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Chef Ludo Serves Up Hanger Steak + Mojitos

Tonight on Sundance Channel, don’t miss Chef Ludo’s one-of-a-kind Southwestern menu from pop-up restaurant LudoBites. Indulge in these exclusive recipes from the chef himself.

LUDO BITES AMERICA premieres tonight at 9p.
Find Sundance Channel on your TV.

LUDO BITES AMERICA, SANTA FE MENU
Pop-up Location: Tecolote Café

FOOD MENU: $37

Amuse-Bouche
Black Beans Bruschetta, Santa Fe Lavender, Brown Butter Corn Ice Cream

Dorade Ceviche, Heirloom Tomato, Green Chile, Pickled Red Onions, Cilantro & Red Chile Powder Kettle Popcorn

Fresh Tortilla Soup, Green Chile Cappuccino, Aged Cheddar Cheese

*Marinated Hanger Steak, Goat Cheese, Beets-Shallots, Kale, Red Chile Kimchi Butter

Apple Tarte Tartin, Green Chile Ice Cream, Butter Caramel

DRINK MENU

*New Mexico Mojito (with Cabo Wabo Añejo) $8.50

Rio Grande Outlaw Lager or Desert Pilsner $4

*Ginger New Mexico Lavender Lemonade $3

*Recipes below.
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LUDO’S RECIPE
Marinated hanger steak, goat cheese, beets-shallots, kale
Red chile kimchi butter

Serves 6 people.

Marinade for steak:

- 3 hanger steak (8 oz each)
- 2 cup chimayo dried red chile
- 1 cup water
- 5 oz sugar
- 2 oz corn syrup
- 3 oz rice wine vinegar
- 2 oz chopped garlic
- 1/3 cup fresh ginger, microplane
- 1 tbsp black pepper
- 4 oz water

Red chimayo chile paste:

Rinse chile to remove any excess dust or dirty, remove all the seeds and toast for 5 minutes in the oven at 375 f.

Soak the chile in 1 cup of warm water for 5 minutes, then bring to boil until soft and mix with the water in the blender until very smooth. Set aside.

Steak marinade:

Combine all remaining ingredients in the bowl and mix with a whisk. Add in chile paste and whisk to combine all ingredients.

Place hanger steak in the marinade and allow to marinate for at least 12 hours.

Winter green kale, kimchi butter:

2 bunches curly kale
2 bunches tuscan
2 rape kale
8 small red amaranth leaves
Fleur de sel
Salt (to taste)
White pepper (to taste)

Trim, wash and blanche all the kale leaf in a boiling salted water for about 3 minutes, cool them in bath of ice water until cold (about 1 minute). Spread the kale leaf on paper towels in a single layer to dry.

Red chili butter:

3 tbsp chimayo red chile powder
8 oz unsalted butter
5 oz mineral water
3 ea gelatin sheets
1 teaspoon clover honey
2 tbs three crab fish sauce
2 tbs sambal sauce
3 tbs daikon (microplane fresh)
1 teaspoon garlic (microplane)
2 tbs ginger (microplane)
2 oz rice wine vinegar

Bring water to a boil in a sauce pot.
Cut butter into small chunks and add to water and blend with a bamix (hand blender) until incorporated.
Bloom gelatin in ice water and set aside
Add honey, three crab sauce, sambal, diakon. Garlic, ginger, and rice wine vinegar to water butter mixture. Blend with bamix (hand blender) until mixed very well, add red chili powder.
Add the gelatin and set aside warm and heat up when ready.
Warm up the red chile butter emulsion.
Heat all the kale leaf in a steamer for 2 minutes.

Beets-shallots:

8 pieces red shallots
2 cup red beets juice
2 tbsp clover honey
¼ cup red wine vinegar
1 teaspoon kosher salt
2 teaspoon black pepper

Clean and slice shallots.

In a saute pan add the beets juice, sherry vinegar, honey, salt, black pepper, bring to boil.
Add the shallots, infuse for 30 minutes and pass through a chinois. Set aside.

Goat cheese mousse:

1 cup goat cheese
1 cup heavy cream
A touch of xanthan gum
Kosher salt
Black pepper

In a blender add the goat cheese, heavy cream, salt, black pepper and mix until smooth.
Add a touch of xanthan gum to stabilisate the mousse. Reserve.

Red chili chimayo coulis:

250 ml chimayo paste
250 ml red bell pepper juice
3 tbsp clover honey
2 tbsp sherry vinegar

Bring all ingredients to boil in the sauce pan and add 3.75 gr agar-agar, mix with a whisk for 1 minutes. Allow mixture to cool overnight. The next day blend everything in a blender. Reserve.

Finishing:

Strain the hanger, and sear in the cast iron pan with 2 tablesppons grapeseed oil, around 3 minutes each side. Allow meat to rest for a few minutes.
Sliced each steak.
On the plate, place 4 pieces piece of hanger, cover with steamed kale, warm up red chile butter and drizzle over steak and kale, add a spoon of goat cheese mousse, and place shallots on top hanger steak, place 4 small dots of red chile coulis around plate, and decorate with amaranth on the steak.

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DRINK RECIPE: NEW MEXICO MOJITO

1 1/2 oz reposada tequila
3/4 oz simple syrup
1 oz fresh lime juice
1Tb cilantro
1Tb crushed pineapple
1 or 2 jalapeño slices

Muddle the cilantro leaves, pineapple, jalapeño and lime-
Add tequila and syrup and ice
Shake well- pour into glass and top with splash of pineapple juice

To make simple syrup- bring equal parts sugar and water to a boil- cool
Blend with equal amt agave syrup

DRINK RECIPE: GINGER NEW MEXICO LAVENDER LEMONADE

Lavender Ginger Simple Syrup
1 cup sugar
6 oz candied ginger
2.5 tablespoons dried New Mexico lavender
2 cups of water
Zest of 3 lemons
4 cups water *in addition to above

Chop candied ginger into small pieces, mix with sugar, lavender and lemon zest. Add water and above mixture to medium saucepan and bring to boil for one minute. Strain liquid, into 2-quart pitcher and discard solids. Add 4 cups of water and ¾ cup of fresh lemon juice to pitcher. Stir. Served chilled or pour over ice.

Hungry for more? Tune in for a cross-country road trip with celebrity Chef Ludo Lefebvre as he reinvents American cuisine. LUDO BITES AMERICA premieres tonight Tuesday, July 19 at 9p.

Find Sundance Channel on your TV.