Alex Chen’s Father’s Day Feast

Moxie’s own Culinary Architect Chef Alex Chen created this menu exclusively for Vancouver Magazine for Father’s Day. The guaranteed man-pleasing meal features a Porcini-crusted bone-in ribeye, wedge salad, vine ripened tomato, and avocado. Inspired by Chef Chen’s tenure as Executive Chef at the Beverly Hills Hotel, it is the perfect meal to prepare for Dad this Father’s Day.

 

             

                                                     PORCINI-CRUSTED BONE-IN RIBEYE
                                                                 WITH WEDGE SALAD,
                                                  VINE RIPENED TOMATO & AVOCADO

 

Porcini-Crusted Bone-in Ribeye

Ingredients:

2x 22 oz. Bone-in Ribeye: (each Ribeye serves two unless your dad has superhuman appetite)
4 sprigs of thyme
4 tablespoons unsalted butter
4 fl oz peanut oil
10 cloves of garlic
1 tablespoons coarse sea salt
4 tablespoon Porcini powder

Method:

-let the steaks sit in room temp for 20 minutes
-heat 2x 12″ cast iron pans on high heat (can also use heavy bottom pan)
-set oven temperature to 220 degrees
-add oil in the pan and heat it to a light smoking point
-season the steak on both sides with salt and pepper
-crust both sides of the steak with dry porcini powder
-sear on high heat, one minute on each side
-discard the oil and add in butter, thyme and garlic
-spoon butter over steak as many times as possible during the cooking process
-finish cooking in the oven, about 10 minutes, or insert a thermometer to register
at 135 degrees for medium rare, 140 degrees for medium, 145 degrees for medium well, 155 for well done
-let rest in room temperature for 10 minutes before serving
-you can certainly slice the beef before serving or leave it whole and slice at the table
-enjoy the steak the way you have always intended to

 

Wedge Salad

Ingredients:

1 head Iceberg lettuce, cut into 4 (pick a medium sized head of lettuce)
sea salt
fresh cracked black pepper
1 radish, thinly sliced for 4
1 tablespoon chives, chopped for 4
16 flat leaf parsley, 4 leaves per serving
4 teaspoon crumbled Blue Cheese, 1 teaspoon per serving

Method:

-wash and cut iceberg lettuce to desired “wedge”
-let drain and chill in fridge for 1 hour
-spoon Blue Cheese dressing on the top of the lettuce
-arrange Blue Cheese, radish, chive, parsley on top of the lettuce
-season with sea salt and black pepper

 

Blue cheese dressing

Ingredients: 

1/4 cup sour cream
2 fl oz buttermilk
2 tablespoons chopped shallots
1 teaspoon chopped chives
1/2 teaspoon sherry vinegar
salt and fresh cracked pepper to taste

Method:

-mix and adjust seasoning in a mixing bowl with a whisk.
-use 1 1/2 tablespoon per portion
-yield 1 cup

 

Vine Ripened Tomato

Ingredients:

4 vine ripened tomatoes
24 small fresh basil leaves, 6 for each tomato
1 teaspoon extra virgin olive oil (to drizzle)
sea salt
fresh cracked black pepper

Method:

-wash tomato
-slice tomato and season each layer with salt and pepper
-drizzle with olive oil
-place basil leaves on each slice and build it back as a “whole” tomato

 

Avocado

Ingredients:

2 avocados
sea salt
1 teaspoon fresh lemon juice
black pepper
1 tablespoon extra virgin oil (to drizzle)

Method:

-split avocado in half
-remove the skin without damaging the flesh
-slice as thin as possible and spread long on the plate
-combine lemon juice and olive oil, apply to avocado with pastry brush
-season to taste with sea salt and black pepper

 

Chef Alex Chen is currently the Culinary Architect for Moxie’s Grill and Bar and Canada’s Bocuse d’Or Chef.  He says the secret to this simple fare is the fresh ingredients and the sharp presentation.