One of the most important parts of planning a wedding is deciding on a food menu, and today, there are more choices than ever! Here with the latest and greatest wedding food trends is the Executive Chef and Founder of Shooby Doo Catering, Shubert Ho. He will be cooking up some amazing filet mignon rice cakes and the "dragon's fire" cocktail.
Fillet Mignon Jalapeno Ginger Rice Cake
Yield: 10-15 appetizer pieces
- 1 ea 6oz Beef Tenderloin Steak
- 1 T Canola Oil
Jalapeno Ginger Rice Cake:
- 1 cup jasmine rice
- 2 cups water
- 2 eggs
- 3 T diced ginger
- 3 T diced seeded and pitted jalapeno
- ¼ cup canola oil
- Salt and Pepper
- ¼ Organic Tamari
- Juice of 1 lime
- Micro Cilantro
- Toasted Sesame Seeds
Liberally salt and pepper the filet mignon steak and leave at room temperature for 30 minutes. Add oil to a stainless steel pan on medium high, and heat to smoking point. Sear all sides of the beef tenderloin for about 2 minutes on each side or until dark brown and caramelized. Remove the steak from the pan and set aside and let rest for 10 minutes.
In a rice cooker, cook jasmine rice until tender. To cook jasmine rice in a pot, cover with water about ½ in above the rice and cover for 20-25 minutes. Take the cooked rice and let cool for about 5 mintues. In a mixing bowl add eggs, diced ginger, diced jalapenos, 3 T water, salt and pepper. Mix the ingredients until you have a thick batter. In a non-stick pan, add in a thin layer of oil on medium heat. Place several tablespoon sized dollops of the batter in the pan and fry each side until it’s crispy like a mini pancake. Once lightly browned on each side, place on a paper towel or a cookie rack.
For ponzu sauce, simply mix ¼ cup of organic tamari with the juice of one lime.
To construct, place several rice cakes on a platter. Take your seared tenderloin and slice thinly across the grain. Lightly toss the beef and cilantro leaves in the ponzu sauce and pile on top of the rice cake. To finish, simply garnish with sliced scallions and toasted sesame seeds.
Bar Dojo’s: Dragon’s Fire
- 3 thin slices serrano peppers
- ¼ wedge of lime
- 2oz Cazadorez tequila
- 1oz Cointreau
- Fresh sweet and sour
- 1 Tablespoon crispy shallots
- 1 Tablespoon course Kosher salt
- Collins Glass
- Cubed Ice
To create crispy shallot salted rim, blend both the shallots and salt together until it become a course mixture. With a lime wedge, rub the rim of the collins glass and dip into salt mixture. If done correctly, the salt should adhere to the rim of the glass.
In a martini shaker, dry muddle the wedge of lime and three slices Serrano peppers. Fill with ice and pour 2oz tequila and 1oz Cointreau, top off with sweet and sour. Shake vigorously for 10 seconds and serve in Collins glass with crispy shallot salted rim.
For more information on Shooby Doo Catering, visit their website.
For more information on Bar Dojo, visit their website.