppers, stemmed, cored and chopped
2 red peppers, stemmed, cored and chopped
1 lb. okra, sliced
2 lb. raw prawns (shrimp)
Directions
1. In large pot sauté onions, add stock, tomatoes, tomato juice, bay leaves, garlic, thyme, oregano, sweet paprika, cayenne, salt & pepper, and simmer at medium heat for 30 minutes.
2. Melt butter in a large heavy skillet over medium heat. Add celery, peppers, lemongrass and cook 10 minutes Add okra, cook 10 minutes. Add vegetables to tomato mixture and simmer over medium heat until reduced by half, about 1 hour. Add scallops and prawns, cook 3 minutes, add mussels and cook 4 minutes until cooked through. Finish with splash of cream, cilantro and lime wedge.
Serve with flat bread to soak up sauce.
Firepit BBQ & Smokehouse Rancher’s Pie
Ingredients
1 Yellow onion
1 Carrot
1 Red pepper
1kg Ground buffalo
1 tbsp Tarragon
3 cloves Garlic minced
1.5 tbsp Tabasco
1.5 tbsp Dijon mustard
1 tbspOregano
2 tbsp Flour
2 Eggs
Directions
Take thick bottom cooking pot and add some oil. Before it starts smoking, add the carrots and onions and finally the red peppers. Sautee until crisp, then add the garlic.
When seared, remove from pot and cool down in bowl. Heat up new oil in pot and when oil is hot, sear off your bison meat until brown, then add oregano, tarragon and Dijon and pepper and salt to taste.
Then add your seared carrots, onions and red peppers to the mix and simmer for 15 minutes, taste and add seasoning to your liking.
Serve with some nice herb mashed potato and vegetables!
Glenogle Lodge Restaurant Jaegerschnitzel with Asparagus & Potatoes
Ingredients
Pork cutlet
Egg, salt, pepper, nutmeg (each to taste)
Breadcrumbs, oil and butter
200 gr. Mushrooms
1 onion
200 ml. whipping cream
white or green asparagus
Bechamel sauce
Directions
Caramelize onions and mushrooms in oil and a little butter until brown about 6-8 minutes.
Add whipping cream, salt, pepper, nutmeg and some garlic.
Meanwhile mix egg, salt and nutmeg and a little water in a bowl. Dip cutlet into mixture then dip into the breadcrumbs and press it onto the meat.
Place the schnitzel into the pan with hot oil (medium heat) and fry till golden brown, about 3 to 4 minutes on each side.
Cook asparagus for about 6 minutes on medium heat.
For the bechamel sauce, heat the butter, add 1 teaspoon of flour (alternatively, use whipping cream or low fat milk) and some asparagus broth, let simmer for a while.
Plating
Place Schniztel on the plate, put the mushroom sauce on top of it, add fried potaoes and asparagus, top with the bechamel sauce and enjoy.
For a less calorie version, just spice the cutlet without breading it and BBQ it on the grill and leave the bechamel sauce off the asparagus.
Kicking Horse Grill Cilantro Salmon Cakes with Lime Yogurt
Ingredients
300 gr fresh steelhead salmon
1 bunch of cilantro
6 tbsp of olive oil
50 gr panco breadcrumbs
2 tbsp sour crème
zest of 1 lemon
200 ml yogurt
Zest of 1 lime
2 tbsp maple syrup
Salt & Pepper
How to Prepare
Dice the salmon into small cubes in the blender, don’t puree!
Take out of blender and put in mixing bowl.
Cut the cilantro fine and add to mixing bowl.
Heat up frying pan with tablespoon of oil and before it starts smoking, add breadcrumbs, stirring constantly until golden brown.
When done, add them to mixing bowl, add the zest of 1 lime and juice with sour crème to the mix and start mixing all ingredients together with spatula.
Add salt and pepper to taste, and shape into cakes of 75 gr each.
Heat up another 2 tbsp of olive oil and sear cakes till golden brown and put them on baking tray and cool down.
To reheat them, put in 350 degree oven for 5 minutes.
Sauce
Add 200 ml of yogurt into mixing bowl, add lime zest and juice with maple syrup to bowl and mix. Add salt and pepper to taste.
Serving
Pick out nice plate and some mixed greens and make a bed of greens on plate. Display cakes on top of greens and a dab of yogurt sauce. Garnish with lemon and parsley.
Rockwater Grill Seared Albacore Tuna & Fresh Tomato Salsa
Ingredients
5oz portion fresh Albacore Tuna, seared rare
2oz fresh tomato salsa
Small hand full of fresh baby spinach leafs
1 thick slice of artisan bread, toasted
Method
We use fresh Albacore Tuna, caught off BC’s coast because it is a sustainable product. If cutting from a whole loin be careful of pin bones.
