Want a sample of what you’ll find at Cookbook Live this spring? Try the following recipes provided by the star chefs!
In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add filets. Let the buffalo tenderloin marinate in the maple mixture for 8 hours or overnight, rotate the tenderloin every 2 hours. Remove the tenderloin from the mixture and cut into 6 ounce steaks. Season with salt and pepper.
Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached.
Makes 2 large salads:
Vinaigrette, Makes 1 cup:
Preheat your oven to 400°F/200°C. Put the potatoes on parchment-lined cookie sheet, add some olive oil, sea salt and pepper, and toss it all together. Give the pan a shake so the potatoes have plenty of room between each other, and slide them into the oven. They’ll take about 30 to 45 minutes total, to cook, but at about the halfway mark, pull them out of the oven, and flip them over so both sides are evenly cooked.
While the potatoes are cooking, fry up the bacon and let it drain on paper towels.
Toast the baguette pieces, then put 1 tablespoon of fresh goat cheese on each piece of toast and slide back into the oven for just a minute or two so the cheese can warm.
For the vinaigrette, combine all of the ingredients except the oil in a jam jar, and give it a shake so everything combines. Let this rest for 5 minutes or so. Add the grapeseed oil, shake and taste for seasonings.
Now you’re ready to assemble the salads. Divide the lettuce between two bowls, crumble the bacon top, add the warm potatoes, and arrange the cherry tomatoes and baguette pieces around the sides. Use your kitchen scissors to snip your fresh herbs on top, serve, and pass the vinaigrette!
Makes 4-6 servings; dozen oysters:
On a cutting board, mince the garlic, shallots and jalapeno pepper. To make the soy butter, place half of the rice vinegar (2 tablespoons), soy sauce, shallots, garlic and half of the minced jalapeno (1 tablespoon) to the bowl of a food processor. Add the softened butter in pieces to the processor, pulsing the blade to incorporate the liquid and vegetables. In just a few minutes you will have smooth and vibrantly flavored soy butter. Next peel, core and mince the fruit of the green apple. Add the remaining minced jalapenos and Kikkoman Brand Rice Vinegar to a small mixing bowl. It should give you about ¾ cup of apple relish and the acidity of the vinegar will keep the apples bright and fresh visually as well as in flavor.
Scrub the oysters with a stiff bristle brush under cold running water. With a hand towel and an oyster knife shuck open the oysters by prying the two shells apart from the rear hinge. Place them open on a try with the meat facing up in its shell bowl.
Prepare the grill for direct cooking over high heat. Next distribute the soy butter evenly among the 12 oysters about 1 tablespoon each and sprinkle with the panko breadcrumbs. Once the grill is hot, place the buttered oysters directly on the grill. You want the flames licking the shells. The oysters will poach in the cup of the shell. When the shells become charred around the edges and the soy butter is bubbly, remove them to a service tray. Top each shell with the minced apple, jalapeno and rice vinegar relish and a pinch of fresh cilantro.