INDIAN WELLS, Ca, May 31, 2011 — Chef Gutierrez (see story) recreates classic dishes staying true to authentic flavors, but the result is an outstanding transformation. During Palm Springs Restaurant Week , June 3-12, it’s one choice on the $36 three-course menu.

 “Carne Asada”- pan seared prime rib cap steak with Spanish tomato risotto, black bean hummus & fresh avocado (Serves 2)

Steak 

 

Enough prime rib cap meat for 2 6-ounce steaks (can substitute skirt or hangar steak)

Salt and pepper, to taste

Trim prime rib cap meat into steaks, squaring off edges. Season and set aside.

Avocado

1 avocado

1 teaspoon lime juice

1 tablespoon water

Finely dice the avocado; combine with juice and water and set aside. Drain and reserve avocado in an airtight container.

Black bean hummus

8 ounces cooked black beans, reserve cooking liquid

1 teaspoon salt

3/4 teaspoon cumin

1/2 teaspoon ancho chile powder

1 tablespoon lime juice

1 garlic clove, minced

1 tablespoon tahini paste

1 cup extra virgin olive oil

Puree beans (preferably freshly cooked). Add 1/4 cup of cooking liquid, if none is available use water. Scrape container often and add spices, juice and garlic. Puree until as smooth as possible.

While beans are pureeing, combine tahini paste and olive oil and slowly add to bean mixture. Puree until thoroughly emulsified. Scrape hummus into a container and refrigerate if making ahead.  

 

Cilantro oil

1/2 cup loosely packed cilantro

1 cup extra virgin olive oil

Roughly chop cilantro. Place in a high speed blender with olive oil and puree until smooth, about 2-3 minutes. Strain through cheesecloth, pressing down on solids to extract as much oil as possible.

Set aside until needed or refrigerate for longer storage.

 

Spanish tomato risotto

1 cup water

1 cup V8 juice

1 small shallot, finely chopped

1 tablespoon butter

1 tablespoon olive oil

1 large clove garlic, minced

2 teaspoons smoked paprika

1/2 cup risotto rice

1/4 cup white wine

1 cup stock

1/4 cup of finely grated parmesan

2 tablespoons mascarpone

Combine water and V8 juice and bring to a simmer and set aside. Sweat shallot in a pan with butter and olive oil, cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. Add paprika and cook for 30 seconds, add rice and cook for 1-2 minutes or until rice is slightly translucent.

Deglaze the pan with white wine and cook until the pan is almost dry stirring constantly. Add about 1/2 cup of V8 to pot and stir often, when rice is almost dry add 1/2 cup of stock and continue to stir. Repeat 1 more time and check for doneness.

When rice is slightly al dente add parmesan and mascarpone and mix well to incorporate. If risotto is a little thick add a bit of water to loosen it.  

 

To serve

Sear the prime rib cap steaks and cook to desired doneness, set aside to rest and slice. Plate risotto, lay sliced steak over, garnish with the diced avocado and a spoonful of the hummus. Drizzle with cilantro oil and a squeeze of lime over the steak if desired.

 

Chef de cuisine Alexis Gutierrez

Lantana - Contemporary California Cuisine

Hyatt Grand Champions 

Indian Well, CA

-cl- 5/31/11 

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