Oct 15, 2009

Recipes from The Golden Door

The Golden Door Cooks at Home
The Golden Door has been the premier destination spa in the USA since the day it opened its doors back in 1959. With architectural elements modeled after 17th- and 18th-century Japanese inns, and with programs incorporating Zen philosophies of balancing physical and spiritual health, it has revolutionized the way America thought of the spa experience.

Bold and innovative cuisine has always played a major role at the Golden Door. Eschewing food fads and fleeting diets, the spa’s ever-evolving menus have always been grounded in timelessly healthy and delicious whole foods, reminding guests that a healthy lifestyle can be a pleasurable choice. And now---in the new Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa---the spa’s executive chef Dean Rucker shares his most sought-after recipes and cooking tips.

With a focus on lean proteins, whole grains, fresh vegetables, and other wholesome foods, the book’s recipes combine ingredients in remarkably delicious ways. The book also includes a detailed list of SuperFoods, and sidebars on mindful eating, meditation, and fitness.

Try out this recipe from the book:

Adobo-marinated flank steak

Adobo-Marinated Grass-Fed Flank Steak
with Spinach Salad and Roasted Poblano Dressing
This recipe serves 4

Notes: (1) Adobo seasoning is a mixture of onion powder, garlic powder, pepper, cumin, oregano, and cayenne---delicious on beef, poultry, and grilled vegetables. It can be found in the Mexican or Latino foods section of many supermarkets. (2) You can use the grill to roast the red bell and poblano peppers for the salad and dressing.

For the steak:
  • 1 pound grass-fed flank, skirt, or strip steak (about 1/2 inch thick)
  • 1/4 cup fresh orange juice (from 1 orange)
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 2 teaspoons adobo seasoning
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 garlic clove, chopped
  • 1/4 teaspoon kosher salt
For the pickled red onions:
  • 1/4 small red onion, thinly sliced (1/4 cup)
  • 1 tablespoon
  • sherry vinegar
  • Pinch of sugar
For the spinach salad:
  • 2 ears corn, husked
  • Olive oil, grapeseed, or canola spray
  • Roasted Poblano Dressing (recipe below)
  • 1/4 small to medium jicama (5 ounces)
  • Juice of 1/2 lime
  • 12 cups baby spinach leaves, washed and dried (about 12 ounces)
  • 1 large red bell pepper, grill-roasted (page 74), peeled, seeded, and diced, or 1/2 cup diced store-bought, drained, roasted red peppers
  • 1 medium avocado, cut in 1/2-inch dice
  • 1 ounce queso fresco, crumbled (1/4 cup)
  • Kosher salt (optional)
  • Fresh cilantro leaves, for serving
  1. Prepare the steak. Place steak in shallow pan just big enough to hold it. Whisk together orange juice, lime juice, adobo spice, cilantro, and garlic. Pour over the steak and turn the steak over to fully coat with the marinade. Cover and refrigerate for 1 hour.
  2. Prepare the pickled red onions. Place the red onion in a small bowl and add the sherry vinegar and sugar. Stir to combine. Cover the bowl and refrigerate for at least 30 minutes and up to 8 hours.
  3. Prepare a medium-high grill or set a grill pan over medium-high heat. Lightly spray the corn all over with oil and place on the grill. Grill until nicely marked on all sides, turning with tongs as necessary, about 5 minutes total. Remove from the grill and let cool. When cool enough to handle, use a sharp knife to cut the kernels from the ears and set them aside. Discard the ears.
  4. Prepare the roasted poblano dressing (recipe given below).
  5. Remove the steak from the marinade and season on both sides with salt. Grill until the outside has nice grill marks and the center is pink, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before slicing.
  6. While the steak is resting, finish the spinach salad. Peel the jicama and cut it into 1/2-inch dice; you should have 1 cup. Toss with the lime juice and set aside. Put the spinach in a large bowl. Add the roasted peppers, the reserved corn, and the jicama. Add the avocado and queso fresco. Pour half of the roasted poblano dressing over the ingredients and toss to coat well. Taste and season with a pinch of salt if desired. Thinly slice the steak against the grain.
  7. Mound the salad in the center of a large serving platter. Fan the steak slices on top of the salad. Spoon the pickled onion with its juice on top and sprinkle with cilantro leaves. Serve.

Roasted Poblano Dressing

Mildly spicy poblano chiles are roasted to soften them and add delicious, smoky flavor. When blended with the other ingredients the peppers become a creamy, emulsified dressing. Makes 1 cup
  • 2 whole poblano chiles, roasted (page 74), peeled, and seeded
  • 4 teaspoons sherry vinegar
  • 1 tablespoon agave syrup or honey
  • 1 garlic clove
  • 1/4 teaspoon kosher salt
  • 1/3 cup fresh cilantro leaves
In a blender, combine the poblano chiles, vinegar, agave syrup, garlic, salt, and 3/4 cup water. Blend until well combined but not completely smooth, about 20 seconds. Add the cilantro and pulse a few times until it is chopped. Store in a tightly covered container in the refrigerator for up to 2 days.

Buy Golden Door Cooks at Home: Favorite Recipes from the Celebrated Spa on Amazon

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