BZB Test Kitchen – Meal Prep for Surf & Turf Dinner

Welcome back for our fourth episode of the Chef’s Table! This week, we have Chef Sergio Zevallos joining us from BZB Test Kitchen. **RECIPE BELOW**
The Chef’s Table is supported by the Government of Canada’s Emergency Community Support Fund and WindsorEssex Community Foundation.

RECIPES FOR EACH DISH:

STEAK
• 2 x 12oz 45-day dry aged Beef Ribeye Steaks
• 2 garlic cloves
• 2 sprigs of thyme
• 2 tbsp olive oil
• Salt & pepper to taste
• 2 vacuum bags
Inside a vacuum bag, place steak, garlic, olive oil and thyme. Vacuum seal. Set an immersion circulator and water bath to 129F, place steak in a water bath for 1 hour. Heat a cast iron skillet, add olive oil. Remove steak from water bath and vacuum bag, pat dry well with paper towel, season with salt & pepper and sear both sides on skillet until golden brown. Set on a cooling rack to rest for 5 minutes approximately.

LOBSTER
• 2 x 5 oz lobster tails, cleaned & saddled as per video
• 4 tbsp butter
• 1 clove roasted garlic
• 1 green onion, sliced
Preheat oven at 350F. Combine roasted garlic, sliced green onion and butter. Place mixture on top of each lobster tail. Place in oven for approximately 20 minutes or until tail turn opaque and firm.

POTATOES
• ¼ lb new potatoes, blanched
• ¼ cup soaked applewood chips
• ½ cup bacon lardons
• ½ yellow onion sliced
• 2 tbsp butter
• 1 tsp fresh thyme leaves
Placed blanched potatoes in a hotel pan or deep pot. Place drained wood chips in portable smoker, if one is not available you can improvise by poking holes in an empty bean or tomato can (properly washed). Ignite wood chips on a stove burner or with a blow torch. Place alongside potatoes and cover with tin foil allowing potatoes to absorb smoke for at least half hour. Render bacon lardon in a pan, add sliced onions, thyme leaves, salt & pepper to taste & butter. Cook until onions are caramelized. Transfer potatoes to a serving dish, top with caramelized onions and bacon.

GREEN BEANS
• ¼ lb green beans trimmed
• ¼ cup chopped toasted cashews
• ½ cup sugar
• ¼ cup water
• 2 tbsp butter
• Salt & pepper to taste
Place crushed cashews on a baking sheet. Combine Sugar & water, bring to a boil and allow a light golden caramel to form. Pour caramel over cashews and allow to cool completely. Crush caramel into coarse chunks, set aside. Heat a pot of water with a good amount of salt, blanch beans for approximately 30-45 seconds, shock in water and set aside. Heat a pan with butter, add beans and sauté for approximately 2 minutes, season with salt & pepper, transfer to a serving dish and sprinkle praline right before serving.

LOBSTER MUSHROOMS
• 1lb lobster mushrooms, cleaned with a damp towel & diced in 1-inch chunks
• 4 tbsp butter
• 1 clove roasted garlic
• 1 green onion, sliced
Combine butter, onions & garlic into a paste. Heat a sauté pan or skillet, add compound butter and follow with lobster mushrooms. Cook until tender and lightly golden. Season to taste and transfer to a serving dish.

BERRY COMPOTE
• ½ cup strawberries, quartered
• ½ cup blueberries
• ½ cup sugar
• 2 tbsp water
Place berries in a saucepan, add water and sugar. Bring to a gentle simmer, allowing berries to break down and become syrupy in texture, remove from heat & cool down.

 

 

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