Chef Dino's winning recipe
Beating 24 chefs from around the world is an amazing feat. And a true-blue Filipino who hails from Tondo did just that.
Chef Alex Dino was named the grand winner in the so-called “Amazing Race” in the culinary world – the Sears Chef Challenge at Kenmore Live Studio in Chicago USA.
Validating his expertise as a master in the kitchen with his superb recipes and culinary innovations, Chef Alex graduated with honors from the Art Institute of New York City, and trained in known restaurants and hotels, including Le Bernardin, Alta, and Marriott.
Aside from being a competitive marathoner, a certified running coach, and sponsored athlete, he currently operates his own culinary establishment: the Sachet d’ Epices, a catering venture in New York that services the tri-state area. He is also the author of ‘Modern Tofu – delightfully, decadent, and healthy’ cookbook.
He recently visited the Philippines to demonstrate his winning recipe via a cooking demonstration held at the San Miguel Purefoods Culinary Center in Pasig City, showcasing his Striploin (instead of Hanger steak that he used during the competition) with Beets and Leeks in Coconut Milk.
INGREDIENTS:
For the Steak
3 lbs MONTEREY STRIPLOIN, trimmed
1 cup SAN MIGUEL PALE PILSEN
1 tsp chili paste
½ cup soy sauce
3 pc scallions, chopped
½ cup or 1 oz cilantro, chopped
¼ cup mild flavored live oil
2 pc garlic cloves, peeled and minced
2 tbsp sugar
salt and pepper to taste
PROCEDURE:
For the Steak
Whisk beer, soy sauce, sugar, chili paste, cilantro, scallion, garlic, salt and pepper in a medium bowl. Pour the marinade into large container, add the steak and cover. Marinate the steak for a minimum of 2 hours or overnight in the refrigerator.
Pre-heat a large skillet or non-stick pan over medium high heat. Add the oil, remove steaks from marinade and pat dry, then discard marinade.
Place the steaks in the hot skillet and cook until brown (approximately 5-10 minutes each side). Insert thermometer into the center of the meat, for medium rare 125F to 130F.
Remove the steaks from the skillet and place in carving board and let it rest for 5 minutes.
Slice steaks thinly against the grain and arrange on a dinner plate.
For the Beets and Leeks
Pre-heat a medium sauté pan over medium heat, pour the oil and add ginger and garlic. Sauté until golden brown for about 2 minutes. Then add crushed pepper, half of the leeks (save the other half for garnish) and beets and sauté for about 10 minutes.
Add the coconut milk and chicken broth, bring it to simmer. Cook the beets for about 10-15 minutes until tender. Add the bamboo shoots and bring it to a boil. Season with salt and pepper.
To serve, arrange the beets on a plate and drizzle with the sauce, garnish with sautéed leeks and serve with white or brown rice. Serves 6. - Article courtesy of Manila Bulletin
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