Yield: Approximately 8 Portions

For the Flank Steak

Ingredients:
1 each 1 lb. Bison Flank Steak

Method:
1. Trim "Silverskin" from head of flank steak. Discard.

2. Cut flank steak lengthwise, horizontally, into two equal halves. (As equally as possible).

3. Place both halves between two layers of plastic wrap on heavy-duty cutting board, or tabletop. With meat mallet, pound each half until approximately 1/2 inch thick throughout. Reserve, covered in refrigerator.

3. Taking an appropriate sized container, or in my case a shallow, Pyrex baking dish, place the ribs into it, and pour marinade over same. Using your freshly washed hands, make sure the ribs are well covered with the mixture. Cover tightly with Saran Wrap and refrigerate for at least 12 hours, preferably 24.


For the Bison Forcemeat

Ingredients:
1/2 lb. Double ground bison trim
1 large head fresh elephant, or mild, garlic, peeled and slow roasted until golden brown and delicious, or GBD
2 !/2 t. Roasted fennel seeds, crushed to powder
1/2 stalk fresh Rosemary, de-stemmed and chopped very fine
1 C. Heavy Cream
2 each Fresh eggs, one whole, one yolk only
1/4 C. Breadcrumbs, fine
To Taste Kosher Salt
To Taste Coarse Grind Black Pepper

Method:
1. Take 1/2 lb. Double grind bison trim meat, and place into appropriate sized mixing bowl, or small Kitchen Aid mixing bowl.

2. Prepare roasted garlic. Break apart garlic head, remove skins and root end. In a small sauté pan, coat evenly with a minimal amount of extra virgin olive oil, season to taste with salt and pepper, and place in a pre-heated oven for approximately hour(s), tossing bulbs occasionally, until "GBD".

3. Clean fresh rosemary from stalk, and chop very finely, to dust consistency.

4. At the same time, place fennel seeds on sheet pan, and roast for ten minutes until evenly browned, or "toasted".

5. When garlic is well roasted, "GBD", cool well, place all in a small Cuisinart food processor and puree. This may also be done with a Chef's knife. When fennel seeds are roasted, place on a cutting board, and using the edge of a sauté pan, rolling edge on seeds, pulverizing to a dust consistency.

6. Add pureed garlic, roasted fennel seeds, chopped fresh rosemary, one whole egg, one egg yolk, and salt and pepper to taste. Mix well with spatula, and then place all into large, CHILLED, Cuisinart mixing bowl. Puree meat mixture until very fine, and add breadcrumbs and heavy cream to finish. Make small sausage patty of forcemeat mixture, and sauté on stovetop to check seasonings, consistency. You make final adjustments here. You do not want too liquid of a forcemeat. When seasonings are properly adjusted, reserve covered in refrigerator.


For Napa Cabbage

Ingredients:
1 head fresh Napa Cabbage, cored, with green inner leaves reserved well chilled

Method:
1. Clean head of cabbage well, removing "core", and woody stalky centers of leaves. Cover with damp towel, and place in very cold refrigerator, or even freezer…do not allow to freeze. You want this as cold as possible, as when blanching, the cold will bring out the chlorophyll in the cabbage, resulting in a very green product. This provides a nice contrast as a liner to your roulade.

2. Bring a large pot of well-salted water to a rolling boil, and plunge well chilled cabbage leaves into water. Cook approximately 30 seconds, until leaves are "blanched".

3. Drain well and chill to stop carry over cooking. Place on towels and remove all moisture from cabbage "pockets". Lay flat on plate, cover and reserve.

For Bison Caul Fat

Ingredients:
1/2 lb. Fresh bison Caul fat, unclumped, and trimmed to rectangular shape.

Method:
1. Unwrap Caul fat, being sure to keep it nice and moist.

2. Trim edges until long, roughly rectangular shape is achieved. Reserve Caul in cold water until assembly of roulade.

NOTE: The caul fat was not needed and therefore not used here.

Assembly of Roulade

1. Lay pounded flank steaks on plastic film. Season up side well with salt and pepper mix, making sure to rub in salt and pepper. This is a roast item.

