Wood Roasted Tomahawk with Montreal Spice, Fingerling Potato, Frisee and Black Garlic BBQ
by Chef Andrew Kedziora of Stake Chophouse & Bar
This recipe was made in partnership with Washugyu.
Montreal Spice:
INGREDIENTS
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- ½ tbsp. Chile Flake
- ½ tbsp. Coriander Seed
- ½ tbsp. Fennel Seed
- ½ tbsp. Mustard Powder
- ¼ tsp. Dill Seed
- ¼ tsp. Celery Seed
Black Garlic BBQ
INGREDIENTS
- 1 cup Black Garlic
- 3 ea. Shallots, sliced
- ½ cup Beef Stock
- ¼ cup Brown Sugar
- 2 cups Tomatoes in juice
- ½ cup Red Wine Vinegar
METHOD
- Sweat onions and black garlic, add remaining ingredients.
- Simmer on low for 30 minutes.
- Blend and strain. Salt to taste.
Fingerling Potatoes
METHOD
- Place in pot with cold salted water.
- Add 1 garlic clove and a bunch of thyme.
- Bring to a simmer and cook until soft.
