San Diego “Surf & Turf” with Sea Urchin, Satsuma Wagyu Beef Rib Eye Cap & Barilla Mezzi Rigatoni
by Executive Chef Michael Poompan of the Coronado Island Marriott Resort & Spa in San Diego, California.
Black Garlic Puree
INGREDIENTS
- ½ cup Black Garlic
- ¼ cup Butter
DIRECTIONS
- Place black garlic in a pot and cover with water, cook until black garlic is very soft.
- Blend until smooth, you may not use all of the liquid, add butter until combined.
Sea Urchin Sauce
INGREDIENTS
- 12 ea. Sea Urchin Tongues
- 1 cup Heavy Cream
DIRECTIONS
- Reduce cream by half, blend with sea urchin tongues, season with salt.
Wagyu Beef
INGREDIENTS
- 1 lb. Satsuma Wagyu Beef Ribeye Cap
- 2 tbsp. White Soy Sauce
- 2 tbsp. Bourbon Barrel-aged Worcestershire
DIRECTIONS
- Portion beef knuckle into 3-4 oz portions.
- Place all items in a sous vide bag and vacuum seal.
- Marinate for four hours.
Sea Urchin Mezzi Rigatoni
INGREDIENTS
- 8 ea. Sea Urchin Tongues
- 4 ea. 5 oz. Portions Wagyu Beef Ribeye Cap
- 6 oz. dry Barilla Mezzi Rigatoni pasta
- Melissa’s Produce Garbanzo Beans
- ¼ lb. Brown Crimini Mushooms
- 1 ea. Beech Mushroom
- 4 cloves Garlic sliced thin
- Fresh Origins Micro Sea Fennel
- Fresh Origins Micro Sea Beans
DIRECTIONS
- Cook pasta as instructed. Saute mushrooms in oil, adding garlic when mushrooms are 75% cooked, season with salt.
- Deglaze pan with sea urchin sauce, add pasta and mix to coat. Allow the pasta an additional minute to cook in the sauce.
- The garbanzo beans are added to the pasta just as it finishes cooking and then added to the sauce.
- Sear rib eye cap portions and cook until medium rare, allow resting time, then slice thin.
- Spread a small amount of black garlic puree on plate. Place pasta portions on center of the plate.
- Add steak and sea urchin slices around the pasta.
- Garnish with sea fennel and sea beans.
Find out more about Executive Chef Michael Poompan at his CHEF’S ROLL PROFILE.
