MY Wagyu BBQ by KAABOO ROCK’N CHEF 2016 Champion Executive Chef Steve Brown of Cosecha Farm Dinner series and The Shipping Yard in San Diego, California.
Photography by Sergey Kolivayko/Field Guide.
Satsuma Rib Cap, Rosemary
INGREDIENTS
- Satsuma A5 Wagyu Beef Rib Cap
- Barilla Bacon Crusted Onion Rings
- Beef Threads
- Kimchi Fresh Origins Haricot Gold Sprouts
- Beet Paint with Melissa’s Produce Roasted Beets
- Charred Pearl Onions
- Wagyu Charred Green Beans
- Corn Soubise
- Bachelor Buttons
- Scarlet Runner Bean Blossom
- Smoked Bordelaise
DIRECTIONS
- Remove fat cap which is the consistency of a lobe of foie gras.
- Place the fat in a heavy bottom pot on low heat to slowly render the fat.
- Strain through a coffee filter to clarify the fat and reserve for cooking.
- Place rib cap steaks into a vacuum bag with a table spoon of fat and a sprig of rosemary place in in the water bath set at 136F and cook for 40 mins.
- Place fat on planch season rib cap and give it quick sear on each side.
Barilla Manicotti
INGREDIENTS
- French Onion soup
- 1 cup Milk
- 1 ea. Egg
- 1 ¼ cup AP flour
- 1 tsp. Baking Powder
- 1 tsp. Salt
- ¾ cup Panko
- ¼ cup Dehydrated Bacon
DIRECTIONS
- Heat French onion soup in a pot and simmer and cook manicotti slowly. Remove manicotti and slice into rings.
- Mix the milk and egg and set aside. Mix flour, baking powder and salt and set aside.
- Mix dehydrated and panko and set aside.
- Dehydrated Bacon: freeze bacon, micro plane on silicon sheet and dehydrate 135 o F.
- Take your Barilla fo-onion place in flour mix then milk mix then panko bacon mix and deep fry at 350 o F, season to taste.
Beef Threads
INGREDIENTS
- 16 oz. Flank Steak
DIRECTIONS
- Take flank steak, using your fingers peel the individual beef fibers apart and place on a silicon sheet and dehydrate at 135 o F for 1 hour. Fry at 375 o F and season.
Kimchi Fresh Origins Haricot Gold Sprouts
INGREDIENTS
- 16 oz. Kimchi
DIRECTIONS
- Make your own Kimchi or buy some.
- Strain the kimchi juice, remove the leaves from the top of the sprouts and save the leaves for garnish, place the stems in the kimchi liquid overnight and they’ll taste just like kimchi.
Beet Paint
INGREDIENTS
- 1 pack precooked beets from Melissa’s Produce
- ½ cup Red Wine Vinegar
- 1 ½ cup Grape Seed Oil
- ¼ cup Honey
DIRECTIONS
- Place beets and vinegar in blender and puree slowly add oil to emulsify add honey, season with salt and pepper.
Charred Pearl Onions
INGREDIENTS
- Wagyu Fat
- Pearl Onions
DIRECTIONS
- Place wagyu fat on the plancha cut pearl onions in half place cut side down in fat and char season.
Charred Green Bean
INGREDIENTS
- Wagyu Fat
- Green Beans
DIRECTIONS
- Place fat on plancha. Blanch green beans split in half long ways and place open side down in fat, char and season.
Corn Soubise
INGREDIENTS
- 6 ears Yellow Corn
- 2 ea. Shallots
- 1 cup White Wine
- 1 lb. Unsalted Butter
DIRECTIONS
- Cut corn off cob place in pot with sliced shallots and sweat add white wine and reduce place in blender and puree once smooth add cold butter one cube at a time until smooth.
- Run soubise through a fine tammy leaving a very smooth puree and season.
Smoked Bordelaise
INGREDIENTS
- 16 oz. Bordelaise
- 1 ea. Yellow Onion
- 1 large sprig Rosemary
- Cherry Wood
DIRECTIONS
- Slice onion into large rings and place onions and rosemary in smoker until very brown add them to your bordelaise in a small pot and simmer until smoke has incorporated into the bordelaise.
TO GARNISH
- Haricot gold sprout leaves, Bachelor button flowers & Scarlet runner bean blossoms.
Find out more about Steve Brown at his CHEF’S ROLL PROFILE or read our featured interview.
