Chimichurri Beef Tenderloin Amuse

A sort of knock-off of my lunch steak sandwich, this amuse has a ton of flavor. I cubed some beef tenderloin, rubbed it with garlic and cumin, then grilled it. Then I took our version of chimichurri (with cilantro and pepitas) topped the beef and finished it in the oven. It is cooked to a nice medium, which takes no time due to the size of the portion. A simple sourdough crostini, mango pico de gallo and an avocado puree round of this one bite course.

Comments

Post a Comment

Popular posts from this blog

Pomegranate "Caviar" using Geletin

Image
I ran into the problem of having to come up with an alternative for pomegranate seeds for a relish today. I got online and found a recipe for making pomegranate caviar from gelatin rather than the sodium alginate and calcium chloride method. These are a little more firm than using the spherephication method, but works well since the dish require they be tossed with other ingredients before serving. The method consists of blooming the powdered gelatin (3tsp) with cold water (4Tbs). I then added heated pomegranate juice (3 oz) to the gelatin mixture and poured it into a squeeze bottle. I then dripped the mixture into chilled olive oil ( grape seed oil works well with pomegranate). After just a moment the liquid firms up and simply straining the caviar from the oil finishes this component. It has held its shape now for several hours.
Read more

Outdoor Events, Oceanside

Image
During this particular event, we had 4 action stations, plating appetizer sized, yet well designed dishes for our friends with the local Chaine Des Rotisseurs . Often times the outdoors can somewhat limit how you prepare food, what dishes you are able to use, and can set the mood, good or bad. This particular event was defiantly an exception . We served whole Kalua Pig sliders, the meat carved right off the pig. We carved roasted New York sirloin to order. We seared a duet of Diver Scallops and Jumbo tiger prawns. And pictured here, we wok fried a whole red snapper, pulling the crisp skin and moist meat from the fish to build each petite entree. Although the food was a great success, the evening was only perfect when all other aspects fell into place (the way they do in Hawaii). As the sun began to set over the ocean, a large group of spinner dolphins gathered between us and the sun. They jumped and spun, entertaining the guests (and staff) to set the mood. The green flash was mu...
Read more

Crab and Bacon Stuffed Molokai Prawns

Image
These 13/15 prawns come from the island of Molokai. I stuffed them with a mixture of snow crab, bacon, bell pepper and fresh chives. I then poached the prawns in white wine, butter, garlic and shallots, finishing them in the salamander to give the stuffing some color. A small salad of a blend of micro greens grown in Kula , Kamuela tomatoes grown in Haiku, and a nice shallot vinaigrette accompany the four prawns. The dish is finished with lemongrass buerre blanc , made with lemongrass we have in our (currently small) hotel garden. This appetizer will be our special for the next couple nights, giving the Valentine weekend goers a nice local start to their dinners.
Read more