![\"chef](\"https:\/\/i0.wp.com\/goodlifevancouver.com\/wp-content\/uploads\/Chef-Ken-Nakano-Website.jpg?resize=470%2C232\" "\\"chef")
<\/p>\nWe’ve been posting a lot about pork lately, but we can’t neglect beef, and we do eat our share of it! We had a delicious wagyu beef recently and when we saw this recipe it reminded us we better get some on the BBQ soon. Then this delicious recipe was shared with us and we couldn’t help but share with you. You may have to adjust a bit if you don’t have a smoker, or perhaps use your BBQ and some wood chips. Thanks Chef Nakano for sharing.<\/p>\n
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Wagyu strip loin, cleaned, cut into 4oz California style steaks<\/strong> For the Cauliflower pomme puree:<\/u> -Combine all in a sauce pot, simmer for 10 minutes For the Summer vegetables:<\/u> For the Jus:<\/u> -In a sauce pot, add black berry puree and Merlot wine, reduce by 50% Chef Ken Nakano’s decadent take on Steak – Recipe for Slow Grilled Wagyu Beef We’ve been posting a lot about pork lately, but we can’t neglect beef, and we do eat our share of it! We had a delicious wagyu beef recently and when we saw this recipe it reminded us we better get some<\/p>\n","protected":false},"author":2,"featured_media":38077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[34409,34417],"tags":[3152,7208,3118,7041,970,8047],"class_list":["post-38074","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food-drink","category-recipes-2","tag-chef-ken-nakano","tag-featured","tag-market-by-jean-georges-at-the-shangri-la-hotel","tag-recipes","tag-shangri-la-hotel","tag-wagyu-beef"],"acf":[],"yoast_head":"\n
\n-Season with salt, lightly brush with olive oil
\n-Grill the steak, let rest for 5minutes, cut in half diagonally, season with freshly ground black pepper before serving<\/p>\n
\n500 g \u00a0\u00a0Apple wood-smoked cauliflower, blanched in milk till soft, puree
\n1000 g\u00a0\u00a0Steamed Yukon gold potatoes
\n150 g\u00a0\u00a0\u00a0butter, unsalted
\n200 g\u00a0\u00a0\u00a035% whipping cream
\n25 g \u00a0\u00a0\u00a0salt
\n5 g\u00a0\u00a0\u00a0\u00a0\u00a0white pepper, ground<\/p>\n
\n-Gently mash up the potatoes in the pot and mix
\n-Use a food mill, puree the mixture
\n-Season with salt and pepper<\/p>\n
\n16\u00a0g Green asparagus, cut into finger length, peeled, blanched to order and tossed in hot butter
\n16\u00a0g Snap peas, cleaned, blanched to order and tossed in hot butter
\n18\u00a0g watermelon radish, cut in half, slow-cooked in butter, seared to order
\n10\u00a0g Micro carrots, scubbed, cleaned, slow-cooked in butter
\n10\u00a0g Shallot, roasted whole, tossed in hot butter<\/p>\n
\n250 ml\u00a0Veal Jus (from the restaurant)
\n60 ml\u00a0\u00a0merlot wine
\n40 g\u00a0\u00a0\u00a0Black berry puree
\n10 g\u00a0\u00a0\u00a0Dried porcini
\n2 g\u00a0\u00a0\u00a0\u00a0thyme sprigs<\/p>\n
\n-Add demi glace, thyme and porcini, reduce by 10%
\n-Strain through 3 layers cheese-cloth.<\/p>\n","protected":false},"excerpt":{"rendered":"