Churrasco a la Cubana with Grilled Mushroom Escabèche
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Credit: Guillermo Pernot, Chef, Cuba Libre Restaurant & Rum Bar, Philadelphia
The National Culinary Review, June 2010
Ingredients
For each serving:
8 oz. skirt steak
1 bunch watercress (small handful)
8 oz. Roasted Garlic Mashed Potatoes (recipe follows)
2 oz. Parsley/Lemon/Onion Sauce (recipe follows)
1 oz. Grilled Mushroom Escabèche (recipe follows)
Roasted Garlic Mashed Potatoes
Yield: 24 (8 oz.) portions
12 lbs. Yukon gold potatoes, peeled, quartered
2 cups heavy cream, warm
12 oz. unsalted butter, diced
3 oz. roasted garlic, puréed
Salt, to taste
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
Grilled Mushroom Escabèche
Yield: 24 (1 oz.) portions
6 lbs. medium button mushrooms, stemmed
3 lbs. crimini mushrooms, sliced laterally
18 oz. shiitake mushrooms, stemmed, wide julienne
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
Instructions
Per serving: Grill steak to appropriate temperature; rest. Plate roasted garlic mashed potatoes; arrange steak on top. Sauce steak with parsley/lemon/onion sauce. Arrange watercress and grilled mushroom escabèche on plate.
Roasted Garlic Mashed Potatoes
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.
Parsley/Lemon/Onion Sauce
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.
Grilled Mushroom Escabèche
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.)
Yield
24 servings
Tags
Beef, Main Dish, The National Culinary Review
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