Chef Johnson Tan at Ocean Zen
$60 per person, Oct. 20;
6 p.m. at Metro Appliances & More, 3252 N. Glenstone Ave., Springfield.
Missouri Beef Council
Metro Appliances & More
Tickets are sold on a first-come, first-served basis and go on sale starting October 1 at 8 a.m. Call Tana Aguas at 417-883-7417 to reserve a spot.
Peppercorn-Seared Rare Ahi Tuna
with Cucumber Salad
Paired with Côté Mas Brut
Ingredients for tuna
4 ounces Ahi tuna
¼ ounce mixed peppercorns
2 ounces cucumber salad
Ingredients for cucumber salad
1 ounce cucumbers, sliced
½ ounce red onion, diced
½ ounce red bell pepper, diced
1 ounce rice wine vinegar
1 ounce sugar
2 ounces soy-mustard sauce
Pan-Seared Bacon-Wrapped Jumbo
Combine all cucumber salad ingredients in a mixing bowl. Crust Ahi tuna filet with mixed peppercorns. Sear lightly for one to two minutes in oiled skillet on high heat. Drizzle soy-mustard sauce on plate, place Ahi tuna filet in center, and garnish with cucumber salad.
Pan-Seared Bacon-Wrapped Jumbo Scallop Salad
Paired with Chateau Loiseliniere Muscadet
2 ounces mixed greens
1 to 2 tablespoons goat cheese crumbles
1 to 2 tablespoons red onions, chopped
1 to 2 tablespoons chopped hard-boiled eggs
1 to 2 tablespoons cooked and chopped bacon, plus 2 slices of bacon
2 U-10 jumbo scallops
1 to 2 tablespoons candied pecans
1 to 2 tablespoons warm bacon dressing
Toss greens, goat cheese, red onions, chopped eggs and chopped bacon in bowl, and set aside. Cook bacon slices in oven until browned but still limp. Sear jumbo scallops in lightly oiled skillet for one to two minutes or until lightly browned. Wrap scallops with a slice of bacon. Skewer if necessary to keep together. Toss salad mix with dressing, leaving some out for garnish. Drizzle small amount of bacon dressing on plate, place salad mix on top, and garnish with seared scallops, bacon bits and the rest of the warm bacon dressing.
Ingredients for warm bacon dressing
1 teaspoon chopped bacon
1 ounce mustard
2 ounces red wine vinegar
½ teaspoon garlic, minced
2 ounces brown sugar
Prepare warm bacon dressing by mixing all ingredients in a skillet on low heat. Add salt and pepper to taste.
Filet Mignon and
Canadian Cold-Water Lobster Tail
Paired with Marc Bredif Chinon
6 ounces Canadian cold water lobster tail
3 ounces whole broccoli
3 pieces asparagus
4 ounces certified black Angus filet mignon
Sweet soy glaze
Wasabi mashed potatoes
1 carrot, peeled and julienned
To Prepare Lobster Tail
Remove meat from shell. Marinate with lobster tail marinade. Coat with flour, and fry for approximately four minutes.
Steam or blanch broccoli and asparagus. Grill filet to desired temperature. Drizzle sweet soy glaze on plate, scoop wasabi mashed potatoes into a ball and place off-center of plate. Set filet alongside potatoes and drizzle with steak sauce. Arrange broccoli and asparagus around filet. Place carrot on top of filet and potatoes. Place lobster tail next to potatoes on opposite side of plate from filet. Serve with ramekin of melted butter.
Ingredients for wasabi mashed potatoes:
2 whole russet potatoes, peeled
1 teaspoon wasabi powder
2 gloves garlic
½ cup heavy whipping cream
1 ounces spinach
1 tablespoon butter
Mix wasabi powder with water until it is a paste (follow package instructions). Peel and boil potatoes until cooked throughout. Blend garlic, whipping cream, spinach, and wasabi paste in a small pot, bring to boil. Remove from heat and blend with potatoes until smooth throughout.
Ingredients for Lobster Tail Marinade:
1 cup milk
1 tsp salt
1 tsp white pepper
2 tbsp flour
Ingredients for Steak Sauce:
2 oz. soy sauce
2 oz. sugar
1 oz. vinegar
1 tsp garlic
½ tsp chili oil
Combine ingredients in small pot and bring to boil. Set aside.
For Sweet Soy Glaze:
Mix equal parts sugar and soy, reduce on low heat until thickened.
Bananas Foster with Vanilla Ice Cream
Paired with Massolino Moscato d’Asti
1 banana, peeled and sliced
1 tablespoon butter
2 ounces caramel sauce
1 tablespoon brown sugar
1 teaspoon cinnamon
½ ounce dark rum
½ ounce 151-proof rum
2 scoops vanilla bean ice cream
Saute sliced bananas, butter and caramel sauce in skillet on medium heat. Add brown sugar and cinnamon. Allow to simmer until bananas are lightly browned. Hold pan to one side and pour rum into pan above burner to flambé. Allow to simmer lightly for 30 more seconds, then pour over vanilla bean ice cream in a bowl.