Re-creating the fare at nation's top golf resorts
Four U.S. golf resorts hold a unique distinction: They have achieved AAA Five Diamond status for both their lodging and dining. We asked the star chefs at those resorts to share one of their signature dishes.
Resort: The Grand del Mar, San Diego
Chef: William Bradley
The dish: Spring lamb persille, toasted pistachios and stone fruit marmalade (serves 4)
- 2 frenched racks of Colorado lamb
- French sea salt and pepper to taste
- 4 cups pistachios
- 2 1/2 cups sugar
- 1 1/2 cups pistachio oil
- 1 cup dried cherries
- 1 cup dried plums
- 1 cup dried apricots
- 1 cup dried dates
- 1 tbsp saffron
- 1 tbsp yellow curry powder
- 1 cup red wine vinegar
- 2 cups water
- 1 cup orange juice
- 1/2 cup chopped parsley
Lamb: Season lamb with salt and pepper. Place lamb racks on a heated grill. Grill each side 5 minutes. Remove lamb and let rest at room temperature.
Toasted pistachios: Preheat oven to 300 degrees. Place pistachios in a mixing bowl. Add 4 tablespoons sugar, salt to taste and 4 tablespoons pistachio oil and mix thoroughly. Place mixture on a baking sheet and roast in oven 15 minutes. Remove pistachios from oven and place them (still warm) in a food processor. On the puree setting, slowly add the remaining amount of pistachio oil, and continue to pure until smooth.
Stone fruit marmalade: In a large saucepan, place the dried cherries, dried plums, dried apricots, dried dates, saffron, curry powder, red wine vinegar, water, orange juice, salt to taste and the remaining sugar, and cook over low flame for 1 hour, stirring occasionally.
Season the cooked lamb with sea salt to taste and chopped parsley. Slice each rack into pieces and place a piece in the center of each plate. Place pistachio puree and stone fruit marmalade alongside sliced lamb.
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Resort: The Broadmoor, Colorado Springs, Colo.
Chef: Bertrand Bouquin
The dish: Angry trout (serves 4)
- 4 Colorado trout
- 2 bunch Swiss chard cleaned and trimmed
- 1 yellow onion chopped
- 4 oz. smoked bacon diced
- 6 oz. white wine
- 6 oz. chicken stock
- 1/2 lb. butter
- 1 tbsp butter
- 1 tbsp golden raisin
- 2 tbsp croutons
- 1 tbsp lemon segments diced
- 1 tbsp cauliflower diced
- 1 tbsp capers
- Salt and pepper to taste
Swiss chard: In a large sautéed pan, render the fat from lardoons, add onion and sweat until the onion becomes translucent, about 7 minutes on medium heat. Deglaze the pan with white wine and chicken stock. Add Swiss chard and braise over low heat until the liquids are totally evaporated and the chards fully cooked. Set aside.
Sauce: Melt the butter over medium heat and cook until butter turns brown and has a nutty aroma. Add pine nuts, raisin, croutons, lemons, cauliflower and caper. Cook about 3 minutes in butter and set aside.
Trout: Season the inside of trout with salt and pepper. Fold the tail through the trout’s mouth and season the outside of the trout as well. Place in the over at 400 degrees for approximately 8 minutes.
Place Swiss chard in center of the plate. Put the trout leaning against the Swiss chard. Cover the trout with the brown butter sauce.
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Resort: The Ritz-Carlton Amelia Island (Fla.)
Chef: Rick Laughlin
The dish: Salt smoked shrimp and grits (serves 4-6)
Prawns (Note: Cook prawns last.)
- 12 prawns (peeled, deveined)
- 12 oz. goat cheese
- Katafi (shredded phyllo)
Divide goat cheese into 12 1-oz. portions and shape into a ball. Place the prawns around the goat cheese balls. Cover each side of the prawns with katafi. Sear each side of hte prowns in a hot pan with vegetable oil until golden brown. Remove from pan and finish in the over (3-4 minutes).
Green tomato marmalade
- 5 green tomatoes (peeled, seeded, diced)
- 1/2 red onion (diced small)
- 8 oz. white balsamic vinegar
- 1/4 cup white sugar
Dissolve sugar in vinegar. Combine all ingredients and cook with parchment paper on low heat. Cook until marmalade consistency.
