Spice Crusted Petite Chuck Steak
Spicy Tofu-Sweet Potato Butter | Charred Asparagus
Hatch Chile-Sweet Corn Mac & Cheese
Chef Anthony Nace
Des Moines Downtown Hilton
Des Moines, IA
Spice Crusted Petite Tender Shoulder Steak
1T white Sugar
1T brown Sugar
1T Kosher Salt
1T cracked black pepper
1T cracked Juniper berry
1 T cracked allspice
12 ounces Petit Tender Shoulder
Mix spice rub and apply to the whole petite shoulder tender.
Grill whole to desired doneness, let rest for 5 minutes. Thinly slice into thin medallions.
Spicy Tofu-Sweet Potato Mixture
2 sweet potatoes, cleaned and peeled
1/2 cup firm silken tofu
6 oz softened butter
Salt to taste
Lola’s original hot
In a small saucepan, simmer sweet potatoes in small amount of water until soft. In food processor, add sweet potatoes with cooking water, add tofu. When desired texture is reached add butter. Finish with salt and Lola’s hot sauce to taste.
Hatch Chile-Sweet Corn Mac & Cheese
¼ cup 2% milk
Cornstarch slurry
1 lb. American cheese
Lola’s Hatch Chili and Sweet Corn Salsa
3 oz roasted sweet corn
1 cup shredded cheddar cheese
4 cups cooked pasta
In a medium saucepan add milk bring milk to simmer. Thicken with cornstarch slurry. Slowly add American cheese, let it melt into sauce. Finish with salt and Salsa to taste. Add roasted sweet corn and cheddar cheese to pasta. Combine pasta mixture with sauce until blended.
Asparagus, charred
2 T balsamic vinegar
2 T soybean oil
½ tablespoon minced garlic
1 bunch asparagus
Mix oil, vinegar, and garlic. Pour over asparagus and mix. Let sit for 10 minutes.
Char Broil on high heat for 4 minutes. Finish with salt and cracked black pepper to taste.
To Plate-
Place meat on 4 plates, Add dollop of sweet potatoes, about 1 cup mac and cheese and divided asparagus. Serve immediately.
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