Rosemary Salt

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef's Notes:

A classic preparation of 7X steak calls for only salt and black pepper, but Chef Rob Zack adds some herbal interest with this homebrew mixture. It uses the steak-friendly herbs rosemary and sage, with the subtle bite of fresh garlic and a zip of lemon. Chef Zack uses this mix on 7X tenderloin, and bastes with a bit of melted butter as it finishes in the oven.

Ingredients:

1 cup kosher salt | ¾ cup fresh rosemary leaves | ½ cup fresh sage leaves | 6 cloves garlic | 2 tablespoons freshly ground black pepper | Zest of ½ medium lemon

Instructions:

Add ingredients to a food processor and pulse until well combined. Refrigerate until ready to use.

Season 7X beef with this mixture when finishing in the oven; adding prior to pan searing may singe the fresh ingredients.

Creamed Ramps

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef's Notes:

"For our dinner, we spit the plate between Oregon, where the dinner was held, and Colorado, my home,” says Chef Rob Zack. “We used fresh Oregon ramps — a wild, seasonal ingredient — to add a bit of sharpness to contrast with the richness of our Colorado-raised steak.” This creation is best used in moderation as a saucy accompaniment to 7X steak, with just a spoonful ladled to the side.

Ingredients:

1 pound ramps, cleaned | 4 tablespoons butter | 1 tablespoon flour | 1 cup milk, warmed | 1/3 cup parmesan cheese, grated | 1/4 teaspoon nutmeg, fresh, ground | 1 teaspoons salt | 1 teaspoons pepper

Instructions:

Separate the white stems and the green leaves of the ramps. Chop each roughly.

In a saucepan over medium heat, combine 2 tablespoons of melted butter and flour. Stir until combined, and gradually add warm milk. Whisk until slightly thickened and smooth. Add the cheese, nutmeg, salt, and pepper. Reserve.

In a separate pan, sauté the chopped ramp stems with 2 tablespoons of the butter. Once soft, add the chopped ramp leaves and cook briefly. Stir into the reserved milk mixture and serve warm.

Dirty Spice Mix

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Ingredients:

¼ cup kosher salt | ¼ cup black pepper | 3 tablespoons paprika | 2 tablespoons dry mustard | 2 tablespoons ground cumin | 2 teaspoons thyme, dry | 2 tablespoons oregano, dry

Instructions:

Combine all ingredients and store in a sealed container.

Vegetable Hash

Prepared by Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Chef Rob Zack, Hotel Jerome, Aspen, Colorado

Ingredients:

1 cup Yukon gold potatoes, peeled, medium dice | 2 cups sweet potato, peeled, medium dice | ½ cup Brussels sprouts, halved |¼ cup red onion, medium dice | 1 cup mushrooms, sliced | 1 zucchini, quartered lengthwise, medium dice | 1 cup corn, fresh cut from cob | ¼ cup heavy cream| 1 teaspoon fresh oregano, minced | 1 teaspoon fresh thyme, fresh minced | 1 teaspoon garlic, minced | 1 teaspoon Worcestershire sauce | 1 teaspoon soy sauce | 1 teaspoon dirty spice mix (see recipe)

Instructions:

Boil potatoes and sweet potatoes to al dente in salted water, separately to preserve color. In a separate batch of salted water, boil Brussels sprouts until tender. Set aside to cool.

In pan, sauté (separately, to preserve color) red onions, mushrooms, and zucchini, setting them aside to cool.

Combine cooked ingredients in a mixing bowl with remaining ingredients.  Stir to combine, and taste for seasoning.  Refrigerate overnight to allow the flavors to develop. 

Immediately prior to service, sauté in a nonstick skillet with a bit of oil until brown, crispy, and caramelized.