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Wasabi Oil
Ahi Tuna Focaccia Sandwich
Crispy Sushi
Rice-Crusted Scallops with Wasabi Oil
Steak Frites with
Wasabi Oil
Robert McGrath's
Wasabi-Marinated Seared Swordfish
WINE NOTES
Cote de Beaune: A pinot noir that has an
intense, ripe berry flavor. Light to medium-bodied. Not be to taken
too seriously -- very quaffable.
Sake: Junmai Ginjo (at least 40% of rice hull polished away).
Very fragant, bottled immediately without charcoal filtering. Bold
flavor with a soft-edged fullness. The water is very soft where the
Imada Shuzo brewery is located, giving Fukucho its name and its
depth of palate.
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Steak Frites
with Wasabi Oil
Serves 4
- 2 large 3 to 4-inch-thick rib eye
- 2 cups mesclun greens
- 1/2 cup Wasabi Oil
- 4 large Kennebeck potatoes, peeled, sliced
shoe string-style, soaking in ice water
- 1 quart rice bran oil, for frying
- 1 lemon, halved
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper
- Cooking spray
Prepare a hot, cleaned grill, sprayed slick.
Season the steak well on both sides and grill 6-8 minutes per side;
let rest on a large pile of mesclun on a platter for 8-10 minutes
before slicing. Meanwhile, prepare a fryer or medium stock pot
filled 1/3 the way up with canola oil at 275 degrees. Spin the fries
dry in a salad spiiner and fry only until slightly colored, about 6
minutes. Drain on paper towels and let stand at room temperature.
Increase heat to 375 degrees and fry once-fried potato strings until
GB&D (golden brown and delicious), about 3-5 minutes. Drain on paper
towels and season immediately with salt. Transfer the steaks to a
cutting board and slice. Drizzle lemon juice and extra virgin olive
oil on the wilted mesclun and place the slices back on top. Top with
fries and serve with Wasabi Oil, either drizzled on plate or in
dipping bowls.
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