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:

  1. 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)
  2. Submerge garlic into butter; poach slowly for 30-60 minutes until garlic is soft
  3. Create standard béarnaise sauce
  4. Dip beans in garlic butter, season lightly with steak spice, and grill at a high heat
  5. Dip steak in butter
  6. Sear steak for 3-4 mins at 800°F; dip in butter after each flip (1 minute per side for “x” grill marks)
  7. Heat choice of seafood through (use excess garlic butter for added taste)
  8. 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)

Ingredients:

  • 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:

  1. Place rack of lamb in blended marinade for at least 12 hours (reserve ½ cup)
  2. 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)
  3. Toast and crush pistachios
  4. Cook rice with oil, garlic and shallots adding broth 1 ladle at a time (½ way through the cook, add fresh peas and mint)
  5. Sear on high heat for color and grill marks (3-4 min max), internal temp not to exceed 132°F
  6. Combine mayonnaise and reserved marinade, lightly roll the grilled lamb in mayonnaise mix and then roll in the crushed pistachios
  7. Slice lamb in one or two bone sections
  8. Place lamb on a bed of risotto (approximately ½ cup)

Seared Scallop on Popcorn Polenta

(SERVES 2)

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:

    1. Submerge garlic into butter; poach slow for 30-60 minutes until garlic is soft
    2. Pop the corn
    3. In 2 tbsp of butter, sauté garlic and shallots; deglaze pan with wine
    4. Add chicken broth to pan and simmer for 5 minutes
    5. Combine popcorn, chicken broth, garlic, and salt in a blender; pass through a sieve to remove any kernels
    6. Add in additional chicken broth to create a smooth texture
    7. Grill scallops for grill marks but ensure centre remains medium rare
    8. Place scallop in 3-inch pool of your popcorn polenta

Championship Ribs w/ Baked Beans & Corn Bread

(SERVES 2)

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

Directions:

Ribs:

  1. Remove silver skin from back of rib
  2. Season ribs with rub and rest overnight in fridge
  3. 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
  4. 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
  5. Place rib package back on smoker or in oven at 250°F for about 60-90 minutes (ribs should be approaching 195°F)
  6. Remove from wrap, baste both sides with BPBBQ sauce and return to smoker to set the sauce

Beans:

  1. Combine all ingredients and simmer for 3 to 4 hours, preferably on the smoker

Cornbread:

  1. 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.
  2. 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:

  1. 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
  2. Place the beans in a small bowl on the plate alongside the ribs and cornbread

Bourbon Butter Planked Salmon w/ Lemon Couscous

(SERVES 2)

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:

  1. Clean salmon and be sure there are no scales on the skin, pat dry.
  2. Mix salt, pepper, brown sugar and season salmon; hold for 4 hours wrapped and refrigerated
  3. 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)
  4. 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)
  5. Season asparagus with oil and steak spice and grill at high heat until firm but tender
  6. Zest lemon, then juice
  7. Prepare couscous as directed; season with juice from lemon
  8. 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