Grilled Rib Eye Chop and Grilled Barramundi with Summer Salad of English Cucumber and Heirloom Tomato
Ingredients: Heirloom Salad
| 2ea |
Heirloom Tomato diced |
| 1ea |
English cucumber peeled seeded diced |
| 1tbsp |
Chopped cilantro |
| 2tbsp |
Red onion chopped |
| 2ears |
Corn roasted about 25 minute on a grill with husk on then peel off husk and cut off corn |
| 1tbsp |
Chopped garlic |
Ingredients: Balsamic Vinaigrette
| 1c |
Vegetable oil |
| 2 - 3oz |
Balsamic vinegar |
| 2oz |
Local honey |
| 1tsp |
Chopped shallots |
| To taste |
Sea salt and white pepper |
Procedure:
Mix honey, shallots and vinegar very well.
Slowly add in oil.
Add salt and pepper to taste.
Ingredients: Meat and Fish
| 2ea |
14-16 oz rib eye |
| 1ea |
Whole Barramundi cut in two fillets |
Procedure:
Season and grill!!
Happy cooking, Chef Kevin & Chef Van
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