Recipes, Trout, Steak, Beef, Beurre Blanc, Osso Bucco, Spoonbread, Mustard, Pork, Kelly Liken, Chef, Recommendations, Vail, CO, Where to eat in Vail, Colorado, Denver, Best restaurants in Vail, in the mountains, Restaurant Kelly Liken, Where to shop in Vail, Purveyors, Drink, Best Bars in Colorado, Vail, Mountains, Skiing, Vacation, Travel, Food, Top Chef Season 7, Dining
WHAT
Six recipes from chef Kelly Liken of Restaurant Kelly Liken in Vail, CO.
WHO
Chef/owner of Kelly Liken, American focused restaurant in Vail, Colorado.
WHY
Kelly serves seasonal American cuisine, sourcing most of the produce and many of the meats locally.
CHEF KELLY LIKEN - RECIPES
CHEF KELLY LIKEN
Brandied Beurre Blanc Sauce
Recipe courtesy of chef Kelly Liken
Ingredients
- 1 cup French brandy
- 2 shallots, chopped
- 1 sprig fresh thyme
- 10 black pepper corns
- 1 bay leaf
- 1 lb. cold unsalted butter, cut into cubes
- 1 lemon, juiced
- Salt and pepper to taste
Directions
1) Put everything, except butter and lemon juice, in a sauce pan and bring to a simmer, reduce until syrupy.
2) Whisk in the butter, 1 piece at a time, off the heat, until all the butter is melted and incorporated.
3) Stir in lemon juice and season to taste with salt and pepper.
4) Keep in a warm place, off direct heat.
5) The sauce will hold in a warm place for about an hour.
December 20, 2010
Kelly’s Signature Potato Crusted Trout Filets with Caramelized Brussels Sprouts, Plump Golden Raisins, and Toasted Pecans
Recipe courtesy of chef Kelly Liken
Serves 4
Ingredients
Photograph courtesy of Kelly Liken
- 8 rainbow trout filets, skinned
- 10 fingerling potatoes, sliced paper thin into disks
- 1 cup all purpose flour
- 5 eggs, beaten
- 1/2 lb brussels sprouts, cored and leaves separated
- 1/4 cup toasted pecan pieces
- 1/4 cup golden raisins, soaked in Chardonnay for 1 hour
- Butter and olive oil
- Salt and pepper to taste
Directions
1) Dust the skin side of filets in flour and then dredge through egg wash. Lay filets, egg side up, on a sheet pan. Place potato slices on filets to resemble scales on a fish.
2) Cook the brussels sprout leaves, slowly in a sauté pan in a little butter or olive oil until they are golden brown and wilted and season with salt and pepper. Add the pecans and plump raisins to the hot pan and toss together. Keep warm while you saute the fish.
3) Cover the bottom of a large sauté pan with olive oil. Heat to just smoking, season fish with salt and pepper. Place fish carefully, potato side down, in the pan and cook until potatoes are golden brown and crispy, about 3 minutes. Flip over and remove pan from heat while you place brussels sprouts on the plates.
4) Top the vegetables with the cooked filets and dress the plate with the buerre blanc sauce (see next recipe.)
Chipotle n’ Cinnamon Braised Pork ‘Osso Bucco’
Recipe courtesy of chef Kelly Liken
Our Chipotle and Cinnamon Braised Pork Osso Bucco is such a special dish, often a favorite ordered for special occasions or over the holidays. This recipe is a variation using pork and a non-traditional blend of spices. The aromas fill the kitchen and dining room and completely remind me of the quintessential fall/winter dish. This dish is defiantly a labor of love.
