The Shore Lodge's Chef Steve Topple fires up the grill for fancy recipes
Photo: Video by IdahoOnYourSide.com
Steve Topple is from England, but he's been a chef all over the Unites States for a long time. Now he's the executive chef at the Shore Lodge in McCall. He shares some of his favorite local food items to throw on the grill. Watch the video or check out the recipes below.
You can watch Chef Topple in action on Sunday May 26th from 5-6 pm. Watch him take you through dinner preparation, starting with a 30-lb. halibut! Reservations are strongly encouraged. Call 634-2244
Grilled Trout and Artichoke Salad
Prep Time: 10 min
Cook Time: 10 min
Serves: 4 servings
Ingredients for trout:
• ¼ cup of light olive oil
• 1 tablespoon thyme, parsley
• 1 lemon zest
• Salt and pepper to taste
• 4 x 8 oz. trout fillets, cleaned, pin bone removed
Sprinkle salt, pepper and lemon zest on both sides of the trout. Drizzle with a little oil, then place on pre-heated medium grill. Turn after 3 minutes each side then remove.
Ingredients for Artichoke Salad
• 1/2 cup crème Fraiche
• 2 cups grilled artichokes quartered
• 1 tablespoon lemon juice
• 8 pickled baby corn, cut in half
• 1 cup Ciabatta bread croutons, grilled
• 2 cups arugula
• 2 tomatoes, quartered
• 1/2 small red onion, thinly sliced
Place artichokes on grill, along with bread, cook for 2-3 minutes until grill marks have been made. After grilling, slice Ciabatta into cubes for croutons. Place all of the ingredients in a bowl and mix together. Place in the center of a bowl or plate, top with the grilled trout and enjoy.
Grilled Lamb Chops
Prep Time: 5 min
Inactive Prep Time: 1 hr 20 min
Cook Time: 5 min
Serves: 2 servings
• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Coarse sea salt
• Black pepper
• 1 tablespoon light olive oil
• 6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.