Try DeChellis' Nori Hangar Steak

Born in Colombia and raised in Clinton, N.J., chef Josh DeChellis has been named a "chef to watch" by such publications as the New York Times and Gourmet magazine. He gained quite a following at Sumile in New York City, preparing a unique fusion of French and Japanese cuisines.

This fall he's turning to Italian fare as executive chef of a brand new restaurant, Jovia.

This Saturday he takes the Chef on a Shoestring test cooking up a three-course meal for four, on a $40 budget.

His menu includes Ricotta Gnocchi with Sage and Spinach, Nori-Burnt Hangar Steak, and Chamomile Custard with Lemon.

The following are his recipes:

Ricotta Gnocchi with Sage and Spinach

Ingredients:
1 and 3/4 cups sheep's milk ricotta
2 egg yolks
1 and 1/2 cups all purpose flour
1/2 lb fresh spinach
4 sage leaves
2 Tbsp unsalted butter
Juice of one lemon
Pinch of grated parmesan cheese
Salt
Pinch ground nutmeg
1/2 Tsp dried chili flake
1 clove garlic, smashed

Method:

1. Bring a small pot of water to a boil. Mix egg yolks and ricotta together. Add a pinch of salt and a pinch of ground nutmeg. Add flour until the dough binds together.
2. Roll dough into small logs (about 2-inch diameter) and slice to form gnocchi. Set aside.
3. Sautee spinach with smashed piece of garlic until spinach is completely wilted.
4. Melt butter in a pan till brown and add sage leaves.
5. Add gnocchi to boiling water and cook until it floats, about one minute. Then add gnocchi to pan with brown butter and sage. Add a pinch of chili flake. Sautee gnocchi till golden.
6. Add spinach to pan. Season with lemon and parmesan cheese. Combine all ingredients well and taste for seasoning. Divide among four plates and serve.

Ingredients:
1 and 1/2 lbs hangar steak
1/2 cup tamari shoyu
1/2 cup whole grain mustard
1 tbsp honey
1 bunch scallions
1/4 lb shiitake mushrooms, cleaned and stems cut off
1 Chinese container white rice (or about two cups)
Kosher salt and coarse black pepper
Three 8-inch-square sheets of nori (dried seaweed), torn into small pieces
1 tbsp sesame seeds
1 tsp crushed red pepper
1 and 1/2 Tbsp extra-virgin olive oil
1 and 1/2 tsp fresh lemon juice

Method:

1. Heat oven to 400 degrees.
2. In a small saucepan of boiling water, blanch the scallions for 2 minutes. Drain and rinse under cold water. Reserve.
3. Set a rack on a baking sheet and arrange the shiitake caps on the rack. Season lightly with salt and pepper.
4. Season the steak with salt. In a food processor, grind the nori with the sesame seeds, red pepper and 1 teaspoon black pepper. Dredge the steak in the mixture.
5. In a medium sauté pan, heat 1 tablespoon of the olive oil. Add the steak and cook over medium heat until the nori is toasted, about 4 minutes per side. Place the steak over the mushrooms and roast in the oven for about 15 minutes for medium rare. Roast longer if you wish meat to reach a higher temperature. Transfer the steak to a cutting board and let rest for 10 minutes.
6. Meanwhile, slice the scallions in half and the mushroom caps in quarters.
7. In a small bowl, mix the tamari with the lemon juice, mustard and the remaining 1/2 tablespoon of olive oil.
8. Slice the steak and arrange it on plates over rice with the shiitake mushrooms and scallions. Drizzle the tamari sauce over the steak and serve.
   

Ingredients:
1 Qt chamomile tea
5 whole eggs + 1 egg yolk
1/4 cup sugar
3 Tbsp honey
1 tsp lemon juice
1 tsp lemon zest

Method:

1. Mix all ingredients together until smooth. Separate into 4 ramekins.
2. Cover ramekins in plastic and steam 10 minutes over boiling water. If you don't have a steamer, you'll get the best results by placing ramekins in a colander and setting the colander in the pot of water.
3. Remove ramekins from steam and remove plastic.
4. Boil honey in small sauce pot until reduced. Add lemon zest and lemon juice to honey. Mix well and reserve.
5. Remove custards from ramekins and place on plates. Pour honey/lemon mix over custard and serve.