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Randy King is a man of few years and many accomplishments. He has obtained a BA in Philosophy from Boise State University and will walk Cum Laude with and MBA from Northwest Nazarene University in May of 2008. King also has also cemented his credibility in the culinary world by becoming one of only three thousand members of the elite Certified Executive Chefs of the American Culinary Federation. In 2008 Chef King was honored by the Idaho Business Review as an “Accomplished under 40” award winner.
Randy has been employed as an Executive Chef since 2002 where he accepted his first position in this capacity for Milford’s Fish House and Oyster Bar. He held the same title in 2004 at Richard’s in Hyde Park where they saw fit to also make him General Manager. During his time there, he earned the “Critics Choice Award” from the Idaho Statesman.
In 2006, Chef King enhanced his résumé by accepting the challenge of opening a newly remodeled clubhouse at Crane Creek Country Club. One it was up and running successfully, King decided to try his hand in the hotel industry. He was the Executive Chef at the Doubletree Hotel Boise Riverside which is the largest hotel in Boise with the second largest banquet facility. It boasts twenty two thousand square feet of banquet space spread over eleven meeting rooms and a casual dining restaurant.
Chef Randy is currently the Executive Chef for Sysco Idaho, the States largest food service provider. He helps to analyze the business needs of Sysco clients as well as provide food based solutions to help restaurants grow and prosper.
Chef Randy has been very involved in the community. He has donated his time to various charities including but not limited to Meals on Wheels, the Boise Philharmonic, Life’s Kitchen, and the Idaho Food Bank. He has also participated as an Adjunct Chef Instructor at Boise State University’s Culinary Arts Program. Chef Randy is also hoping to be involved with local secondary schools by assisting them in beginning a culinary arts program.
One of Randy’s great passions is for the environment. He has been instrumental in the Doubletree’s process of becoming Green Seal certified from greenseal.org. He established the “green team” which is responsible for the environmental stewardship of the hotel addressing everything from recycling to energy use. This passion also comes across in the ingredients Randy sources for his kitchen, he is a passionate user of fresh local food. |
Competition Recipe
Oven poached Idaho Trout
Oven poached Idaho Trout with Idaho potatoes marques, sweet peas,
huckleberry jelly and a brown butter rosemary vinaigrette.
Huckleberry Jelly
1 ea red onion
1 cup red wine vinegar
1 cup Huckleberry Vodka
½ cup white sugar
1t salt
¾ cup huckleberries
In small sauté pan add all ingredients and mix together. Turn on low heat and reduce to a syrup consistency, about 20 minutes. Careful not to burn.
When thick, pour onto flat non stick surface and let cool. Should be moldable when cooled, with thick juice around the edges.
Sweet pea Oil
½ cup blanched sweet peas
¼ cup mint
½ cup olive oil
Salt
1 ea lime juice
Bring 2qts of water to a boil. Gather a small ice bath. Blanch the peas and mint in the boiling water for 5 seconds. Remove from the water and place in ice bath to “shock” and cool. Strain off excess water and then squeeze to remove more water. Add leaves and peas to a blender and puree with the oil, salt and lime juice. Blend until smooth. Strain through a coffee filter. Reserve oil.
Brown butter and rosemary vinaigrette
1 ea sprig rosemary, grilled
1 ea lime juice and zest
1T miso paste
1T red wine vinegar
1t soy sauce
1T brown butter
1T small diced red onion
1T honey
Salt and pepper
Grill rosemary until 50% of the leaves show a dark brown color. Then strip leaves of stalk and mince them. In a small bowl with mix the miso, soy sauce, lime juice, red wine vinegar, red onion, honey and brown butter together. Add the rosemary leaves and season with salt and pepper. Keep in warm location so the butter does not cool down and form lumps.
Trout Roulade
4 ea butterfly boned trout
2 cups blanched Idaho sweet peas
1T minced red onion
8T Butter
2ea Lime zest
White wine
Cut the trout in half, down the keel. Place the tail end of the trout on the edge of a cutting board and make a thin vertical slice about ½ inch above the end of the fish. Make sure not to pierce the skin. Then slide a flexible fillet knife under the flesh and hold on to the tail. Slide the blade in small cutting motions until the skin has bee removed from the fish. Repeat.
When the fish is skinned, turn to so that the skin side it up. Place one side of the fish in a, buttered, 2” by 3” tall mold (café style coffee cups will work for this). In the center of the fish “roll up” place sweet peas and red onion. Top each mold with 1T butter and a dash of white wine. Season fish with salt and pepper.
Place molds in a hot water bath in a small roasting tray and cover with foil. This will “oven poach” the fish. Cook for 12-15 minutes on 350 oven, or until the fish reaches 130 degrees.