Yield
16 - 20 pieces
Ingredients
Dry Rub for Shanks
- 6 tablespoons cinnamon, ground
- 6 tablespoons garlic powder
- 6 tablespoons cumin, ground
- 1/2 cup Spanish paprika
- 1/2 tablespoons chipotle, dry-ground
- 1/2 cup black pepper, ground
- 1 cup salt, kosher
- 2 cup sugar, light brown
Osso Bucco
- 1/2 cup bacon fat (or reserved pork fat)
- 6 carrots, peeled and large cut
- 1 bunch of celery, large cut
- 6 yellow onions, large dice
- 1 fresh jalapeno
- 1 bouquet of thyme, sage, parsley stems
- 4 cups of red wine
- 1/2 cups of Worcestershire
- 1 cups of cider vinegar
- 8 bay leaves
- 2 cinnamon, whole sticks
- 10 cloves, whole
- 1/2 cup of garlic, crushed cloves
- 1 chipotle, canned (juices too)
Directions
Dry Rub for Shanks
1) Thoroughly rub shanks and let sit with rub at room temp for 1 hour.
2) Evenly space out on a sheet pan and brown in 425 F oven for 20-25 minutes; deglaze sheet pan and reserve juices for braise.
Osso Bucco
1) Get a large rondo hot and begin to sweat/brown vegetables.
2) Once the onions and carrots begin to color slightly, deglaze the pan with the red wine.
3) Let the wine reduce for a minute or so and add the remaining ingredients. Continue to cook for another few minutes (aromatics will begin to release smell) and add 10-12 quarts of stock (veal is preferred, but chicken will also work) and bring to a boil.
4) Once the braising liquid is boiling, taste and season with salt and pepper, and add in the shanks and the reserved deglazed pan liquid.
5) Cover the rondo tightly with foil and place over a low burner on the stovetop or place in a still 325 degree F oven for 3-4 hours.
6) If doing on the stovetop, be sure to check that the burner isn’t set so high that the braise boils rapidly.
7) Once the cooking time is through, remove the shanks promptly and store in the strained and reserved cooking liquid.
Cocoa Crusted Wagyu New York Strip Steak with Roasted Wild Mushrooms and Dark Chocolate Infused Port Reduction
Recipe courtesy of chef Kelly Liken
Sometimes when pairing wine, the food comes first. However, more often than not, it works the other way around. The Cocoa Crusted Wagyu New York Strip Steak was inspired by those warm chocolaty, spice notes we see in many of our favorite wines. Red meat and red wine is a classic pairing, but this cocoa crusting solidifies the marriage.
Yield
2 servings
Ingredients
Steaks
- 2 Wagyu or All Natural New York Strip Steaks
- 2 tablespoons cocoa powder
- 2 tablespoons kosher salt
- 1 tablespoons sweet paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon olive oil
Mushrooms
- 1 lb wild mushrooms
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 tablespoon chopped chives
- 1 tablespoon olive oil
- 2 tablespoon white wine
- 1 tablespoon butter
- salt and pepper to taste
Port Reduction
- 1/2 lb beef trimmings (ask your butcher for some end cuts or trimmings)
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, whole
- 1 cup port
- 1 quart roasted veal or roasted beef stock
- sprig of thyme
- 1 bay leaf
- 2 oz dark chocolate
- salt and pepper to taste
Directions
1) In a heavy bottomed stock pot, heat the olive oil for the sauce.
2) Brown the beef scraps well, add the shallots and garlic and continue browning until well caramelized.
3) Deglaze with the 1 cup of port and reduce until syrupy.
4) Add the stock, thyme and bay leaf. Simmer until reduced by half, skimming any fat off periodically.
5) Strain through a fine mesh sieve and return to a sauce pan over low heat.
6) Whisk in the dark chocolate until fully incorporated, season to taste with salt and pepper and reserve in a warm place until ready to serve.
7) Whisk together spices and cocoa for the steak in a small bowl.
8) Rub the steaks with the olive oil and liberally season them with the spice/cocoa mixture.
9) Grill on high heat until preferred level of doneness is achieved (4 to 5 minutes per side for medium).
10) Allow to rest for at least 5 minutes in a warm place before serving.
