Previously, on tastingmenu.wordpress.com –
Understanding that I wouldn’t be able to prepare my normal multicourse holiday dinner this year, I though about what to make for Christmas dinner. I recently came across a menu item from Chef Thomas Keller – Braised Beef Short Rib “Wellington” reported by:
I thought about this a little bit and found (associated with now closed Ad Lib) –
When I got to my family’s home, my wife helped out by trying to get the necessary ingredients – particularly the short ribs, shiitake mushrooms, chestnuts and puff pastry. Guess what? There were no short ribs or puff pastry to be had at Whole Foods@Edgewater, NJ.
So I was now in a scramble to figure out a plan B. What I ended up settling on was Nobu-style Seared Toro, Roasted Zucchini with Rosemary Miso. For the zucchini, i split 6 zucchini l length-wise, seasoned them with 8 3 finger-pinchfuls of 4:1 salt/pepper mix (about 1 1/2 t of the mix), and then drizzled some olive oil over the cut surfaces. The zucchini halves went into a preheated 450 degrees F countertop oven to roast for about 20m. Halfway through the zucchini roasting, I seasoned the toro ‘steaks’ all over with a dry mix of 1 t of 4:1 salt/pepper mix and 1/2 t of garlic powder. These toro steaks were about 6 oz each. I seared each of the toro steaks all over and then let them cook on one side for about a minute at 60% max heat and then flipped them to cook on the other side for about another minute. I plated the zuchini halves and placed the toro steaks on top and tried to spoon the rosemary miso over in a zig zag pattern.
During the time I was preparing this main course, my wife helped out by doing a stir fry side dish of shredded cabbage and shredded carrots with garlic.
My family was much appreciative of the meal and I realized how lucky I was to have been recording all the dishes I’d made over the years.
For something as rich as toro or prime rib, I would probably lower the amount of olive oil in the rosemary miso by half. I did note that the leftover rosemary miso seemed to match simply grilled blue mackerel af few days later….