2. Going across the grain of the meat, lay down blanched Savoy cabbage leaves, until a single layer of blanched leaves covers it. Leave a 1/2-inch space uncovered at top of the steak roulade.

3. Using a flat pallet knife dipped in ice water, or your clean hands, place forcemeat at the bottom of a sheet of plastic wrap that has been spritzed lightly with very cold, ice, water. Place another layer of plastic on top of the forcemeat, and using a rolling pin, roll out the forcemeat to a sheet approximately 1/2 thick. Have the forcemeat line close to you, and roll away…you may have to hold the plastic wrap initially to get started. Remove top layer of plastic, and trim forcemeat to approximate size/shape of the flank steak base. Invert thin sheet of forcemeat from cabbage bottom to within 1/2 inch of top of flank steak.

4. Using plastic wrap to assist process, roll up flank steak across grain as tightly as possible. Top edge of flank may be brushed with egg whites to help hold edge, or drizzled with egg albumen powder. When roulade is properly rolled, (place in the center of a Caul fat rectangle, with edge facing upward. Wrap tightly with Caul fat, trim away excess with paring knife, and invert onto roasting rack with edge facing downward. If Caul fat is unavailable, you may tie the roulade here using butchers twine, in preparation for roasting.

5. On stovetop, heat sweet butter to hazelnut color, very hot and sear roulade well on all sides. The roulade should end up with the seam underneath. Place in a pre-heated hot oven, 350 degrees for fifteen minutes, or until just below medium. (Internal 110-115 degrees). Remove from oven and let rest on drip pan.

6. At service, place on a cutting board, and cut into medallions of desired thickness, shingling them on each plate in groups of two or three medallions, depending on thickness served.

7. Lace appropriate amount of sauce, dried cherry demiglace, on each portion, 1 1/2 liquid ounces per person.

8. Demiglace Recipe may be found on the Summer Menu #1 page. To make the demiglace sauce, one simply heats the demiglace to a boil, and throws in 1 cup dried cherries for every quart of demiglace. Because the sauce is boiling, the cherry flavor is infused into the sauce, as well as garnished by the dried cherries themselves. Hope you enjoy this recipe!!!! Remember a quart is a LOT of sauce.

For Roasted Baby Red and Yukon Gold Potatoes
Yield: approximately 8 Portions

Ingredients:
Potatoes; For each portion you will require three of each type of potato, for a total of 24 of each type. Total amount of potatoes is 48 at 6 per person.
3 T. Sweet, unsalted Butter
3 T. Extra Virgin Olive Oil
3 T. Fresh Rosemary, de-stemmed, chopped
Kosher Salt
Coarse Grind Black Pepper

Method:
1. Assemble potatoes, washing well in cold water, checking for blemishes or imperfections, remove any encountered with small paring knife.

2. Place all cleaned potatoes in appropriate sized cooking pot cover with cold water. Add approximately 2-3 T. Kosher salt, or salt to your taste. As per usual, remember that potatoes require a lot of salt.

3. Bring all to a boil on range top, reduce to a simmer, cook until paring knife can be inserted with some resistance, approximately 4-5 minutes.
4. Remove from range, drain in colander. Reserve.

5. Pre heat oven to 400 degrees. On range top, heat large sauté pan with 3 T. Sweet, (unsalted butter), and like amount of Extra Virgin olive oil to smoking hot. Add well drained potatoes, watching for residual water droplets, as these will cause hot fat to pop in a dangerous manner when adding the potatoes. Season well with salt and black pepper, (if you have seasoned the water correctly in the blanching stage, Step #3, you will not need to add salt here, so be careful). Now is the time to add favorite fresh herbs, in this case 3 T. fresh chopped Rosemary. Sauté all ingredients together well.

6. Place sauté into hot oven, cooking potatoes approximately 30 minutes, tossing twice during cooking. Potatoes are cooked when there is no resistance to a paring knife that has been inserted and are GBD. Remember that when you remove the sauté from the oven, it is very HOT.

