White House inagaural lunch.

bigjim

Mess Cook
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Got this from Yahoo. Looks good, and not too difficult. Any game, or even well aged beef should work for the meat. It is the potato cakes that look deliciously different.
Bison
Ingredients
4 each bison tenderloin, 5 oz
1 tablespoon extra virgin olive oil
1/4 tablespoon garlic, minced
1 tablespoon rosemary, fresh, rough chopped
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 quart hickory wood chips, for grilling
Preparation
Marinate bison steaks overnight with oil, garlic, rosemary and black pepper.

Remove the steaks from the refrigerator, remove the large pieces of rosemary and then season with salt and pepper on all sides of bison. Allow the steaks to sit at room temperature for 20 minutes to allow the salt to dilute and penetrate the meat.

For grilling of the steaks, you will need to soak the wood chips in warm water for 30 minutes prior to grilling. The wood chips should be added to your charcoal 5 minutes prior to grilling to allow them to burn and produce the necessary smoke you will need for the flavor in the steaks.

Grill steaks on each side for approximately 5-8 minutes for a medium rare steak, depending on thickness of the pieces. Remove from grill and allow to rest for 5 minutes prior to serving.
Red Potato Horseradish Cake
Ingredients

1 pound red potato, medium sized, cut 1 inch dice, skin on
1 tablespoon prepared horseradish
1/2 tablespoon Dijon mustard, whole grain
3 tablespoons butter
1/2 cup heavy cream
2 tablespoons kosher salt
1 teaspoon white pepper
1/4 cup chives
1/2 gallon water
1 cup micro greens, available at specialty markets
Preparation
Place potatoes, 1/4 to 1/2 gal water(or just enough to cover potatoes) and 1 tablespoon salt in a heavy bottom pot and bring to a boil.

Allow to simmer for approximately 10-15 minutes until tender. Drain water and allow to sit in strainer for 5 minutes to allow all water to drain.

Place potatoes, Dijon, horseradish, 2 tablespoons butter, heavy cream, remaining salt, pepper and chives back into the same pot you used to boil potatoes.

With a large kitchen spoon, stir and smash potatoes until mixed but still chunky. Adjust seasoning with salt and pepper.

Using an ice cream scoop, portion a 3 oz. scoop onto a greased baking sheet. Form potatoes into a cake shape and top with remaining 1 tablespoon of butter dividing equally among the 10 cakes.

Place potatoes under the broiler for 4-5 minutes or until golden brown.
 
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