NEW SHERIDAN CHOP HOUSE: GREAT RECIPES FROM ERICH

03 Aug NEW SHERIDAN CHOP HOUSE: GREAT RECIPES FROM ERICH

Editor’s Note: The following recipe continues a bi-monthly series of recipes from the kitchen of Chef Erich Owen, classically trained and oh so popular executive chef (since 2008) of the Chop House at the New Sheridan Hotel.

Awarded the 2011 Four Diamond Hotel rating, the New Sheridan Hotel in Telluride is one of the premiere historical destination resorts in Colorado. The hotel was also recognized by the readers of Conde Nast Traveler as one of the top 5 “Best Places to Ski & Stay in North America” and number 1 in service.  Having first opened for business in 1891, (when the Town of Telluride was just four years old), the New Sheridan is listed on the Department of the Interior’s Register of National Historical Places.

In addition to the hotel’s historic Bar and its Parlor, great places to meet, greet and eat, the New Sheridan’s Chop House is where to head for a fine dining experience. At the Chop House, Erich Owen oversees a menu based on New American cuisine with international flavors and regional ingredients (whenever possible).

HICKORY SMOKED ORGANIC CHICKEN BREAST, GRITS, BRAISING GREENS, CHORIZO, MUSTARD SAUCE

Serves 4

For the Chicken:

4 ea. bone in skin on organic chicken breast.
hand full of hickory wood chips
4 Tbs. Olive Oil
1 Sprig Rosemary (chopped)
1 Sprig Thyme (chopped)
Salt & Pepper

In a large mixing bowl coat chicken with olive oil, rosemary, thyme, salt & pepper. Smoke chicken for 15 minutes. If you have a char broiler light hickory chips on fire and get them smoking. Place chicken on rack and place lid on top. After smoking, heat a saute pan and place skin side down. Sear until golden brown. remove and place in 400 degree oven until just cooked through.

For the Braising Greens:

Collard, Mustard, Swiss Chard, or a mix of all are great for braising. (chopped)
1 C. White wine
4 Clove garlic minced
1 C. chicken Stock
salt and pepper

In a braising pan add all ingredients and cook down. (approximately 15-20 minutes).

For the Sauce:

4 oz. Ground Chorizo
1/2 C. Grain Mustard
2 C. Chicken Stock
2 C. Beef Stock
1 Bunch Cilantro Minced

In a medium sauce pan cook chorizo until done. Add all other ingredients except for cilantro. Reduce by half. Add cilantro right before serving.

For the Grits

2 C. white grits
3-4 C Chicken Stock
salt and pepper.

In a medium sauce pan heat chicken stock up and whisk in the grits. Stirring frequently cook until done. Season with salt and pepper.
Inspired by southern cooking and classic French technique this dish (modified a bit) has been a favorite at the restaurant for years. This is one that I do at home all the time because of its simplicity and appetizing flavors. My two little kids will actually eat this as well! Dishes like this are found at corner brasseries all around the french quarter in New Orleans. Like food often does it reminds me of a place and time that etches a permanent memory.