Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

Succotash is a dish that is commonly seen in the American Southeast, and was first prepared by the Native Americans indigenous to those woodlands.  The term itself refers to any variety of preparations utilizing corn and shell beans(usually fava beans). This preparation featured local Silver Queen corn, which is pale, tender and extremely sweet.  The corn was paired with fresh fava beans, diced Peppadew peppers … Continue reading Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri

Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

Venison, or deer meat, has enjoyed a rise in popularity lately as the cost of beef rises and a growing demographic of health-conscious consumers seek out lower-fat options.  Venison has a deep, rich flavor which can be similar to beef, though it can sometimes have a “gamey” note and even more tender cuts can be tough comparable to beef or pork.  Both of these characteristics … Continue reading Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables

36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Beef short ribs are one of my favorite ingredients to use, developing deep, luxurious flavor when braised.  The biggest challenge in using them has always been trying to give them a refined presentation.  Rather than using a traditional braise, this time we tried cooking them sous vide to give them a more uniform appearance. The interesting thing about preparing this product sous vide is that … Continue reading 36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree

Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

For this dish, Prime CAB (Certified Angus Beef) Tenderloin was served with a sweet onion ash, which gave the beef a slightly sweet and smoky flavor all the way through.  The ash mixture was prepared by placing a large dice of yellow onion in a cast iron skillet and leaving it in the 1600 degree broiler for about 1/2 hour, until all moisture was cooked … Continue reading Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi

Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

This CAB Prime New York Strip was prepared the same way as the beef tenderloin in the previous post, with a coriander cure, hickory cold smoke and a long and low sous vide process. The compressed potato came out beautiful and flavorful, and it was easily the fastest and least labor-intensive component on this dish. For the compressed potato I began by dicing Idaho potato, … Continue reading Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree

Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Fall is just around the corner and, as much as I enjoy the ingredients of Summer, it’s nice to move back into the rich and complex flavors that smoking and braising offer. This dish was inspired by a dish by Chef Brian Campbell of Johnson and Wales University here in Charlotte, and was featured on our Chef’s Table last week.  It features cured and smoked … Continue reading Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp

Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables

For this dish I used CAB (Certified Angus Beef) Prime tenderloin, which was cold smoked using hickory shavings with the Polyscience Smoking Gun.  It was prepared sous vide with kosher salt, black pepper, garlic and rosemary and it was cooked for two hours at 137 degrees Fahrenheit.  After it was cooked sous vide, it was finished in a cast iron skillet in a 1600 degree … Continue reading Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables