[Home cook] New York Strip, Corn with cumin and paprika, Nopales (Cactus), & Tomato and mild Chili coulis
[Home cook] New York Strip, Corn with cumin and paprika, Nopales (Cactus), & Tomato and mild Chili coulis
by Remarkable_Sir8647
5 Comments
dagmx
I think I’d be tempted to mix the nopales and corn to make a sort of salsa instead of having them in consecutive rows. Otherwise I like the plating.
Though I’d pick a different green for the topping on your steak, but I think you could leave it off altogether
HeavySomewhere4412
Absolutely combine the corn and nopales and make a southwestern inspired succotash. And lose the inedible garnish. But I like the idea of this a lot. What’s in the coulis?
Remarkable_Sir8647
I actually fired some mild home grown peppers, boiled them with tomatoes, garlic and shallots. After blending, I sieved out some liquid, added beef stock and little cognac and reduced. I mixed the nopales with the ‘salsa’ – was delicious !
Note on the nopales- I boiled out the ‘baba’ first then sautéed. How do you prepare it ?
c0ntr01
The sauce is too wide and long. Lose the inedible garnish(always). The other commenters said to make it into a salsa which I’d agree with. The steak being cut to size like that looks weird. Maybe slice the steak into multiple pieces, and use some finishing salt. Exposed meat should be seasoned always. Also, the corn could use some extra color on it, it looks like its straight out of the can. If you roast it with the seasonings, you’ll enhance the flavor and add depth to the dish.
DoctorHubris
Any time I cook or want a steak, I want it to look like and be a “steak.” Not some manicured piece of beef that has been shoehorned into some shape for solely aesthetic reasons. If you are going to chop the end of it off, then at least cut the rest into bites too.
![[Home cook] New York Strip, Corn with cumin and paprika, Nopales (Cactus), & Tomato and mild Chili coulis](https://www.diningandcooking.com/wp-content/uploads/2024/08/9brsv7v2fbkd1-scaled.jpeg "[Home cook] New York Strip, Corn with cumin and paprika, Nopales (Cactus), & Tomato and mild Chili coulis")
5 Comments
I think I’d be tempted to mix the nopales and corn to make a sort of salsa instead of having them in consecutive rows. Otherwise I like the plating.
Though I’d pick a different green for the topping on your steak, but I think you could leave it off altogether
Absolutely combine the corn and nopales and make a southwestern inspired succotash. And lose the inedible garnish. But I like the idea of this a lot. What’s in the coulis?
I actually fired some mild home grown peppers, boiled them with tomatoes, garlic and shallots. After blending, I sieved out some liquid, added beef stock and little cognac and reduced. I mixed the nopales with the ‘salsa’ – was delicious !
Note on the nopales- I boiled out the ‘baba’ first then sautéed. How do you prepare it ?
The sauce is too wide and long. Lose the inedible garnish(always). The other commenters said to make it into a salsa which I’d agree with. The steak being cut to size like that looks weird. Maybe slice the steak into multiple pieces, and use some finishing salt. Exposed meat should be seasoned always.
Also, the corn could use some extra color on it, it looks like its straight out of the can. If you roast it with the seasonings, you’ll enhance the flavor and add depth to the dish.
Any time I cook or want a steak, I want it to look like and be a “steak.” Not some manicured piece of beef that has been shoehorned into some shape for solely aesthetic reasons. If you are going to chop the end of it off, then at least cut the rest into bites too.