Serving dinner every night, beginning at 5:30 pm.

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Recipes from Log Haven

Chipotle Caesar Salad with Tequila-Cured Salmon

“Since its invention, the salad has become more of a concept than a precise recipe.  Topped with chicken, lobster or shrimp, the salad has become a showcase of a chef’s creativity.  This version from Chef Dave Jones of the Log Haven restaurant in Salt Lake City, Utah, is one of the greats. “  Molly O’Neil, One Big Table

For the Salmon

1 cup kosher salt
1 cup sugar
2 jalapeno chiles, minced
Grated zest of 3 limes (save the limes for juice for dressing)
½ cup chopped cilantro
2 dried guajillo chiles, toasted seeded and crumbled
1 small side very fresh wild sockeye salmon (about 1-1/4 pounds) skin on, pin bones removed
¼ cup tequila

For the Dressing

1/3 cup fresh lime juice
4 large egg yolks
2 cups extra virgin olive oil
3 chipotle chiles in adobo, drained and pureed
4 garlic cloves, minced
2 tablespoons minced shallot
4 to 6 white anchovy fillets, drained and pureed
1 jalapeno chile minced
1 tablespoon minced cilantro
½ teaspoon ground cumin
pinch of cayenne pepper
3 tablespoons grated parmesan cheese
fine sea salt
freshly ground black pepper, preferably smoked pepper

For the Salad

2 heads romaine, separated into individual leaves, rinsed and patted dry
Guacamole (recipe follows)
2 cups Paul’s Garlic Croutons (page 167)
4 heirloom tomatoes, quartered and lightly salted (best choice include Hawaiian Pineapple, Hillbilly, Caspian Pink, Green Zebra, Black Krim and Brandywine)
Parmesan cheese, shaved into wafers, for garnish (optional)
2 cups toasted or pan-fried corn tortilla strips (options)
1 cup bite-size bits queso fresco, cut or crumbled
Pico de gallo, for garnish (optional)

To make the salmon: 

2 to 3 days before serving, thoroughly mix together the salt, sugar, jalapeno, lime zest, cilantro and guajillos.  Spread one-third on the bottom of a glass baking dish just large enough to hold the salmon.  Place the fish skin side down in the dish and spread with the remaining cure.  Sprinkle the tequila evenly over the salmon.  Cover with plastic wrap, then place a slightly smaller baking dish on top and add some weights to ensure even curing (5 pounds is enough).  Refrigerate the salmon for 2 to 3 days, depending on the thickness.
Once the salmon has cured, removed from the pan and scrape of the cure ingredients.  Rise under cold water and pat dry with paper towels.  If not using immediately, wrap in plastic wrap and refrigerate.  The salmon will keep for about five days in the refrigerator.

To make the dressing:

In a glass or plastic bowl, whisk together the lime juice and egg yolks. Drizzle in the oil, whisking continuously, until the yolks have absorbed all of the olive oil and the base has been emulsified. Stir in the chipotles, garlic, shallot, anchovy puree, jalapeno, cilantro, cumin, cayenne, and parmesan. Stir in salt and pepper to taste. Transfer to a covered storage container and refrigerate. (You can also make the dressing in a food processor or a blender: Combine the line juice and egg yolks. With the machine running, slowly drizzle in the oil and process until an emulsion forms. Add the remaining ingredients and blend until combined. Season with salt and pepper.) This makes about 2-3/4 cups of dressing; it will keep for about 1 week in the refrigerator.

To assemble the salad:

Cut the salmon on an angle into very thin slices--cutting down to, but not through, the skin. Arrange the romaine leaves on four dinner plates and top with salmon slices. Drizzle the dressing over the leaves. Garnish with dollops of guacamole, croutons, tomato wedges, and if desired, shaved Parmesan, tortilla strips, queso fresco, and pico de gallo.

Serves 4


2 ripe Hass avocados, pitted and peeled
1 tablespoon fresh lemon juice
1-1/2 tablespoons fresh lime juice
3 tablespoons pico de gallo
Kosher salt and cayenne pepper
Mash the avocados with the lemon and lime juices.  Stir in pico de gallo and season to taste with salt and cayenne.  Use immediately.



Quinoa Crusted Crab Cakes

Pine nuts, grapefruit vinaigrette, grapefruit supremes, micro greens.

