Recipe - Grilled Strip Steaks With Olive-Oregano Relish

1 Red bell pepper; finely
minced
2 Lapchong; finely minced
(may substitute with
sausage)
2 cup Cooked sushi rice
One fourth cup Chopped scallions
One fourth cup Chopped cilantro
1 tablespoon Oyster sauce
12 md Squid tubes
Salt; to taste
1 tablespoon Chile powder; (Korean or
ancho)
Canola oil; to cook
=== BLACK BEAN AIOLI ===
2 tablespoon Minced garlic
2 Serrano chiles
1 tablespoon Rinsed; minced fermented
black beans
1 tablespoon Minced ginger
2 tablespoon Rice wine vinegar
2 Egg yolks
1 cup Canola oil
Salt; to taste
Freshlyground black pepper;
to taste

Preheat a grill very hot. In a skillet coat lightly with oil and on high
heat, sautee the pepper and lapchong until soft, about 4 minutes. Fold in
with rice and add the scallions, cilantro and oyster sauce. Season and
check. Stuff the squid tubes using a pastry bag or plastic bag with the tip
cut off.

Oil the grill and season the tubes with salt, and chile. Mark the tubes,
and roll them around so that all sides cook evenly, about 5 minutes total.
Be careful not to overcook the squid as it will get tough. Let rest 1
minute then slice into oneinch pieces, like sushi.

For the Black Bean Aioli: Sautee garlic, chiles, black beans and ginger
until soft. Deglaze with vinegar and reduce by 80%. Let cool completely. In
a food processor, add mixture with yolks. While processor is on, drizzle in
oil, slowly at first until it emulsifies then more quickly. Check for
seasoning. Store in refrigerator.

For Plating: Fill a small dish with the aioli and arrange the 'sushi'
around the dish. The 'sushi' should be dipped before consumed.

This recipe yields about 30 pieces.

Source: "EAST MEETS WEST with Ming Tsai (Show # MT1C03) from the TV
FOOD NETWORK" S(Formatted for MC5): "11021999 by Joe Comiskey
jcomiskey@krypto.net" Yield: "30 pieces"

Per serving: 2122 Calories (kcal); 229g Total Fat; (95% calories from fat);
8g Protein; 19g Carbohydrate; 425mg Cholesterol; 136mg Sodium Food
Exchanges: 0 Grain(Starch); One half Lean Meat; 3 Vegetable; 0 Fruit; 45 Fat; 0
Other Carbohydrates

Recipe by: Ming Tsai

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