inthekitchen
Chef Jacqueline Ligsay Bergmann ’ s on Lombard This dish imaginatively combines all the components of a steak dinner . Crispy onions , fragrant chimichurri and sweet corn purée are artistic accents , packing the plate with intense flavour .
20 ciao ! / oct / nov / two thousand twenty-one
BBQ Dinner
INGREDIENTS Steak 4 6oz AAA beef tenderloin 3 Tbsp Montreal Steak Spice 1 Tbsp coarse black pepper
Chimichurri Sauce 1 bunch cilantro 1 / 2 tsp garlic purée juice and zest of 2 limes 2 Tbsp honey 1 / 2 tsp cumin salt and pepper to taste
Sweet Corn Purée 1 Tbsp canola oil 2 cups sweet frozen corn 1 / 2 sweet onion , diced 1 tsp garlic purée 1 cup whipping cream salt and pepper to taste
Loaded Stuffed Baked Potato 4 russet potatoes 1 / 4 cup of milk 1 / 2 cup melted butter 2 tsp garlic purée 2 Tbsp sour cream 3 strips crispy bacon 1 / 4 cup shredded cheese 3 Tbsp chopped scallions salt and pepper to taste
Crispy Tobacco Onions 1 sweet onion 1 tsp Lawry ’ s ® Seasoned Salt 1 cup all-purpose flour 3 cups canola oil
METHOD Steak 1 . Crust with Montreal steak spice and pepper . 2 . Grill medium rare .
Chimichurri Sauce 1 . Blend all ingredients together . Adjust seasoning as desired .
Sweet Corn Purée 1 . In a pan , heat canola oil to medium . Sauté onions and garlic for 2 minutes . 2 . Add corn and sauté for another 3 minutes . 3 . Add whipping cream and let simmer for 5-8 minutes stirring continuously . 4 . Process in a food processor . 5 . Add salt and pepper .
Loaded Stuffed Baked Potato 1 . Wash potatoes and and bake in a 350 ° oven on half a baking pan until forktender . 2 . Cut potatoes in half lengthwise and scoop out insides . Place insides into a small pot . 3 . Add milk , butter and garlic to pot and mash . 4 . Fold in sour cream , bacon , cheese and scallions . Season with salt and pepper . 5 . Add mixture back into potato skins and bake to serve .
Crispy Tobacco Onions 1 . Cut off one end of the onion then peel off the outer skin . 2 . On a mandolin slicer , thinly slice . 3 . Toss onions with Lawry ’ s ® Seasoned Salt , breaking the rings apart , then coat with flour . 4 . Heat a medium-sized pot with canola oil . 5 . Shake off excess flour from onions and deep fry until golden brown .
Yield 4 servings