Chef Steve Brown took home the win as KAABOO ROCK’N CHEF 2016 CHAMPION with his Australian Lamb Loin Forged Surf and Turf dish at the KAABOO Music Festival in Del Mar, California on September 17, 2016.
Lamb Loin
INGREDIENTS
- 1 ea. Australian Lamb Loin
- 1 tbsp. Extra Virgin Olive Oil
- ½ tbsp. Rosemary
- ½ tbsp. Thyme
- 1 ea. Garlic clove
- Pinch of Salt & Pepper
- Rendered Satsuma Wagyu beef fat
DIRECTIONS
- Vacuum all ingredients and cook sous vide at 136 degrees for 40 min.
- Place rendered fat on plancha, season lamb and sear lamb in the fat and rest.
Smoked Yogurt Parsnip Puree
INGREDIENTS
- 2 ea. Parsnips, peeled & chopped
- 8 oz. Heavy Cream
- tt. Salt & White Pepper
- 8 oz. Greek Yogurt
- Cherry wood
- Smoke Gun
DIRECTIONS
- Place parsnips and cream in small pot and simmer until cooked thru strain and reserve liquid if needed place parsnip in blender and blend until smooth, season.
- Place 8 oz. of yogurt into a 16 oz. deli cup, use smoke gun and fill with smoke. Cover with lid and let sit for 5 minutes then mix to incorporate the smoke throughout the yogurt.
- Mix yogurt and parsnip together and adjust seasoning.
Forged Surf
INGREDIENTS
- 2 oz. Sea Lettuce
- 2 oz. Sea Bean
- 2 oz. Salt heliotrope
- 1 tsp. EVOO
- tt. Black Pepper
DIRECTIONS
- Blanch and shock the sea beans then toss the sea lettuce and sea bean with EVOO and pepper.
- Save salt heliotrope for garnish.
Blistered Beet Greens
INGREDIENTS
- 7 whole Beet tops
- 2 oz. Rendered Satsuma Wagyu beef fat
- tt. Salt & Pepper
- tt. EVOO
DIRECTIONS
- Melt Wagyu fat on plancha and spread it out.
- Place beet tops on the fat and let blister making random brown spots, flip and keep the ratio 50-50 brown spots to raw spots.
- Remove and season with salt, pepper and EVOO. It should be a mixture of chip and raw.
Puffed Rice with Onion Ash
INGREDIENTS
- 4 oz. White Rice
- Salted water
- Fryer oil
- Spanish Onion
- Salt & Pepper
DIRECTIONS
- Cook rice in salted water like you would pasta until completely cooked. Strain and place in dehydrator at 135 degrees for 2 hours, then place in air tight container.
- Place oil in cast iron on control freak and set temp to 425 degrees. Fry 1 tbsp. of rice at a time transfer to paper towels season with salt and pepper and onion ash.
- Place onion in wood burning oven until black and crush into a powder for garnishing.
Pickled Cherry
INGREDIENTS
- 1 and 3/4 cup Red Wine Vinegar
- 1 and 3/4 cup Water
- 1 cup Sugar
- 1 tsp. Coriander Seed
- 8 ea. Black Peppercorns
- 2 lbs. Black Cherries, seeded
DIRECTIONS
- Simmer all ingredients except cherry for 5 minutes.
- Strain over cherries and let sit at room temperature until cool then refrigerate.
Charred Sugar Snap Peas
INGREDIENTS
- Whole Sugar Snap Peas
- Rendered clarified Satsuma Wagyu beef fat
- tt. Salt & Pepper
DIRECTIONS
- Cut a small window in the bean pod exposing the peas thru the window. Place the fat on the plancha and place the pea window side down and place a pot on top as a weight to help the char.
- Char only the one side to give the charred and raw contrast similar to what we did on the blistered beet top.
- Season with salt and pepper.
Charred Green Onion
INGREDIENTS
- 7 ea. Green Onions (just the white with root cut in half)
- Rendered Satsuma Wagyu beef fat
- tt. Salt & Pepper
DIRECTIONS
- Place fat on plancha place cut side down the fat weighted down with pot for a nice char only one side the seasoned.
Jamaica Pomegranate Reduction
INGREDIENTS
- 1 cup Dried Jamaica flowers
- 32 oz. Pomegranate juice
- 1 cup Sugar
DIRECTIONS
- Place all ingredients in small pot and reduce on low until a nice syrup forms, cool at room temp.
Learn more about Steve Brown at his Chef’s Roll Profile or read our Featured Chef interview below.
