July 3, 2012
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Top Chef Challenge
- Aaron King’s winning entry at recent Top Challenge
Pink Peppercorn Seared Cap Steak Salad of Arugula and Beet Greens, CleverleyFarms Baby Beets and Breakfast Radishes, Chive, Parmesan, Cucumber Ribbons and Hot Banyuls Vinaigrette, Lemon/Thyme Salt
o Heavy salt in first 10 minutes to make up for no age on steak and no time to marinade.
o Hard sear – RARE
o Used Hot vinaigrette to emulate Shabu Shabu style of dipping food at the table. Created a very buttery mouth feel and unique salad.
- Herb Crusted Eye, Braised Spring Onions, Mushroom Farro Risotto
o Removed fat while breaking down ribeye.
o Rendered fat to make a “brine” including sherry vinegar, salt, pepper and coriander
o Injected fat brine back into eye as to not lose one of the most indentifying characteristic of a ribeye – the delicious fat ame Candied Rib Bone, Garlic Chili Vinaigrette, Kim Chi, Pickled Mustard Greens
o Made an “Asian” Gastrique using GGS, Mushrooms, Coriander, Brown Sugar, Hoisen, Sesame oil, Rice Wine Vinegar
o Coated with Sesame and roasted, basting often
Ses Sesame Candied Rib Bone, Garlic Chili Vinaigrette, Kim Chi, Pickled Mustard Greens
o Made an “Asian” Gastrique using GGS, Mushrooms, Coriander, Brown Sugar, Hoisen, Sesame oil, Rice Wine Vinegar
o Coated with Sesame and roasted, basting often
