Surf and Turf with Sesame Oil

Recipe Components
Each of the below components has it's own recipe below.


  • Recipe procedure is divided into component recipe procedure

Component Procedure

Plating Instructions

  • 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.

Cream of Corn


  • 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.

Fresh Water Blue Prawn


  • 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.

Black Rice


  • 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.

Old Bay Infused Sesame Oil


  • 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.

"Turf" Assembly

Plating Instructions

  • 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.

"Asparagus Sauce"


  • 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.

Rib-eye Steak


  • 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.

Chimichurri Picada "Crumb Crust"


  • 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.

Horseradish Cream


  • 3-4 tbsp Horseradish

  • 1/2 cup Fromage blanc


  • In a bowl, combine horseradish and fromage blanc with spatula.

  • Add more horseradish to taste.

Celery & Potato Puree


  • 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.

Jack Daniel's & Coca Cola Demi-Glace


  • 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.

Potato Chips


  • 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.

Chimichurri "Green Salsa"


  • 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.

Crusty Rosemary Potatoes


  • 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.