PRESENTS THIS WEEK’S RECIPES:

HEIRLOOM TOMATO AND HORSERADISH GAZPACHO WITH DUNGENESS CRAB

FLANK STEAK WITH SHIITAKE MUSHROOM SALSA

ARBORIO RICE PUDDING 

HEIRLOOM TOMATO AND HORSERADISH GAZPACHO WITH DUNGENESS CRAB

Serves 6

INGREDIENTS

• 12 heirloom tomatoes
• 1 cucumber, seeded
• 1 red bell pepper, seeded
• 2 celery stalks, peeled
• 1/2 red onion
• 1 jalapeño, seeded
• 1 ounce parsley
• 1 ounce tarragon
• 1 ounce basil
• 2 garlic cloves
• 4 tablespoons red wine vinegar
• Juice from 2 lemons
• 2 tablespoons Worcestershire sauce
• Horseradish root, freshly grated, to taste
• 1 pound Dungeness crab meat, lump

PROCEDURE

1. Rough chop all solid ingredients and mix together.
2. Run through meat grinder (or pulse in food processor to avoid having it become too smooth).
3. Add liquid ingredients and season to taste with freshly grated horseradish. Chill in ice bath.
4. Garnish with Dungeness crab meat when ready to eat.

FLANK STEAK WITH SHIITAKE MUSHROOM SALSA

Serves 6

INGREDIENTS

The Flank Steak:
• 1 flank steak (approx. 2 pounds)
• Salt and pepper to taste

The Shiitake Salsa:
• 20 shiitake mushrooms, finely sliced
• 1 pound Roma tomatoes, concasse (rough-chopped)
• 3 green onions, sliced very thin
• 1/4 cup cilantro, minced
• 1 large garlic clove, minced
• 2 tablespoons ginger, finely minced
• 2 tablespoons red wine vinegar
• 2 tablespoons sesame oil
• 2 ounces olive oil
• 1 teaspoon sambal*
• Zest and juice from 1 lime
• Zest and juice from 1 lemon
• 1 tablespoon honey
• Black pepper to taste
• 1 teaspoon five-spice
• 1/4 cup soy sauce
• 1/4 cup mirin

* Sambal is a spicy Southeast Asian condiment made from chile peppers, onion, lime juice, lemongrass, sugar, garlic, oil and/or vinegar. You can find sambal in a jar or bottle at Asian food markets or in the international section at the supermarket.

PROCEDURE

The Flank Steak:
1. Begin by seasoning the flank steak with salt and pepper.
2. Cook the steak in a cast iron pan over high heat with a touch of olive oil or on a grill over charcoal or wood if available. Cook for approximately two minutes on each side for medium rare.
3. Remove the steak from the pan and reserve in fridge.

The Salsa:
1. Combine all ingredients in mixing bowl and let marinate for a minimum of 1 hour and up to 6 hours. Set aside.
2. Before leaving for the Bowl, slice steak thinly against the grain and top with shiitake salsa.

ARBORIO RICE PUDDING

Serves 6

The Crust:

INGREDIENTS

• 1 cup Arborio rice, rinsed and drained well
• 5 cups whole milk
• 3/4 cup sugar
• 1 vanilla bean, scraped
• 1 toasted cinnamon stick

PROCEDURE

1. Put clean rice in baking pan.
2. Combine milk, sugar, vanilla bean, pod and cinnamon stick in a medium saucepan and stir occasionally to dissolve the sugar.
3. Heat just until warm and the sugar is fully dissolved.
4. Remove vanilla pod and cinnamon stick.
5. Pour warm milk mixture in a hotel pan* over the rice. Cover with foil.
6. Bake at 350°F in a convection oven for 30 minutes, a bit longer for a conventional oven. Stir. Check and stir every 10 minutes until done.

* “Hotel pans” are rectangular stainless steel pans used to cook, store and serve food, and are designed to fit in steam tables, racks and chafers. You can substitute with any deep, lipped oven-safe pan.

TO SERVE

• Place desired amount in some easily transportable plastic dish and garnish with fresh fruit of choice (and maybe a few cracked toasted almonds). Enjoy.