ONLINE EXCLusIvE Feastin’ season Entrées and salads to give your holiday spread a lift, with festive wine pairings by Marlene Rossman Chef Liken says, “I chose elk for this carpaccio because of its buttery texture and robust flavor. This dish really speaks to the nature of my cuisine and the surroundings of the Rocky Mountains.” Elk CarpaCCio with tabboulEh and Mustard CrEaM Kelly Liken, chef/owner, Restaurant Kelly Liken, Vail, Colo., www.kellyliken.com 3 T. whole-grain mustard 1 c. blended oil Water to thin, if needed Method (1) Blend coriander, fennel seed, mustard seed, salt and pepper; mix well. (2) Rub loins with a few T. of the spice mix. (Store remaining in an air-tight containter.) Sear loins in a very hot pan so they stay very rare. Wrap the loins in plastic, torchon-style, and place in freezer. Once frozen, slice very thin on slicer, and arrange on parchment. (3) Bring 1 1/4 c. water to a boil, stir in bulgur, cover and turn off heat. Let stand 25 minutes until most of the liquid is absorbed and bulgur is fluffy and tender; pour off remaining liquid. (4) Whisk together 2 T. lemon juice, garlic, olive oil, salt and pepYield: 12-15 servings 1/4 c. coriander, toasted and ground 1/4 c. fennel seed, toasted and ground 1/4 c. mustard seed, toasted and ground 1/4 c. each salt and pepper 1 elk loin, cut in half long ways 1/2 c. bulgur 4 T. lemon juice, divided Mentioned 1 garlic clove, minced on page 1/4 c. extra virgin olive oil 11! Salt and pepper, to taste 1/2 c. parsley, finely chopped 2 T. mint, finely chopped 1 1/2 c. tomato concassé, brunoise 3/4 c. cucumber, brunoise 1 egg yolk per. In a bowl, combine bulgur, herbs, tomato concassé, cucumber and dressing; mix until just combined. Cover, and store in the cooler until service. (5) For mustard cream, whisk together egg yolk, remaining 2 T. lemon juice and mustard. Slowly incorporate oil in a thin stream, while whisking constantly. Season to taste, and thin to thick nappé consistency. (6) To serve, flip parchment arrangement onto a plate. Top with a scoop of tabbouleh, and finish with a drizzle of mustard cream. Wine pairing: Macari Vineyards “Dos Aguas” 2007 (New York) is a Cabernet/Merlot/Cabernet Franc blend with black cherry, sweet vanilla and good acid that will stand up to the richness of the elk loin and mustard cream. www.chefmagazine.com September 2010 | 25