Your Kobe knock-off is only one cow away! Chefs seem to have a case of made Kobe disease lately

Art Culinaire,  Fall, 2004  by Carol M. Newman

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For the salad: In a pot of boiling water, blanch mango slices and shock in an ice water bath. Remove from ice water, pat dry and set aside. Prepare a hot grill. In a spice grinder, pulverize toasted rice to a fine powder and coat beef. Season with salt and pepper to taste and grill to desired doneness. Let rest for five minutes and slice thinly. In a bowl, toss together beef slices, pomelo, daikon, micro greens, chili sauce and vinaigrette.

To serve: Arrange salad on plate layered with slices of green mango. Garnish with lemongrass.

[ILLUSTRATION OMITTED]

ingredients

For the chili sauce:

2 cilantro roots*
2 teaspoons peeled and finely chopped galangal**
2 kaffir lime leaves
2 cloves garlic, peeled
2 tablespoons palm sugar***
3 red Thai chilis
2 tablespoons fish sauce
Juice of 1 lime
Salt and pepper to taste

For the pomelo vinaigrette:

1/2 cup pomelo segments
1 tablespoon red wine vinegar
1 teaspoon granulated sugar
2 tablespoons grapeseed oil
Salt and pepper to taste

For the Kobe beef salad:

1 green mango, peeled and sliced paper thin
1 tablespoon rice, toasted until golden brown
8 ounces Kobe beef
1/2 cup pomelo segments, broken into small pieces
4 ounces daikon, peeled and finely julienned
2 cups micro greens
Salt and pepper to taste

For the garnish:

Lemongrass, julienned and fried

* Cut root ends off of cilantro sprigs and rinse in water until clean.

** A rhizome similar to gingerroot. Available in Asian markets.

*** Also known as jaggery. Available in East Indian or Asian markets.

RELATED ARTICLE: Grilled Kobe Beef with Braised Oxtail (Serves 4)

NORIYUKI SUGIE

La Poja

Allegrini

Veneto, Italy 1998

directions

For the braised oxtail: Combine oxtail, red wine, carrots, onions, celery, garlic, shallots, thyme, bay leaves and peppercorns; marinate in refrigerator for 12 hours. Remove oxtail and strain marinade through a fine-mesh sieve; reserving vegetables and liquid separately. In a pot, heat oil and sear oxtail until brown on all sides. Remove oxtail from pot and set aside. Add vegetables and cook until caramelized. Add tomato paste; cook to a rusty-brown color. Return oxtail to pot and deglaze with marinade liquid; reduce liquid by half. Add chicken stock to almost cover oxtail and vegetables; simmer for approximately four hours or until oxtail is very tender. Remove oxtail from cooking liquid, pull meat from bones and shred into small pieces. Strain cooking liquid through a fine-mesh sieve and reduce to a sauce consistency. Season with salt and pepper to taste. In a bowl, toss shredded meat with two tablespoons of sauce. Set aside, keeping warm.

For the potato puree: Prepare a stove-top smoker with hickory chips. In a pot, cover potatoes with cream. Add salt to taste; cook until tender and drain, reserving cream. Place potatoes in smoker with lid on; smoke for two minutes or until they turn light yellow. Puree potatoes using a food mill and pass through a tamis. Fold in reserved cream to achieve a loose puree. Season with salt and white pepper to taste. Set aside, keeping warm.