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Grilled Texas Ostrich,
Medley of Organic
Vegetables and
Marigold Mint-Scented
Porcini Mushroom Glaze
Chef Tim Keating
Quattro, Four Seasons Hotel,
Houston, Texas | |
Grilled Ostrich
- 8 Texas eggplant slices
- 2 Texas red peppers, halved and seeded
- 2 Texas yellow peppers, halved, seeded and roasted
- 2 Texas green peppers, halved, seeded and roasted
- 4 Small fennel, sliced and blanched
- 8 Texas carrots, sliced lengthwise and blanched
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- 4 Teaspoons Fines Herbes'
Canola olive oil blend cooking spray
- 4 4-Ounce Texas ostrich filets
Coarse-ground black pepper
- 10 Teaspoons Herbes de Provence
- 4 Crisp baked potato wafers, sliced thinly
- 4 Long chives
*Finely chopped blend of chervil, chives, parsley and tarragon |
Mushroom Glaze
- ½ Ounce canola-olive oil blend
- ¾ Pound Texas white mushrooms
Fresh ground pepper
- 1 Ounce dried porcini mushrooms
- 1 Clove Texas garlic, peeled and sliced
- 1 Tablespoon Texas parsley, chopped
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- 1-1/2 Tablespoons Mexican marigold mint, chopped
- 2 Large Texas leeks, sliced (white part only)
- 4 Large Texas shallots, peeled and sliced
- 4 Cups vegetable consommé
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Directions for the Grilled Texas Ostrich, Medley of Organic Vegetables and Marigold Mint-Scented Porcini Mushroom Glaze
For Mushroom Glaze: heat oil in large preheated pan and saute“ white mushrooms with pepper until deep brown and caramelized, 12 to 15 minutes. Add porcinis, garlic, parsley, mint, leeks, shallots and consomme“, scraping up any browned bits in pan.
Cook over medium heat, 25 to 30 minutes. Strain through fine mesh. Reduce broth over medium heat to ½ cup. Sauce resembles veal demi-glaze.
To Prepare Vegetables: in a shallow pan, stack vegetables, sprinkle with Fines Herbes and spray with oil. Cook at 350° F, uncovered, for 5 to 6 minutes, until heated through.
To Grill Ostrich: gently mist filets with oil, and season with pepper and Herbes de provence. Grill, both sides, marking evenly until done.
To Plate: place ¼ of the mixed vegetables on center of plate, layer with a potato wafer, then top with ostrich filet. Ladle mushroom glaze over dish and garnish with chives.
This flavorful dish is paired well with a dry Texas rosé. | |
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