Lunchbreak: Embeya chef Michael Sheerin makes glazed beef jerky with red curry squash and herb salad

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Michael Sheerin

Embeya
564 W. Randolph Street
Chicago
(312) 612-5640
www.embeya.com

Event:
Meals on Wheels Celebrity Chef Ball
Friday, November 13
6:00 p.m. - 12:30 p.m.
Morgan Manufacturing
401 N. Morgan
Chicago

To purchase tickets:

www.mealsonwheelschicago.org/

Glazed Beef Jerky with Red Curry squash and Herb Salad

Roasted Red Curry Squash

Ingredients:
1 red curry squash
1/2 oz Kosher salt
2 oz extra virgin olive oil
3 shakes black pepper

Directions:
Cut the squash into half-moon shapes and de-seed it, season with salt, oil and pepper. Place in pan and roast for 1 1/2 hours at 200F. After the 1 1/2 hours remove from oven, check doneness (if needs more time put back in). The squash should be tender and chewy. Reserve.

Beef Jerky Glaze

Ingredients:
3 lbs. cleaned hanger steak, cut into 2 inch strips
1 cup soy sauce
1/4 cup dark brown sugar
5 Thai chili
8 cloves of garlic, peeled

Directions:
Combine soy sauce, chili’s, sugar, garlic, and puree in a blender. Cover meat with the glaze and let sit for 2 hours.

Herb and Cucumber Salad

Ingredients:
1/4 cup basil
1/4 cup cilantro
1/4 cu mint
1/4 cup cucumber, sliced thin
1/4 cup buttermilk dressing

Directions:
Combine all ingredients and season with salt and black pepper to your liking.

Buttermilk Dressing

Ingredients:
1/4 cup buttermilk
2 eggs
1/4 cup red wine vinegar
2 cups oil, neutral
1 pinch salt

Directions:
Combine eggs and vinegar in blender. Blend on medium speed for 30 seconds. Add buttermilk and continue to blend. Slowly add oil and salt to finish.

Plating:
Heat squash in 350 F oven for 5 minutes. While the squash in warming in a hot heavy duty pan, lightly char the marinated meat on a grill or in a grill pan. Add any remaining glaze. Remove squash from the oven and place in bottom of a bowl. Place the cooked meat on the squash. Add salad to finish.

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