Archive for the ‘Boulders Food & Beverage’ Category

Arizona Highways TV at The Boulders Resort

Thursday, May 6th, 2010

Arizona Highways Television Host Robin Sewell, and her film crew, was at The Boulders Resort on May 5 to tape an upcoming show that will air in June. This show will feature our Chef Wiener cooking a recipe that includes items from our organic garden.  Also featured are our Managing Director and Director of Golf. 

The recipe that will be featuring during the show,  by Chef Wiener, is Herb Encrusted Loin of lamb, Maui Onion Puree, Spring Carrots and Parsnips, Pinot Noir Reduction. Chef Wiener began by picking items from the Organic Garden that included Maui onions, carrots, blueberries and fresh herbs.  The lamb is seared with a little olive oil and then baked for a few minutes until perfect mid-rare.  A sauce is made of blueberries, red wine, Maui onions and fresh rosemary. This sauce is reduced.   

The maui onions are blanched in boiling water and then pureed to make a second sauce.  The vegetables are also blanched and then cooked in olive oil with a pinch of fresh chopped herbs until tender. When the lamb is finished baking, it is plated accompanied by both sauces.  The tender vegetables are added. After the meat rests, the lamb is cut into three beautiful slices.

From start to finish the taping of the segment for Arizona Highways Television may have been about 5-8 minutes.   They only had to do one retake, right in the beginning. There were a few times that they stopped filming to adjust the cameras or get still shots. The lights were bright and a little warm.

Overall the day was a huge success, and the crew loved the food. Many of them stayed after and asked Chef Wiener food questions and tips on how to cook.

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The Boulders Executive Chef Michel Pieton

Wednesday, April 14th, 2010

Our Executive Chef, Michel Pieton, joined The Boulders in February 2006.  He oversees the resort’s five dining outlets, which include The Latilla, The Palo Verde, the Bakery Cafe, Rusty’s and Bogey’s at the Boulders Golf Club.  As the Executive Chef, he takes charge of all menu creations and preparations, overseeing daily supervision and training of restaurant staff.  Chef Pieton’s love affair with the kitchen dates back to his early childhood years on the family farm in Normandy, France. Inspired by his mother’s organic cooking – using fresh eggs, butter and farmed poultry and meats, Pieton realized the superiority in taste of ingredients picked fresh from the garden. Over the years, Pieton has built on his French culinary background to develop a distinctive style that he describes as a blend of Asian, Mexican, organic and California cuisine, using light and healthy ingredients.   A 23-year industry veteran, Chef Pieton is a graduate of Gerardmer in Vosges, France, where he earned a Certificat de Formation Professionnel. He began his culinary career at Hôtel du Logis Neuf, France, as Cook-Commis de Cuisine. 

 

Michel Pieton later became Chef de Partie at Le Negre Restaurant, France (three Michelin stars) and Restaurant Les Valois Sofitel Hotel (one Michelin star). From 1975 to 1982, he moved on to kitchens at the world-class Ritz Carlton and Four Seasons Hotels.  Pieton was Chef Saucier, Sous Chef, Banquet Chef, Chef de Cuisine and later Executive Chef at Chicago’s Ritz-Carlton, a Four Seasons Hotel. He was part of the opening team for the Four Seasons Hotel Houston and Executive Chef for Mandalay Four Seasons Hotel in Irving, Texas.  Most recently, Pieton was the Executive Chef for the Four Seasons Hotel Newport Beach in California, a post he held for 18 years.  Under his skillful guidance, the restaurant earned several awards including the AAA Five Diamond award for excellence.  In addition to cooking for President and Mrs. George Bush, Chef Pieton has been invited to cook at the prestigious James Beard House in New York, La Chaîne des Rôtisseurs and Les Amis d’Escoffier. 

