Drunken Beef and Pineapple Brochettes with Guajillo Romesco

 

After searching the West for the highest quality beef and the most tender bison, The Resort at Paws Up settled on a very local source: our own backyard. As the ultimate expression of ranch-to-table cuisine, the Black Angus cattle raised here on the Paws Up Ranch are now part of our beef program, from the open fires of the chuck wagon to our restaurant Pomp’s fine cuisine. Bison, from our herd, are also on the menu.

According to Co-Ranch Manager Leigh Kelley, “We raise peas, oats and barley on properly to fatten some of the beef that now grace the tables here at The Resort. Primarily, all of our beef is grass-fed—the high-quality grass they eat is managed for palatability and nutrition. I think animal feed is much like anything else: the quality you put in is a direct reflection of the quality you get out.”

That principle comes through loud and clear in the form of well-marbled Angus beef products and lean, tasty bison cuts destined for dishes created by Paws Up Executive Chef Sunny Jin.

“The ranch-raised beef really is a source of pride for us. The grass-fed aspect produces flavors that are so pronounced. And we get such depth of flavors from aging the beef, for example, we get a whole porterhouse and dry-age it here for an additional 45 days, after an initial aging,” Jin said. “That’s when it gets that rich, buttery flavor with a great blue-cheese aroma.”

This summer, expect our chefs to turn out a dizzying array of culinary masterpieces, a growing number of which are based on Paws Up Ranch-raised Angus beef and bison. We hope you enjoy this recipe for Memorial Day weekend or anytime this summer.

DRUNKEN BEEF and PINEAPPLE BROCHETTES with GUAJILLO ROMESCO

For the Brochettes

Ingredients:

2 pounds tender beef, such as tenderloin or ribeye, cut into 1-inch cubes

2 red onions, cut into 1-inch pieces

1 ripe pineapple, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

3 ounces mescal

1 Tbsp brown sugar

Fresh juice of 2 ripe limes

8 skewers (if using wooden skewers be sure to soak in water for at least an hour prior to assembling)

Sea salt

Cracked pepper

DIRECTIONS:

Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes and up to 2 hours. Preheat gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the 8 prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper and serve with Guajillo Romesco.

For the Guajillo Romesco

Ingredients:

4 whole dried guajillo peppers, rehydrated in hot water and deseeded

1/2 cup toasted almonds

whole garlic cloves

1/2 cup sun-dried tomatoes, rehydrated in hot water

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 red onion, sliced thin and grilled until softened and slightly charred

2 tsp kosher salt

1 cup Spanish olive oil

Sherry or red wine vinegar

DIRECTIONS:

Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.

Bison Tenderloin with Cherry Demi-Glace

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The Resort at Paws Up is hosting its first-ever Thanksgiving celebration with plenty of options to satisfy everyone’s tastes. Bison Tenderloin with Cherry Demi-Glace is just one of our main course options. Of course, there will be plenty of turkey and an amazing crab-stuffed rainbow trout option, plus an array of sides, desserts and, of course, wine and spirits. Enjoy the recipe for our bison tenderloin, and feel free to pass it along to your family and friends.

Bison Tenderloin with Cherry Demi-Glace

If you can’t find fresh cherries, purchase cherries in the freezer section of your grocery store. Thaw before using.

Ingredients

1 pound bison tenderloin, sliced into 4-ounce portions

2 tablespoons grapeseed or canola oil

Salt and pepper to taste

8 ounces ruby red port

4 ounces fresh cherries, pitted (*see note above)

Directions

  1. In a large skillet, sear tenderloin in hot oil over medium-high heat. Season bison with salt and pepper; cook until medium-rare, turning bison on its sides to keep the cooking even, about 7 to 8 minutes or until desired degree of doneness.
  1. Simmer the port and cherries 45 minutes to 1 hour over medium-low heat, until the port and cherry sauce takes on a syrupy consistency. (Don’t overcook as the sauce can scorch very quickly.) Serve bison and demi-glace over roasted asparagus and potatoes, if desired. This recipe serves four.

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From a petting zoo with pony rides and family game nights to owl watching, hayrides and concerts, plus football and parade watching, there are plenty of options to satisfy everyone’s tastes. Take a hike, horseback ride, ATV ride or enjoy a spa treatment.

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Here’s our schedule for November 23—27th:

Wednesday November 23, 2016

  • Cookie decorating in homes
  • Petting zoo visits and pony rides
  • Lighter, leaner lunch options available
  • Game night in the Bull Barn
  • Fireside s’mores on The Yard at the Cook Shack

Thursday, November 24, 2016

  • Extended breakfast hours
  • Macy’s Thanksgiving Day Parade watching in the Village
  • NFL game watching with snacks in Tank
  • Petting zoo visits and pony rides
  • Owl Prowl bird watching excursion to Jones’ Pond
  • Hayrides through the Wilderness Estates
  • Lighter, leaner lunch options available
  • Thanksgiving Day Festival with apple bobbing, sack races, archery and more on The Yard at the Cook Shack
  • A grand and glittering Thanksgiving Dinner at Pomp or a private feast delivered to your home and whisked away afterwards
  • Cookie decorating awards ceremony
  • Family movie night and wildlife presentation in the Bull Barn
  • Fireside s’mores on The Yard at the Cook Shack

Friday, November 25, 2016

  • Resort tour, with visits to the Morris Ranch House, Blackfoot River Lodge, Elk Creek and Cliffside Camp
  • Petting zoo visits and pony rides
  • Hayrides through the Wilderness Estates
  • Tie-dying T-shirts on the Bull Barn patio
  • Lighter, leaner lunch options available
  • Black Friday sale at the Wilderness Outpost
  • Happy hour and whiskey tasting and demonstration with the Rattlesnake Creek Distillery
  • A special dessert menu including pumpkin pie flambé, an ice cream station with toppings such as flambéed cherries, Bananas Foster and house-made goat cheese pumpkin cheesecake
  • Pajama party and movie night in the Great Angus Hall
  • Live musical performance from the Beargrass Bluegrass Band in Tank
  • Fireside s’mores on The Yard at the Cook Shack

Saturday, November 26, 2016

  • Resort tour, with visits to the Morris Ranch House, Blackfoot River Lodge, Elk Creek and Cliffside Camp
  • Petting zoo visits and pony rides
  • Owl Prowl bird watching excursion to Jones’ Pond
  • Kids crafts and photo center family fun projects
  • Lighter, leaner lunch options available
  • Sale at the Wilderness Outpost
  • Happy hour and hard cider tasting and demonstration with Brewmaster Lee McAlpine at the Wilderness Outpost
  • Mini Rodeo at the Equestrian Center
  • Appetizers and cocktails in the Saddle Club
  • Show in the Arena
  • Campfire music jamboree and s’mores on The Yard at the Cook Shack

Sunday, November 27, 2016

  • NFL game watching with snacks in Tank
  • Lighter, leaner lunch options available
  • Family movie night in the Bull Barn

To make reservations for Thanksgiving, please call 877-758-8644 or chat with us.

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