Buffalo with Autumn Succotash

We're getting fancy in the kitchen today with Michael Zachman, Executive Chef at Powder located at Waldorf Astoria. 

Buffalo

  • 7oz Buffalo Tenderloin, Center Cut
  • 1oz Guajillo Peppers, Dried, Ground Into Powder

Autumn Succotash

  • 1oz Thumbelina Carrots, Cooked, Cut in Half
  • 2oz Butternut Squash, Cooked, Small Diced
  • 2oz Parsnip, Cooked, Baton
  • 2oz Fingerling Potato, Cooked, Cut in Half
  • 1oz Red Bell Pepper, Julienne
  • 2oz Butterscotch Beans, Cooked
  • .50oz Shallot, Brunoises
  • .50oz Garlic, Minced
  • .25oz Fine Herbs, Chopped
  • TT Salt & Black Pepper

Directions:

  1. Cut and blanch all vegetables.
  2. Sauté shallots and garlic with extra virgin olive oil and butter, add vegetables, add beans and toss with fine herbs, salt, and pepper.

Beetroot Puree

  • 2oz Red Beets, Peeled, Medium Dice
  • 1oz Vegetable Stock
  • .50oz Extra Virgin Olive Oil
  • TT Salt & Black Pepper

Directions:

  1. Cook beets in water till fork tender.
  2. Place hot beets in a Vita Mix and puree with vegetable stock, extra virgin olive oil, salt & pepper.

Huckleberry Jus

  • 1oz Shallots, Sliced
  • 1 each Bay Leaf
  • 2oz Red Wine
  • 3oz Veal Demi-Glace
  • .50oz Huckleberries
  • TT Sherry Vinegar
  • TT Salt & Pepper

Directions:

  1. Sauté shallots till translucent, deglaze with red wine.
  2. Add demi-glace and bay leaf, simmer until the jus coats the back of a spoon.
  3. Strain jus through a chinois.
  4. Add huckleberries, adjust seasoning with sherry vinegar, salt and pepper.

For more information about the Park City Dine About, visit https://parkcityrestaurants.com/specials-events/park-city-dine-about/.


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