To buy one from Amazon, use the link above.
Otherwise:
- Use a cast iron wok and put about 1 C of Alderwood or Hickory chips into the bottom.
This is from a cooking show with Christoper Cross and Julia Child.
This is a flow while watching. This needs to be debugged before you use it.
- Cut all fat off your beef loin – NY Strip Loin
- Cut into 1 pound chunks
- Put a grate over the chips, then put the meat onto the grate
- Cover and cook on medium high for about 15 mintes
- Sprinkle lightly with truffle oil or olive oil
- Wrap and refrigerate 24 hours
Wheat Berries, Quinoa, Farecki
- Separate to remove sticks, stones and chaff
- Wash and rinse 2 C grain
- Add 2 TBL EVOO
- Add the grain
- Toss to coat
- Add chopped garlic
- Add chopped scallops
- Add another 2 TBL EVOO
- Add 2 C warm chicken stock
- Cover with paper round and simmer for 45 minutes
- COOK HARISSA
- Roasted peppers – till starts to blacken
- Remove seeds, pit and veins
- Put into blender with garlic and onion
- Puree
- Add EVOO to thin if necessary
- SEASON GRAIN
- ADD 2 TBL Harissa and some sale
- Finish with chopped chives.
- PREPARE SHALLOTS
- Simmer in 1 C broth or stock for 30 minutes
- Pour off most of liquid
- Chop and put back into skillet with some thyme
- Chop shallots
- Add 2 TBL butter and some salt and pepper
-
- 4-1-1 POTATOES
- Food mill one large potato
- 1 potato, 1 stick butter, 5 egg whites
- salt and pepper
- Put mixture into stencil, then flatten
- season with thyme
- Put into oven 350ยบ till golden brown – about 10 minutes
- COOK YOUR MEAT ON ALL SIDES
- Salt and pepper your loins, then put into hot cast iron skillet
- Add 1/4 C EVOO and put into hot pan
- Sear all sides
- Discard hot oil – carefully
- Add garlic, shallots, and peppercorns
- Deglaze with drinkable red wine – about 1 C
- Pour every bit of fond into glaze
- Drain through strainer
- At the last minute add butter and thick cream
Let meat rest for at least 10 minutes before cutting
Plate grain, then thin slides of meat, a shallot with shallot sauce, and red wine sauce over the meat.
Top with your onions/shallots, and top with your potato petals.
