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SALT LAKE CITY -- Chef John Murcko is now known as the best chef in the state, thanks to the Salt Lake Magazine dining awards. He visited KSL and made a special dish from his restaurant, Talisker on Main.
Rocky Mountain Elk Steak & Fondue
Croutons, rockhill gruyere
Torn Croutons
1-French Baguette (firm) torn into pieces 1" (rustic-style)
4 oz. sweet cream unsalted butter
1 oz. fresh thyme leaves, chopped
1/2 Tbsp. garlic
3 minced shallots
Method: Hand tear baguette. Heat butter in thick-bottomed pot. Sautee bread over medium high heat, with herbs garlic and shallots, until golden brown.
Fondue
1/2 c. dry white wine
1/4 c. fresh apple cider 1 1/2 c. grated rockhill gruyere cheese
2 tsp. cornstarch (for dusting of cheeses)
1 Tbsp. minced shallots
salt and pepper to taste
Method: Sweat shallots, add white wine. Reduced by 1/4 cup. Add apple cider. Reduce for 1 minute over high heat. Mix grated gruyere cheese with cornstarch dusting. Whisk in slowly. Cook until cheese coats the back of spoon.
Rocky Mountain Elk - Remove all fat and silver skin. Sear with salt and pepper. Slice into medallions.
Pour Fondue around elk medallions and serve with croutons. Serves 8.
Roasted Brussels Sprouts Salad with Bacon and Pomegranates
Serves 4
Ingredients:
20-30 brussels sprouts, petals only (discard the hearts)
3 Tbsp. hickory or double-smoked bacon, large dice
1 pomegranate, seeded
1 shallot, diced
2 Tbsp. sherry vinegar
1 tsp. olive oil for sautéing
Salt & pepper to taste
Optional: blueberries, dried cranberries, diced strawberries
Sautee and render out the fat of the bacon. Add brussels sprouts petals and shallots. Sautee for 2-3 minutes over medium heat. Add sherry vinegar. Add salt and pepper to taste and finish with the pomegranates and any optional fruit.
