Sam Choy's Kitchen recipe: Blackened Oolong Tea New York Strip L - Hawaii News Now - KGMB and KHNL

Sam Choy's Kitchen recipe: Blackened Oolong Tea New York Strip Loin

Sam Choy's Kitchen recipe: Blackened Oolong Tea New York Strip Loin
(Roasted medallions of Strip Loin on a bed of Hamakua Shiitake Mushroom-Miso Risotto served with Ginger-Madagascar Sauce accompanied with Kahuku Soy Beans, Confit of Shallots and Garlic)

6 oz. New York Strip Loin
1 oz. Oolong Tea Spice
2 oz. Ginger Madagascar Sauce

Cajun Oolong Tea Spice:
4 Tbsp Oolong Tea
10 tsp Paprika
1 tsp White Pepper
1 tsp Black Pepper
2 tsp Cayenne Pepper
2 tsp Garlic Salt
2 tsp Onion Salt
1 tsp Oregano Powder
1 tsp Marjoram Powder
1 tsp Thyme Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chili Powder
1 tsp Salt

Mix ingredients well.

Ginger Madagascar Sauce:
2 oz. Garlic, chopped
3 oz. Shallots, chopped
2 oz. Ginger, chopped
6 oz. Madeira Wine
1 ea. Bay Leaf
1 sprig Thyme
1 quarts Veal Stock
3 oz. Whipping Cream
2 oz. Green Peppercorn, crushed

Sweat the garlic, shallots and ginger for 1 to 2 minutes.  Add wine, bay leaf and thyme.  Reduce 1/3.  Add veal stock and bring to a boil.  Simmer for 15 minutes.  Add whipping cream and simmer for another 5 minutes.  Add in the green peppercorn.

Miso-Shiitake Mushroom Risotto:
1 cup Risotto
1 oz. Garlic, chopped
2 oz. Onions, chopped
4 oz. Shiitake Mushroom, rough chopped
2 oz. Butter
3 cups Miso broth

Sweat the garlic, onion, shiitake mushrooms and risotto with butter for 1 to 2 minsutes.  Add the miso broth and bring to a boil.  Simmer for 10 to 15 minutes.

Coat the strip loin with Oolong Tea Cajun Spices.  Sear strip loin and place in oven for 8-10 minutes at 350 degrees.

Slice strip loin.  Place the medallions on a plate (fan out) on risotto.  Served with ginger-Madagascar sauce over medallions and accompany with soy beans, shallots and garlic.  Top with fried onions.

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