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Netflix and Grill With Chef Charles
CSSI Staff Post - April 29, 2020
Like most, I’ve been obsessed with all things Tiger King
recently. It meets all my ridiculous entertainment criteria. Other than that, only one movie holds the title of favorite in my mind: TOP GUN. If you haven’t seen it; please do yourself a favor and grill a massive cut of beef, slap a big knob of butter on that bad boy and watch Top Gun
with the volume on 100. You will thank me later.
Grilled Tomahawk Steak with Spicy Miso Mushroom Butter
Ingredients
1 Tablespoon – Rice Vinegar, seasoned
1 teaspoon – Vegetable Oil
1 Tablespoon – Garlic, peeled, minced
½ cup – Shiitake Mushrooms, minced
¼ cup – Jalapeño Pepper, de-stemmed, seeds removed, minced
½ teaspoon – Kosher Salt
1 ½ teaspoons – Lime Zest
1 Tablespoon – Miso
½ cup – Unsalted Butter, room temperature
1 each – Tomahawk Steak (or preferred cut of beef)
To Taste –
Flaky Sea Salt
To Drink –
Dad Beer (We’re grilling!)
To Prepare Spicy Miso Mushroom Butter
- Add rice vinegar and oil to a small sauté pan, place over medium heat.
- Add garlic and mushrooms to pan and cook for 3-5 minutes, stirring occasionally, until all moisture has evaporated.
- In a medium-sized mixing bowl; combine mushroom mixture, fresh jalapeños, salt, lime zest, miso and softened butter.
- Mix until all ingredients are thoroughly combined. Set desired portion aside for immediate use.
- Transfer to appropriately sized storage container, cover and store refrigerated until needed.
- Optional: Slightly overlap two 12” x 12” sheets of foodservice film on a clean countertop. Place an evenly spaced strip of finished butter in the center of the film using all of the butter. Carefully roll into a log making sure the butter is completely covered by foodservice film. Store refrigerated and cut slices as needed.
To Prepare Tomahawk Steak with Spicy Miso Mushroom Butter
- Remove tomahawk steak (or desired cut) from refrigeration 1 hour prior to cooking to properly temper.
- Preheat grill to high; if using charcoal make sure the coals have burned until white hot.
- Preheat oven to 400º F.
- Pat tomahawk (or desired cut) dry with a paper towel and season liberally with kosher salt. Be sure to thoroughly coat the entire surface to account for seasoning loss on the grill.
- Place tomahawk (or desired cut) on a clean or well-oiled grill with the bone at the 6 o’clock position. Sear for 1 ½ minutes then rotate clockwise so the bone is at the 9 o’clock position.
- Flip and repeat step 5 to completely sear all sides of the steak.
- Remove from grill and place on a rack-lined sheet pan. Place in 400º F oven until the steak reaches an internal temperature of 130º F for medium-rare, or 140º F for medium. Those are the only two ways to eat a steak. If you absolutely must, cook to 150º F for medium-well.
- Remove from oven and allow to rest on a rack for a minimum of 5 minutes.
- With a clean (sharp) knife, slice desired portions against the grain of the meat.
- Place sliced steak on desired serving platter and top with a generous portion of slightly softened spicy miso mushroom butter.
- Garnish with flaky sea salt as desired and serve immediately.
Charles Dottore
Associate Director, Culinary R&D
March 1st, 2023 We’re thrilled to introduce the newest addition to our culinary family: Chef Steve Madonna. Formally trained in both Italy and the United States, as well as having worked for Wolfgang Puck, Chef Steve brings an extensive set of connections and culinary knowledge to our already stacked chef roster. Featured in this month’s issue is one of Chef Steve’s favorite recipes for making memories at home with your loved ones.
October 19, 2022 Pumpkin pie is a nostalgic menu item and my personal favorite when it comes to fall and winter menus, as it goes hand in hand with a traditional Thanksgiving or Christmas feast. We elevate the nostalgia by turning this must-have holiday dish into a clarified cocktail that leaves your taste buds as curious as your eyes. We get adventurous as we replace expected visual elements with an ice-cold glass of clarified liquors infused with pumpkin pie. This cocktail defies all visual expectations, while leaving your sense of smell and taste immersed in a seasonally nostalgic experience.
October 19, 2022 Canada is well known for many things. Hockey, snow, maple syrup, and a few other stereotypical but somewhat accurate concepts may immediately come to mind. What you may not know, though, is how invested we are in the snacks that we consume. Compared to the U.S., sure, we are no match for the quantity and variety offered in the land of the free, home of the snacks. However, what we know in our hearts is that Canada has a long-standing, tried-and-true, flawed, yet beloved top-notch snack game. I’m talking about comfort foods that have become so integrated and so established that they are classified as cult-favourites—and no, I did not spell favourites incorrectly. You are about to see a lot more of the letter “U” in this article. Sorry! The great Canadian snack game is easy enough to understand. You think of a flavour and either slap it on a potato or pair it with chocolate. Snacking has always been a huge part of Canadian food culture, but it is only going up from here. To put it lightly, the past few years have been tough on everyone around the world, and Canadians have chosen to increase their spending on snacks by 67% as an indulgence or, personally, as a coping mechanism. In no way, shape, or form am I claiming to be a culinary expert somehow employed in the field of Finance, but I have eaten a lot in my life and right now, I’m the best and/or only Canadian guide you’ve got. Let’s get into the details:
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