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).

BOUILLABAISSE:

Bouillabaisse is a great summer time plate. Pairing good wine to this one is key and I would recommend a Pine Ridge Chamizal, Chardonnay, or a Allan Scott Sauvignon Blanc. Something crisp but not to fruity. The dish is great for hosting backyard parties as you can increase the amount. Or make for yourself and savor the leftovers as the week goes on. It seems every chef in every restaurant I have worked in has done a bouillabaisse at one time and I always compare and learn from the variations of the theme. This is one dish we all go back to because it is simply delicious.

bouillabaisse

Erich’s bouillabaisse

INGREDIENTS:

8 MEDIUM SIZED SCALLOPS
8-10 BLACK MUSSELS
2 WHOLE LOBSTERS
4 OZ. CRAB KNUCKLE AND CLAW
8 OZ TUNA (SASHIMI GRADE)

FOR THE BROTH:

2 EA LOBSTER BODIES (COOKED AND REMOVED)
1 EA YELLOW ONION (SLICED)
1/2 BULB FENNEL (SLICED)
4 EA PEELED GARLIC
1 PINCH SAFFRON THREADS
1 PINCH RED PEPPER FLAKES
1 SPRIG TARRAGON
2 SPRIGS PARSLEY
2 EA BAY LEAF
1 LARGE TOMATO DICED
4 TBS TOMATO PASTE
1/2 CUP WHITE
1/4 CUP PERNOD
2 EA POTATOES
1 QRT WATER
SALT & PEPPER TO TASTE

METHOD:

In a medium stock pot heat oil to smoking point. Add onion, garlic, fennel and lobster bodies. Stir for a couple of minutes. Next add the white wine and Pernod. Reduce by half. Add all other ingredients and let simmer for 45 minutes to an hour. Remove lobster bodies, tarragon sprig and parsley. Keep warm until serving.

SERVING:

In a saute pan heat oil and sear scallops and tuna and set aside. Heat broth up and add mussels. Wait until mussels start to open and add the crab, already cooked lobster, seared scallops and seared tuna. Garnish with fresh chives and grilled baguette.

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