Yield: 12 portions
Amt | Ingredient |
3½ lbs. | Petaluma organic trumpet mushrooms |
(cleaned of stem bottoms) | |
¼ cup | chopped shallots |
3 tbsp. | extra-virgin olive oil |
to taste | kosher salt and black pepper |
2½ lbs. | red cabbage, sliced very thin |
4 tbsp. | extra-virgin olive oil |
¾ cup | brown sugar |
¼ cup | white balsamic vinegar |
¼ cup | sherry wine vinegar |
1 tbsp. | chili powder |
1 tbsp. | kosher salt |
¼ tsp. | red chili flakes |
1 tsp. | black pepper |
12 to14 | russet potatoes; |
peeled and | |
sliced ¼-in. | |
thick, long | |
2 tbsp. | chopped garlic |
24 pieces | 1/6-in. sliced |
cheddar cheese, | |
1/3 cup | cream |
1 tbsp. | chopped shallots |
2 tbsp. | butter |
2 cups | cabernet wine |
3 cups | brown sauce |
12 | 4-oz., baseball-cut Masami |
top sirloin steak | |
12 | jumbo Mono De Leon scallops |
36 pieces | jumbo asparagus, peeled and drizzled with 1 tbsp. extra-virgin olive oil |
Procedure:
• Sprinkle mushrooms with shallots and coat with oil. Season and cover with foil.
• Cook in preheated, 350°F convection oven for 15 minutes. Take cover off and cool.
• Sauté red cabbage in olive oil for 4 minutes. Add brown sugar and vinegars. Cook until sugar disolves.
• Add spices and cook down, stirring frequently until most of the liquid is gone. Let cool.
• Spray 13×12 hotel pan with food spray and line with parchment paper. Layer sliced potatoes over the inside pan, on top of the parchment paper.
• Sprinkle ½ tbsp. of garlic on top of potatoes. Season and place 6 slices of cheese on top.
• Repeat two more times. On the fourth and final layer, spread cream evenly over the potatoes, then top with the final layer of cheese.
• Cover with foil and bake at 350°F in a convection oven for 1½ hours. Remove cover and cool.
• Sauté shallots in butter until caramelized. Add red wine and reduce by 3/4ths.
• Add brown sauce and bring to a boil. Skim off any scum and strain.
• Heat bottom of ½ hotel pan of potatoes and flip over on cutting board. Remove paper and cut into desired shaped portion. Heat 12 and keep warm. Sauté mushrooms in their own juices until tender and keep warm. Reheat cabbage and sauce and keep warm.
• Grill the scallops, sirloin and asparagus to desired temperature. Arrange the plate and drizzle sauce over top of sirloin.
Submitted by: Phillip Benedetti, Executive Chef, Peninsula Golf & Country Club, San Mateo, Calif.
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