Page 21 - Flathead Beacon // 2.19.14

FLATHEADBEACON.COM FEBRUARY 19, 2014 // THE FOOD ISSUE 21

A bison rib eye
grilled in cofee
beans with Flat-
head cherry velvet
chili sauce.

GREG LINDSTROM
FLATHEAD BEACON

The Perfect Montana Meal

FVCC’s Howard Karp prepares a bison rib eye steak with cofee beans

and a Flathead cherry velvet chili sauce

BY JUSTIN FRANZ OF THE BEACON
3 tbsp. butter
dredge them in the cofee grounds. Place on the grill
F 4 18-oz. bison rib eye steaks
and cook for 4 minutes on each side for medium rare,
lathead Valley Community College’s
2 cups inely ground dark cofee beans
(internal temperature should be around 132 degrees).
Chef Howard Karp knows his way Step 6. When you have reached the desired internal
around a kitchen and in the past he has PROCEDURE:
temperature, place on a wired rack and let the ilet
graciously shared some of his secrets Step 1. Heat olive oil in a heavy-bottom saut́ pan to rest for 3-4 minutes. Plating is easy – slice the rib eye
with the Beacon. This time around,
prevent the meat from burning. Saut́ garlic, onions steaks on the plate, and pour sauce around the meat.

Karp has prepared what we’re calling the “perfect Mon- and chiles, and sweat for 3 minutes. Add tomato paste Add the remainder of the heated cherries on top of
tana meal,” anchored by bison rib eye steaks, grilled in to the vegetables and cook an additional 3 minutes. the cut bison slices.
cofee beans with a Flathead cherry velvet chili sauce.
Add the brewed cofee and deglaze the pan. Simmer [email protected]
Karp said the rib eye, also know as a “cowboy for 4 minutes.
steak,” has an earthy lavor that is complemented by Step 2. Add half of the tin
the cofee beans. To serve alongside the meat, Karp of cherries (approximately
said you could never go wrong with mashed potatoes or 30), red peppers, broth, chili
root vegetables. The meal can serve up to eight people.
powder, and cocoa powder.

Simmer for 30 minutes.
INGREDIENTS:
Step 3. Place the sauce mix-
28 oz. tin of Flathead cherries, pitted ture in a blender and blend
3 tbsp. olive oil
until smooth (3 to 4 min-
2 tbsp. roasted garlic
utes).
1 cup diced onion
Step 4. During the last minute
4 oz. ancho chilies, chopped
of blending, add the demi-

3 oz. tomato paste
glace and butter cubes one
1 cup of brewed espresso cofee for the sauce at a time to inish the velvet
4 cup roasted peppers
textured sauce.
1 cup chicken stock
Step 5. It’s time to grill! Of-
2 tbsp. chili powder
set your grill heat – to pre-
4 tbsp. high-quality cocoa powder
vent over-browning and
1 2 cups of veal demi-glace
making the cofee bitter, the
4 tbsp. unsalted butter, cold and diced
bison rib eyes should not be

Salt and pepper, for taste
cooked directly over the ire.
6 tbsp. grape seed oil
Coat the rib eyes with oil and
Flathead Valley Community College Chef Howard Karp prepares the dish. GREG LINDSTROM | FLATHEAD BEACON