TAKE A BITE OUT OF THIS!
Hanger Steak with Mashed Cassava Spirulina and Topped with Cactus and Radish Salad
STEAK INGREDIENTS: 2 8-ounce Hanger steaks 2 ounces each, olive oil and sliced yellow onion 1 teaspoon each, fresh ginger, garlic, and cilantro (chopped) 1 lime (juiced) 1/2 ounce clarified butter 4 ounces mashed yucca with roasted garlic 3 ounces cactus and radish salad 1 ounce crumbled queso panela (farmers cheese) Salt and pepper to taste
Instructions for the Steak:
1. Marinate the steak in the olive oil, onion, ginger, garlic, cilantro, and lime juice overnight in the refrigerator.
2. Remove steaks from the marinade and scrape off any excess oil by hand, season steak generously with salt and pepper
3. Heat a large, heavy skillet over high heat. Add butter and the steaks and sear on one side, about 5 minutes.
4. Turn and sear on the second side for 3 to 4 minutes for rare, 5 to 8 minutes for medium.
5. Remove from the sauté pan and let it rest for 2 minutes.
SALAD INGREDIENTS: 4 medium cactus leaves (cleaned of spines and julienne cut) 1 cup sliced fresh radishes 3 each fresh medium tomato (small dice) 3 each green onions chopped 2 limes (juiced) 2 ounces extra virgin olive oil 1/2 bunch fresh cilantro (chopped) Salt and pepper to taste 8 ounces queso panela (crumbled)
Instructions for the Salad:
1. Bring a pot of water to a boil, add salt. Make sure you have enough water so the cactus is completely submerged.
2. Add cactus to the water; bring back to a boil.
3. Boil for 5-6 minutes. The time will vary slightly depending on the thickness of the cactus.
4. When the cactus is cooked, remove the leaves from the hot water and let them cool down. You can also do this by placing them in cold, icy water for a few minutes.
30 SENIOR LIVING EXECUTIVE SEPTEMBER/OCTOBER 2022
CASSAVA (YUCA) MASHED WITH ROASTED GARLIC INGREDIENTS:
2 lbs. yuca (peeled and sliced) 2 tablespoons butter 1 tablespoon extra-virgin olive oil 4 roasted garlic cloves (pureed) 1/2 teaspoon spirulina Salt and pepper to taste
Instructions for the Cassava: 1. Bring a pot of salted water to a boil. 2. Add peeled and cut yuca; cook until fork tender.
3. Remove from the heat, strain the water, and pass through a food mill.
4. Combine with melted butter, extra-virgin olive oil, roasted garlic, and spirulina.
5. Season with salt and pepper to taste. To assemble:
1. In a salad bowl, place the cactus leaves, radishes, tomatoes, green onion, and cilantro.
2. Add salt to taste.
3. Squeeze lime juice and mix well with chopped cilantro, then sprinkle with crumbled queso panela.
4. On a dinner plate, arrange the steak on top of the mashed yuca.
5. Top the steak with cactus salad and sprinkle with crumbled queso panela.
Courtesy of Vi
About the Chef: A Sous Chef at Vi at the Glen, Chef Millicent (Millie) Ogut has experience that spans the globe, having worked in resorts and fine dining restau- rants in Kenya and Switzerland before arriving in Chicago to work at both Westin Hotels and Presence Resurrection Nursing and Rehab Center. Her experience in preparation and delivery of indigenous African, Continental, Asian, Arabic and Mediterranean Cuisines has been invaluable to her resident’s satisfaction. Chef Ogut has a passion for cooking all types of cuisine and leaving all her customers satisfied. She is very hands on and focuses on teamwork in the kitchen because she knows that she cannot be successful alone.
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