7. Serve finished potatoes with the rest of the meal, while hot!

Roasted Spaghetti Squash with Garlic and Oil
Yield: 8 Portions

Ingredients:
2 each, medium size, ripe Spaghetti squash.
4-6 T. Extra Virgin Olive Oil
4 T. Fresh Peeled, Chopped Garlic, Preferably a milder type such as Elephant.
2 T. Kosher Salt
2 t. Fine Grind White Pepper

Method:
1. Preheat oven to 350 degrees.

2. On a large cutting board, remove ends from spaghetti squash. Cut squash into two EVEN halves, from end to end. Be careful, this is dangerous. Use a large enough knife. Remove seeds from squash, discard, or let dry on a sheet pan for planting in you garden, or to eat as a snack. Poke holes through the outside of the squash with a long tined sauté fork, or skewer. You need about a dozen evenly distributed holes in each side.

3. Mix garlic, salt, white pepper, and olive oil well in small mixing bowl with a whisk. Take mixture, and rub well throughout the cleaned interiors of the squash, being sure to cover all the interior surfaces evenly and completely.

4. Lay the well seasoned halves of the squashes on an appropriate sized sheetpan, or shallow roasting pan. Place same in oven. While door is still open, pour in water until 1 inch up sides of squash, or until pan is almost completely full to edge. This water will help to cook the squash by steaming the squash interior. Cook in oven until squash is malleable, pliable to the touch. Firm, not mush!!!

4. Remove from oven, being careful not to spill any remaining water, if there is any, and place on cutting board. (With very large spaghetti squash, it may take a second filling of water, in order to complete the cooking process. Watch out for evaporated water, if it all evaporates, you almost immediately begin getting caramelization, and on this dish all you want is the bright yellow color). Using a table fork, remove interior spaghetti strands of squash across the squash, not vertically. The idea is to keep the strands as long as possible, and intact.

5. Place on platter, or on individual plates, or hold in a warm area until service. This product cools very quickly, so plate it last, or very close to service. Enjoy!

Quenelles of Broccoli Puree

Ingredients:
3 Each Broccoli Crowns
1 1/2 C. Heavy Cream
4 T. Sweet Butter (Land O Lakes if available)
Kosher Salt
White Pepper

Method:
1. Remove florets of broccoli from stems, checking for and removing all imperfections or damaged florets. Try to cut florets into equal sized pieces, so they will cook evenly. Stems may be peeled and reserved to be 'turned' for another dish, or made into broccoli soup, or discarded, as one wishes.

2. Ice down florets in large stainless steel mixing bowl, making sure they get very cold. Why? That's right, the very cold green item, going into very hot water, makes the chlorophyl really jump out, and a green item becomes bright green, not a dull or dark green.

3. On the stove top, bring a correctly sized cooking pot of water to a raging boil. 'Correctly sized' means one which will hold all the florets in the moving water, with lots of room for everything to move around, to allow the florets to move around easily in the water. Make sure this has been well seasoned with kosher salt, approximately 1-2 T. for this amount.

4. When water is at a rolling boil, remove cold broccoli florettes and plunge into the water. Keep heat on high until boil is once again reached, reduce heat to rapid simmer, with broccoli 'rolling' in the water. You need to cook these 'al dente' ...this is my preferences, the French method would be until they are completely cooked with no resistance to the paring knife. (Mush).

5. When properly cooked to your specifications, drain well and if 'al dente' place all into a large Cuisinart, or if completely cooked, a Kitchen Aid mixer or other mixer will do. Have sweet butter at room temperature, cut into small pieces, already in the bowl of the machine of your choice. Add hot, cooked broccoli, and mix well. If using a Cuisinart, use the 'pulse' setting/bar. I like mine to show some of the broccoli pieces, so do not overmix. If the item is well done, mix well in mixer so it is a puree. (A full blown puree should not have any chunks or pieces). Add the heavy cream, that has been heated to very hot, on the stove, to the mixture as you proceed. Don't add it too early, add it at the finish. You are not trying to make broccoli butter! Adjust seasonings to taste with salt and white pepper. It is important to be very careful to not add too much liquid here. You want this product to be moist, but firm enough to have body with which to form your 'quenelles".

