Surf and turf using Allen Brothers’ Angus Ribeye and Chilean Seabass from The Chefs’ Warehouse, served with seared bok choy, caramelized miso, fermented fresh plum and nectarine, and cilantro chimichurri.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with The Chefs’ Warehouse.
Allen Brothers Ribeye
INGREDIENTS
- Allen Brothers Angus Ribeye
- 2 cloves Black garlic
- 3-4 cloves Garlic, for basting
- Butter for basting
METHOD
- Sear the steak and flip.
- Rub the top layer with black garlic and baste with butter.
- Cook until desired temp.
Allen Brothers Sea Bass
INGREDIENTS
- Allen Brothers Chilean Sea Bass
- Butter for basting
METHOD
- Sear the sea bass on both sides and baste.
Caramelized Miso
INGREDIENTS
- Red or white miso paste
- Cream and or stock/water to thin
METHOD
- Spread evenly on a baking sheet line with a silicone mat.
- Bake at 350f until browned.
- Puree with hot cream and stock to thin into a spreadable puree.
Cilantro Chimichurri
INGREDIENTS
- 1 bunch Cilantro
- 1 tsp. Chili flake
- 1 part Peanut oil to 2 parts Seasoned rice wine vinegar
METHOD
- Chop cilantro and mix everything together.
Fermented Plums
INGREDIENTS
- Ripe plums in season
- Salt water
METHOD
- Wash plums. Slice and set into a sterilized jar.
- Using a scale, weigh in grams. Add water into the jar. The total weight of the water and plums x .025 for 2.5% salt. Remove water from jar and dissolve the salt into the water and pour back into jar with plums.
- Submerge and cover with a cheese cloth or burping lid designed for fermentation. Let ferment for 3-5 days.
