The Dish: Chef Brad Miller
This morning on "The Dish," we meet the "Meat Man."
Brad Miller grew up watching his grandmother cook, and learning the butcher's craft in his father's meat market, later graduating from the Scottsdale Culinary Institute's Cordon Bleu Program.
After working his way across Europe and at the Michelin-starred Patina in Los Angeles, he launched his own L.A. area career, and is now executive chef and partner at two of Santa Monica's most popular restaurants: Ashland Hill and Ox & Son.
Here's how to make some of Miller's signature recipes:
Tomahawk chop
Serves 1
Ingredients
22 oz. beef Tomahawk chop
Salt and pepper
Thyme
Garlic cloves
Brown butter
Directions
1. Salt and pepper the steak and grill mark. Then finish in the oven. Let rest for 10 minutes.
2. Heat brown butter in a cast iron pan with thyme and garlic cloves.
3. Splash butter onto steak until steak is warm all the way through.
Corn elote
Serves 1
Ingredients
Corn
Kewpie mayo
Parmesan
Furikake
Bonito flake
Lime
Directions
1. Blanch and shock corn. Grill until warmed through.
2. Spread with kewpie mayo, then sprinkle with parmesan, furikake, minced bonito flake and lime juice. Serve with grilled lime.
Grilled vegetables with sunflower seed pesto
Serves 1
Ingredients
Bbaby fennel
Asparagus pieces
Yellow baby beets
Red pearl onions
Baby heirloom carrots
Sunflower seed pesto
Pecorino cheese
Minced parsley
Directions
1. Heat the grilled baby fennel, asparagus pieces, yellow baby beets, red pearl onions and baby heirloom carrots in a saute pan and mix with sunflower seed pesto.
2. Sunflower seed pesto is a basic pesto except switch out pine nuts and add toasted sunflower seeds.
3. Garnish with pecorino cheese and minced parsley.
Advocado and heirloom tomato toast
Serves 1
Ingredients
1 slice of 1/2 inch thick cut whole wheat bread
1 whole avocado
Salt and pepper
EVOO
Lemon juice
Baby heirloom tomato
Sliced radish
Pecorino
Pickled parsley
Red onion
Toasted pumpkin seeds
Directions
1. Oil and grill slice of wheat bread.
2. Slice avocado and fan onto bread. Season with salt, pepper, EVOO and lemon juice.
3. Top with baby heirloom tomato, sliced radish, pecorino, pickled parsley, red onion and toasted pumpkin seeds.
Coffee cake with burnt cinnamon ice cream and butterscotch
Serves 1
Ingredients for coffee cake
1 ½ cups all-purpose flour + 2 tablespoons all-purpose flour (Different uses)
1 ½ teaspoons baking powder
6 tablespoons white sugar
½ teaspoon salt
1/3 cup shortening
½ cup milk
1 egg
½ teaspoon vanilla extract
2 tablespoons butter, melted
½ cup brown sugar
½ teaspoon ground cinnamon
Other ingredients
Shattered meringue
Basic butterscotch
Chocolate cookie crumbled
Cinnamon ice cream
Directions
1. Preheat oven to 425 degrees Fahrenheit. Grease and flour a 9-inch square pan
2. In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
3. In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
4. Pour batter into pan, spread evenly and drizzle melted butter.
5. In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Assemble remaining ingredients on top and serve.
Peach julep (courtesy of Ox & Son's beverage director Tyler Ott)
Serves 1
Ingredients
1.2 oz. bourbon (chef uses Woodford Reserve)
1 oz. Kearns Peach Nectar
0.5 oz. simple syrup
10 small fresh mint leaves
1 peach wedge
Directions
1. Place mint leaves in hand and clap five times, crushing the mint leaves between your hands.
2. Add the mint to a Boston shaker, pouring the remaining ingredients over the mint. Shake gently for 10 seconds so as not to bruise the mint.
3. Strain the cocktail into a chilled julep cup or rocks glass filled with crushed ice. Garnish with a large mint sprig and peach slice.