Cream of Corn

Ingredients

• 2 ears Fresh corn

• ¼ cup Heavy cream

• 2 Tbsp Butter

• Salt to taste

Procedure

• 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.

Black Rice

Ingredients

• 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

Procedure

• 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.

"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.

Rib-eye Steak

Ingredients

• 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

Procedure

• 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.

Horseradish Cream

Ingredients

• 3-4 tbsp Horseradish

• 1/2 cup Fromage blanc

Procedure

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

• Add more horseradish to taste.

Jack Daniel's & Coca Cola Demi-Glace

Ingredients

• 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

Procedure

• 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.

Beets

Ingredients

• 1 Chioggia pink beet, stem cut off

• 1 Golden beet, stem cut off

• 1 Tbsp Untoasted sesame oil

• 1 Tbsp Fresh lemon juice

Procedure

• 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"

Ingredients

• 1 bunch Cilantro with stems

• 1-2 each Serrano chilis

• 1 clove Garlic

• ½ cup Toasted sesame oil

• Salt to taste

Procedure

• 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.