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Denver Broncos Super Bowl XLVIII recipe

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Dry Aged Bison with French Fry "Charlotte" and Petite Caesar, Rocky Mountain Croutons and Huckleberry Sauce
By Chef David Burke

Yield: Serves 1


Idaho Potatoes, boiled

Canola Oil

Deep Fryer

12oz bison chop

1 cup Bibb lettuce

2 tbsp. fresh grated parmesan

4 cherry tomatoes, halved

2 tbsps. Caesar dressing

1 avocado

Olive oil

Salt & pepper to taste


12oz Bison Chop:

Season the bison with salt and pepper. Drizzle both sides with olive oil. Grill on medium-high heat on each side for about five to six minutes for medium rare.

French Fry Charlotte:

Cut an Idaho potato into french fries a little thicker than "McDonalds" fries. Blanch in hot oil at about 250 degrees for five minutes or until tender, but not flaking.

Huckleberry Sauce:

1 1/2 cup DB Steak Sauce

2oz huckleberry preserve

Combine these ingredients together.

Horseradish Mousse:

2 cups crème fraiche

2 tbsps. bottled horseradish, well drained

1 1/2 tsp coarse salt

1/4 tsp fresh ground black pepper


1. Place the crème fraiche in a chilled, stainless steel mixing bowl and whisk vigorously until soft peaks form.

2. Whisk in the horseradish, mustard, salt and pepper to taste, and continue whisking until the mousse is slightly firm. Taste and, if necessary, adjust the seasoning with the additional salt and pepper.

3. Cover the mousse with plastic wrap and refrigerate until you are ready to use it.

Petite Caesar:

In a small mixing bowl mix together Bibb lettuce, fresh parmesan, cherry tomatoes and sliced avocado. Add dressing and toss. Place inside French fry charlotte.

To Plate:

1. With "ring mold" ready, spray around the insides with Pam. Then, using the sticky potatoes, place fries around the interior of the ring mold until tightly packed together. Refrigerate.

2. Heat oil until it reaches 350 degrees to 375 degrees. Drop the ring mold into the oil and submerge the fries until crispy. The fries should then slide out of the mold. If not, use a small knife and loosen.

3. Place petit caesar inside the french fry charlotte.

4. Top bison chop with horseradish mouse and serve alongside charlotte with a ramekin of the huckleberry sauce for dipping.



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