Cooking With Hyatt Regency Tamaya

KASA - Smoked Sea Salt Dusted "NM Heritage" Beef Ribeye,

Shitake Mushroom and Thyme Blini, "Coon Ridge" Green Chile Goat Cheese, Fresh Basil

Ingredients:

6-8 Mushroom Blinis

1 Medium Rare Beef Ribeye Steak

½ cup "Coon Ridge" Green Chile Goat Cheese

¼ cup fresh Basil

Assembly: After completing the recipes below, begin by spreading 3 tsp. of the goat cheese on each blini, after the beef has rested, slice thinly and place atop each blini, top with a piece of fresh torn basil.

Mushroom Blini Yield: 6-8 servings

6 each Chopped Sautéed Shitake Mushrooms

1 T Fresh Thyme

2 eggs

3 T Water

4 T All Purpose Flour

1 tsp. Salt

1 tsp Fresh Ground Pepper

1 Whipped Egg White

1 T Butter

Procedure: Remove the stems from the mushrooms and finely chop or pulse in a food processor. Melt half a tablespoon of butter in a small sauté pan and sauté mushrooms until golden brown. Add the Thyme, sauté another three minutes and cool. In a small mixing bowl, combine mushroom-thyme mixture, 2 eggs and water. In a separate small mixing bowl, combine flour, salt and pepper. Whisk the wet ingredients into the flour mixture until a batter forms. Separate one egg white from the yolk and whip until soft peaks form. Gently fold the whipped egg white into the mushroom blini batter.

Over medium heat, using a stove top griddle or large sauté pan, pour enough batter to form 6-8, 2" small blinis. Cook them just as one would cook a pancake. Both sides should be nicely browned and the center nice and fluffy. Set the blinis aside until you are ready to assemble.

Smoked Sea Salt Dusted Beef Ribeye

1 8-10oz Ribeye Steak

1 pinch smoked sea salt

1 pinch fresh pepper

Procedure: Season both sides of the Ribeye Steak with the smoked sea salt and pepper. In a hot sauté pan, sear both sides until browned. About two minutes per side. Finish the steak to medium rare in a 350 degree oven for about 10 min. Let rest 10 minutes before slicing.