Born: February 5, 1954 Redwood City, California

Coffee & Cocoa Grilled New York Strip Loin

Ingredients
For the New York Strip Loin:
Yield: 4 portions

2 Fully trimmed dry aged New York Strip

For the Dry Rub:
4 oz Ground Chiapas Coffee
2 oz brown sugar
2 oz Santa Cruz Chile Powder

For the Chorizo Scarlet Runner Beans:
Yield: 1 Quart

1/2 yellow onions, diced
2 oz diced smoked poblano chiles
1 habanero chiles, finely diced
1 TBSP chopped garlic
2 oz tomato catsup
1/2# cooked chorizo
1 Quarts cooked, rinsed and drained Scarlet Runner Beans beans
canola oil to saute in
salt and pepper
water

For the Smoked Corn Coulis:
Yield: 2 Quarts

6 ears of sweet yellow corn
1 Cup chopped white onions
1 Cup chopped celery
1 Cup chopped carrots
1 1/2 Quart chicken stock
1 1/2 Quart water
salt and black pepper to taste

For the Red Wine Chipotle Essence:
Yield: 2 Cups

1 1/2 carrots, diced
1 1/2 celery stalks, diced
1/2 yellow onion, diced
1/2 tsp fennel seed
1/2 tsp black pepper corns
1 chipotle
2 quarts red wine
1/2 bottle port
1 tsp olive oil
1 TBSP cornstarch slurry

For the Mushrooms and Cholla Buds:
Yield: 4 Servings

1/2# Autumn mushrooms, coarsely chopped
1/4# well picked over cholla buds, reconstituted in warm water to cover
1 TBSP chopped garlic
1 TBSP chopped shallot
salt and pepper to taste
2 TBSP brandy
1 tsp minced herbs
olive oil to coat pan

Instructions
For the New York Strip Loin:

1. Thoroughly coat the New York Strip in the dry rub.
2. Grill to medium rare and carve 24 slices (6 per portion.)
   

For the Dry Rub:

1. Thoroughly combine all ingredients and hold in airtight container.

For the Chorizo Scarlet Runner Beans

1. Saute the onions and chilies until soft.
2. Add the catsup, garlic, chorizo and black beans and cook together for a moment or two on medium heat.
3. Season with salt and pepper to taste.
4. Add in about 1 Cup water and simmer for 10 minutes to marry the flavors.

For the Smoked Corn Coulis

1. Remove the corn from their husk and smoke thoroughly over mesquite.
2. Remove the corn from the cobs, chop the cobs into smaller pieces and reserve.
3. Sweat the onions, carrots and celery, add the corn kernels and cobs and simmer in the chicken stock and water about two hours.
4. Remove the corn cobs and puree and strain the corn broth.
5. Return the broth to a low simmer and reduce until thick enough to well coat the back of a spoon.

For the Red Wine Chipotle Essence:

1. In the olive oil caramelize the carrots, celery and onion.
2. Add the fennel seed, black peppercorns, chipotle, red wine and port and reduce by half.
3. Strain and reduce the remaining liquid to 1 quart.
4. Cook with cornstarch slurry to slightly thicken.

For the Mushrooms and Cholla Buds:

1. Saute mushrooms and cholla buds with garlic, shallot, salt and pepper.
2. Flame with brandy.
3. Toss in herbs and combine well.

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