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Taste of the Town Smith & Wollensky Spice Rubbed Long Bone Rib Eye Serves: 4 Bone Marrow Butter 15 lb. marrow bones 2 tbsp. harissa paste 2 tbsp. kosher salt 4 oz. butter, unsalted, softened 1 tbsp. roasted garlic puree Harissa Ketchup 1⁄4 cup harissa paste 1⁄2 cup ketchup 1 tbsp. cilantro, fresh, chopped Smith & Wollensky Chef: Matt King Cuisine: American Steakhouse Ambience: Upscale 1 Washington Avenue Miami Beach, FL 33139 305.673.2800 This Miami Beach gem offers stunning water-view rooms and a covered outdoor deck perfect for wedding receptions, corporate events or any celebration. Tabouleh 1⁄2 cup black quinoa 1 cup tomatoes, skinned, seeded 1⁄2 cup parsley, chopped 1⁄2 cup mint 1⁄2 cup red onion 1⁄2 tbsp. garlic, chopped 2 tbsp. lemon juice 1⁄4 cup lemon zest salt and black pepper, to taste Moroccan Spice Rub 1⁄4 cup whole coriander seeds 2 tbsp. allspice 1 tbsp. whole cloves 1 tbsp. light brown sugar 2 tbsp. ground black pepper 2 tbsp. kosher salt Long Bone Rib Eye 4 rib eye steaks, long bone or boneless Bone Marrow Butter: Have your butcher cut marrow bones in half lengthwise. Soak overnight in salted water. Place the drained marrow bones in a pan with 1 inch of water; cover with foil and roast at 325° F for 20 minutes. Cool. Remove the marrow from the bones. In a mixer bowl fitted with a paddle attachment, combine marrow, harissa paste, salt, butter and roasted garlic and mix until blended. Taste and adjust seasonings. Tabbouleh: Cook the black quinoa in boiling salted water until tender. Cool and drain. Transfer drained quinoa to a bowl; add tomatoes, parsley, mint, red onion, garlic, lemon juice and lemon zest and stir to blend. Season to taste with salt and black pepper; chill. Harissa Ketchup: Combine harissa paste, ketchup and cilantro in bowl and whisk to blend. Moroccan Spice Rub: Toast the coriander seeds, allspice and cloves over low heat in a sauté pan. Grind toasted spices in a spice grinder. Combine with brown sugar, black pepper and salt, and stir to blend. Long Bone Rib Eye: Rub steaks with spice rub. Broil steaks to desired doneness. Let steaks rest for 5 minutes. Top steaks with marrow butter and serve accompanied with tabbouleh and harissa ketchup. Smith & Wollensky “Private Reserve” Meritage, Napa Valley, 2011 This rich, aromatic cuvee with shades of plum, spice and a hint of French oak complements the intense flavor of prime beef. An excellent Meritage composed of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec, the wine has a lengthy, warm finish that lingers on the palate. 38 november/december 2013 southfloridaluxuryguide.com


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