A5 Satsuma Wagyu | Beets | Butternut | Chanterelles| Caramelized Yogurt | Verjus Raisin | Dill by Executive Chef Phillip Esteban from the KAABOO ROCK’N CHEF San Diego Regional.
Wagyu
INGREDIENTS
- 4 oz. A5 Satsuma Wagyu knuckle
- 1 ea. Garlic Clove, Crushed
- 1 Sprig Thyme
- 1 tbsp. Olive Oil
- tt. Salt
- tt. Black Pepper
DIRECTIONS
- Cryovac portioned A5 Wagyu with all ingredients. Sous vide at 128 degrees for 1 hour.
Barilla Lasagna
DIRECTIONS
- Bring water to a boil and cook pasta until al dente. Shock in ice water.
- Lightly drizzle olive oil on pasta sheets so they do not stick.
- Use any size ring mold cutters to cut out 4-5 pieces.
- To order: quick blanch and sauté into a basic pan sauce.
Roasted Beets
INGREDIENTS
- 12 ea. Baby Red Beets (or any color you like)
- 1 ea. Orange, halved and squeezed.
- 2 tbsp. Olive Oil
- Bunch Garlic Clove, Crushed
- 2 ea. Sprigs Thyme
- tt. Salt
- tt. Black Pepper
- As Needed Water
DIRECTIONS
- Place all ingredients into a hotel pan, cater wrap and roasted at 300 degrees for 1-1.5 hrs until tender or knife ready.
Red Beet Puree
INGREDIENTS
- 1 cup Roasted Red Beets
- 1/2 cup Orange Juice
- tt. Salt
- tt. Black Pepper
- As Needed Dextrose
- As Needed Xantham
DIRECTIONS
- Add beets and orange juice to a small pot and bring to a simmer.
- Please ingredients into a Vitamix blender and biltz until smooth. Add dextrose for shine and Xantham for stability. Season to taste.
- Pass through a chinois and store properly (date and label).
Deconstructed Wagyu ‘lasagna’ with baby beets, chanterelles & verjus raisins.Butternut Squash Puree
INGREDIENTS
- 1 ea. Butternut Squash, Peeled, Seeded and cut into small cubes
- 2 tbsp. Butternut Squash Butter
- 2 tbsp. Brown Sugar
- 1 tsp. Molasses
- 2 ea. Sprigs Thyme
- tt. Salt
- 1/4 cup heavy cream
- As Needed Locus Bean
DIRECTIONS
- Cryovac all ingredients and sous vide at 190 degrees for 20 mins or until tender to the touch.
- Remove thyme sprigs and place into a small pot. Add heavy cream and reduce to au sec.
- Place mixture into a Vitamix and blitz until smooth. Add dextrose for shine and locus bean for stability. Season to taste.
- Pass through a chinois and store properly (date and label).
Verjus Raisins
INGREDIENTS
- 2 cup red raisins
- 1 bottle red Verjus liquor
- tt. Salt
- 2 tbsp. Sugar
DIRECTIONS
- Bring a small pot of raisins, sugar and Verjus to a simmer.
- Reduce until raisins are fully re-hydrated. Season to taste.
Verjus Raisin Puree
INGREDIENTS
- 1 cup Re-hydrated Verjus Raisins
- As Needed Red Verjus Liqour
DIRECTIONS
- Add warmed ingredients to a Vitamix blender and blitz until smooth.
- Add dextrose for shine and Xantham for stability. Season to taste.
- Pass through a chinois and store properly (date and label).
Dill Powder
INGREDIENTS
- 1 lb. Dill
DIRECTIONS
- Dehydrate dill at 145 overnight.
- Place into a spice grinder and sift.
- Store in an airtight container. Date and label properly.
Caramelized Yogurt
INGREDIENTS
- 5 lb. Yogurt
- Cheesecloth
DIRECTIONS
- Place yogurt into cheesecloth and hang over a bain-marie overnight.
- Place strained yogurt onto a silicone pat or parchment paper.
- Caramelize in the oven at 250 for 30mins-1hr (depends on the moisture content).
- Re-emulsify in a robocoup.
Pecan Relish
INGREDIENTS
- 1 cup Candied Pecans, Hand Crushed
- 1/8 cup Shallots, Minced
- 1 ea. lemon juice and zest
- 1/8 Chives, Minced
- 3 tbsp. Sherry Vinegar
- tt. Salt
- tt. Sugar
DIRECTIONS
- Place pecans, shallots, lemon zest, lemon juice, sherry vinegar and sugar into a bowl and mix until sugar is dissolved. Add salt to taste. Add minced chives to finish.
