|
|
Grilled Zabuton of Snake River Farms Kobe Beef
with Spinach, Roasted Peppers and "Cubed" Russet Potatoes
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
30 oz. Zabuton of Snake River Farms Kobe Beef
Salt to taste
Ground black pepper to taste
3 russet potatoes (cooked through in the microwave and cooled)
2 Tbs. canola oil
2 cups spinach leaves
2 tsp. butter
1 tsp. chopped shallots
½ cup fine julienne roasted peppers
1 Tbs. Fine basil chiffenaude
3 Tbs. Snake River Farms Beef Glace
Method: Preheat grill to medium high heat and season the grill with an oil rag. Cut the zabuton into 5 ounce squares about 1 ½ inch deep removing any excess pockets of fat. Season the Meat liberally with salt and pepper and grill the squares on all sides crossing the meat to make "diamonds" on each and every side.
Preheat the oil on medium high heat in a non-stick skillet. Cut 2 cubes out of each potato and brown them on each side in the oil. When cooked blot any excess oil off the potatoes and season them with salt and pepper.
In a small sauté pan warm the butter and blanch the shallots. Turn the heat off and add the spinach leaves and season with salt to taste. Push the spinach to one side of the pan and warm the roasted peppers and basil in the other side of the pan.
To serve: In the center of six warm plates place the potato "cubes". As accurately as possibly place a layer of the spinach, a layer of the peppers and then carefully top with the grilled zabuton. Drizzle 2 tsp. of the beef glace (warmed) around the plate.
|
