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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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