Chef Tips with Sean Lemmon
Welcome to Sean Lemmon’s Kitchen, your own private window into your favorite restaurant, The Brock House. Chef Sean Lemmon reveals some of his secret cooking techniques of how to become a top-notch chef. Showcasing professional recipes that are creative and full of flavor.
Ingredients:
2-10oz striploin steaks
1-pound purple or red skinned potatoes
1-tomato(diced)
1-shallot(diced)
1-lime (juiced)
1/2-english cucumber(diced)
10- 21-25 tiger shrimp
¼ bunch chopped cilantro
¼ bunch chopped green onion
1-apple peeled and diced
1-tablespoon crushed chili paste
2-tablespoons horseradish
¼ cup mayo
Ingredients for Cajun Spice:
½ cup salt
¼ cup ground black pepper
¼ cup cumin
¼ cup garlic powder
¼ cup onion powder
¼ cup dry mustard
¼ cup chili powder
¼ cup paprika
Ingredients for the Potato Salad:
2-10oz striploin steaks
1-pound purple or red skinned potatoes
1-tomato(diced)
1-shallot(diced)
1-lime (juiced)
1/2-english cucumber(diced)
10- 21-25 tiger shrimp
¼ bunch chopped cilantro
¼ bunch chopped green onion
1-apple peeled and diced
1-tablespoon crushed chili paste
2-tablespoons horseradish
¼ cup mayo
10 oz “Chicago style” New York Striploin steak, accompanied by a house made purple potato salad, and spicy shrimp salsa.
Serves 2
Mix all spice together in a bowl.
For the Shrimp Salsa:
Season the shrimp with salt, pepper, lime juice, crushed chili paste, and a couple tablespoons of olive oil.
Cook on grill for 2 minutes per side. Remove from heat and let cool.
For the “Chicago style” Steak:
Lightly oil the steaks and rub with the Cajun spice.
In a very hot pan or skillet with little oil sear on high heat on both sides until nice and charred.
Remove from pan and cook in oven until preferred doneness.
For the Potato Salad:
In a pot bring potatoes to a boil and let simmer until fully cooked.
Remove from heat and let cool. In a mixing bowl add the mayo, diced apple, horseradish, green onions, and diced potatoes. Season with salt and pepper.
