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Moxie’s own Culinary Architect Chef Alex Chen created this menu exclusively for Vancouver Magazine for Father’s Day. The guaranteed man-pleasing meal features a Porcini-crusted bone-in ribeye, wedge salad, vine ripened tomato, and avocado. Inspired by Chef Chen’s tenure as Executive Chef at the Beverly Hills Hotel, it is the perfect meal to prepare for Dad this Father’s Day.
PORCINI-CRUSTED BONE-IN RIBEYE WITH WEDGE SALAD, VINE RIPENED TOMATO & AVOCADO
Porcini-Crusted Bone-in Ribeye
Ingredients:
2x 22 oz. Bone-in Ribeye: (each Ribeye serves two unless your dad has superhuman appetite)4 sprigs of thyme4 tablespoons unsalted butter4 fl oz peanut oil10 cloves of garlic1 tablespoons coarse sea salt4 tablespoon Porcini powder
Method:
-let the steaks sit in room temp for 20 minutes-heat 2x 12″ cast iron pans on high heat (can also use heavy bottom pan)-set oven temperature to 220 degrees-add oil in the pan and heat it to a light smoking point-season the steak on both sides with salt and pepper-crust both sides of the steak with dry porcini powder-sear on high heat, one minute on each side-discard the oil and add in butter, thyme and garlic-spoon butter over steak as many times as possible during the cooking process-finish cooking in the oven, about 10 minutes, or insert a thermometer to registerat 135 degrees for medium rare, 140 degrees for medium, 145 degrees for medium well, 155 for well done-let rest in room temperature for 10 minutes before serving-you can certainly slice the beef before serving or leave it whole and slice at the table-enjoy the steak the way you have always intended to
Wedge Salad
1 head Iceberg lettuce, cut into 4 (pick a medium sized head of lettuce)sea saltfresh cracked black pepper1 radish, thinly sliced for 41 tablespoon chives, chopped for 416 flat leaf parsley, 4 leaves per serving4 teaspoon crumbled Blue Cheese, 1 teaspoon per serving
-wash and cut iceberg lettuce to desired “wedge”-let drain and chill in fridge for 1 hour-spoon Blue Cheese dressing on the top of the lettuce-arrange Blue Cheese, radish, chive, parsley on top of the lettuce-season with sea salt and black pepper
Blue cheese dressing
1/4 cup sour cream2 fl oz buttermilk2 tablespoons chopped shallots1 teaspoon chopped chives1/2 teaspoon sherry vinegarsalt and fresh cracked pepper to taste
-mix and adjust seasoning in a mixing bowl with a whisk.-use 1 1/2 tablespoon per portion-yield 1 cup
Vine Ripened Tomato
4 vine ripened tomatoes24 small fresh basil leaves, 6 for each tomato1 teaspoon extra virgin olive oil (to drizzle)sea saltfresh cracked black pepper
-wash tomato-slice tomato and season each layer with salt and pepper-drizzle with olive oil-place basil leaves on each slice and build it back as a “whole” tomato
Avocado
2 avocadossea salt1 teaspoon fresh lemon juiceblack pepper1 tablespoon extra virgin oil (to drizzle)
-split avocado in half-remove the skin without damaging the flesh-slice as thin as possible and spread long on the plate-combine lemon juice and olive oil, apply to avocado with pastry brush-season to taste with sea salt and black pepper
Chef Alex Chen is currently the Culinary Architect for Moxie’s Grill and Bar and Canada’s Bocuse d’Or Chef. He says the secret to this simple fare is the fresh ingredients and the sharp presentation.