11) In a large saute pan, heat the olive oil for the mushrooms over medium high heat.
12) Add the mushrooms and cook through, about 5 minutes.
13) Deglaze the pan with the white wine and reduce all the way.
14) Finish the mushrooms with the chopped herbs and the butter. Season to taste with salt and pepper.
To Serve
1) Place a mound of wild mushrooms in the center of the plate.
2) Slice the steaks and arrange a few slices on top of the mushrooms.
3) Drizzle the chocolate/port sauce around the plate.
4) Enjoy!
December 20, 2010
RECOMMENDED BY
- Chef Lachlan McKinnon Patterson
RECOMMENDATIONS
Kelly Liken’s recommendations on where to eat and drink in Vail, Pittsburgh, and New York.
RESTAURANT KELLY LIKEN - VAIL, CO
Photograph courtesy of Kelly Liken
RESTAURANT KELLY LIKEN
Vail
American
12 Vail Rd, Suite 100
Vail, CO 81657 (view map)
T: 970.479.0175 (make a reservation)
Website:
Hours:
Daily: 6pm - 10pm
Mushroom Spoonbread
Recipe courtesy of chef Kelly Liken
Ingredients
- 2 tablespoons oil, blend
- 2 cups white button mushrooms, sliced
- 1/4 cup shallot, fine diced
- 2 teaspoons garlic, minced
- 2 cups whole milk
- 1 cup chicken stock (or mushroom/vegetable)
- 1 cup cornmeal
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 tablespoon sliced black truffle
- salt and pepper to taste
- 2 oz unsalted butter, cubed
- 4 eggs, separated
- 2 oz parsley; washed, stemmed, chopped
Directions
1) In a 4 quart sauce pan, heat oil and begin to saute the mushrooms.
2) Once they begin to release their juice and brown slightly add the shallots and garlic.
3) Cook for a minute or two longer and add in the stock and milk, salt and pepper, and the aromatics.
4) Let the mixture simmer for 5 to 10 minutes (or until the thyme and bay leaf begin to release an odor).
5) Remove herb stems and bay leaves and blend 3/4 of the hot mixture in a blender (leave some of the whole mushroom slices unblended), recombine the mixture and place on medium heat on the stovetop.
6) With a whisk, slowly add the cornmeal to the hot mushroom mix and cook until the mixture pulls away from the pot and becomes quite thick.
7) Pour mix out into a large bowl and mix in the cubed butter (until incorporated). Set aside and allow mix to cool slightly before adding the egg yolks and herbs.
8) Whisk the reserved egg whites to medium peaks and fold into the batter in two stages.
9) Spray the aluminum (or ceramic) baking dish and dust the inside with semolina flour. 400 degree F oven (fan on) for 13 to 15 minutes.
10) Spoonbreads will rise out of baking cup and be golden brown on top; a paring knife may be slid around edge to help with removal from baking dish.
11) Serve immediately.
Mango Habanero Mustard
Recipe courtesy of chef Kelly Liken
Making special sauces, glazes, and dressings can take a great dish and turn it into something “to die for.” The Mango Habanero Mustard is one of the items I have used often that compliments so many things, I never seem to have enough. I often receive requests from diners for many of the marinades, spice blends, or accoutrements that are featured in a particular dish. I have also made hand-made seasonal gourmet snacks as inspired by my menu and have sold them at the local Vail Farmers’ Market during the summer season, allowing customers to experience a favorite dish from the restaurant or experiment at home on their own.
Ingredients
- 2 cups mango puree
- 1 cup mayonnaise
- 1 cup Colman’s English Mustard powder
- 2 tablespoons Dijon mustard
- 1/2 cup cider vinegar
- 1 cup honey
- 1 each habanero pepper
- 2 tablespoon salt
- 1 tablespoon black pepper
Directions
1) Combine all ingredients into a food processor and blend until smooth.
