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All recipes courtesy of Chef David Walzog
2 qt. White Corn Kernels, Fresh or Frozen
2.5 cup Heavy Cream
1 cup Black Truffle Juice
2 Tbsp. Truffle Oil
1.5 tsp Ground Black Pepper
1 Tbsp. Kosher Salt
.25 cup Black Truffle Peelings, reserve a few slices to garnish on top
2 tbsp Fresh Chives, Finely cut
Place the corn, cream, truffle juice, pepper and salt in a bowl. Pulverize the mixture using a stick blender until coarse. Add this to a pot and heat over medium heat while stirring. Add the truffle oil and chopped black truffles prior to serving. Adjust seasoning if needed based on sweetness of corn.
2 Tbsp. Ground Coriander, toasted
1 Tbsp. Ground Cumin, toasted
.5 cup Lemon Zest
.5 cup Lemon Juice
2 Tbsp. Paprika
3 Tbsp. Chopped garlic
1 Tbsp. Cayenne
.5 cup Chopped Cilantro
1 cup Extra Virgin Olive Oil
Whisk all ingredients together in a bowl. Add the Shrimp and gently stir to coat the shrimp consistently. When ready to grill, remove the shrimp form the marinade and place onto a hot grill. Grill each side of the shrimp for 2 minutes.
I have a number of strongly held beliefs about how to grill the best steak:
1. Oil, salt and pepper are all you need to get that char everyone loves. More flavorful rubs and marinades just mask the taste of the meat. 2. Just before grilling, shape the steaks by gently pressing them toward the center. This will give you more height, and more control over doneness. Season the steaks with so much salt and pepper that they appear to be overseasoned. After seasoning, dredge the steaks in corn oil. 3. Set the seasoned steaks on a hot spot of the grill. To get a charred exterior, leave the steaks on an uncovered grill for the first 4 to 5 minutes. Then cover the grill, monitor the steaks every minute or two, lifting the cover, picking up the steaks with tongs, and examining how much char they are getting. 4. When you have the desired char on the first side of the steak, turn the steak over. This is where careful monitoring is essential: you may or may not have enough time to get the exact amount of char on the second side. 5. Telling when a steak is done is not an exact science. It's best to go with an instant read thermometer: 110° to 115°f is rare; 120°f is medium rare; 130°-135°f is medium well; and 140°f is well done.
6. Take the steaks off the grill when they are 5-10 degrees from the target, as they'll continue to cook as they rest. 7. Leave them rest for 4 to 5 minutes, then serve.
David Walzog is the executive chef at SW Steakhouse, Wynn Las Vegas