Executive Chef Josh Maynard created Satsuma Wagyu Beef with Oyster Mayo, Salsify, Cured Egg Yolk, Chanterelle & Barilla Pasta Cracker at the KAABOO ROCK’N CHEF San Diego Regional contest on Monday, August 29, 2016.
INGREDIENTS
- 4 oz. Satsuma A-5 Wagyu
- 2 oz. Wagyu tallow
- 2 sprigs thyme
- 1 clove garlic thinly sliced
- 1 clove garlic (crushed enough to bleed oils not a train wreck)
- tt. Kosher salt & fresh crushed tellicherry pepper season
- 12 ea. oysters of your choosing
- 4 cups neutral cooking oil
- 2 ea. lemons
- ¼ teaspoon Dijon mustard
- 1 lb. Salsify
- 6 fresh GoneStraw Farms egg yolks
- Refined sugar
- 3 oz. chanterelle mushrooms (turned)
- 1 box Barilla pasta of your choice
- 1 lb. Pecorino cheese (grated on a microplane)
- Parsley & chives (chopped)
- You Will Also Need: A microwave, paper towels, Vita Prep, Robot Coupe, PolyScience Thermocirculator and Control Freak induction burner, tamis, siltpat and a cookie tray, pots, pans, and other normal kitchen stuff.
DIRECTIONS
For the Beef:
- Set PolyScience Sous Vide to 122 o F. Combine 1 oz. tallow, 1 sprig thyme, 1 clove smashed garlic, and lightly seasoned Satsuma A-5 Wagyu into a cryovac bag and seal completely.
For the Oyster Mayo:
- Shuck your oysters. Separate the flesh from the juice, keep both. Zest and juice both lemons. Get your cooking oil and Dijon all set next to the Vita Prep. Add oyster meat and turn on, while blending, add zest and juice of lemons. It should be moving pretty well but if not add some of the oyster liquor to get it flowing smoothly.
- Add Dijon and begin to emulsify in the oil. Alternate between the oyster liquor when it gets too thick and the oil until a good mayonnaise consistency is reached and it tastes how you want it too (it should taste like when you get washed under a wave as a kid but without the sand and embarrassment).
- Pass through tamis and chill for 4 hours to 2 days.
For the Salsify:
- With a rough scouring pad scrub the dirt off the roots while trying to keep a thin layer of the skin over the flesh, season with salt, pepper and olive oil.
- Roast at 320 o F until VERY cooked. Further along than a roast potato, like you were scooping the insides out to make a puree. Cool and reserve.
For the Egg Yolks:
You’ll need to start this part 5 days prior to use!
- Mix 3 parts salt to one part refined sugar. In a half hotel pan layer the mix in pretty good so you can make little nests for your egg yolks. Make 4 nests, place egg yolks in their nests and sprinkle enough of the sugar and salt mix to lightly cover yolks. Leave your eggs in the fridge for 2 days covered.
- Now go and give them a light touch. They should be firm enough to handle without breaking. Give them a turn and leave for another 24 hours. Did you do a lot of important things in between? Good.
- Take your yolks out of the nest and rinse gently under cool water. They should feel quite firm, like bottarga (a salted, cured fish roe delicacy). Hang them in cheesecloth at room temperature for a day. They’re now ready and guess what, if none broke you now have plenty extra. Try over Caesar salad, broccoli cheddar soup… tons of cool stuff to use them with.
For the Pasta Cracker:
- Cook pasta but don’t cook it like you’re going to eat it. Overcook it, like you forgot you were cooking and turned on a movie. You’ll need a large pot and LOTS of water. Now your pasta is overcooked let it cool for 20 minutes.
- Set up Robot Coupe and add pasta, pecorino, and remaining eggs in batches. Pass through tamis. Your dough is ready. Using a pastry spatula spread into a sheet on the silpat. Score the dough into the shape you desire. Bake in convection oven until beginning to brown. Cut your shapes out again while dough is still hot and soft. Lay out on sheet tray with dry parchment paper and put in a very dry warm spot to crisp.
- Microwave 6 bunches of loosely packed parsley leaves (no stems) on medium low for about 20 minutes. Once completely dehydrated grind in a spice grinder, pass through a tamis and reserve kept very dry. Will retain color for up to 2 days, mix 2 parts fine herb powder to 1 part kelp powder. Now you have an ocean flavored “moss” and oyster mayo to cover your plate with. Preps done!
The Pick Up:
Cook the beef at 376 o F on the Control Freak in the remaining ounce of tallow, this is the ideal temp to sear at. Your meat is cooked to rare, you want to brown the meat and get good caramelization but not create a brown band around the outside of dinner. It will take about 1 and a half minutes per side. Deep fry salsify until skin is crisp. Pick up the mushrooms with some minced garlic and shallot. Add thyme and a knob of butter. Dry them on some paper towels.
To Plate:
Take a couple tablespoons of oyster mayo and swirl it around the bottom of the plate. With a tamis or a sifter cover the plate with kelp, fine herb powder. Be generous. Place the salsify where you’d like: have fun! I imagined I was building a fairy garden. Now put the mushrooms where you think will look cool. Carve the beef, as it should be well rested, go ahead and put that somewhere too. Microplane the cured egg yolk over the top and put the crackers on the plate to finish.
Learn more about Executive Chef Josh Maynard at his CHEF’S ROLL profile or check out the full event recap below.
