Nut Crusted Pork Tenderloin and Spiced Yam Duchessby Chef Knecht on September 17, 2012
Serves 12 makes 20 appetizers
Trim and cut 2 ½ pounds of pork tenderloin into 1/2 inch thick medallions or 3-4 in long strips
Season generously with kosher salt and fresh ground pepper. Toss and marinate in 1 cup of Dijon and ½ cup of melted butter. Reserve in fridge.
Spiced Yam Duchess:
Peel and cut 4 cups of yams into 1 in squared pieces. Boil until soft and use a potato ricer to rice into a large bowl with 2 Tablespoons butter, 2 Tablespoons heavy cream 1 egg yolk and ½ teaspoon Thai seasoning. I love fisher spice Thai seasoning. Finish with kosher salt to taste. Put into a pastry bay with large star tip. Pipe a small amount onto each nut crusted pork piece before baking.
Process in food processor:
4 Cups whole or chopped nuts-pecans, almonds, walnuts, pinenut, pistachio, hazelnut, or macadamia nuts
Take each piece of meat and toss with chopped nuts. Lie out on sheet pan and chill in the fridge. Pull nut-crusted meat out 15 minutes before service.
Oven...read morePosted in :
Elk Creek Ranch and 7D Ranch - in Sunlight Basin Wyomingby Chef Knecht on March 06, 2012
It all started in May of 2011 with a 20 minute flight on a private jet over the mountains of Montana into Cody Wyoming. Then a breathtaking drive into Sunlight Basin. I was the Chef chosen to plan and execute 3 amazing events last August. First there was a square dance with real cowboys and cowgirls.
I served lamb chops with Artichoke, Basil Romano Crust and Port Wine Reduction. Grilled Cornmeal trout with lemon honey buerre blanc and huckleberry tarragon slow roasted chicken. Elk chops with spicy garlic ginger sauce and green beans sauteed with leeks and love. That is just some of the menu!
Next was a dinner at the 7D ranch. Breathtaking views and smiles all around. The cowboys were the real deal, rugged, tall, handsome, yes maam!
Fruit skewers and king crab cakes with Texas hold em...read morePosted in :
Indulgenceby Chef Knecht on January 22, 2012
You lovers come to Montana to get married for one reason. Indulgence. You love the way it feels, looks, smells and tastes here! I count on that and overwhelm with flavors that will ring true in your heart and amaze…a little flare that is Montana. As a private chef, I feel so blessed to be part of a team that is behind the scenes on the day you interlace your lives together!
Whether it is a cowboy wedding with horseshoe and rope centerpieces or a classic wedding with antique plates and flatware, it is all welcome here under The Big Sky. Be it a sunflower day with never-ending kisses or a star bursting sky with romance all around, we oblige with a smile, “Absolutely!”, ” Yes, Ma’am”, “Right away sir!”
So come on over and tell us what we want to hear! We will make all your wedding...read morePosted in :
Butternut Squash Soupby Chef Knecht on January 18, 2012
Butternut Squash Soup
3 medium butternut squash
1 cup of butter cut into 1 tablespoon pats
1 cup of brown sugar
1/4 Citrus Reserve Temecula Olive Oil
Cut the top and bottom of the squash. Then cut lengthwise and scoop out seeds. Drizzle with olive oil, and place spoonful of brown sugar and pat of butter on each piece. Season with cinnamon, kosher salt and fresh cracked white pepper. Bake at 325 for 1 hour or until soft when tested with a fork.read more
Scoop squash and all juices from the roasting pan into a heavy bottomed stock pot. Discard outside of squash. Add 2-4 cups of vegetable stock and 1 cup of organic apple juice. Now you have a tasty soup in the making. I get creative and add in a little curry(1 teaspoon) or a dash of cumin/cinnamon(1/4 teaspoon of each) Balance flavors with salt and a little cayenne. Finish soup with a Tablespoon of Citrus Reserve Olive Oil. This is a base for you to get creative. I add finely chopped apples or pears on top for a garnish. Mix some sour cream with salt and orange juice for another garnish. Or...Posted in :
I belong.by Chef Knecht on May 16, 2011
Born and raised in Montana. Grown from the love of my grandmother, mother, uncle, aunts, cousins and friends. They watered me with love and praise. Kindness and honesty fed my soul while I grew up learning: ‘Work Hard and You Will Succeed’ and ‘Two Wrongs Don’t Make a Right.’ All that was good came to find me living and loving my life in Montana.
Just as any teenager with angst, hormones and bridled youth I would rebel. I was even named ‘Mrs. Individuality’ for my senior class. Throughout those years I worked at the Yellowstone Valley Guest Ranch under Chef David. He was rough, somewhat crude and disrespectful to the waitresses. He would make jokes about their lack of general know how and we would rock out to Jimi Hendrix, The Doors and Led...read morePosted in :