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Poached Chicken Breast with Vegetable Quinoa

Thursday, March 25th, 2010

Poached Chicken Breast

 Ingredients:

 1#. chicken breasts (skin off)

4-5 celery stalks

1 large Vidalia onion, quartered

3 carrots, peeled and chopped

4 whole cloves garlic, peeled

2 bay leaves

pinch red pepper flakes

Fresh herbs rosemary, thyme, basil, oregano, parsley)

2 cups chicken stock or broth

 Directions:

Wash and peel vegetables. Remove strings from celery. Wash chicken and place in a dutch oven or stockpot in one teaspoon olive oil. Add chicken broth and bouillon (can substitute Minor’s Chicken Soup Base). Add enough cold water (or broth if you have it) to cover chicken several inches.  Add remaining ingredients. Cook over high heat until broth reaches a rolling simmer, then reduce heat to a low simmer and continue to cook, uncovered for about an hour. Don’t allow the broth to boil or the chicken will become tough. Remove chicken.  Also remove bay leaves, herb stalks and garlic cloves before serving.

 BBQ Sauce for the Poached Chicken

 Ingredients:

 1 8-ounce can tomato sauce

1 6-ounce can tomato paste

1/4 cup minced onion

2 tablespoons brown sugar

2 tablespoons vinegar

2 tablespoons olive oil

3 cloves garlic crushed

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon cayenne

fresh ground pepper to taste

 Directions:

Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

 Vegetable Quinoa

 Ingredients:

 1 cup quinoa, rinsed

2 cups chicken stock or broth

1 small onion, chopped

1 tablespoon Olive Oil

1 Fresno Chile, Minced

6 Green Zucchini, baby

6 Yellow Baby Zucchini

2 garlic cloves, minced

1 TBL Chopped Herbs

Salt and Pepper

 Directions:

In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed. Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through. Yield: 4 servings.

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Corn Chowder Soup Recipe

Friday, March 5th, 2010

 

 

Corn Chowder Soup Recipe

From Chef Gregory J Wiener   

Makes 1 ½ Gallons

 

 

Ingredients

10 each grilled corn

2 each yellow onion

4 each poblano peppers

3 each Anaheim peppers

7 each cloves garlic

2 each shallots

1 bunch cilantro stems

1 each jalapeño

1 each Fresno chili

2 each limes

1qt  cream

½ lb butter

1 gallon chicken stock

To Taste Salt and pepper

Instructions

Start by grilling the corn. While grilling dice onion, peppers, garlic shallots, and cilantro Stems. Then sauté onions in large stock pot until starting to brown then add peppers and garlic. While cooking remove corn from the cob. Throw corn in the stock pot. Put all cobs in a pan with boiling water let boil. Add chicken stock to pot.

Bring to a rolling boil. Add the cob water, cream and season with salt and pepper.

Remove from heat and use wand mixer. Then vita prep and strain though with large China cap. That will help break down corn and thicken soup.

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Sorbet in a Flash

Monday, February 15th, 2010

Sorbet Recipe from Chef Gregory Weiner

Executive Sous Chef at The Boulders

I was doing some research for a culinary competition that I need to be able to make sorbet with in an hour time frame. I played with the notion of using liquid nitrogen but found it to be too expensive. I have to say I was happy with the results. If you are trying this recipe, you can find the dry ice at many local grochery stores. I would call ahead to make sure they have it. The recipe is printed below using raspberries, but any fruit will do. You may need to adjust the water and sugar, as raspberries vary from season to season. I hope you enjoy this recipe.

 Recipe

26 oz frozen organic raspberries

3 oz Corn Syrup or Sugar Water

2 tsp vodka

Crushed dry ice

 Thaw the raspberries, then purée them in a food processor or blender. Pass the purée through a coarse sieve to remove the seeds. Add the puree to a bowl containing the corn syrup and vodka. Stir until the corn syrup has dissolved. At this point the sorbet base can be refrigerated until needed.

 To prepare the frozen sorbet, pour the raspberry base into the bowl of a food mixer and, using the paddle attachment, begin mixing it at a slow speed. Crush the dry ice by wrapping in a tea towel and beating with a rolling pin. (Watch your fingers.) Slowly add spoonfuls of crushed dry ice. Continue mixing and adding dry ice a little at a time until the sorbet has frozen.   

Serve immediately or place in the freezer.

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