Remove from oven and let rest for 3 minutes. The fish should slide out of the mold, if not use a small paring knife to release the fish from the sides of the mould. Remove fish to a paper towel coved tray and let drain for a few seconds.
Serve hot.
Trout Skin Chips2 ea trout skin
¼ cup AP flour
Using the trout skin remove any excess meat with a sharp flexible fillet knife by running the blade at a slight angle on the skin scraping away the excess.
Using two identical cookie trays place a single sheet of parchment on the bottom of one cookie tray and lightly dust with flour. Then place the skin on top as flat as possible. Then lightly dust with flour again and cover with another sheet of parchment. Then add the other cookie tray to the top and press the skin flat. Bake the skin in a 350 degree convection oven, on low, for 20 minutes or until the skin is crispy.
Fried Haloumi Cheese
½ cup thin sliced Haloumi strips
Fry cheese in 350 degree deep fat fryer for 1 minute or until golden brown.
Marques Potatoes
4 ea Idaho russet potatoes
6 ea bacon, diced and crisped
1 cup butter, melted
2T mint chiffonade
Salt and pepper
1 cup sliced almonds, skin on
½ cup grated Haloumi cheese
2 ea eggs, beaten
½ cup AP flour
Boil potatoes until soft, drain and reserve. Add the bacon, mint and butter to the hot potatoes. Using a potato masher, smash potatoes until smooth. Season with salt and pepper.
Place potatoes on a cookie sheet and spread evenly to a height of 1 inch. Place in freezer until cool to the touch on the bottom of the pan.
When potatoes are “set” then remove them from the cookie sheet and cut them into 2 inch squares. Be careful on the angles to keep them sharp. Place each square in the flour, dusting to remove excess, then the egg and then the almond and cheese mixture. Reserve and refrigerate until ready to fry.
Fry for 2-3 minutes until almonds are golden brown.
“Idaho” Huckleberry Cocktail
1 oz Idaho Vodka
½ ounce huckleberry juice
1 oz fresca
¼ lime, juiced
Mint
Huckleberries
In a jigger add the vodka, huckleberry juice and the fresca. Top with ice and shake well. Strain out and add a squeeze of lime, fresh huckleberries, and mint as a garnish. Serve on a sugar rimmed martini glass.
Composing the Plate
Garnish, use cross hatching squiggles, a square plate with sweet pea oil and some of the “jelly juice” from the huckleberry jelly. In the center of the plate add the fried Marques potatoes. Top potatoes with the trout roulade. In the center of the trout add a quenelle of huckleberry jelly. Top with fried Haloumi, and 1T of the vinaigrette. Add the skin chip as a garnish sticking out of the jelly.
Serve with the Idaho Huckleberry cocktail.
Chefs Favorite Easy to Prepare Seafood Recipe
Grilled Idaho Trout
Grilled Idaho Trout with Apricot relish and Cous Cous salad.
SPICE RUB FOR TROUT
1/2 T. PAPRIKA
1/4 TSP. CAYENNE
1 TSP. GINGER
1/2 TSP CORIANDER
1/2 TSP. CINNAMON
1 TSP. CUMIN
Toast seeds in small pan, then pulse until fine in a spice grinder. Mix all together well. Dredge trout in small quantity of the spice and sear on one side, skin side up, in hot pan. Finish the salmon in a 350° oven.
APRICOT RELISH
1 CUP APRICOTS, DICED
1 TSP RED WINE VINEGAR
SALT AND PEPPER
1/4 CUP CHIFFONADE CILANTRO
1 SMALL ONION, DICED
1 GREEN PEPPER, DICED
1 EA JALAPENO, DICED
2 T. SUGAR
1/2 TSP CAYENNE
Toss all ingredients together. Let sit for one hour under refrigeration. Add a scoop to the top the fish.
COUSCOUS
1/4 CUP MINT
2 CUPS COUSCOUS
4 CUPS BOILING WATER
SALT AND PEPPER
3 PINCHES SAFFRON IN THE WATER
1/4 CUP BUTTER
Cover the 2 cups of couscous with the boiling water. Cover tightly and let stand for 5 minutes. Add the mint, butter and salt and pepper to the cooked pasta. Fluff with a fork and let stand.
GRILLED TROUT
8 EA WHOLE TROUT
¼ CUP OILIVE OIL
SALT AND PEPPER
Rub each trout with a small amount of the rub, salt and pepper, then a small amount of oil. Place skin side down on a HOT clean grill for 2 minutes, then flip and cook for one minute. Trout can still be under cooked when removed from the grill. The fish will continue to cook while it rests on the salad.
Serve with cous cous salad and a scoop of the apricot relish.
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