Feature Recipe
Kasundi (Tomatillo Relish)
1 ½ tbsp black mustard seed
1 ½ cups vinegar
Soak overnight, then grind in a blender.
1 onion diced coarsely
¾ cup ginger root, coarsely chopped
10 cloves of garlic coarsely chopped
20 fresh green Jalapeños chillies, cut in half, seeds removed.
1 bunch cilantro chopped coarsely
4 lbs. green tomatillo, cut in half
1 ¼ cup oil,
1 ½ tbsp turmeric
4 tbsp cumin powder
1- tbsp chilli powder
1 /4 cup sugar
1 tbsp salt
Heat oil until smoking, and then cool slightly.
Add: onions, ginger, garlic, chillies, cilantro saute for a few minutes till vegetables have sweated.
Then add spices and Tomatillos
Fry for a few minutes and add vinegar mixture, sugar, and salt.
Simmer slowly until tomatillos are reduced to a soft pulp, puree in food processor/ blender
Strain through a coarse mesh strainer to remove any seeds or skins
Bottle in sterile jars and preserve
This makes the perfect spicy relish for seasoning soups, vinaigrettes, and sauces. You can use it as a spread or a dip. I use it like Ketchup on French fries.
Stefan Pimenta, Executive Chef
May 26, 2011
Chef Stefan's Secret Rub with Merlot and Shallot Compound Butter
Rub Ingredients:
1 tablespoon coriander, 1 tablespoon mustard seeds, ½ tablespoon chili flakes (more to taste if you’d like to spice it up), 1 tablespoon peppercorns.
Method:
Use your mortar and pestle (or a spice grinder) to grind all ingredients coarsely. Chop fresh garlic (organic is really best) and about a tablespoon of fresh Italian flat leaf parsley, add 1 teaspoon smoked paprika and 3 tablespoons extra virgin olive oil. Add the ground spices to this mixture. Rub vigorously but gently into steak and let rest in fridge for at least 4 hours and preferably 8 hours.
Butter Ingredients:
½ pound good quality butter at room temperature (do not use margarine or a mixture), 4 medium sized shallots – diced finely, 1 cup CedarCreek Estate Merlot.
Method:
A compound butter is a mixture of butter and delicious ingredients mixed together, then chilled. Add shallots and wine to small, heavy saucepan and simmer gently until reduced to a syrupy consistency.
Cool completely. In a food processor, place cubed, softened butter and blend while slowly adding Merlot mixture. Once everything is well mixed, place it into a pastry bag and pipe onto parchment paper, then chill.
Or place butter on a large piece of plastic wrap, fold into a log, then chill.
Once your Angus beef steak is grilled and while still piping hot, place a slice of the butter on top and allow it to melt.
This recipe is perfect with Angus Beef Bavette Flank. Pair with CedarCreek Estate Merlot.
Stefan Pimenta, Executive Chef
Angus Beef Top Sirloin Steak Bruschetta
Ingredients:
1 cup finely diced red onion, 2 or 3 tomatoes, chopped, diced and seeded –fresh, local tomatoes will make the difference!
A generous handful of fresh basil, roughly chopped, 2 tablespoons extra virgin olive oil, 2 tablespoons CedarCreek Estate Syrah.
Salt and pepper to taste.
Crumbled blue cheese to taste – some like a little, some like a lot!
2 Angus top sirloin steaks – find Angus beef near you at www.rancherendorsed.com
French bread, two generous slices.
Method:
Mix all of the bruschetta ingredients together and let sit at room temperature. Season steaks with salt and pepper – grill to desired doneness.
Move steaks to a cutting board, cover with foil and let rest for 5 minutes.
Preheat oven to 375oF. Brush each bread slice with some olive oil, sprinkle with a bit of sea salt and toast in oven until lightly browned. Thinly slice steaks and place on top of toasted bread.
Top each bread slice with a generous amount of the tomato mixture, then top with crumbled blue cheese. Place on a heat–proof tray and put back onto your grill with a closed lid for 3 to 4 minutes.
This recipe pairs perfectly with CedarCreek Estate Syrah.
Stefan Pimenta, Executive Chef