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Snake River Farms Kobe Beef Kalbi with Blood Orange Glaze and Vegetable Slaw
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Yield: 6 servings For The Kalbi: 24 oz. Snake River Farms Kobe Beef Kalbi 24 bamboo skewers soaked in water for 12 hours Kosher salt to taste Ground black pepper to taste 4 blood oranges (juiced and zested) 1 small shallot minced very fine ½ cup white wine vinegar 2 Tbs. cane sugar 1 tsp. cornstarch dissolved in water Method: In a non-reactive sauce pan bring the vinegar and the sugar to a boil. Allow to cook over medium high heat until the sugar begins to caramelize. Add the blood orange juice and zest to the pan carefully as it will tend to react violently to the heat of the caramel. When the mixture comes back to a boil whisk in the dissolved cornstarch until thickened. Strain the sauce through a fine sauce strainer and keep warm until ready to use. Preheat grill to medium high heat and season with an oil rag. Shave the kalbi into 24 very thin slices and thread in an "S" pattern onto the skewers. Season the meat with salt and pepper and quickly grill on each side brushing some of the blood orange glaze onto the kalbi as it cooks. For The Vegetable Slaw: 1 small Cucumber (peeled, cut in half and seeded) 1 yellow squash 1 medium carrot (peeled, top removed) 2 shitake mushrooms (stem removed) ½ red bell pepper (fine Julienne) 1 oz. ginger root (peeled and very fine julienne) ¼ cup rice wine vinegar 1 tsp. sugar 1 tsp. kosher salt 16-18 cilantro leaves 1 tsp. sesame oil ¼ tsp. crushed red pepper flakes Method: Using a mandolin process the cucumber, carrot and the yellow squash in long, thin julienne. In a bowl combine all ingredients, cover and refrigerate for at least two hours prior to service. To Serve: On the left half of six plates place a small pile of the vegetable slaw with a ½ oz. pool of the blood orange glaze to the right. Prop four pieces of kalbi over the glaze with the bamboo skewers over the vegetable slaw. |
