â€œSpring 2012 will be a special season as it marks the centennial anniversary of Japanâ€™s Gift of Trees to the U.S. To celebrate this anniversary, weâ€™re giving you and a guest the chance to explore Japan inside and out. Read through all 6 itineraries, pick your favorite, andÂ enterÂ for your chance to win your dream vacation!â€
This is my first foray into cooking here in Rio where I integrate Brazilian and Japanese influences.
Broccoli and cauliflower florets
Thin slice of alcatra (rumpsteak)
1 small onion, chopped
1 handful of sliced shiitake
1 garlic clove, minced
Tablespoon of soy sauce
Tablespoon of brandy
Tablespoon of red wine vinegar
2 teaspoons of French grain mustard
Dash of hot paprika
Hot sauce to taste
Freshly ground mixed pepper (black, white, pink, and green peppercorns) to taste – substitute black pepper if that is all you have
Salt to taste
1. Boil broccoli and cauliflower florets in salted water until tender, set aside and keep warm. Reserve some of the water and set aside.
2. Season both sides of the alcatra with salt and pepper.
3. Heat a saucepan and coat generously with olive oil.
4. Sear the steak on both sides. Since the steak is thin, one minute per side is sufficient for medium rare.
5. Remove steak from saucepan and set aside.
6. Using the same pan and oil, add chopped onions, stir and scrape the meat bits to incorporate into the onion and oil mixture. SautÃ© until the onions wilt and begin to brown.
7. Add the garlic and shiitake and sautÃ© until the mushrooms cook through. Then add the remaining seasonings. Dilute with some of the vegetable cooking water if the mixture gets too dry.
8. Cook the mixture until it reduces to a saucy consistency. If you want to be really fancy, you can whisk in a bit of cold butter, but that is optional.
9. Serve on a plate with the steak, vegetables and sauce on top.
Japanese “hinomaru” red sun flag design with washi (traditional art paper) origami crane pattern. Another tribute to the people of Japan. All royalties will go to the JETAA USA Japan Relief Fund, a registered 501(c)3 non-profit organization.
I worked with Joey from BareBurger, an organic burger restaurant in Greenwich Village, Murray Hill, and Astoria to create this flyer for their Japan disaster relief fundraiser promotion. Â They will be donating 20% of their sales next Tuesday, March 22, to Red Cross efforts in Japan.