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.