Mon Sayasit, The Black Sheep Social Club
Steph Mehmen, chef
Cedar Rapids, IA
Carne Asada Spice Marinade
¼ cup Lola’s original spice seasoning and hot sauce
2 dried guajillo chiles
1 whole chipotle pepper canned in adobo
Juice from 3 fresh oranges
2 Tbsp of lime juice
2 Tbsp Soybean oil
2 Tbsp soy sauce
2 Tbsp Red boat fish sauce
1 bunch of cilantro, chopped (optional)
2 Tbsp dark brown sugar
1 Tbsp cumin
1 Tsp Coriander
6 Clove fresh garlic crushed
Kosher salt to taste
2 pounds Petit Shoulder Tender
Mix everything together in a blender except beef; reserve half for plating. Place beef in a metal pan, pour marinade over let it marinade at least 24 hrs. Cut beef into 6-ounce medallions, sear beef in hot pan, finish in oven to desired doneness.
Tofu Mousse
6 oz-Silken Tofu
2 oz. Crème fraiche
2 Tbsp. Lola’s original hot sauce
1 tsp. Garlic powder
1 tsp. Onion powder
1 Tbsp.-Yuzu juice
1 tsp. white pepper
1 tsp. msg
Kosher salt to taste
Blend together in a blender until smooth; pass through a chinois for a smoother texture.
Tofu Watermelon Salsa
2 Tbsp Lola’s original spice seasoning
8 oz silken tofu, cut into small dice
8 oz Seedless watermelon, cut into small dice
3 Tbsp. Pickled Jalapeno, diced
4oz. English cucumber, cut into small dice
1/2 oz of chopped fresh green onion and cilantro (optional)
1 tsp. coriander
1 tsp. Cumin
1 Tbsp. Tajin
Kosher salt to taste
In a metal bowl, combine everything. Mix until blended. Salt to taste
Tofu Chip
8 oz. Silken tofu
Pinch of Lola’s original spice seasoning blend
1 tsp. of Lola hot sauce
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. old bay seasoning
1 tsp. black and white sesame seeds
Salt and white pepper to taste
Preheat oven to 350 degrees. In a blender, add all ingredients together; blend until smooth. Pass through a chinois for a smoother consistency Place silpat on a baking tray, spread tofu mixture on it with offset spatula . Bake for 30 minutes or until tofu’s firm and crispy. Break into pieces to plate.
To plate- plate beef medallions on 6 plates, Add dollop of tofu mousse, watermelon salsa. Drizzle with reserved marinade. Garnish with tofu chip. Serve immediately.
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