Bluebird Grain Farms

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potlatch-pilaf-cake-with-grilled-tenderloinAdapted from the Delicatus recipe book

Servings: 4

Bluebird Grain Farms Potlatch Pilaf Cake
This fun cake is made by following the recipe for pilaf on the package (except reducing water by 1/4 cup) and adding our ingredients together to form the cakes.

Ingredients:
For every two cups of cooked pilaf add:
1 whole egg and 1 egg yolk
1/4 cup shaved parmesan
1/2 cup cooked peas
2 tablespoons roasted and chopped garlic
salt and pepper to taste

Method:
Whisk egg mixture together until slightly frothy. In large mixing bowl add cooked pilaf, peas, garlic, parmesan and cover with egg mix. Add seasonings and work mixture together with hands forming  four evenly sized pucks. Dust with flour and pan fry over medium high heat for 3 min on each side. Hold warm in oven until ready to serve.

Whole Grilled Tenderloin (or sub 5OZ filet mignon)
In the restaurant we use northwest naturally fed cattle. I break down a whole tenderloin into manageable “bricks” of meat and generously coat with our house steak seasoning. The meat sees a little blend of oil and gets dropped on a clean, hot grill. I prefer grilling whole like this to lock in the flavor of the meat.

Method:
Turn the “brick” onto all four sides until well marked, maybe 3-4 min on each side. Pop the steak in a 500 degree oven for 5 min, or longer depending on desired doneness, and pull out when finished. Let it rest! Don’t disturb it. After 5 min, put some foil over it and wait more! When it’s ready, slice to desired thickness, season with sea salt and cracked pepper.

Creamed Mushroom Mix
A simple side dish that can be used with lots of different applications. In the restaurant, we use a blend of Crimini and Portabella mushrooms from Olympia. This is also superb with foraged Morels!

Ingredients:
1 cup Crimini & Portabella mushroom blend or simply try Morels
1/4 cup cream
Butter or oil
Roasted Garlic

Method:
For every 1 cup of sliced mushroom, use ¼ cup cream.
Sauté mushrooms with a little butter or oil until liquid is absorbed and mushrooms are wilted. Add cream to the hot pan and turn down to medium high. Add roasted garlic and reduce cream by half. Pull mix off the heat and add a pinch of grated parmesan cheese and a salt & pepper blend. Careful not to over reduce, you want some of that creamy goodness for the cake.

Sauté Greens

Ingredients 2 cups of organic Romaine, Kale, or Collards (it just depends on the time of year) – loosely packed
2 Tablespoons oil or pat of butter
2 oz water or stock

Method:
Drop the greens on top of clarified butter or oil into a hot pan and immediately start moving them around in the pan. Turn off the heat and toss in a pinch of fresh garlic, pepper flakes and 2 oz of water or stock. Toss leaves in water or stock and turn heat back on to high. Work the greens in the pan until wilted, and reduce heat to medium. Cook greens until tender and water evaporated. Salt and pepper to taste.