The pairing of raw, thinly sliced Kobe beef Hass Avocados and sweet Dungeness crab give a new interpretation of “surf and turf”.
Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.
Ingredients
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1 1/2 1.5 1.5lbs. POUNDWeightrib eye, Kobe beef or prime grade, well trimmed, wrapped, frozen
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1 1/2 1.5 1.5lbs. POUNDWeightDungeness crab meat
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Louie dressing (recipe follows)
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6 6 6each ripe, Fresh Hass Avocados, cut in half, peeled and seeded*
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Confetti vegetables (recipe follows)
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4 1/2 4.5 4.5oz. OUNCE_USVolumerainbow micro greens
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Toasted cumin seed oil (recipe follows)
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1 1/2 1.5 1.5oz. OUNCE_USVolumesea salt
Louie Dressing
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4 4 4oz. OUNCE_USVolumemayonnaise
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1/2 .5 .5tsp. TEASPOON_USVolumesriracha chile sauce
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3 3 3Tbsp. TABLESPOON_USVolumecocktail sauce
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4 4 4tsp. TEASPOON_USVolumebrandy
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2 2 2tsp. TEASPOON_USVolumefresh chives, minced
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2 2 2tsp. TEASPOON_USVolumelemon juice
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Salt and pepper, add to season to taste
Confetti Vegetables
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1/4 .25 .25each red bell pepper, 1/8-inch dice
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1/4 .25 .25each yellow bell pepper, 1/8-inch dice
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1 1/2 1.5 1.5Tbsp. TABLESPOON_USVolumefinely minced shallot
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3/4 .75 .75tsp. TEASPOON_USVolumefinely chopped chives
Toasted Cumin Seed Oil
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3 3 3Tbsp. TABLESPOON_USVolumecumin seeds
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3 3 3oz. OUNCE_USVolumecanola oil
Per order
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Slice frozen beef thinly. Use 4 each 1/2 oz. slices per plate. Cover the meat on the plate with plastic wrap and press into a circular shape. Refrigerate. As ready for service remove plastic wrap.
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Slice one half Hass Avocado thinly, lengthwise. Spread in center of the plate to form a bowl shape.
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Mix 2 oz. crab with 1 1/2 Tbsp. Louie dressing. Place in center of the “avocado bowl”.
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Sprinkle 2 tsp. confetti vegetables and 1/3 oz. rainbow micro greens around the plate. Sprinkle with sea salt and drizzle with 1 1/2 tsp. toasted cumin oil.
Louie Dressing Preparation
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In a small bowl whisk together all ingredients to form the sauce. Refrigerate until needed.
Confetti Vegetables Preparation
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Mix all vegetables together and refrigerate until needed.
Toasted Cumin Seed Oil Preparation
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Toast cumin seeds over low heat until the fragrance begins to release.
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Placed toasted cumin seeds and canola oil in a blender and puree for 1 minute. Cool.
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Strain through a fine strainer, reserve oil, discard pureed seeds.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
12
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