SumoMaya Mexican Asian Kitchen

Posted at 10:52 AM, Feb 13, 2017

SumoMaya - black bean hummus & mojo
8 oz.         black beans, cooked
4 oz.             lemon olive oil
.5 oz.         fresh garlic
1 oz.        sweet soy
1 oz.        age balsamic vinegar
Salt and pepper to taste

In a food processor, add cook black beans and fresh garlic, in a slow speed, add little by little lemon olive oil, until well combined, add rest of ingredients and increase speed to high until smooth consistency, adjust seasoning with salt and pepper as needed

Serve it with crispy plantain chips and roasted garlic mojo.

For the MOJO;
Slice two garlic cloves thin, saute until brown color in medium hot olive oil, add 1 oz. bitter orange juice, season with salt, finish it with touch of butter.

SumoMaya - wagyu steak and egg                                      
4 oz.         wagyu skirt steak
1 each         poached egg
.5 oz.         shredded iceberg lettuce
I each         crispy wonton shell
.5 oz.         *1miso butter sauce
.5 oz.         *2mushroom ragout
.5 oz.         *3lemon vinaigrette
1 tablespoon     toasted coconut

In a small stock pot, bring to a boil; 3 cups hot water with splash of white wine vinegar.
Break the egg and cook it in the hot water for three minutes, remove form water and drain.

Season steak with salt and pepper on both sides.
In a hot sauté pan, cook steak until medium rare, let it rest for four minutes.
When ready to serve, bring it up to temperature by placing steak back in the saute pan for about two minutes.

For the presentation, in a small mixing bowl, season iceberg lettuce with lemon vinaigrette, salt and black pepper, place lettuce in one side of the plate, place crispy won tong on top of the lettuce and poached egg inside wanton. Finish it with warm miso butter and toasted coconut.
On the other side of the plate, place hot mushroom ragout and beef on top, finish with garnish.

*1 miso butter; combine light 1 oz. miso with 1 oz. mirin, 1 oz. sake, and 2 oz. fresh butter.

*2 mushroom ragout; saute in olive oil, 2 oz. chopped mushrooms, with 1 each sliced shallot, deglaze with 1 oz. mirin, add 2 oz. coconut milk and reduce until thick consistency. Adjust seasoning with salt and fresh black pepper.

*3 lemon vinaigrette; in a medium mixing bowl, combine- zest of one lemon, juice of one lemon, 1 oz. white wine vinegar, 1 table spoon honey and 2 oz. lemon olive oil. Adjust seasoning with salt and pepper.