Maple Chili Smoked Brandt Beef Prime New York Steak
Three Potato Salad, Yellow Wax Beans, Blueberry Maytag Blue Cheese Butter
Serves 6

Three Potato Salad
2 large sweet potatoes
1 pound Yukon gold potatoes
1 pound Peruvian purple potatoes
1 cup thinly sliced red onion
1/2 cup finely diced celery stalk
1 apple, peeled, cored, diced
1/2 cup mayonnaise
1/2 cup sour cream
1 lemon zested, juiced
1 clove garlic, minced
1 teaspoon fennel seeds
1/4 cup chopped parsley
to taste sea salt and freshly ground black pepper
Preheat oven to 400°F. Wash sweet and Yukon gold potatoes. Pierce with fork. Wrap individually in foil. Transfer to baking sheet. Bake 30 – 50 minutes or until tender. Add purple potatoes to pot of lightly salted cold water. Bring to simmer. Cook until tender. Drain. Chill all potatoes overnight. Peel purple and sweet potatoes. Cut potatoes into 1/2-inch pieces. Transfer to large mixing bowl. Fold in remaining ingredients. Season with salt and pepper.

Butter
1/3 cup butter, softened
1/3 cup Nauvoo or Maytag blue cheese, crumbled
1/4 cup dried blueberries
2 tablespoons dark rum
to taste sea salt and freshly ground black pepper
Add all ingredients to large mixing bowl. Beat with wooden spoon until smooth. Transfer mixture to piping bag without tip. Pipe onto large sheet of wax paper, forming 6-inch long log. Roll wax paper to wrap butter. Freeze until solid. Slice into 6 medallions. Discard paper.

Wax Beans
2 tablespoons hazelnut oil
12 chives, 6-inches long
1/2 pound yellow wax beans, trimmed
to taste sea salt and freshly ground black pepper
Bring 1 quart lightly salted water to boil in large pot. Add chives. Cook 10 seconds. Transfer to ice bath. Add beans to boiling water. Cook 3 minutes or until al dente. Transfer to ice bath. Drain in colander. Divide beans into 6 equally sized bundles. Tie each bundle tightly with chive. Add hazelnut oil to medium skillet over low heat. Add bundles. Season with salt and pepper. Cover. Cook 1 minute or until hot in the center, rotating often to cook evenly.

Steaks
6 12-ounce Brandt Beef prime New York steaks
1/3 cup dark rum
1/4 cup sherry wine vinegar
1/3 cup pure maple syrup
2 tablespoons Worcestershire
3/4 cup chopped scallions
1 tablespoon red chile flakes
2 cloves garlic, crushed
1 tablespoon chopped rosemary leaves
1/2 teaspoon hickory smoke liquid
**high-heat canola oil spray
Place steaks in non-reactive shallow dish. Whisk remaining ingredients in mixing bowl. Pour mixture over steaks. Turn to coat. Refrigerate 6 hours. Preheat grill to medium high. Lightly coat with canola oil spray. Remove steaks from marinade. Transfer marinade to small saucepan set on grill to heat. Grill steaks 2 minutes on each side for medium rare, or until desired doneness, basting often with marinade. Transfer steak to large warm serving plate. Place potato salad beside. Stand wax bean bundle against steak. Top steak with butter.

 

Beef Satay
Chile Peanut Dipping Sauce
Serves 12

Marinade
1 tablespoon grapeseed oil
1 teaspoon grated ginger
1 teaspoon crushed garlic
2 teaspoons brown sugar
1 Thai chili, seeds removed, sliced
1/2 teaspoon shrimp paste
1 lime, zested, juiced
1/2 cup coconut milk
1 pound trimmed center-cut filet mignon
Add 1 tablespoon grapeseed oil to skillet over medium heat. Add ginger, garlic, brown sugar, chili, shrimp paste and lime juice. Cook 1 minute, stirring constantly. Whisk in coconut milk. Bring to simmer. Remove from heat. Refrigerate until chilled. Cut filet mignon into 12 equally sized cubes. Add to marinade. Toss to coat. Cover. Refrigerate 3 hours.

