May 18, 2012
After a week of anticipation, the Ultimate Spring Barbecue wraps up, but not before getting an inside look at a recipe from Porter’s Restaurant.
Here’s the recipe:
Porters – Dining at the Depot
By Chef Tony Zentgraf
Orange and Ginger Marinated Sirloin Tip Roast
· One Sirloin Tip Roast (trimmed of excess fat)
· ¼ cup Michiu Chinese cooking wine
· ½ cup Soy Sauce
· 1/3 cup Sugar
· 1 Tbl Dry Chinese Mustard
· 1 Tbl Hoisin
· 1/3 cup orange juice
· 2 Tbl Minced Garlic
· ½ cup Minced Ginger
· 3 each scallions sliced
Instructions – mince garlic & ginger, slice scallion. Combine all ingredients and pour over Sirloin Tip. Let marinate overnight for best results.
Preheat grill – Grill beef for 12 minutes per side for medium rare.
Sesame Ginger Salad Dressing
· 3 Tbl minced Japanese Pickled Ginger
· 1 Tbl Dry Chinese mustard powder
· ½ tsp Black Pepper
· 1 tsp Kosher Salt
· 4 Tbl Sugar
· ½ cup Nakano Rice Vinegar
· ½ cup Lemon Juice
· 1 cup juice from Japanese pickled ginger
· 1 cup Soy Sauce
· ½ cup sesame oil
· 2 cups Soybean oil
Combine all ingredients except Sesame oil and Soybean oil into a bowl. Using a stick blender, puree the ingredients until pickled ginger is finely minced.
While pureeing, slowly drizzle the oils into the bowl, the stick blender will emulsify the oils to thoroughly combine. Dressing will separate upon sitting, whip to emulsify before use.
Toss salad ingredients with 2-4 ounces of dressing, depending on liking.
Asian Salad Ingredients
2 cups Romaine lettuce chopped
1 cup Napa Cabbage cut into strips
¼ cup shredded carrots
6 blanched sugar snap peas
2 tbl Scallions
¼ cup tomatoes diced
Fried wonton strips to garnish
Mandarin oranges to garnish
Toss all salad ingredients except garnish items with 2-4 ounces of salad dressing.
Slice beef into slices and lay onto salad.
Garnish with Mandarin oranges and wonton strips