3868 N. Lincoln Avenue
Lightly oil and season 2 6 oz wagyu hanger steaks (trimmed, membrane removed) with salt and pepper to taste. Heat frying pan to med-high heat. Grill to medium rare, 1-2 minutes on each side. Drizzle Chocolate Demi-Glace over steak
1 cup Demi-Glace (reduced veal stock)
1 ounce by weight dark chocolate
1 Tablespoon miso (fermented soy bean paste)
Combine all ingredients in a sauce pan. Bring it to a simmer and mix well.
5 sweet potatoes
1 cup cream
1 stick butter
1/4 cup brown sugar
1 tsp vanilla extract
salt and pepper
Boil potatoes until they are fork tender. Strain and add the cream, butter, sugar and vanilla. Mix until desired consistency and season to taste.
In a large frying pan, heat vegetable oil over medium-high heat. Add desired amount of bok choy. Cook, stirring occasionally, until the greens are just wilted and stalks are fork tender, but still crisp. About two minutes. Season with salt to taste.
Chocolate Balsamic Salad
1 cup simple syrup (equal parts water and sugar by weight)
1 heaping Tablespoon coco powder
1/2 cup cream of balsamic
1/4 cup rice vinegar
1/2 cup canola oil
salt and pepper
4 ounces arugula
1 teaspoon candied ginger
1 teaspoon shallot
1/2 teaspoon coco nibs
Combine the simple syrup, coco powder, cream of balsamic and rice vinegar. Drizzle in oil and season with salt and pepper to taste. Drizzle lightly onto salad.
In a large bowl, combine the arugula, candied ginger, shallots and coco nibs. Season with salt and pepper to taste. Lightly drizzle with chocolate balsamic dressing.