July Featured Dish Recipe

We know you’ll be drooling over Chef’s featured recipe for the month of July. At Dancing Bear Lodge we feel everyone should get to enjoy his wonderful cooking so we’ll give you the inside scoop on his famous recipe!

Chipotle Peach Glazed Chicken with Tasso Polenta Cake, Asparagus, Ham Hock Broth, Yellow Tomatoes and Peach Relish

Polenta

 2 c                               polenta

½                                shallot, minced

6 oz                            Tasso, small diced

2 c                               hock stock

4 c                               chicken stock

2 oz                            crème fraiche

                                    Herbs salt and pepper

Cook tasso and shallot; add stocks and bring to a boil. Season with salt and pepper then add polenta. Whisk so lumps do not form and turn down to a simmer. Cook for 10 minutes, stir in crème fraiche and herbs, check for seasoning then pour into a rectangle nonstick cake pan. Let cool then cut into rounds.

Peach Compote

10                                peaches, peeled, seeded and diced

½                                red onion, diced

½ c                             sugar

½ c                             white balsamic vinegar

4 oz                            honey

1 t                                ground ginger

Cook peaches, onion, sugar, vinegar and ginger for about 15 minutes or until peaches are almost soft. Pull from heat and add honey; put in ice bath.

Chipotle Peach Glaze

10                                peaches, peeled, seeded and diced

1                                  chipotle, diced

½ c                             sugar, cider vinegar

1                                  lemon, juiced

2 oz                            honey

Combine all ingredient and cook until soft, about 20 minutes. Puree and cool.