We got our hands on a couple of beef tenderloins for a really good price. Even after making the Beef Tenderloin in Salt Crust, we still had some leftover loin. So Annie defrosted it, cut it up into steaks, and prepared them according to this recipe from Bruce Aidells.
We also steam-fried some asparagus.
Finished plate with roasted bell peppers and a baked organic russet potato.
This was so yummy. Bruce Aidells sure knows how to cook meat!
Aloha, Nate
Season a cod fish steak with salt and white pepper. Place in a shallow dish and place the dish in a bamboo steamer over a wok. Steam until the fish flakes easily with a fork.
Fry up some chopped garlic until brown and crispy. Make a sauce from soy sauce and sesame oil. Mince up some cilantro and green onions. Remove the dish from the steamer, sprinkle with fried chopped garlic, drizzle on the sauce, then garnish with the cilantro and green onions.
Aloha, Nate
Annie picked up some fresh shiitake mushrooms the other day. She marinated them in soy sauce, oyster sauce, salt, sugar, and sesame oil and steamed them for 15 minutes. Baby bok choy was steamed for 5-6 minutes.
Made a sauce from Chinese rice wine, sesame oil, salt, sugar, oyster sauce, soy sauce, and cornstarch slurry.
Arranged the plate, then garnished with a little “fatt choy” black hair fungus.
Nothing compares to fresh shiitake!
Aloha, Nate