The Red Dunn Kitchen inside Detroit's Trumbull & Porter Hotel has a new chef and will be introducing a new menu with a wide variety of 'game' entrees.
Chef Mike D'Angelo stopped by the Fox2 Kitchen to showcase some of his new meal ideas, including Coffee Rubbed Elk.
Coffee Rubbed Elk
- 2 pieces of elk-Could be subbed with pork chop or ribeye
- 1 head broccolini
- 1 Yukon potato-cut in ½ in cubes
- ½ sweet potato- cut in ½ in cubes
- 4 oz Carrot Puree-recipe below, can be made in advance
- 4 oz cherry Jus lie-recipe below, can be made in advance
- 4 oz Coffee Rub- recipe below, can be made in advance
Rub the elk with the coffee rub and let marinate for 1 hour up to 24 hours.
To start the dish blanch the potatoes in bowling water for about 5 minutes, you want them to be soft but not mushy or about 75% cooked.
When they are at that point place them flat on a tray and cool in the fridge.
In the mean time cut the broccolini into 1 inch pieces, removing the stem and proceed to blanch them in the same water. When they are also 75% done place them in a bowl of ice water.
This method of blanching the veg can be done 3 to 4 days in advance. Once cooled lightly pan spray the elk and either pan sear or grill the elk to desired temperature, let rest for 3-5 minutes.
While resting heat a pan up with oil on medium-high heat and cook the potato cubes until lightly crispy, about 4-5 minutes.
Add in the broccolini and cook an additional 2 minutes or until broccolini is hot.
To plate, place a dollop of carrot puree on the plate and spread it like a disk about 3 inches in diameter. Place the potato and broccolini hash in the middle, top that with the elk chop and finish with a spoon full of the cherry jus lie.
- Coffee grounds 1/8 cup
- Brown sugar 1/8 cup
- Paprika 1/8 Cup
- Ancho chile powder 1 tsp
- Salt 1 stp
- Cocoa Powder 1 tsp
- Oil 1 tsp
Directions: Combine all ingriedients to make a paste.
Watch the video above, follow the recipe and click here for more information.