National Culinary Review

3 oz. roasted garlic, puréed Salt, to taste

Isaac Harrell

Method: Add potatoes to salted water in large pot. Bring to a boil; reduce to a simmer, cooking until potatoes are done. Strain; transfer potatoes to stand mixer with paddle attachment. Add cream, butter and garlic; mix until smooth. Add salt, to taste.

GRILLED MUSHROOM ESCABÈCHE
Yield: 24 (1 oz.) portions

PARSLEY/LEMON/ONION SAUCE Yield: 24 ( 2 oz.) portions 3 cups veal demi glace 8 oz. fresh lemon juice, strained through chinois 2 T. cornstarch ¼ cup water 2 T. + 4 t. salt 1½ lbs. white onions, small dice 1 cup olive oil 4 t. minced garlic 6 oz. unsalted butter Salt and pepper, as needed ¾ cup chopped Italian parsley

6 lbs. medium button mushrooms, stemmed 3 lbs. crimini mushrooms, sliced laterally 18 oz. shiitake mushrooms, stemmed, Oil and salt, as needed

6 oz. red onion, julienne ¼ cup minced garlic

9 oz. red wine vinegar

9 oz. balsamic vinegar

6 oz. lime juice

9 oz. orange juice

9 oz. olive oil ¾ cup granulated sugar ¾ cup chopped Italian parsley

2 T. chopped fresh rosemary

6 T. salt
Pinch of salt
Pinch of pepper
10 oz. sirloin steak
1 T. olive oil blend
Salsa (recipe follows)
Crème Fraîche (recipe follows)
Micro greens, for garnish

Method: For lemon demi sauce, combine demi glace and lemon juice in medium pot. Reduce briefly and slowly, skimming as needed to remove film that forms on surface. Mix cornstarch and water. Slowly add 2 T. salt and cornstarch mixture to demi sauce, whisking; cook until thickens. Season, to taste. For onion sofrito, combine onions, olive oil, garlic and remaining salt in saucepan; cook on low heat until onions are semisoft and translucent (do not brown). Cool. In small saucepan, bring lemon demi sauce to a simmer; reduce briefly. Add onion sofrito. Remove from heat; mount with butter. Season with salt and pepper; stir in parsley.

Method: Toss each mushroom variety in a separate bowl; season with oil and salt. Spread mushrooms on roasting racks; grill in batches. Transfer grilled mushrooms to bowl. Mix onion, garlic, vinegars, juices, olive oil, sugar, parsley, rosemary and salt; pour over warm mushrooms. Mix gently until mushrooms are well-coated. (For maximum flavor, marinate 24-36 hours before serving.)

1) Combine cumin powder, salt and pepper in small ramekin; mix. Lightly dust both sides of sirloin; let sit 10 minutes. 2) Heat cast-iron skillet on high. Once skillet has reached temperature, pour in olive oil blend; swirl to coat bottom of skillet. After oil is heated (about 30 seconds), place steak in skillet. Cook steak to desired temperature. (If medium temperature is desired, finishing steak in oven will keep crust from charring.) Let steak rest for 5 minutes before serving. 3) Slice steak on bias; fan over starch of choice. Top with 2 T. salsa; drizzle with crème fraîche. Garnish with micro greens.

Seared Cumin-Dusted Sirloin
Jeffrey Baird, Chef/Owner
Avenue 805
Richmond, Va.

SALSA
3 ripe Roma tomatoes, finely diced
¼ cup red onion, finely diced
1 T. finely diced jalapeño
2 t. minced garlic
Freshly squeezed juice from 2 limes
1 t. finely minced fresh cilantro
¼ cup fire-roasted red or yellow peppers
Salt and pepper, to taste