A More Sustainable Steakhouse
Trevor Kunk of Press is on the job.
At first glance, the menu at a traditional steakhouse—beef, creamed spinach and potatoes—could be confining to a chef, but since the arrival of Executive Chef...
Ingredients
- Juice of 1 blood orange
- 1 teaspoon sugar
- 9 slices of your favorite cured meat, such as ham or prosciutto
- 3 tablespoons canola or vegetable oil
- 6 cups raw Brussels sprouts leaves
- 1 blood orange, peeled and segmented
- ½ cup hazelnuts, toasted and roughly chopped
- 2 tablespoons golden raisins
- Fine sea salt and freshly ground pepper, to taste
Instructions
Yield: 1 large side or 5–6 servings as a first course.
Place the blood orange juice and sugar in a small saucepan over medium heat. Simmer until reduced by half. Do not boil. Allow to cool to room temperature.
Place the slices of cured meat on a serving platter or individual plates. We “turn” or twist them on the plate, rather than laying them out flat, to give the dish height and visual interest.
Place the oil in a frying pan over high heat. Once the oil is very hot, add the Brussels sprouts leaves. Cook for 20 seconds, then remove from the heat.
Toss the cooked Brussels sprouts leaves with the blood orange segments, chopped hazelnuts and golden raisins. Season to taste with salt and pepper, then spoon the mixture between and around the meat to serve.
Recipe contributed by Executive Chef Trevor Kunk, Press restaurant, St. Helena
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