Grilled NY Strip with Crispy Leeks Shitake Puree and Basil Corn Puree

             One of Chef PJ's favorite summer recipes.

Ingredients

• 4 NY strips (about 8 oz)
• 2 tbsp butter room temp
• 2 tbsp low sodium soy sauce
• 6 cups homemade chicken stock
• 3 ears chinos corn roasted and cut from the cob
• 4 garlic cloves
• 2 baby leeks rough chopped
• 5 tbsp fresh thyme
• 1/2 cup Basil
• 2 shallots rough chopped
• 1 cup shitakes stems removed
• 1/2 cup creme fraiche
• 2 Leeks
• Seasoned Flour
• 2 cups Canola Oil for frying
• sea salt and fresh cracked pepper

Preparation

Preheat outdoor grill

Season NYs generously with salt and pepper. Then rub the steaks with the butter, 1 tbsp chopped thyme, and the soy sauce. Let stand at room temp for about 1 hour. Cut the top and bottom off the leeks. Slice in half longways and remove the inside of the leek(yellow part), then slice thinly into julienne strips. Soak in ice water for about 15 minutes. Drain and bread with the flour. Shake off excess flour, and fry until golden brown, drain on a paper towel and sprinkle with sea salt. In a medium sauce pot combine corn, baby leeks, 2 tbsp thyme, 2 garlic cloves, and half the chicken stock. Bring to a boil and let simmer for about 20 minutes. Strain reserving liquid, in a food processor or vitamin puree the corn mixture with the basil, adding a little of the stock if needed to bring it together. Taste and adjust seasoning. Should have the consistency of runny mashed potatoes. Strain if it tastes grainy, through a fine mesh strainer. Keep warm. In a medium saucepan combine shitake's, shallots, remaining thyme, chicken stock, and garlic. Bring to a simmer and simmer 20 minutes, Strain and reserve liquid. In a food processor or vita-mix puree adding the creme fraiche, and a little of the stock if needed.taste to adjust seasoning, Keep warm. Grill the steaks about 5 minutes per side for medium rare. Let rest for about ten minutes. Slice the Steaks thinly. To plate use a rectangle plate and spread the two purees side by side. Place the sliced steak on top and top with the crispy leeks.

Grilled Shrimp with Marcona Almond Roasted Red Pepper and Cilantro Pesto

Another great summer recipe from Chef PJ's Pesto Class at the Prado.

Ingredients

• 1 lb16/20 wild shrimp peeled and deviened
• ½ bunch Cilantro plus 2 tbsp chopped
• 1Roasted Red Pepper peeled and seeded
• 1Roasted Poblano peeled and seeded
• 1Roasted Jalapeno peeled and seeded
• ½ cup Marcona Almonds
• 3 Limes
• 1 orange juiced
• ¼ cup Grapeseed Oil
• 2 tsp Cumin
• 2 tsp Paprika
• 1 tsp honey
• Salt and Pepper to taste

Preparation

For the shrimp

Season with salt and pepper ,1 tsp of paprika, 1 tsp of cumin, 1 lime juiced, juice of the orange plus the 2 tablespoons of cilantro. Marinade for at least one hour.

For the Pesto

In a food processor combine the ½ bunch cilantro, half of the jalapeno(more if you like spice), the poblano, the red pepper, juice of two limes, 1tsp of honey, the remaining cumin and paprika, the marcona almonds, and some salt and pepper. With machine on slowly drizzle in the oil to emulsify. Taste for seasoning adjustments.

Grill the shrimp about 3-4 minutes per side until cooked through. To finish spoon some pesto on the plate and place a few shrimp on top.