2007 Denver International
Wine Festival
Oct 29 to Nov 1, 2007

Quinoa Lemongrass Tabbouleh

Recipe by Executive Chef Curtis Lincoln
Ellyngton's at the Brown Palace Hotel & Spa, Denver, Colorado.

Quinoa is a truly remarkable food source. It is so nutritious and prolific its cultivation was actually suppressed by the Spanish to help subdue the Incan culture during the conquest of South America. The Incan culture referred to Quinoa as “The Mother Grain”. Not actually a grain but member of the leafy Amaranth family, it had the highest status as a commodity and a spiritual symbol of prosperity and health.

As a teenager I was fortunate to live in the Middle East for a stretch. The diet there is very healthy with flavors ranging from light and crisp to bold and spicy. The dishes are seldom high in fat and often laden with whole grains and vegetables. This recipe is traditionally made with cracked bulgur but lends itself well to quinoa.

Quinoa is available in most grocery stores. I recommend Bob’s Red Mill but there are a number of alternatives if Bob’s is not available. Hopefully the use and demand of this delicious and nutritious staple will increase until it becomes a mainstay of our culture as well.

Preheat oven to 375F. Bring the liquid to a low simmer. Smash the lemongrass with the back of a heavy knife and chop it into rough 2” pieces. Steep covered in the liquid for @ _ hour. While the lemongrass is steeping toast the quinoa on a sheet tray till lightly golden. Some quinoa needs to be rinsed to remove bitter saponins (Bob’s is pre rinsed).

Strain the liquid into a 2qt saucepan, lightly season with salt and bring to a simmer. Pour the toasted quinoa into the simmering liquid, stir once, return to a simmer and cover. Cook over low heat for 12 minutes or until all the liquid water is absorbed. Remove from heat, gently fluff with a fork and let stand covered for 15 minutes. Spread out on a sheet and cool in the refrigerator. When the Quinoa is completely cool gently mix together all the ingredients adding the olive oil last in stages, making sure the grains are evenly coated but not greasy. Adjust salt and pepper to taste and serve as soon as possible.

John Brand, Chef du Cuisine
Charles Court,
The Broadmoor, Colorado Springs, CO

The newest addition to The BROADMOOR’s food and beverage team is Chef John Brand. Prior to his arrival at the award-winning Charles Court Restaurant, Chef Brand served as executive chef of the famed Keswick Hall’s Fossett’s fine-dining restaurant. Keswick Hall, located in Virginia, is an Orient-Express hotel and holder of the AAA Four-Diamond award. In addition,

Brand was previously the Executive Sous Chef at the Mobil Five-Star Little Nell Hotel in Aspen, Colorado, and also held positions at the Hyatt Whitney in Minneapolis, Hyatt Regency Scottsdale Resort, and was Chef de Cuisine at the Hyatt Regency Beaver Creek Resort. Relying on classic techniques, combined with what he calls “instinctive cooking,” Chef Brand creates distinctive dishes that span a broad range of culinary styles.

Nebraska Buffalo Carpaccio
with Lentils du Puy
Yield: 4 servings

Buffalo
8 ounce Buffalo tenderloin
Roll in ground black pepper. Sear in smoking hot cast iron pan 20 seconds each side. Cool, wrap in plastic and freeze. Can be prepared one day ahead of service

Lentils du Puy
4 ounces Lentils, cooked in chicken broth
1⁄2 each Shallot, fine minced
1⁄2 ounce Extra virgin olive oil
1 teaspoon Chive, chopped
1 teaspoon Parsley, chopped
Mix all together, season with salt and pepper, chill. Can be prepared one day ahead

Quail Egg
4 each Quail eggs
Poach 10 minutes in salted water. Chill in ice bath and peel. Roll in smoked paprika,

La Chinata brand preferred Pink Peppercorn Mustard
1 teaspoon Dry mustard powder
2 teaspoons Smooth Dijon mustard
1 tablespoon Pink peppercorns, crushed
1 teaspoon Fresh cut chives
1 teaspoon Extra virgin olive oil
1 teaspoon Soy sauce
Mix all together

Romaine
1 spear Center cut romaine heart
1⁄2 teaspoon Extra virgin olive oil
1 wedge Lemon to squeeze
To taste Salt and pepper

Presentation
Slice buffalo thin and distribute on four chilled plates. Arrange lentil
salad length of plate, 1 ounce lentils each. Equally spread the romaine lettuce next to the lentils. Garnish with 1⁄2 teaspoon of pink peppercorn mustard on each plate as well as the quail egg. Enjoy!