Recipe procedure is divided into component recipe procedure
Place a dollop of cream of corn at left side of the plate, creating a “tail of shooting star” design.
Place a spoonful of black rice on top.
Drizzle with Old Bay Infused Sesame Oil and garnish around prawn with drops of oil on plate.
5. Garnish with watercress or microgreens.
2 ears Fresh corn
¼ cup Heavy cream
2 Tbsp Butter
Salt to taste
Cut corn ears in half and boil until cooked, about 5 minutes.
Drain, set aside one half of one ear. Cut off kernels from other halves.
Heat heavy cream to a simmer.
Place corn kernels and butter in a blender. Gradually add cream and blend until smooth. (May not need all of the cream.)
Char the reserved corn half on stove flame. Cut off kernels. Fold into cream of corn.
1/2 lb. Butter
¼ cup Toasted sesame oil
1 Fresh blue prawn or 2 large shrimp
In a mixer or by hand, paddle or pound butter with parsley.
In a sauce pan, combine butter and sesame oil. Heat to 150°F.
Add prawn or shrimp and cook gently until pink.
½ cup Thai black rice or wild rice
1 cup Water
1 Prawn shell
Rind of 2 Lemons
1 Tbsp Butter
½ bunch Fresh parsley
Rinse rice. Add rice to a pan and cover with water.
Bring to a boil. Stir and place prawn shell on top.
Lower heat to a simmer, cover, and cook.
When water is almost all absorbed. Add butter and place parsley on top.
Continue cooking until rice is fluffy and tender.
Season with salt to taste.
1 Tbsp Old Bay spice mix (celery seed, paprika, cayenne, black pepper, onion powder)
1 Tbsp Ras el hanout spice mix (cinnamon, clove, allspice garlic powder)
Dark toasted sesame oil
Combine Old Bay and Ras el hanout in a small bowl.
Pour in sesame oil and combine.
Allow to sit for at least an hour, stir occasionally.
Before use, stir and use the oil that rises to the top.
Place a spoonful of asparagus sauce on right side of plate. Swipe across in a “shooting star” design to meet the “tail” made with the cream of corn.
Salt steak and squeeze a little lemon juice on it.
Smear horseradish cream on top of steak.
Dip cream side of steak into Chimichurri Picada crumbs.
Place sliced steak on “star” end of asparagus puree.
Place a dollop of celery & potato puree on the left side of steak.
Drop a spoonful of Jack Daniel’s & Coca Cola Demi-Glace on the right side of steak.
Place two to three rosemary potatoes on celery & potato puree.
Alternate pieces three pieces of beet with dollops of Chimichurri on top of steak.
Place potato chip along top of beets.
Garnish with microgreens around steak.
1 bunch Fresh asparagus
Salt to taste
Boil asparagus until tender.
Shock in ice water to stop cooking and keep color.
While asparagus is soft and warm, blend into puree.
1 Rib-eye steak, 1 ½ inch thick, well marbled
Kosher salt to taste
Ground black pepper to taste
3 sprigs Fresh rosemary or thyme
2 Tbsp Butter
5 cloves Garlic
6 Small pearl onions, peeled and cut in half
Fresh squeezed lemon juice to taste
Remove steak from refrigerator at least 15 minutes before cooking so it is room temperature.
Massage steak, season both sides well with salt and pepper.
Rub rosemary or thyme with fingers to release oils. Place on and underneath steak until ready to cook.
Heat oven to 375°F.
Heat pan on stove. Add butter and heat until it begins to smoke.
Place steak in pan and swirl so entire steak has contact with oil.
Reduce heat slightly and cook until seared, about 3-4 minutes on each side.
Add garlic, pearl onions, and lemon, and rosemary or thyme to butter. Continue to cook steak for 2-3 minutes, basting steak with butter.
Place pan in oven until steak reaches 130°F-135°F.
Remove steak and let rest on cutting board for 15 minutes.
Slice into 1-inch thick slices when ready to plate.
3-4 Tbsp Chimichurri
½ cup Panko bread crumbs
Place panko bread crumbs and chimichurri in food processor.
Pulse until combined. Should be a bright green color.
3-4 tbsp Horseradish
1/2 cup Fromage blanc
In a bowl, combine horseradish and fromage blanc with spatula.
Add more horseradish to taste.
1 ½ heads Celery root, peeled and diced
1 Yukon gold potato, peeled and diced
4 oz. Heavy cream
2 Tbsp Butter
Salt to taste
Boil celery root for 3 minutes.
Add potatoes and continue to boil until both are fork tender.
Drain and place in blender.
In a separate saucepan, heat heavy cream until simmering.
Add butter, pinch of salt, and some of the heavy cream to celery and potato mixture.
Blend until smooth.
Add more cream if necessary. Salt to taste.
1 qt. Veal stock
¼ cup Jack Daniel’s whisky
¼ cup Coca Cola
3 sprigs Fresh rosemary or thyme
2 Tbsp Butter
1 Tbsp Dark toasted sesame oil
Kosher salt to taste
In a large sauce pan, combine veal stock, whisky, and cola.
Simmer until thick and reduced by almost 90%.
Add rosemary, butter, and sesame oil.
Continue to simmer for several minutes until butter is melted into sauce.
Salt to taste
Serve sauce hot.
1 Yukon gold potato
3 cups Untoasted sesame oil
Salt to taste
Wash and slice potato into ½-inch thick pieces.
Use peeler to make thin slices along the side of the potato pieces. The will looks like thin French fries.
Place potato slices on paper towels to dry.
Heat oil to in small sauce pan to 350°F.
Fry until golden.
Remove to a plate with paper towels to absorb excess oil.
Season with salt while hot.
1 Chioggia pink beet, stem cut off
1 Golden beet, stem cut off
1 Tbsp Untoasted sesame oil
1 Tbsp Fresh lemon juice
Boil beets in water until tender.
Drain and place on parchment paper.
Rub between parchment paper to remove skin.
Cut in half or quarters depending on size.
Heat a small fry pan. Add Untoasted sesame oil and heat until slightly smoking.
Place beets into hot fry pan and sauté on high heat, stirring and shaking the pan occasionally.
Squeeze lemon juice into pan. WARNING: will flare up for a few second.
Continue to sauté until char marks appear.
1 bunch Cilantro with stems
1-2 each Serrano chilis
1 clove Garlic
½ cup Toasted sesame oil
Salt to taste
Place cilantro, serrano chili, and garlic in blender or mortar & pestle.
Gradually add sesame oil and blend or mash until mixture becomes smooth with a few chunks of cilantro. Sause should be slightly smooth with some texture.
Season with salt to taste.
Add more serrano chili for heat.
1 Yukon gold potato
3 Tbsp Untoasted sesame oil
1 sprig Fresh rosemary or thyme
Salt to taste
Wash and slice potatoes into ½-inch thick pieces.
Using a small circle cutter, cut potato into rounds. (Or use a melon baller on whole potato.)
Heat a small fry pan. Add Untoasted sesame oil and heat until slightly smoking.
Place potatoes into hot fry pan and sauté until golden and slightly charred.
Cover if not yet tender.
Season with rosemary or thyme and salt when hot.