6. To make the 'quenelles'; find two large matching spoons. Hold the spoons, one in each hand, one facing towards you, and one away, or basically facing each other. Take a large spoon sized amount of the puree up in one, and "turn" the puree in the spoons. You do this by scooping the mixture firmly from one spoon to the other, holding the spoons straight, horizontally. You are trying to make sides, a form very much like a US football, or a tournat potato/vegetable. You need to do this in a rapid manner, as you want these to go on the plate hot too. I try to make three sides, and when you get better at it you van make more. I classic tournat has seven sides! If you put the mixture in something with straight sides, it will be easier to get started. You can draw the mixture up the sides of the container in a corner, and it begins the process, doing the first turn for you onto the spoon. Hard to describe, easy to do. Practice, this is FUN! See the picture, and you will get the idea. Two or three to a plate, depending on size. Enjoy.

7. Plate and serve.

Fresh Beets with Cloves, Chiffonade of Greens for Plate Garnish.

Ingredients:
1 Bunch medium sized fresh beets with greens attached.
Medium sized beets are about the size of a tangerine,
and the fresher the tops look, the fresher the beet.
You can also determine freshness, when the greens
are not attached, by how hard the beets are.
They should be very hard!
6 Each Fresh Cloves
1 T. Kosher Salt

Method:
1. Clean Beets well in cold water, removing all dirt, root base, and beet greens with small paring knife. Root should be cut just above where it attaches to the beet, and the greens should removed evenly in one piece, like a cap. Reserve the best of the leaves, removing them from stem. You will need about 10-15 leaves, washed and dried, for the chiffonade garnish.

2. Place all the cleaned beets in a proper sized cooking pot, covering with cold water until covered well, about 1/2 inch, over the top of the beets. If there are several different sized beets in the bunch, you want to start the cooking process with the largest beets, and add the others, by size, graduating from larger down to smaller, so that all will finish the cooking process at the same time. Add kosher salt, and cloves to pot.

3. Place lid on pot so as to completely cover, but slightly ajar, so that there is an area for steam/heat to escape while the beets cook. Bring to a rapid boil on stovetop, and reduce to hard simmer. Pay attention while the beets are cooking, especially if the beets are larger, because the water will likely need to be replenished during the cooking process. Cook until the beets are either al dente, or completely cooked, that is, no resistance to a paring knife that has been inserted. This is to your own liking. Test more than one beet!

4. When properly cooked, remove from the stove, drain well in colander, being sure to remove all cloves, (which you discard), and peel the cooked beets using your fingers and warm water. You want to keep the beets warm for service, so you have to move...remove the outside skin, rinse, square the beet off on a cutting board, (remove the four rounded sides making the beet square, like a cube), with a chef knife, and slice horizontally, turn and stack slices, then cut into battonette, then into large, medium, or small dice, as you prefer. Place on plates, and serve HOT.

Chiffonade of Beet Greens

Ingredients:
6-12 Baby Beet Greens, Washed, Dried

Method:
1. Stack cleaned, dried leaves on top of each other. Roll same into a very tight roll, as one would roll a cigar with tobacco leaves. Very tight.

2. Take a sharp chef's knife and cut across rolled leaves as thinly as possible. Take these slices of rolled leaves and sprinkle them appropriately on plate, as an edible garnish.

Sunkist Seedless Navel Orange Garnish

Ingredients:
2 Each Seedless Oranges
2 T. Sweet Butter

Method:
1. Remove navel and stem end from oranges on cutting board. Then remove the outside of the orange with chef knife or serrated knife by cutting away the outside skin in the shape of a football, from top to bottom. No white underskin should remain on the orange when done properly. At the same time, don't waste too much of the orange either.

2. When this is done to your satisfaction, slice the oranges across into rounds. Heat butter in a sauté pan to hazelnut color, and brown the orange slices in the butter just before service. This adds color, flavor, and you have a hot garnish going on a hot plate.

3. Enjoy this recipe, it is a good one.