Steak Oscar w/ Asparagus
(SERVES 2)
Ingredients:
- 8 oz beef tenderloin
- ½ lb butter
- 1 cup of peeled garlic
- ¼ lb fresh green beans
- ½ lb seafood of choice (your preferred amount to top the steak)
- Steak spice (to taste)
- Béarnaise sauce
- 1 tbsp plus 1 cup of unsalted butter, cut into 1/2" cubes
- 3 tbsp minced shallots
- 2 tbsp champagne vinegar
- 2 large egg yolks
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped fresh tarragon
- Kosher salt and freshly ground black pepper to taste
Directions:
- Sous vide tenderloin at 128°F for 4-6 hours (if no sous vide, reverse sear in smoker at 200°F for internal temp of 128°F - about 1 hour)
- Submerge garlic into butter; poach slowly for 30-60 minutes until garlic is soft
- Create standard béarnaise sauce
- Dip beans in garlic butter, season lightly with steak spice, and grill at a high heat
- Dip steak in butter
- Sear steak for 3-4 mins at 800°F; dip in butter after each flip (1 minute per side for “x” grill marks)
- Heat choice of seafood through (use excess garlic butter for added taste)
- Slice steak into strips and stack on the grilled beans, béarnaise sauce over the steak, and top with your seafood
Rack of Lamb w/ Mint Pea Risotto
(SERVES 2)
- Full rack of lamb
- ½ cup of whole roasted, salted pistachios
- Risotto
- 100 g arborio rice
- 350 ml chicken broth
- 125 g peas
- 1 mint sprig
- 20 g oil
- 25 g shallots
- Garlic (to taste)
- Marinade
- 3 cups olive oil
- 3 large branches of rosemary (strip leaves - do not use stems)
- 1 cup peeled garlic
- ¼ cup kosher salt
- ¼ cup fresh lemon juice
- ½ cup Mayonnaise
Directions:
- Place rack of lamb in blended marinade for at least 12 hours (reserve ½ cup)
- Sous vide rack of lamb at 128°F for 4-6 hours (if no sous vide, reverse sear in smoker at 200°F for internal temp of 128°F - about 40 mins)
- Toast and crush pistachios
- Cook rice with oil, garlic and shallots adding broth 1 ladle at a time (½ way through the cook, add fresh peas and mint)
- Sear on high heat for color and grill marks (3-4 min max), internal temp not to exceed 132°F
- Combine mayonnaise and reserved marinade, lightly roll the grilled lamb in mayonnaise mix and then roll in the crushed pistachios
- Slice lamb in one or two bone sections
- Place lamb on a bed of risotto (approximately ½ cup)
Seared Scallop on Popcorn Polenta
Ingredients:
-
- U10 scallops (dry)
- ½ lb butter
- 1 cup peeled whole garlic
- 1/2 cup popcorn kernels
- 500 ml chicken broth
- 125 ml white wine
- 4 buds of garlic
- 2 fine diced shallots
- Salt (to taste)
Directions:
-
- Submerge garlic into butter; poach slow for 30-60 minutes until garlic is soft
- Pop the corn
- In 2 tbsp of butter, sauté garlic and shallots; deglaze pan with wine
- Add chicken broth to pan and simmer for 5 minutes
- Combine popcorn, chicken broth, garlic, and salt in a blender; pass through a sieve to remove any kernels
- Add in additional chicken broth to create a smooth texture
- Grill scallops for grill marks but ensure centre remains medium rare
- Place scallop in 3-inch pool of your popcorn polenta
Championship Ribs w/ Baked Beans & Corn Bread
Ingredients:
-
- St. Louis ribs (1 Rack)
- 1 cup BPBBQ “The Rub”
- ½ cup brown sugar
- ¼ lb butter squares
- ½ cup honey
- Apple spritz
- 1/2 liter apple cider
- ½ cup brown sugar
- ½ cup maple syrup
- ½ cup bourbon or whiskey
- BBQ baked beans
- Use 2 cans of pork and beans (Bush Beans preferred)
- ½ cup mixed green & red peppers
- ¼ cup finely diced onions
- ¼ cup BBQ sauce
- ¼ cup maple syrup
- 1 tsp fire sauce (hot sauce)
- Jalapeño cheese cornbread
- 1 cup corn meal (coarse)
- 1 cup flour
- 2 cups butter milk
- 1 tsp salt
- 1 tbsp baking power
- 2 tbsp sugar
- 2 large eggs
- 2 +2 tbsp melted butter
- 2 cups cheddar cheese
- 1 jalapeño finely diced
- St. Louis ribs (1 Rack)
Directions:
Ribs:
- Remove silver skin from back of rib
- Season ribs with rub and rest overnight in fridge
- Set smoker to 235°F and place ribs in cooker for 2.5 hours using cherry wood; spritz every hour for internal temperature of 160°F
- Lay out a large sheet of tin foil, place brown sugar, butter squares, honey in middle of foil, lay ribs face down and add 1/3 cup of spritz and wrap foil tightly
- Place rib package back on smoker or in oven at 250°F for about 60-90 minutes (ribs should be approaching 195°F)
- Remove from wrap, baste both sides with BPBBQ sauce and return to smoker to set the sauce
Beans:
- Combine all ingredients and simmer for 3 to 4 hours, preferably on the smoker
Cornbread:
- Preheat oven to 425°F. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.
- Melt butter in a 10-inch cast-iron skillet or a 2-quart baking dish in oven. Remove skillet; swirl to coat bottom. Pour in batter, add in cheese and jalapeño. Bake until a tester comes out clean, 20 to 25 minutes. Cut into wedges.
Assembly:
- Cut ribs Hollywood style (meaning cut against the bone, skip the target bone, then go to next bone and cut opposite side) so meat is double-wide, and every second bone is sacrificed. Reserve secondary bones where meat is stripped for adding to the beans
- Place the beans in a small bowl on the plate alongside the ribs and cornbread
Bourbon Butter Planked Salmon w/ Lemon Couscous
Ingredients:
- 2 pieces 250 g salmon
- ½ lb asparagus
- ½ cup couscous
- 1 lemon
- 2 tbsp oil
- Steak spice (to taste)
- Kosher salt & pepper (to taste)
- Bourbon butter
- ½ lb of butter
- ½ cup brown sugar
- ¼ cup maple syrup
- ¼ cup bourbon or whisky
Directions:
- Clean salmon and be sure there are no scales on the skin, pat dry.
- Mix salt, pepper, brown sugar and season salmon; hold for 4 hours wrapped and refrigerated
- Combine components of bourbon butter into a pan; bring to a boil, simmer and stir frequently until it turns into a syrup consistency (be careful as this has a tendency to boil over)
- Place salmon on cedar plank and brush with bourbon butter; grill at 400°F for approximately 10-12 minutes or until salmon flakes (baste with bourbon butter occasionally)
- Season asparagus with oil and steak spice and grill at high heat until firm but tender
- Zest lemon, then juice
- Prepare couscous as directed; season with juice from lemon
- Plate a small amount of bourbon butter on plate with salmon on top of it; then place asparagus and small ring of couscous on the side; top with a light drizzle of bourbon sauce; garnish couscous with lemon zest