Makes six, 3 oz. portions
As seen on Good Things Utah, April 23, 2009


16 oz. Dungeness Crab
4 oz. raw shrimp peeled/ de vein / tail off
1 egg white
3 tablespoons Mayonnaise
1/2 juiced lemon
2 tablespoons Dijon mustard
2 tablespoons chopped Italian parsley

Salt/pepper/cayenne to taste

Puree the shrimp in a food processor with the egg whites until smooth and creamy. Then, gently mix the rest of the ingredients together in a bowl and refrigerate until needed.

Quinoa flour:

1/2 cup quinoa (cooked and toasted)
1 tablespoon flour
1/2 teaspoon cornstarch
1 pinch onion powder
1 pinch dry mustard
Salt and pepper to taste
Grapefruit vinaigrette:
1 cup fresh grapefruit, reduced to 1/3 cup (frozen concentrate could be an option)
1 teaspoon champagne vinegar
1/2 cup mayonnaise
1/2 juiced lemon
1 finely diced shallot
2 teaspoons Dijon mustard
1 spring chopped thyme
1 teaspoon sugar
Salt and pepper to taste
Mix the ingredients together until emulsified


1 sectioned grapefruit
2-3 tablespoons toasted pine nuts
1/2 oz. micro green or basil leaves
Dredge the crab cakes in the quinoa flour and saute 3-4 minutes per side in a little olive oil or butter. Serve with the garnishes and vinaigrette.


Grilled Morgan Valley Lamb Rack, Bell Farms Beet Carpaccio, Shepherds' Goat Cheese

Potato Puree, Minted Orange Supremes, Sauvignon Blanc Mustard Sauce  (serves 4)

2/french 8 bone lamb racks:

Lamb rub:

4 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon dry English mustard
1 teaspoon chopped rosemary
Salt and pepper to taste.
Brush the lamb racks with the seasoning rub. Refrigerate for 2-3 hours and pull the racks from the refrigerator 45 minutes prior to cooking and leave out at room temperature. This will allow the racks to cook more evenly. Cook on the grill about 6 minutes per side. Allow to rest 15 minutes before serving. Cut each rack into fourths. This will give you four, 2 bone racks.

Beet Carpaccio:

Prepare the beets a day ahead.
1 large gold beet and 1 large red beet
2 cloves of garlic
1 small diced onion
2 sprigs rosemary
1 cup red wine
1 cup chicken stock
Salt and pepper to taste.
Combine all of the ingredients into a small sauce pan. Bring the liquid to a simmer. Cover the pan and place in a 350 degree oven for 1:15 minutes to 1:45 minutes, depending on the size of the beets. The skin should just begin to feel loose. Chill the beets in the liquid. When the beets have chilled take a towel and peel the beets using the towel and your hands. The skin will come clean easily. Slice the beet paper thin and reserve until needed. A special note when plating the beets; the plates should be warm when you fan the beets on the plate ...because the beets are cut so thin they will heat up perfectly.

Sauvignon Blanc - Mustard Buerre Blanc Sauce:

1 diced shallot
1-2 cloves garlic
1 cup sauvignon blanc
1/2 cup strong chicken stock
1 tablespoon champagne vinegar
2 tablespoons Dijon mustard
4-5 tablespoons sweet butter
Salt and white pepper to taste.
Lightly sweat the shallots and garlic then add the wine, stock, vinegar, and Dijon. Reduce this liquid by 2/3rds. Turn the heat off and whisk in your butter, season and reserve in a warm place no more than an hour before service.

For the potato-goat puree:

4 small peeled russet potatoes cooked and rice
2 tablespoons butter
2-3 tablespoon goat milk or butter milk
Salt and white pepper to taste
Pinch of fresh grated nutmeg
4 tablespoons of goat cheese
After you rice the potatoes, place them in a mixing bowl and whip in the remaining ingredients.
Orange supreme's (peele/sectioned orange segments tossed with a little chiffonade of mint and salt).
Optional: a small drizze of glace de viande and extra virgin olive oil.


Once again, on a warm plate, fan your "beet carpaccio" in a full circle. Place 2 quenelles of goat cheese - potato puree, down at 2:00 and 8:00 and then place two double bone racks on the plate at 10;00 and 4:00. Rest the orange supreme's on top and drizzle your sauce around the plate with a sauce spoon.