Smoked heirloom tomato sauce
- 4 large heirloom tomatoes
- 1/2 large sweet onion
- 6 fresh garlic cloves
- 1 sprig fresh thyme
- Fresh basil to taste
- Fresh oregano to taste
- Salt to taste
- Butter to taste
- Extra virgin olive oil
Cut tomatoes in half and toss with oil and salt. Place on grill and cover with sheet pan to trap smoke. Cook until tomatoes are barely charred. Try to get les heat and more smoke. Flip and repeat.
In large sauce pot, begin th sweat the onion. After onion gets soft, add garlic and thyme. Cook 1-2 minutes. Add tomatoes and cook down until nearly no liquid. Blend the sauce with the herbs, butter and salt (all to taste). Pass through a fine sieve and refrigerate.
- 1 cup Logan Mill grits, small dice
- 2 cups cream
- 2 cups water
- 1 medium onion
- 2 tablespoons unsalted butter
Sweat the onion with 1 tbsp olive oil for 5 minutes Add rest of ingredients and stir. Bring to boil and reduce to simmer and cook uncover for 4-5 hours. Finish with butter and season to taste.
Place a tbsp of smoked tomato in center of plate. Place 1/4 cup of grits on top of tomato sauce. Shingle the prawns on top of grits. Top with green tomato marmalade. Place under glass dome and flash smoke with hickory shavings.
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Resort: Nemacolin Woodlands, Farmington, Pa.
Chef: Kristin Butterworth
The dish: Black truffle tagliatelle (serves 10)
Egg yolk pasta dough
- 8 cups Egg yolks
- 4 lbs Farina flour
- 2 tbsp White truffle oil
- 3 tbsp Kosher salt
- 1 tbsp Water
• Place egg yolks, truffle oil, salt and water in mixer and with a dough hook mix until combined.
• Once combined, slowly begin adding the Farina flour about a cup at a time until all the flour is used.
• When all the flour is incorporated, turn up the mixer setting to medium speed and allow the dough to mix for 3 minutes. (This allows the gluten to build up and helps create a nice al dente texture when cooked.)
• After three minutes, remove the dough and place it on a floured service. Roll the dough into a log shape so that it is easier to cut when ready. Place plastic wrap over the dough so that it doesn’t form a skin and allow it to rest for 40 minutes before starting to make pasta.
• Once rested, cut the dough into disks about 1 inch thick. Using a pasta maker, roll the dough out to No. 2 setting (nice and thin).
• Using a cutting wheel or pizza cutter and a roller, cut the pasta into thin strips no bigger than 1/2-inch wide.
• Once the pasta is cut, place it on a floured sheet tray and allow to dry for 10 minutes before cooking in heavily salted water for 4-5 minutes until al dente.
Vermont Butter Buerre Monte
- 1/4 cup Water
- 1/4 cup Heavy cream
- Truffle salt to taste
- 1 lb Butter
• Place water and heavy cream in a shallow pot and bring to a simmer. Allow the liquid to reduce slightly. Season with a small amount of the salt.
• Once the cream/water has reduced, lower heat and slowly start adding the butter (cubed) to the pot while whisking constantly. (Be careful not to add too much butter to the pan at one time as this will cause your sauce to separate and break.)
• Keep sauce warm at an even temperature until served.
Confit Farm Egg
- 10 Egg yolks
- 1/2 cup White truffle oil
- 1/2 cup Salad oil
- 10 Small cryovac bags
• Gently place the egg yolk in cryovac bag.
• Mix the white truffle oil and salad oil together and place about 2 tbsp in each bag with the eggs.
• Seal the bags with a vacuum sealing machine on the bag seal setting so that the eggs are not crushed.
• Place the eggs in a water bath with a thermal circulator set at 140 degrees for 1 hour. This will gently cook the egg without changing its color and will yield an egg that has the consistency of tempered butter.
• Serve the egg warm on the pasta with the Vermont butter sauce, thinly shaved black truffles and freshly grated Parmigiano Reggiano.