Chef Jason Pope: Bear Creek Mountain Resort
Chef Jason Pope of the Bear Creek Mountain Resort and Conference Center joined our 69 News Sunrise crew on Friday August 14th. He cooked up some scallops. Grilled Delmonico, Potato–Asparagus Hash
Fresh Tomato Salad
Yield: Serves 2
Delmonico cut steak 2 - 12 oz
Shiitake mushrooms, sliced 8 oz
Fresh teardrop tomatoes 1 pint
Olive oil as needed
Kosher salt to taste
Fingerling potatoes, diced 1 lb
Asparagus, cut in ½” pieces 6 spears
Roma tomato, diced 2 ea
**** Remove steak from cooler and let sit out (rest) at room temperature for 15 minutes before placing on a hot grill ****
While the steak is resting, slice your teardrop tomatoes in half lengthwise. Place in a bowl with olive oil and salt. Mix and set in refrigerator until ready to plate.
Cook potatoes in salted water until they start to soften. Remove from water and dry as well as possible. Heat a sauté pan over medium-high heat, place oil and potatoes in once heated. (Be careful of the oil popping if the potatoes haven’t been dried enough) Sauté the potatoes and asparagus together until done to your liking; add diced tomato and remove from heat, cover until ready to use. In a separate hot sauté pan, place the mushrooms and a little oil. Sauté for 2 minutes or so then add your favorite steak sauce to pan, reduce heat so you do not burn the sauce and heat it completely. Turn the heat off and leave it there. Season the steak lightly with salt and pepper and place on heated grill. Cook to desired temperature. Serve hot but remember to let the steak rest before cutting in to it for a couple minutes.
Note:As meat is cooked the proteins in the meat heat up and set. When the proteins set they push the meat’s juices towards the center of the meat. This is why we can judge a piece of meats doneness by prodding it with tongs – the firmer the meat, the more ‘done’ it is.
Allowing the meat to rest away from the heat before serving allows the juices, which have been driven to the center of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.
Allowing the meat to rest away from the heat before serving allows the juices, which have been driven to the center of the meat to redistribute and be reabsorbed. As a result the meat will loose less juice when you cut it and be far more tender and juicy.
To plate, place potato hash on the plate. Lean the steak against the potatoes then place the tomatoes on plate. Top the steak with the mushroom sauce and enjoy.
Seared Scallops, Garden Risotto,
Corn Coulis
Yield: Serves 4
Pencil asparagus, trimmed, cut in ½” pieces 1 lb
Spinach, stemmed, blanched, liquid squeezed out 4 oz
Unsalted butter 1 lb
Extra-virgin olive oil 1 cup
Kosher salt and white pepper to taste
Garlic, minced 2 cloves
Shallot, minced 1 ea
Arborio rice 1 cup
Dry white wine 1/3 cup
Chicken stock, hot 3 to 4 cups
Parmesan cheese, grated 1/2 cup
Unsalted butter 1 lb
Extra-virgin olive oil 1 cup
Kosher salt and white pepper to taste
Garlic, minced 2 cloves
Shallot, minced 1 ea
Arborio rice 1 cup
Dry white wine 1/3 cup
Chicken stock, hot 3 to 4 cups
Parmesan cheese, grated 1/2 cup
Scallops (you decide on size of them) 16 each
Corn kernels 1 cup
Heavy cream 1/2 cup
Half & Half 1/2 cup
In a medium saucepan, heat 3 tablespoons each of the butter and olive oil. Add the garlic and shallots and sauté until soft. Do not brown. Add the rice and sauté until well coated with the oil. Deglaze with the wine and reduce until almost dry.Using a 4-ounce ladle, add one ladle of stock to the rice. Stir the rice over medium heat until the stock is absorbed and the rice is almost dry. Add another ladle of stock and repeat the procedure until you have added a total of 2-1/2 cups of stock, or just until the rice is tender but still firm. Remove from the heat and stir in the rest of the butter and the Parmesan cheese. Continue to add stock to the desired texture. It should be moist and creamy but not runny. Season with salt and pepper. In another medium saucepan, heat 4 tablespoons of olive oil. Season scallops with salt and pepper, place in pan and let them cook approximately 3 minutes. Turn over and cook 1 minute then turn off the heat. (Leave scallops in pan until ready to plate) In a third saucepan, heat 3 tablespoons each of the butter and olive oil. Add corn, heavy cream and half & half. Bring to a boil, stir and reduce to a simmer. Just before plating, place corn mixture in blender and puree.
To plate, place 4 small portions of risotto on plate and top each with a scallop. Drizzle the corn coulis over scallops and enjoy.
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