Create your own luxury ranch cuisine with these four recipes courtesy of the chefs at Wyoming’s Brush Creek Ranch.
Known for its fresh ingredients and farm-to-table cuisine, Brush Creek Ranch is a culinary experience like no other. The Wyoming getaway’s specialty chefs have broken down some of their most famous dishes so you can experience the magic of luxury cuisine in your own home. Give these four Brush Creek Ranch recipes a whirl and get a glimpse into C&I’s Brush Creek Ranch experience.
Brush Creek Greenhouse Gin & Tonic
Ingredients (over crushed ice)
1½ ounces Brush Creek New American Gin
4 ounces Fever-Tree Indian or Light Tonic Water
1 tablespoon fresh lime juice
Cucumber slice
Instructions
Combine all ingredients over ice and gently stir. Garnish with a sprig of mint or seasonal botanical.
A new twist on a traditional favorite, Brush Creek’s New American style gin leads with locally foraged juniper but is evenly balanced with soft botanicals grown in the property’s 20,000-square-foot sustainable greenhouse, along with hints of bright citrus. The addition of cucumber provides a refreshing and complementary twist, while the fresh botanical garnish adds aromatics, serving as a great reminder of springtime and warmer weather.
Wagyu Beef Tartare
Ingredients
Tartare Mix
2 ounces wagyu beef tenderloin
½ tablespoon chopped shallots
1 teaspoon chopped capers
1 teaspoon chopped cornichons
1 teaspoon chopped olives
1 teaspoon grapeseed oil
1 teaspoon red wine vinegar
Salt and pepper to taste
Garlic aioli
1 whole egg
½ tablespoon lemon juice
¼ teaspoon Dijon mustard
1 teaspoon white wine vinegar
1 clove garlic, grated
¼ teaspoon kosher salt
Garnish
Greenhouse micro greens and flowers
Spring onion
Aged balsamic vinegar
Instructions
- Make the aioli first. Put all the ingredients into a glass jar. With the help of a stick blender, blend everything until smooth. Keep the aioli in a piping bag or a squeeze bottle.
- Cut the beef into small brunoise.
- Mix all the ingredients in a small bowl. Add the oil, vinegar, and the beef.
- Add the salt and pepper according to taste.
- Use a circle mold to place the tartare mix. Press a little to give a round shape.
- Put the aioli around the top of the mix.
- Place micros, flowers, and aged balsamic around the plate for presentation.
Saffron Risotto and Seared Scallop
Ingredients
4 cups chicken stock
1 cup onion, small diced
1 cup celery, small diced
1 cup carrot, small diced
1½ cup Arborio rice, uncooked
2 tablespoons unsalted butter
½ teaspoon pepper
½ cup white wine
4 – 5 ounces Parmesan, grated
Saffron, few strands
1½ tablespoons olive oil
Salt and pepper
Scallop, 3 pieces
2 tablespoons unsalted butter
Salt and pepper to taste
Instructions
- In a heavy-bottom pan, add the olive oil, and sweat the onions on a medium heat, not allowing them to get any browning. Once the onions are translucent, add carrots and celery and cook for 5 – 7 minutes.
- Add the rice and 1 tablespoon of butter and cook for 2 – 3 minutes. Now add the white wine and deglaze the pan.
- Let it cook for further 5 minutes; then start adding the chicken stock 1 cup at a time while continuing to stir the pan.
- Add the saffron into the rice and fold it gently.
- Once the rice comes to an al dente stage, add the rest of the butter and the Parmesan, and adjust the salt and pepper.
- Take a pan and add some butter, season the scallop, and sear both sides to a golden-brown stage. Add more butter for basting.
- Place the risotto in a plate, place the scallop at the center.
Lamb and Greenhouse Ratatouille
Ingredients
Ratatouille (Serves 2)
1 tablespoon eggplant, cut in small cubes
Salt
½ cup chicken stock
1 tablespoon extra virgin olive oil, plus more for serving
2 tablespoons medium zucchini, cut in small cubes
1 tablespoon shallot, finely chopped
1 tablespoon red bell pepper, cut in small cubes
2 large cloves garlic, finely chopped
1½ tablespoons tomato, cut in small cubes
1 teaspoon tomato paste
½ teaspoon fresh chopped thyme
½ teaspoon chopped fresh basil
Lamb chop, 4 bones (half rack)
2 tablespoons butter
1 clove garlic
1 sprig thyme
1 tablespoon chives
Instructions
- Heat the oil in a pan. Add the shallot and garlic and cook for 1 minute. Add some salt to season.
- Add the bell peppers and eggplant. Cook until softened. Add some stock if gets dry.
- Add the zucchini and cook all the vegetables.
- Add tomato paste and the rest of the stock. Simmer it down.
- Finish it with the chopped herbs.
- Preheat the oven to 350 degrees.
- In a pan, add 1 tablespoon of butter, garlic, and thyme. Add the well-seasoned lamb chop into the pan and cook it on both sides for 2 minutes each.
- Put the pan inside the oven and cook it further for 2½ minutes on each side.
- Place the ratatouille in the center of the plate. Slice the lamb chop in between the two bones to get four portions. Garnish with chives.
PHOTOGRAPHY: Courtesy Brush Creek Ranch