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.
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.
1 bunch Cilantro
1 tsp. Chili flake
1 part Peanut oil to 2 parts Seasoned rice wine vinegar
Chop cilantro and mix everything together.
Ripe plums in season
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.