Steaks With Wasabi Mashed Potatoes And Daikon Salad Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Trim off the top 1/2-inch of the garlic bulb with a sharp knife to expose some of the clove ends. Drizzle with olive oil, wrap loosely in aluminum foil, and place on a small baking sheet. Roast until the bulb is soft and fragrant, 45 to 55 minutes. Squeeze the cloves from the skins and set aside in a small bowl until ready to use.
• Place the potatoes in a large stockpot and cover with cold water. Bring to a boil over high heat and simmer until a fork inserted into a potato releases easily, about 20 minutes.
• In a small glass bowl, mix the wasabi powder with 1/2 teaspoon of water to start, adding any additional water by drops until a thick paste is created. Cover with plastic wrap and set aside to bloom, at least 5 minutes.
• Drain water from the potatoes and return the potatoes to the pot, allowing excess water to evaporate. In a small saucepan or in the microwave, warm the butter and heavy cream. Add the mixture to the potatoes, along with the wasabi and roasted garlic cloves, and mash until smooth and fluffy. Adjust seasoning with additional salt and pepper, if needed.
• Serve warm.

Steps:

• Scrub but do not peel the potatoes, and boil them in just enough water to cover them, until they are tender, 15 to 20 minutes, depending on size.
• When the potatoes are cooked, drain and quarter them, and put through potato masher. Add enough milk to achieve the desired consistency, along with the wasabi powder, salt and pepper, and serve with the turbot.

Steps:

• Preheat a grill pan or indoor/outdoor grill to high.
• Combine ginger, tamari, lime juice, oil and grill seasoning in a large sealable plastic bag. Add meat to marinade and coat evenly. Let stand 10 minutes then grill meat 6 to 7 minutes on each side.
• Place potatoes in a pot and cover with water. Bring to a boil, salt the potatoes and cook until tender, 10 to 12 minutes. Drain potatoes and add them back to the hot pot. Smash the potatoes with a masher to desired consistency with the cream and wasabi. Adjust salt, to taste.
• While potatoes and meat cook, finely chop the scallions together with cilantro and lime zest.
• Let meat rest 5 minutes then thinly slice on an angle against the grain. Serve meat on mash potato mounds with a garnish with a generous sprinkling of the chopped scallion-cilantro-lime zest.

Steps:

• STEAK: Heat saute pan over high heat. Salt and pepper steaks on both sides. Sear on both sides until crust forms about 4 to 5 minutes. Transfer to a preheated 400 degree F oven for 5 minutes.
• To make sauce: in the saucepan that you cooked the steak, place over high heat and add wine. Reduce until almost dry add butter 1 piece at a time until emulsified season with salt and pepper.
• MASHED POTATOES: Place potatoes in saucepot, cover with water and pinch of salt. Bring to a boil and cook until tender. Drain well. Heat milk and butter together add to potatoes using potato masher, mash. Add salt and pepper and truffle oil. Set aside and keep warm.
• SALAD: Heat 1 tablespoon of oil in a saucepan, add onion and sweat for 5 minutes, add apple, vinegar and remaining 1/4 cup olive oil. Toss string beans, beets and Romaine lettuce. Let vinaigrette cool and toss with salad. Drizzle with truffle oil.

Steps:

• Bring potatoes to boil in large pot of water. Reduce heat to medium; cook until tender, about 17 minutes. Drain well.
• Meanwhile, bring cream, butter, and wasabi paste to simmer in small saucepan over medium heat, stirring until butter melts. Season with salt and pepper. Keep hot. Heat oil in small skillet over medium heat; add green onions and sauté until wilted, about 3 minutes. Set aside. Using potato masher in same large pot or ricer, mash potatoes. Stir in hot cream mixture. Season with salt and pepper. Stir in green onions. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in microwave, stirring occasionally.
• *Available in the Asian foods section of some supermarkets and at Japanese markets nationwide.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Remove papery outer skin of garlic bulb. Rub with olive oil and place on a small baking sheet. Bake in preheated oven for 45 minutes, or until skin can be easily pierced with a fork.
• While garlic is roasting, peel and quarter the potatoes. Place in a large pot and cover with water. Bring to a boil and allow potatoes to simmer until very soft, about 20 minutes. Drain water and mash potatoes with butter until smooth and fluffy.
• Squeeze softened garlic cloves out of skin into pot; in a small bowl, mix wasabi powder with just enough water to form a thick paste. Mash garlic and wasabi paste into potatoes, pour in milk and continue to mash until mixture is light and fluffy; season with salt and pepper to taste and serve hot.

Steps:

• Melt 1 T butter in heavy medium saucepan over med-high heat. Add shallots; saute 2 min. Add wine and boil until reduced to 1/2 cup. Add both stocks and steak sauce and boil until reduced to 3/4 cup, about 15 min. Set sauce aside. Toss daikon radish, sprouts and vinegar in medium bowl. Season with pepper and salt if desired. Melt 1 T butter in heavy large skillet over medium high heat. Sprinkle steak with pepper and salt if desired. Add to skillet and cook to desired doneness, about 3 min. per side for medium rare. Transfer steak to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to a boil. Remove from heat. Add 2 T chilled butter; wisk just until melted. Slice steaks. Mound potatoes on plates. Top with sliced steak; then salad (I serve on the side). Drizzle sauce and serve.

Steps:

• Melt 1 Tbsp butter in heavy medium saucepan over medium-high heat. Add shallots; sauté 2 minutes. Add wine and boil until reduced to ½ cup, about 6 minutes. Add both stocks and steak sauce and boil until reduced to ¾ cup, about 15 minutes. Set sauce aside. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain. Return potatoes to pot; add 4 Tbsp butter, milk and wasabi; mash well. Season wit salt and pepper. (Sauce and potatoes can be made 2 hours ahead. Cover separately; let stand at room temperature.) Melt 1 Tbsp butter in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plate. Tent with foil to keep warm. Add sauce and sesame oil to skillet; bring to boil. Remove from heat. Add 2 Tbsp chilled butter; whisk just until melted. Meanwhile, toss daikon radish, radish sprouts and vinegar in medium bowl. Season with salt and pepper. Rewarm potatoes over medium-low heat, stirring frequently. Slice steaks. Mound potatoes on plates. Top with sliced steak, then daikon radish salad. Drizzle sauce around and serve.