Monday, July 12, 2010

Field Trip

One of the ways I find out about great suppliers is to look in the back of restaurateurs cookbooks for their sources. I happened to be reading A16 which is Nate Appleman's cookbook published by and many of his sources where located in the ferry building.
So, we spent the day up at the ferry building in San Fransisco. Lots of good food and fun things to see and buy. First off we had an amazing breakfast at Boulettes Larder.

That's a yummy assortment of fresh fruit and buratta

Then on to Which has a sustainable 40,000 acre cattle operation in Mt. Shasta California and supplies many of the bay area restaurants. They have a great meat counter full of dry-aged beef. Dry-aging not only concentrates the flavor but also makes the meat more tender. Next it was on to Sue Conely and Peggy Smiths Organic artisan cheese operation out of Point Reyes Station up the coast. YUMMY!!!!

Then we had a fab lunch at The Slanted Door which has inspired me to make one of the signature dishes from there. Shaking Beef. This restaurant first opened in 1995 in the Mission District of San Fransisco and has since moved to the Ferry building. Nice view, good service. We happened to sit at the bar. We could glimpse the kitchen. I always feel well taken care of at the counter anywhere Ive been. We started with the spring rolls then had the green papaya salad and ended with a outstanding pot de creme which was made with milk chocolate that I have to say made it taste much richer than it's counterpart made with dark chocolate. I'll have to remember that when I go to make one.
Shaking Beef
Charles Phan, The Slanted Door
The Meat:
2 T chopped garlic
1 t sugar
1 2/2 t salt
3/4 t black pepper
2 T neutral cooking oil
1 1/2 lbs filet mignon, cut into 1" cubes

The Vinaigrette:
1/4 cup rice wine vinegar
1 T sugar
1/4 cup rice wine
4 T light soy
1 T dark soy
1 T fish sauce

The Dipping sauce:
juice of 1 lime
1/2 t kosher salt
1/4 t black pepper
The Stir-fry
4 T neutral cooking oil
3 stalks green onions
1/2 small red onion
2 T butter
2 bunches watercress, for garnish

1. Prepare marinade by combining garlic, sugar, salt, pepper and oil in a large nonmetal bowl. Add filet mignon, combine and marinate refrigerate for two hours.
2. Prepare vinaigrette by combining rice vinegar, sugar ,rice wine,light soy,dark soy and fish sauce. set aside.
3. Heat wok over high heat. Divide beef,green onions and red onions in half as you will cook in batches
4. Add 2 T oil to wok. When oil starts to smoke, add first potion of the beef in an even layer. Let it sit until it forms a brown crust, about t 2 min. With a spatula, flip the beef over and brown on the other side, about one minute.
5. Add first portion of the green onions and the red onion and cook for 1 more minute. Pour 1/2 of the vinaigrette down the side of the wok. Add 1 t butter and continue to shake pan until butter melts. Remove the meat and onions from the wok and keep warm.
6. Repeat steps 4 and 5 with the second portion of the meat , green onions and red onions. Place the watercress in the middle of the serving plate and spoon the beef and onions on the top.
7. Prepare dipping sauce by putting salt and pepper in a small ramekin and squeeze lime juice over it. Serve alongside the beef.

This says it all.. At the end of the day we were all "Happy Campers"

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