Restaurant: Fleming’s Prime Steakhouse and Wine Bar
Head Chef: Mark Ogren
Produce: pineapple, poblano pepper, tomatoes, yellow onion, garlic, cilantro leaves
Seasonings: Kosher salt, Chipotle chili pepper
Other: lime juice
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Ingredients:
3 oz. to 4 oz. Poblano pepper
12 oz. Roma tomatoes cut in half and seeded
3 oz. wt. Yellow onion 1” thick slice
1 Tbsp. Roasted garlic
1 Tbsp. Meyer lemon oil
1 tsp. Kosher salt
1 tsp. Lime juice
½ tsp. Chipotle chili powder
3 Tbsp. Cilantro leaves light chop
Procedure:
1. Place the pineapple, poblano pepper, tomatoes and onion on a sheet pan and roast in a 375° single convection oven until the pineapple begins to brown on edges, about 20 minutes.
2. Remove from oven let cool slightly. Peel and seed the poblano. Core the pineapple then cut all ingredients into a 1/8” rough cut. Place in a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
1. Place the pineapple, poblano pepper, tomatoes and onion on a sheet pan and roast in a 375° single convection oven until the pineapple begins to brown on edges, about 20 minutes.
2. Remove from oven let cool slightly. Peel and seed the poblano. Core the pineapple then cut all ingredients into a 1/8” rough cut. Place in a mixing bowl with remaining ingredients and toss well. Place in a container.
3. Cover, label, date and refrigerate.
Restaurant: Fleming’s Prime Steakhouse and Wine Bar
Recipe Type: Authentic
Recipe Author: Head Chef Mark Ogren
Show: “Foodie Friday” segment of “Today in LA” on June 29, 2012
Recipe Source: http://www.nbclosangeles.com/the-scene/food-drink/Foodie-Friday-Flemings-Prime-Steakhouse-And-Wine-Bar-160862605.html
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