Lemongrass • Fig • Chile • Pecan • Beef
by Chef de Partie Logan Kendall at Acre, in Auburn Alabama
Lemongrass
INGREDIENTS
- 1 can Coconut Milk
- 10 ea. Lemongrass Leaves
- 3 ea. Meyer Lemon Leaves
- 2 ea. Garlic Cloves
- 1 tbsp. Kosher Salt
- 1/4 cup EVOO
- 1 ea. Lime & Zest
- 4 ea. Chives
- 1 tsp. Chili Oil
DIRECTIONS
- Combine all ingredients except for EVOO in blender, pulse until smooth.
- Slowly emulsify EVOO.
BBQ Rub
INGREDIENTS
- 1 cup Chili Powder
- 2/3 cup Smoked Paprika
- 1/4 cup Garlic Powder
- 1/4 cup Cumin
- 3 tbsp. Cayenne
- 3 tbsp. Coriander
- 3 tbsp. Allspice
- 1 tsp. Clove
- 1 tsp. Cinnamon
- 1/3 cup Kosher Salt
- 3 tbsp. Black Pepper
- 1 tsp. dry English Mustard
- 1 tsp. dried Oregano
- 1 tsp. dried Thyme
DIRECTIONS
- BBQ Pecans: Fry pecans for 5 seconds in peanut oil then toss in BBQ rub. Pulse in Robot Coupe until the pecans have turned into a dust.
- Bacon Fat Seared Steak: Season Texas Beef Council Coulotte Steak in barbecue rub, salt and pepper to taste. Sear hard in bacon fat until medium rare.
Molasses Whipped Goat Cheese
INGREDIENTS
- 2 part Goat Cheese
- 1 part Molasses
- 1 part Buttermilk
- tt. Salt & Pepper
DIRECTIONS
- Combine ingredients and whip into stand mixer.
TO GARNISH
- Quartered Fresh Fig
- Fresh Origins White & Purple Pepper Flowers
- Fresh Origins Chocolate Mint
Find out more about Logan Kendall at his CHEF’S ROLL PROFILE or check out the full Center Stage recap below.
