First I started off with this dried mushroom pack from Trader Joe’s.

To rehydrate the shrooms just rinse and add 2 cups of hot water for 10 minutes.

Strain

All I use is the liquid to flavor the rice. You can save the actual shrooms for an omelet tomorrow morning or saute them in butter and eat with the steak.

Now wash 2 cups of short grain rice then let air dry

Add the 2 cups of mushroom stock with 3/4 cup of water and a couple pinches of salt to the rice in a small pot.

And heat on high until boiling

Then change the heat to low, mix and cover for 6 minutes.

Put the rice in a different container, fluff with a wooden spoon and let it cool down.

Now time for the steak. This is a 0.62 lbs New York that has been out of the refrigerator for about 30 minutes. Always let your steak rest in room temp before cooking, never cook it right out of the frig!

Salt and a generous amount of fresh cracked pepper to form a good crust while cooking.

If you don’t have a cast iron skillet you should get one. It’s the best. The cast iron takes a while to get to the right temp so I let it heat up on low for 10 minutes. Right before I drop the steak I’ll turn the heat to high for 2 minutes and add oil and butter.

Drop the steak in the skillet on high and leave for 3 1/2 minutes. Don’t touch it!

Then flip it over and cook for another 3 1/2 minutes. Again, don’t touch it, poke it, try and flatten it or shake the skillet. Leave it alone.

After 3 1/2 minutes put the steak on a plate and let it rest for 8 minutes. The steak is still cooking even though it’s not on the skillet so don’t cut it til after it’s done resting or else you’ll let out the juices and the steak will be dry.

While the steak is resting heat up a pan with butter and oil to medium heat and add 1/2 cup of diced onions and 1/4 cup of minced garlic.

Let it cook on medium heat for about 5 minutes.

In a bowl add one teaspoon of horseradish to two teaspoons of mayo, mix.

And another bowl add one tablespoon of ponzu sauce to 1/2 cup of green onion, mix.

Slice the steak

Form the rice

Add a little horseradish mayo and a pinch of the garlic and onions to the rice.

Add the steak

Then add the seasoned green onions, some sesame seeds and shichimi togarashi (if you have some).

R.I.P Steve Jobs

Recipe

2 pounds russet potatoes

Canola oil, for deep-frying

1 teaspoon chopped fresh rosemary

1 teaspoon coarse sea salt

Peel potatoes and cut into long fries about 1/4 inch thick. As you cut them put them in a bowl of cold water.

Heat the oil to 275 F.

Drain the fries and pat dry. Work in batches if necessary, cook them in the oil for about 5 minutes; they should be soft and pale.

Remove them from oil

And rinse under cold water to remove excess oil and starch for a crispier fry later.

Cover a baking sheet with paper towels and lay the fries on top. Chill completely in the fridge.

Heat the oil to 350 F and add fries , in batches, if necessary and cook until golden brown, about 5 minutes. I ended up cooking them for about 6 minutes and 4 minutes in I added some fresh rosemary (Symon’s recipe says to add the fresh rosemary at the end when seasoning with salt).

Remove them from the oil to a large paper towel lined bowl and season with the rest of the fresh rosemary and salt.

Today, chicken basil sausages with red pepper relish and pickled jalapenos accompanied the crispy rosemary fries.

Homemade condiments makes any meal taste better…

RECIPE

1 tablespoon olive oil

1/2 small red onion, finely diced

2 garlic cloves, minced

Kosher salt

2 red bell peppers, cored, seeded and finely diced

2 jalapenos, seeded and diced (or one habanero)

1 tablespoon coriander seeds, toasted

1/4 cup packed dark brown sugar

1/4 cup white wine vinegar (or rice wine vinegar)

1/2 cup fresh squeezed orange juice

1/2 cup chopped fresh cilantro

Heat a medium saucepan over medium-low heat. Add oil to glaze the bottom of the pan. Add the onion, garlic, and a pinch of salt to sweat and soften onions, about 2 minutes. Add the bell peppers and jalapenos and sweat for 2 more minutes. Add coriander seeds and cook for another 30 seconds.

Add the sugar and vinegar and cook, stirring, until the sugar dissolves. Add the orange juice and simmer, stirring occasionally, until the liquid completely reduces, about 10 minutes. Remove from heat and allow the relish to cool to room temp. Season with salt to taste and fold in the cilantro. Refrigerate for up to one month.

Then add to eggs, sandwiches, hot dogs, grilled fish, bbq and of course burgers…

*Note the english muffin used instead of a normal bun. Make sure you try that!

*I have more bottles and peppers so hit me up (vince.domingo@gmail.com) if you want to buy ($5 a bottle) some fresh homemade habanero hot sauce!

I make a sauce by sweating a half a chopped onion and five cloves of minced garlic in olive oil. Then add 14 oz. of canned San Marzano tomatoes (with it’s liquid), salt, pepper, oregano, Parmesan cheese and crushed red peppers. Simmer for 30 minutes to let the liquid reduce to half.

Slice the bread, add a little sauce, chopped basil, cheese, sliced tomatoes and more chopped basil on top. Then place in a 350 degree pre heated oven for 9 minutes.

www.MOCA.org

First sweat one whole medium red onion (chopped) and a pinch of salt in a pot with 2 tablespoons of olive oil for 2 minutes. After add 5 cloves of garlic (sliced) and continue to sweat for another 2 minutes.

Add 28 ounces (2 cans) of tomatoes with their juice and one and a half cups of chicken stock, bring to a simmer.

Then add 3/4 cup heavy cream, 2 tablespoons of Sriracha sauce, one tablespoon of oregano and simmer for 45 minutes.

After 45 minutes the soup will reduce to about half.

Put 1/2 a cup of blue cheese in a blender

Add the soup to the blender, work in batches if needed.

Blend until smooth

Strain through a fine-mesh strainer into a clean pot

Taste and adjust the seasoning if necessary.

I’m accompanying the soup with seared albacore and a salad with spinach, cucumber, bacon, fresh raspberries and raspberry vinaigrette.

Reheat the soup and garnish with basil before serving.

Silky smooth…