Recipe courtesy of Tim Elliott, chef of Mie-N-Yu Restaurant in Washington, D.C.
Makes 2 servings (8 ounces each)
1 pound Kobe beef tenderloin, fat and silver skin removed (it's not necessary to use Kobe; any good cut of beef will do)
1/2 cup sea salt
1/4 cup green tea powder (available at Asian markets)
2 teaspoons orange zest
2 teaspoons lemon zest
2 teaspoons lime zest
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
2 each lemongrass stalks, white part only, minced
To make the rub, mix the sea salt, green tea, orange zest, lemon zest, lime zest, garlic, ginger and lemongrass together. This can be done ahead of time.
Cut the beef into two, 8-ounce portions and apply a generous amount of rub to each piece. Let stand for 15-20 minutes at room temperature.
Grill over high heat on a lightly oiled grill for 4 minutes per side or until desired degree of doneness. Remove beef from heat and allow it to rest for 5 minutes before serving.
This recipe is also from Mie-N-Yu's Elliott.
Makes 2 servings
1/4 cup maple pepper bacon (or other bacon), diced
1/2 large onion, diced
2 tablespoon minced garlic
1 cup fresh corn off cob (frozen can be used if fresh is not available)
2 cups edamame beans, blanched
1/4 cup red pepper, chopped into small dice
1/4 cup chicken stock
Salt and pepper to taste
In a round braising pan, cook the bacon until crispy. Add the onions and saute until clear. Add the garlic, corn and edamame. Saute until the corn becomes soft and aromatic.
Add peppers and chicken stock, saute a few minutes more, and season with salt and pepper.