Cut a nice 5 oz portion.
Coat the fish steak with some oil, sprinkle salt and black pepper.
Heat a frying pan on high heat, add some oil and sear tuna.
Cook until desired doneness. For rare cook 30-45 seconds on each side.
Remove from heat.
For Salsa
Dice fresh, ripe Roma tomatoes (or whatever tomatoes you like) and place in large bowl.
Cut a red onion into a small dice and add to tomatoes. Add fresh lime juice (and zest if you like), toasted, ground cumin.
Chop fresh cilantro and season with salt and pepper.
Toast artisan bread and drizzle with olive oil. Place baby spinach bread, top with cooked tuna and apply a couple of spoonfuls of fresh salsa. Serve with your favourite side.
The Island Restaurant Goat Cheese Phyllo Appetizer
Roasted Yellow Tomato Sauce
1 punnet of yellow teardrop tomatoes
6 cloves of garlic
1/4 bunch fresh basil
2 oz. olive oil
Salt and pepper to taste
Pre-heat oven to 350ºF.
On a small sheet pan place rinsed tomatoes and garlic cloves and drizzle with olive oil. Roast for 15 minutes. Place these items in a small pot and turn on medium heat. Bring to a simmer for 5 minutes. Pour mixture into a blender, add fresh basil, and blend until smooth. Season to taste.
Phyllo
2 * 40 gram soft unripened goat cheese
8 cloves garlic, roasted
1 red pepper, roasted
3 sheets phyllo pastry cut in half
60 grams melted butter
Salt and pepper to taste
Brush phyllo with melted butter.
Shape each 40 gram goat cheese portion into a flat triangle. Place one on the lower left corner of one of the half sheets of phyllo.
Sprinkle with salt and pepper.
Place 4 cloves of roasted garlic on top, along with julienne of roasted pepper. Starting at the lower left corner fold phyllo over to make a triangle over the goat cheese, then fold from the right lower corner over the top to make a triangle in the opposite direction.
Continue folding alternate triangles until you have used the entire sheet. Make sure to keep the filling folded inside as it tries to escape. Place this phyllo triangle onto a new half sheet and repeat the folding process, and once again on a third phyllo half sheet, so the goat cheese has been wrapped in 3 layers of phyllo. Repeat this with the next portion of goat cheese. Bake the phyllos at 350ºF for 8 to 10 minutes until they are a light golden brown.
Plating
Spoon 2 oz. of the yellow tomato sauce onto one side of a plate.
Toss your mixed greens and place on the plate beside the sauce.
Cut the phyllo triangle in half and nestle on the sauce and lean the mixed greens.
Whitetooth Bistro Duck Confit Poutine
Ingredients
Meat of 1 confit duck leg, shredded
125ml high quality beef and sage gravy
80g Quebec cheese curds
500g deep fried French fries
Directions
We use Brome Lake duck legs, trimmed of all excess fat. We salt them for 24hrs with various herbs to maximize flavour. Legs are placed in a large, deep baking pan and covered with warm duck fat. They are covered and placed in a 350F oven and cooked for approx 2 ½ hours or until very tender. Carefully remove pan from oven. Remove legs from fat and allow to cool. Legs are placed in a container and covered with cooled fat and store in refrigerator. Select your duck leg, remove meat and shred.
To make gravy, brown beef bones in 350F oven for approximately 5 hours. Half way through add mirepoix of celery, carrots and onions; tomato paste, garlic cloves and herbs. When bones have achieved dark colour; remove from roasting pan, place in large stock pot and simmer on low heat for a few hours. Add herbs and black peppercorns. Strain stock, throw out bones and vegetables (or reserve for “second boil”).
Reduce stock by almost half. Season accordingly. In another large stock pot make a roux of flour and butter. Slowly add beef stock, mixing with wooden spoon to ensure no lumps. Once all stock is in pot, add fresh sage and simmer until stock is thickened into “gravy” consistency. Adjust seasoning. Keep warm.
We use Fraser Valley Kennebec potatoes.You can hand cut French fries if you like or use a fry punch. Once fries and cut they need to be rinsed of starch for better frying. Heat clean, fresh canola oil to 300F, blanch fries for a few minutes in oil. Remove from oil, set aside. Raise heat of oil to 325-350F and refry potatoes for a few more minutes for optimum crispiness. Put into large bowl and salt with Kosher salt. Keep warm.
Assemble
In a bowl of your choice, place warm French fries, then the shredded duck confit; then sprinkle cheese curds on top (more the merrier). Then ladle hot sage gravy over the top. Share with a friend or not! Bon Appetite.
