East Side Surf and Turf
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| Ingredients | Quantities |
|---|---|
| Chorizo | |
| Chinese sausage diced | 2 lb |
| Ground pork | 1 lb |
| Club House Smoked Paprika | 3 tbsp |
| Club House Garlic Powder | 2 tbsp |
| Club House Onion Powder | 1 tbsp |
| Club House Chipotle Chili Pepper, Ground | 1 tbsp |
| Club House Cayenne Pepper, Ground | 1 tsp |
| Garlic cloves minced | 5 |
| White wine | 1/2 cup |
| Corn starch | 1 tbsp |
| Brandade | |
| Salt cod (soaked in water overnight) | 4 oz |
| Cream | 1 L |
| Lemon, zested | 1 each |
| Thai chili | 1 each |
| Club House Pepper, Black Ground | 1 tsp |
| Parsley | 1/3 bunch |
| Sushi rice | |
| Rice | 1 cup |
| Water | 1.33 cup |
| Rice vinegar | 1/4 cup |
| Scallions | 1/2 bunch |
| Garnishes | |
| Avocado | 4 slices |
| Evoo | 1 tbsp |
| Cilantro cress | 1 cup |
Instructions
This recipe was created for Club House for Chefs by: Matthew Sullivan, Chef of Maple Leaf Sports and Entertainment in Toronto.
For the Chorizo: Add Chinese sausage to pot and cook out on medium heat for 4 minutes. Add ground pork and increase heat to high. Add all spices and garlic. Continue to cook on high while stirring. After 4 minutes deglaze with wine. Dissolve corn starch in ΒΌ cup of water and add to mixture. Cook for 2 minutes then set aside.
For the Brandade: Add all ingredients to pot and cook on medium heat for 5 minutes then buzz on high until smooth.
For the Sushi Rice: Cook sushi according to directions. Once cool add vinegar and scallions.
For Serving: Place sushi rice on plate followed by chorizo, brandade and garnishes.
