Buckwheat and Wild Yam Soba, cooled and served with caramelized crispy enokitake, sesame seeds, chopped fresh scallions and paprika infused sesame oil.
Served with a mirin, ponzu, lemon & tamari sauce.

smoked cherries

soaked in a little teriyaki and/or cabernet or brandy

put on top of stead when smoking or grilled

serve as garnish

they soak up the favor and offer an unexpected treat

Smoked & Grilled London Broil Sandwich

Smoked & Grilled London Broil, thinly sliced. Seared outside, juicy rare-medium rare inside.

Artichoke hearts, Portobellow & Tomato were smoked with meat.

Placed on warmed and crisped sourdough roll with microgreens and paprika aioli.

Plated with meat separately to retain freshness.

smoking it all

Smoked & Grilled Diamondback with Cherry & Cabernet Sauce

Smoked & grilled diamond back cut.  A well marbled cut from the shoulder that is well suited to grilling and smoking.  Seems lean, but  very tender.

I purposely use a small grill in order to keep the smoke circulating around the food.  I’ll often place a cut of meat onto a grilling plank with either another plank burning underneath the grate or with wood chips burning beneath it.  In this case, the steak was placed onto grate as well, at the end, to accentuate the caramelization of the steak.  I will often brush on something a bit sweet to help that process.  In this case the marinade was comprised of pomegranate extract, teriyaki, and a few drops of worcestershire sauce.

Cherries (and morels) were placed on the steak during smoking.  Vegetables and fruits soak in the flavor more.  Then a few smoked cherries and morels are put into the sauce pan to assist the sauce  joining with those flavors.

Smoking Diamondback shoulder cut with cherries

Sauce:  a bit complex but what I can remember and will tell is smoked cherries, morels, cabernet, plum, pomegranate extract, a bit of tamari, miso, black pepper, balinese pepper, paprika, chipotle, etc. with smoked cherry and morels for garnish and added flavor.

Every time I make something it is a little different from the last time.  I love using what’s in front of me.  So, if I have a decent cab, I’ll splash a little in.  It’s also to give some consistency to various elements of the meal.  If I’m in a good zone I can make anything work.  If I’m off, well, I’m off.  Then I wonder why I didn’t write down the secret to that particularly good previous success or such.

Tagged: cherry, creagency, creatimo, garnish, kosher, morel, morels, smoked, steak ]]> http://creatimo.wordpress.com/2009/06/07/smoked-diamond-back-steak-with-cherry-cabernet-morel-sauce/feed/ 0 creatimo Smoked & Grilled Diamondback with Cherry & Cabernet Sauce Smoking Diamondback cut with cherries http://creatimo.wordpress.com/2009/06/04/polenta-with-sauteed-tomato-artichoke-cream-and-vodka/ http://creatimo.wordpress.com/2009/06/04/polenta-with-sauteed-tomato-artichoke-cream-and-vodka/#comments Thu, 04 Jun 2009 21:08:13 +0000 creatimo http://creatimo.wordpress.com/?p=24 ]]>

Polenta Puck with crisped smoked mozzarella, sauteed baby artichokes and tomato

Polenta formed into puck shape, baked or slow pan seared

Fresh tomato sauteed with baby artichokes, baked garlic and spices.  I added a tiny amount of cream and vodka to the mix.

One baby artichoke seared with agave nectar to crown the dish.

Smoked Mozzarella melted in non-stick pan and poured over the polenta puck first, the followed with artichoke and tomato.

Drizzled with premium olive oil, paprika and pepper.

Mediterranean Salad atop thin puff pastry

Organic Baby Greens, Micro Greens, Chick Peas, Chopped Tomato, Smoked Tomato & Artichoke Chummus, Sesame Seeds, Baked Preserved Garlic, Lemon Juice, Fresh Ground Pepper & Olive Oil topping a thin layer of puff pastry shell, then wrapped and held together with the Food Loop.

Mediterranean Salad Wrap

wood smoked polenta and yakitori, originally uploaded by creagency.

wood smoked polenta and yakitori

polenta – wood smoked for extra flavor
yakitori – marinated and grilled chicken – crispy outside, moist inside
sauce – port, pomegranate, pepper & tamari reduction
remove stick before eating

wood smoked polenta with baby artichokes and tomato

wood smoked polenta
sautéed baby artichokes, smoked garlic, tomatoes and balsamic
slow smoked crispy chicken slices topped with microgreens
served on a layer of paper thin papardelle  with premium olive oil

Hard Tofu Cubes - slow pan roasted in teriyaki, ponzu, plum sauce with black sesame seeds

creatimo is a creagency brand

developed by david zimand