Resetting the Table: Seattle Surf & Turf with Edouardo Jordon
Recipe| March 7 2021
Photo by Tanveer Badal
“I don’t know how to cook small,” says Edouardo Jordan, two times James Beard Award-winning chef and restaurateur from Seattle, USA. “I always cook enough to share with people and I really enjoy sitting down and being together. That’s what I think a meal is: it’s an opportunity to sit down and enjoy real conversation. I enjoy doing that around food, wine, maybe whisky, it starts with having something good to eat.”
Photo by Tanveer Badal
Provenance is front and centre for Edouardo. “I always want to work with people who are taking care of their produce and their product,” he says. “The goal is that we are eating a happy animal, we have standards, and we hold our farmers accountable.”
He’s a big fan of Westholme wagyu, used twice in today’s backyard grill. “I think it has beautiful marbling,” he says. “It’s the wagyu you crave because it’s got the meat, not just the fat and the flavour is amazing. The quality, the marbling, the unctuous mouthfeel – it’s awesome.”
Edouardo Jordan owns Salare, Junebaby and Lucinda in Seattle, USA.
Pan-Seared Westholme Wagyu Ribeye
Photo by Tanveer Badal
We simply pan-sear this in cast iron, ripping hot with no oil, just using natural fat from the wagyu that we let render in the pan as it cooks. We get a beautiful sear and finish it with garlic, rosemary and butter.
Serves 4 people as part of a shared meal
Time: 20 minutes
Ingredients
- 340 grams (12 oz) Westholme wagyu boneless ribeye
- salt and pepper, to taste
- 2 tbsp butter
- 3 cloves garlic
- 1 sprig rosemary
- 2 sprigs thyme
Method
Wagyu
- Season steak with salt and pepper on all sides.
- Heat a cast iron pan until it’s just smoking then place steak in pan. Sear for 45 seconds to 1 minute. Adjust steak 45 degrees in the pan, and leave for a further 45 seconds. Move steak another 45 degrees, and cook for a further 45 seconds. Flip steak and sear for 1 minute, then continue rotating for two minutes.
- Add butter and herbs, then baste steak with melting butter and herbs until fragrant and glossy.
- Remove from pan and allow to rest before carving.
Epis Sauce
Photo by Tanveer Badal
This is my spin on a sauce that is the base to a lot of Haitian dishes. Usually it’s a mix of spices, herbs and vegetables, chopped down to make a base and cooked in oil. I’ve turned it into a raw sauce because the flavours are so good, blending it up and adding a bit of sherry vinegar and salt to make it into a kind of salsa verde or chimichurri-style sauce, served next to the steak.
Ingredients
- 300 grams brown (yellow) onion
- 3 garlic cloves
- 150 grams red capsicum (bell pepper)
- 150 grams green capsicum (bell pepper)
- 10 grams habanero chilli, deseeded
- 40 grams parsley
- 15 grams olive oil
- 15 grams grapeseed oil
- salt
- chilli, to taste
- sherry vinegar
Method
- Roughly chop onion, garlic and capsicums (bell peppers), removing stems and seeds.
- Place in a blender with all other ingredients, except sherry vinegar. Blend until smooth but not too fine.
- Taste for salt and add a splash of sherry vinegar. Set aside in refrigerator.
Warm Chicory Salad with Anchovy Vinaigrette
Photo by Tanveer Badal
This is a really simple salad, with vegetables in season and croutons made from our house sourdough – it’s soothing and comforting. The warm anchovy dressing is my take on a bagna cauda, an Italian sauce that translates as ‘warm bath’.
Serves 6
Time: 30 minutes
Ingredients
Anchovy dressing
- 30 grams garlic, finely chopped
- 50 grams anchovies
- 200 grams butter
- 100 grams olive oil
- 75 grams sherry vinegar
Salad
- 3 heads chicory
- ½ cup pickled onions
- 1 cup heirloom tomatoes
- 2 cucumbers
- handful croutons
- 100 grams white cheddar or parmesan cheese, chopped or crumbled
Method
Anchovy dressing
- To make the dressing, mince the garlic and anchovies.
- Add to a saucepan with butter and olive oil. Bring to a simmer over low-medium heat, then simmer until butter starts to colour slightly.
- Remove from heat and allow to cool a little before placing in a blender and pureeing. Add sherry vinegar and stir through. Set dressing aside.
Salad
- Wash and tear chicory and arrange in a large bowl or platter. Dress with warm dressing.
- Scatter and toss with pickled onions, tomatoes, cucumbers, croutons and cheese.
Pan-Roasted Potatoes with Garlic and Herbs
Photo by Tanveer Badal
I use just-picked new potatoes for this – they don’t have thick skin and they’re great to cook in their jackets. You cook them, let them dry, then roll them in a good amount of brown butter, garlic and chopped herbs.
Serves 6-8
Time 45 minutes
Ingredients
- 1.4kg (3 lb) small potatoes
- 100 grams butter
- 50 grams olive oil
- 2 tbsp garlic, finely chopped
- 3 tbsp parsley, chopped
- 1 tbsp chives, finely sliced
- 2 tbsp tarragon, finely chopped
- ½ tbsp rosemary, finely chopped
- salt
- black pepper
- sherry vinegar
Method
- Place whole potatoes in a large pot of water. Season water with salt and bring to a boil over high heat. Turn down to low-medium heat and simmer until potatoes can easily be pierced with a fork. Drain potatoes and allow them to dry.
- In a large saute pan, melt butter in olive oil.
- Add potatoes and cook on medium-high heat.
- Add garlic and continue cooking until garlic is golden-brown.
- Season with salt and pepper.
- As butter begins to brown, fold in herbs and remove from heat, rolling potatoes in the herbs.
- Finish with a drizzle of sherry vinegar.
Salad
- Wash and tear chicory and arrange in a large bowl or platter. Dress with warm dressing.
- Scatter and toss with pickled onions, tomatoes, cucumbers, croutons and cheese.
Pan-Roasted Potatoes with Garlic and Herbs
Photo by Tanveer Badal
We have a good time with crabs. They’re out of our waters and we simply grill them over coals. I love to break them up and throw them over the potatoes.
Method
- Heat grill and add crabs.
- Serve on top of potatoes.