Chef Charles Severson
Honey Creek Resort
Agedashi Marinated and Glazed Tofu “Scallops” with Pickled Daikon Salad
1 (16-ounce) package firm tofu
6 pieces kombu
¼ cup yellow miso
¼ cup shoyu soy sauce
¼ cup mirin
2 Tablespoons ponzu
1 teaspoon roasted vegetable base
“Scallop” Glaze
2 Tablespoons mirin
1 Tablespoon ponzu
1 Tablespoon rice vinegar
1 Tablespoon packed brown sugar
¼ teaspoon each crushed red pepper flakes and dried yuzu peel (or grated lemon peel)
Pickled Daikon Salad
2 Tablespoons rice vinegar
1 Tablespoon sugar
½ teaspoon katsu furikake
½ teaspoon kosher salt
½ cup grated daikon radish
½ cup soybean oil
½ cup cornstarch
Microgreens
Thinly sliced green onion
Shichimi Togarashi
Remove tofu and dry between several layers of paper towels. Place the block on a plate, cover with additional dry paper towels, and top with a second plate to press out any residual liquid. Let stand for 30 minutes. Meanwhile, prepare the marinade by combining the kombu, miso, shoyu, mirin, ponzu, vegetable base, and shansho in a saucepan. Bring the mixture to a simmer over medium-high, remove from heat, and add the bonito flakes. Let steep 5 minutes, remove kombu, pour marinade into a resealable plastic container, and let cool.
To create the tofu “scallops”, remove the towels and transfer the tofu block to a cutting board and cut the block in half lengthwise to create two slabs about 1 inch thick. Use 2-inch round cutter to cut out rounds of tofu to resemble scallops (use the scraps in another dish). With a paring knife, lightly score the tops of each scallop, taking care not to cut through the scallop itself, then gently place scallops in the prepared marinade, turning to coat both sides. Cover and marinate overnight in the refrigerator.
While the scallops marinate, prepare the glaze by simmering the mirin, ponzu, rice vinegar, brown sugar, pepper flakes, and yuzu peel in a small saucepan until the sugar is dissolved. Transfer glaze to a small bowl and let stand until ready to serve the scallops.
Just before serving, prepare the daikon salad by whisking together the vinegar, sugar, furikake, and salt in a small bowl. Add the grated daikon, toss to coat, and let stand for 2 minutes, then drain from the liquid and set aside.
Meanwhile, carefully remove the scallops from the marinade and pat dry with clean paper towels (discard marinade). Place the cornstarch in a shallow dish. Remove the scallops from the marinade, scrape off any excess, then dredge them on both sides in the cornstarch and let stand for 10 minutes to allow the coating to set. Heat the oil in a small skillet over medium heat to 350 degrees. Carefully lower the scallops into the hot oil and fry until golden brown and crisp on both sides, about XX minutes. Remove the scallops with a slotted spoon and drain on a paper towel-lined plate. While hot, brush the scallops with some of the reserved glaze.
To serve, arrange two scallops on serving plates and top with a pinch of microgreens, daikon salad, green onion, and togarashi. Serve with Spaniard Tri-Tip, Ancho Sweet Potato Puree, Roasted Seasonal Vegetables, and Compound Butter.
Ancho Sweet Potato Puree
2 large sweet potatoes (1 pound), peeled, cut into chunks
3 Ancho chiles, stemmed and seeded, torn into pieces
2 Tablespoons butter
2 Tablespoons heavy cream or half & half
1 Tablespoon honey
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
¼ teaspoon Spanish paprika
½ cup chicken broth
Kosher salt to taste
Place sweet potato chunks and chiles in a large saucepan and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer until potatoes are fork tender, about 25 minutes. Drain, then transfer potatoes and chiles to a food processor; add the butter, cream, honey, onion and garlic powders, pepper, and paprika. Process until very smooth, scraping the sides of the bowl as needed and adding chicken broth to achieve the desired consistency. Return puree to the saucepan and keep warm over very low heat until ready to serve. (May be made up to 1 day ahead and refrigerated.)
Smoked Paprika Compound Butter
¼ cup minced shallot
3 cloves garlic, peeled, minced
2 Tablespoons sherry vinegar
½ bunch fresh cilantro leaves and stems
1 stick (4 ounces) good-quality butter, room temperature
1 teaspoon smoked Spanish paprika
Kosher salt to taste
In a small bowl, combine the shallot, garlic, and vinegar and let stand for 30 minutes. Place cilantro in a food processor and pulse until minced. Add butter, shallot mixture, paprika, and salt and pulse to blend. Transfer compound butter to a sheet of plastic wrap and roll into a log, using the wrap to help you shape. Refrigerate butter until ready to serve. (May be made up to 3 days in advance.)
Spaniard Tri-Tip
¾ cup red wine vinegar
½ cup dry red wine (such as Cabernet Sauvignon)
6 Tablespoons extra virgin olive oil
3 Tablespoons Dijon mustard
2 Tablespoons garlic powder
2 Tablespoons onion powder
2 Tablespoons Spanish smoked paprika
2 Tablespoons kosher salt
1 Tablespoon coarse ground black pepper
½ teaspoon cayenne pepper
1 Tablespoon dried marjoram or oregano leaves
3-pound boneless tri-tip beef roast, trimmed of silver skin and excess fat
Combine all ingredients (except the roast) in a large resealable plastic bag, massaging the bag to mix well. Add the trimmed roast, reseal the bag, and turn the roast to coat in the marinade. Marinate the roast for 1 hour. (Do not marinate longer than an hour or the texture of the beef will suffer.)
Preheat the oven to 225°F. Remove roast from the marinade and place on a rack set on a baking sheet. Pat the roast dry with paper towels. then slow roast the tri-tip to an internal temperature of 115°F., about 1 hour (check the temperature of the beef several times to make sure you don’t overcook it). Increase the oven temperature to 450°F. and continue to roast until the outside is browned and the beef reaches an internal temperature of 125°F. for medium-rare. Remove the roast from the oven and let rest 15 minutes before thinly slicing against the grain.
Serve with roasted seasonal vegetables, Ancho Sweet Potato Puree, Smoked Paprika Compound Butter, Chimichurri, and Tofu Scallops.
Catalan Chimichurri Rojo
¼ cup minced shallot
2 teaspoons minced garlic
1 large red bell pepper, roasted, peeled, seeded, diced
1 teaspoon crushed red pepper flakes
3 Tablespoons Spanish sherry vinegar
1 bunch fresh cilantro leaves and stems
½ cup extra virgin olive oil
½ teaspoon ground cumin
2 Tablespoons Spanish paprika
2 tablespoons toasted sliced almonds
Salt and ground black pepper to taste
Toss the shallot, garlic, roasted red pepper, and pepper flakes with the vinegar in a small mixing bowl. Let stand 30 minutes, then transfer to a blender with the remaining ingredients. Blend until smooth, then transfer to an airtight container and refrigerate overnight to allow flavors to meld. Serve on top of the Spaniard Tri-Tip.
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