food

Da Fazenda Para a Mesa

Junte-se ao chef Eduardo enquanto ele cozinha uma refeição mágica inspirada em Montana! No menu, uma saborosa bruschetta de cogumelos selvagens, uma salada fresca de agrião e um corte New York de búfalo.

food

Da Fazenda Para a Mesa

Junte-se ao chef Eduardo enquanto ele cozinha uma refeição mágica inspirada em Montana! No menu, uma saborosa bruschetta de cogumelos selvagens, uma salada fresca de agrião e um corte New York de búfalo.

Supplies

  • 1 ½ lb washed and cleaned Watercress
  • 1 oz / ¼ cup Hazelnuts, toasted, peeled, crushed
  • ¼ cup Montana Mex, extra virgin Avocado oil
  • 3 tablespoons Honey
  • 1 tsp fresh Thyme, chopped
  • ½ tsp whole grain Mustard
  • 2 Lemons, juiced
  • ¼ tsp salt
  • To taste cracked Black Pepper

Passo a passo

  1. In an oven set at 350, toast Hazelnuts for 10 min. Remove from oven and using a dry kitchen towel, massage exterior paper/skin away from the inner nut.
  2. In a small bowl whisk together Honey, Thyme, Lemon juice, and Mustard. Slowly add Avocado Oil while whisking. Check for seasoning and add salt and black pepper to taste.
  3. In a medium bowl, drizzle dressing over Watercress, toss gently. Serve with crushed Hazelnuts as a topping.
  4. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • 2 Choice Bison New York steaks, 1 inch thick
  • 1 Orange, zested
  • ¼ cup chopped fresh Rosemary
  • 1/8 cup chopped fresh Sage
  • 2 tsp Montana Mex Chile Salt
  • 2 tsp Montana Mex Jalapeno seasoning
  • 2 tsp Montana Mex Sweet seasoning
  • 1 T Montana Mex Avocado oil
  • 1 T Fresh Cracked Pepper
  • 2-3 T salted Butter
  • ½ bunch fresh Thyme
  • 1 head Garlic, teeth gently crushed

Passo a passo

  1. Mix Montana Mex seasonings and coarsely cracked pepper in a small bowl until evenly blended. Season steaks until evenly covered.
  2. Zest Orange into a small bowl and squeeze orange into Bowl.
  3. Pour Orange juice and zest onto steak and add chopped herbs.
  4. Allow steaks to sit and marinade for up to 24 Hours.
  5. Before cooking, be sure to pull steaks from refrigerator to allow to come up to room temperature before cooking (this will assist in more even cooking).
  6. Heat a heavy-bottomed cast iron over med/hi heat. Add Avocado oil and swirl to coat pan. Add steaks to pan and sear for 3 min on each side until starting to brown beautifully. Reduce heat to med/low, add butter, thyme and garlic.
  7. Tilt pan to the side and use a spoon to baste steaks for a minute.
  8. Remove steaks from the pan and cover with a loose piece of foil and allow steaks to rest for 10 minutes. Reserve butter mixture.
  9. To serve cut steaks in thick pieces and drizzle with butter, garlic and thyme mixture.
  10. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • 1-2 large russet Potato, Peeled and cut in 5 large slices, about 4 cups cut up.
  • ½ head of Cauliflower, Florets removed from the stem
  • ¼ C Montana Mex extra virgin Avocado Oil
  • 2-3 teaspoons Montana Mex Jalapeno seasoning
  • One lemon, zested
  • 1 teaspoon thyme, chopped
  • Cracked White Pepper and Salt to taste

Passo a passo

  1. In a med stock pot full of water, simmer Potato and Cauliflower for 20-30 minutes until tender and completely cooked through. Strain in a sieve.
  2. Add cooked Potato and Cauliflower back to the pot. Add avocado oil, lemon zest, thyme, and jalapeno seasoning. Mash with a hand masher, spoon, or fork until the mash is as smooth as you like it.
  3. To purchase Montana Mex oils and spices, check out MontanaMex.com.

Supplies

  • ½ pound wild mushrooms, fresh, cleaned, dried, cut to size
  • ½ each Shallot, quartered and sliced
  • 1 each Garlic cloves, minced
  • A few Chives, chopped, or Chive blossoms
  • 1-1 ½ Tablespoons Montana Mex Extra Virgin Avocado Oil
  • A splash of White Wine
  • 1 cup Heavy Cream
  • Montana Mex Jalapeno seasoning, to taste
  • Salt and black pepper, to taste
  • 6 pieces of crusty bread, grilled

Passo a passo

  1. In a cast iron or sauté pan over med-hi heat add Montana Mex Extra Virgin Avocado Oil and sauté the Morels for approx 1 min.
  2. Add the shallot and cook for an additional 1 min.
  3. Add the garlic and stir the mushrooms and garlic for no more than 20 seconds as this is just enough to release that fresh garlic flavor.
  4. Add white wine and reduce by half. Add Cream and reduce by half. Remove Morel cream from the heat and season with Montana Mex Jalapeno seasoning.
  5. Salt and fresh cracked Pepper to taste.
  6. Cool and hold for up to a day (re-heat gently before serving) or serve immediately.
  7. To serve: Spoon Morel cream over grilled crusty bread and garlic with chopped chives and or chive blossoms if you’re lucky enough to have these in hand.
  8. To purchase Montana Mex oils and spices, check out MontanaMex.com.