Wagyu and Beets
Wagyu | Beets | Butternut | Chanterelles | Verjus | Dill
By Chef Phil Esetban of CH Projects in San Diego, CA
Wagyu
INGREDIENTS
- A5 Wagyu
- Garlic oil
- Thyme
- Salt & Black Pepper
DIRECTIONS
- Place all ingredients and Cryovac®.
- Sous vide at 132˚F for 30 minutes.
Semolina Pasta
INGREDIENTS
- 2 cups AP flour
- 2 cups Semolina Flour
- 1 pinch Salt
- 6 large Eggs
- 2 tbsp. Olive Oil
DIRECTIONS
- Mix all dry ingredients.
- Slowly hand mix each egg and olive into dry ingredients.
- Knead into a dough ball, wrap in plastic wrap and allow to rest one hour.
Butternut Squash Puree/Filling
INGREDIENTS
- 2 lb. Butternut squash, peeled & cubed
- 2 tbsp. Butternut butter
- 1/4 cup Heavy cream
- 2 tbsp. Brown sugar
- 1 tbsp. Molasses
- tt. Salt and Pepper
DIRECTIONS
- Cryovac® and sous vide at 190˚F for 20 minutes.
- Pour ingredients into a small pot and reduce to au sec.
- Purée and push through a chinois.
- Season to taste.
Melissa’s Red Beets
INGREDIENTS
- 1 lb. Melissa’s Produce Roasted & Peeled Red Beets
- 1 cup Orange Juice
- Xanthan to stabilize
DIRECTIONS
- Put all ingredients into a pot and bring to a low-medium boil.
- Strain the beets out once they are tender.
- Reduce the liquid to au sec.
- Combine warm beets and orange juice to a vitamin and puree.
- Pass through a chinois.
- Season to taste.
Rehydrated Verjus Raisins
INGREDIENTS
- 1 bottle Red verjus
- 1 lb. Red raisins
- 1/4 cup Granulated sugar
- tt. Salt
DIRECTIONS
- Reduce to au sec and raisins are rehydrated.
- Allow to cool in liquid.
- Optional: Viatmix blend the mixture into a puree.
Pecan Relish
INGREDIENTS
- 1 cup Candied pecans, crushed
- 1 ea. Shallots, minced
- 1 ea. Lemon, juice and zest
- 1 tbsp. Chives, minced
- tt. Sherry vinegar
- tt. Olive Oil
- tt. Sugar
- tt. Salt
DIRECTIONS
- Combine all dry ingredients (saving chives for last).
- Add the sherry, olive oil, sugar, and salt.