Chile Peanut Sauce
1 tablespoon peanut butter
1/4 cup rice vinegar
1 tablespoon honey
1/2 teaspoon freshly grated ginger
1 tablespoon lime juice
1/2 cup soy sauce
1/2 teaspoon sambal chile sauce
1 tablespoon chopped cilantro
1 tablespoon finely chopped green onions
2 tablespoons sesame oil
In mixing bowl whisk peanut butter, rice vinegar, and honey together until creamy. Add remaining ingredients. Whisk until smooth. Transfer to squeeze bottle.

Presentation
1 tablespoon grapeseed oil
12 Asian spoons
12 leaves cilantro
1 tablespoon toasted sesame seeds
Transfer beef from marinade to paper towel-lined plate. Add grapeseed oil to large skillet over medium high heat. Quickly sear beef on all sides, cooking to desired doneness. Transfer to spoons. Garnish with peanut sauce, cilantro and sesame seeds.

 

Stout Beer Braised Beef Short Ribs
Stilton Whipped Butternut, Molasses Cider Barbecue Sauce
Serves 6

Barbecue Sauce
2 tablespoons unsalted butter
1/2 cup chopped red onions
2 cloves garlic, crushed
1 teaspoon chile powder
3 cups diced red plums
2 tablespoons grated peeled ginger
4 cups diced tomatoes
1 tablespoon mustard seeds
12 ounces hard apple cider
1/2 cup molasses
1/2 cup cider vinegar
to taste sea salt and freshly ground black pepper
Melt butter in large saucepan over medium heat. Add onion, garlic, chile powder and plums. Cook without browning 5 minutes, stirring often. Fold in remaining ingredients. Season with salt and pepper. Simmer 30 minutes or until jam consistency, stirring often to avoid scorching. Transfer mixture to blender. Puree until smooth. Adjust seasoning. Set aside.

Short Ribs
1/3 cup dark brown sugar
1 orange, zested, juiced
1 tablespoon Madras curry powder
1 tablespoon chili flakes
1 tablespoon smoke liquid
1 tablespoon thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 pounds boneless prime beef short ribs, trimmed
3 tablespoons grapeseed oil
2 cups diced red onion
2 cups diced peeled carrots
2 cups diced peeled celery root
2 pints stout beer
2 bay leaves
3 cups beef stock
Preheat oven to 300°F. Combine first eight ingredients in large mixing bowl. Add short ribs. Toss to coat. Refrigerate 6 hours. Add oil to large Dutch oven over high heat. Sear ribs on all sides. Set aside. Add onions, carrots and celery. Cook 5 minutes or until lightly browned, stirring often. Return ribs to vegetables. Add stout beer, bay leaves and beef broth. Bring to simmer. Cover pot. Place in oven. Cook 2 ½ hours or until ribs are fork tender. Transfer ribs to baking sheet. Return pot to medium high heat. Reduce liquid by two thirds. Skim and discard fat. Strain liquid through fine sieve into saucepan, pressing on vegetables to extract maximum flavor. Adjust seasoning. Keep warm

Butternut Squash
1 tablespoon unsalted butter
1/4 cup white wine
1/4 cup apple juice
1 teaspoon brown sugar
2 pounds peeled, seeded, chopped butternut squash
1/4 cup crème fraîche
3 ounces Stilton blue cheese
1/4 cup chopped walnuts
2 tablespoons chopped chives
to taste sea salt and freshly ground black pepper
Add butter, wine, apple juice and sugar to skillet over medium heat. Simmer until syrupy. Add squash. Season with salt and pepper. Cover. Cook 20 minutes or until soft. Uncover. Continue cooking until liquid evaporates. Turn off heat. Mash until smooth. Fold in crème fraîche, Stilton, walnuts and chives. Adjust seasoning. Keep warm.

Baby Fennel
12 baby fennels, tops removed
1 pod star anise
2 tablespoons butter
1 cup apple juice
1 lemon, juiced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground white pepper
Add all ingredients to small casserole dish. Cover. Place in oven during last 30 minutes of cooking the ribs, or until tender.

Presentation
Preheat oven to 450°F. Coat ribs generously with barbecue sauce. Bake 10 minutes or until hot. Mold butternut squash in 2-inch ring in center of large warm serving plate. Overlap ribs besides. Garnish with baby fennel. Spoon sauce onto plate.