2017 Perfect Plate Award Recipes
Congratulations to our winners!

Homemade S'MORES BARK by
Shelley Duffy




Homemade S'MORES BARK

Melt a pound of MILK chocolate. Break up graham crackers. I use one sleeve from a box per recipe. Put parchment paper on a baking sheet and then spread the chocolate on that. Immediately put marshmallows and crushed up graham crackers on top. Lightly press into chocolate. Put in refrigerator to chill for at least an hour. Done!!
Beef Carpaccio with Kimchee by
Lori Geiger & Michael Bauer, Chef at Diamond Run Golf Club

Beef Carpaccio with Kimchee
 
            Kimchee
1 (2-pound) napa cabbage, shredded
½  cup kosher salt
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3  cup Korean chili flakes
¼ cup fish sauce
¼ cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
¼ cup rice wine vinegar
1 ½  teaspoons granulated sugar
4oz pickled ginger
¼ cup sriracha
½ cup tomato paste
1 red onion, matchstick cut
2T sesame oil
2T sweet chili sauce
 
Mix all ingredients and let sit for 2-4 weeks
 
Season a 16 oz high quality strip steak (USDA Prime, kobe, or wyagu) with kosher salt, ground ginger, szechuan pepper, and black pepper
Sear strip steak in a high temperature cast iron pan
Freeze strip steak until solid
Let sit at room temp for 30 minutes
Slice extremely thin, about 30 pieces
Lay flat on table and place teaspoon of kimchee in center
Roll steak around kimchee and close with a toothpick
Serve within 6 hours
 
House-made Giardenera in a Cucumber Cup
House-made Giardiniera
1 cup rice wine vinegar
½ cup granulated sugar
1/3 cup kosher salt
Bring mixture to a boil and pour over any vegetable that you want to pickle
            I used: red pepper, shaved garlic, cauliflower, broccoli (add 2 hours before serving time), carrots, and celery
Let sit for two days
 
            Cucumber cup
Cut an English cucumber in 1 inch segments
Using a melon baller, hollow out the top ¾ of the cucumber
 
Fill giardiniera in cucumber cups, serve within 4 hours
Beef Carpaccio with Kimchee
 
            Kimchee
1 (2-pound) napa cabbage, shredded
½  cup kosher salt
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3  cup Korean chili flakes
¼ cup fish sauce
¼ cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
¼ cup rice wine vinegar
1 ½  teaspoons granulated sugar
4oz pickled ginger
¼ cup sriracha
½ cup tomato paste
1 red onion, matchstick cut
2T sesame oil
2T sweet chili sauce
 
Mix all ingredients and let sit for 2-4 weeks
 
Season a 16 oz high quality strip steak (USDA Prime, kobe, or wyagu) with kosher salt, ground ginger, szechuan pepper, and black pepper
Sear strip steak in a high temperature cast iron pan
Freeze strip steak until solid
Let sit at room temp for 30 minutes
Slice extremely thin, about 30 pieces
Lay flat on table and place teaspoon of kimchee in center
Roll steak around kimchee and close with a toothpick
Serve within 6 hours
 
House-made Giardenera in a Cucumber Cup
House-made Giardiniera
1 cup rice wine vinegar
½ cup granulated sugar
1/3 cup kosher salt
Bring mixture to a boil and pour over any vegetable that you want to pickle
            I used: red pepper, shaved garlic, cauliflower, broccoli (add 2 hours before serving time), carrots, and celery
Let sit for two days
 
            Cucumber cup
Cut an English cucumber in 1 inch segments
Using a melon baller, hollow out the top ¾ of the cucumber
 
Fill giardiniera in cucumber cups, serve within 4 hours


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