arch is Washington State Wine Month, and Tulalip Resort Casino is joining this year’s Taste Washington campaign to support our wine industry.
It gives myself and Tulalip Resort Casino’s sommelier Tom Thompson the perfect reason to showcase an amazing new dish and wine pairing. In fact, it’s this month’s featured menu selection at Blackfish Wild Salmon Grill & Bar.
Pair the Cavatappi 2015 Maddalena Nebbiolo from Maddalena Red Willow Vineyard in the Yakima Valley with a 14-ounce New York strip with black garlic demi-glace and potato croquette with bacon, Twin Sisters bleu cheese and mild horseradish, accompanied with broccolini and baby carrots glazed with garlic-herb butter and fresh ground black pepper.
Yes, you read that right: black garlic. Rest assured, there is no voodoo magic involved here, just deliciousness!
Sweet and mildly earthy, black garlic tastes nothing like the raw garlic we are accustomed to. It’s umami-packed flavor has been a part of Asian cuisine for a very long time, with a texture similar to dates or figs. When added to a dish it makes you think, “What is that fabulous flavor?”
That’s what makes the nebbiolo pair so well with it. One of more than 400 Washington wines available throughout our dining venues — 30 of which are available by the glass — Thompson’s choice for this pairing is indicative of why Blackfish was honored with a Wine Spectator “Best of” Award of Excellence for our selection and quality of wines.
We’re thrilled to share this recipe so you can make it at home. Black garlic can be purchased in some grocery and specialty stores, and I have seen it in Costco; both black garlic and beef demi-glace are available through Amazon and other online sites, as well.
New York strip with black garlic glaze
2 ounces black garlic
4 to 8 tablespoons warm water
Pinch sea salt
6 New York steaks
Black garlic demi-glace (optional)
For the black garlic demi-glace:
4 tablespoons black garlic glaze
12 ounces beef demi-glace
Pinch kosher salt
Pinch fresh ground black pepper
Make black garlic glaze: Remove and discard the outer husk of the black garlic cloves and place the black garlic in a small bowl. Using a sturdy fork, smash the cloves. Add 1 tablespoon of the warm water and continue smashing until incorporated. Continue this process until the mixture resembles the consistency of a barbecue sauce, or until it reaches the consistency you desire. Add the sea salt.
Make black garlic demi-glace: In a small saucepan over medium heat, add the beef demi-glace. Stir in the 4 tablespoons of black garlic glaze mixture and whisk until smooth. Heat the sauce to 180 degrees and simmer for 10 minutes. Add the salt and pepper. Taste and adjust seasoning as desired. If the black garlic is still a little lumpy, add the sauce to a blender and puree until smooth. Keep the sauce warm.
Place the steaks on the grill and cook until golden brown and slightly charred. Aim for 2 to 3 minutes each side for rare (an internal temperature of 125 degrees), 3 to 5 minutes for medium rare (an internal temperature of 135 degrees), or 5 to 7 minutes for medium (an internal temperature of 140 degrees).
Tips: Turn the steak only once, otherwise it will dry out. Always use tongs to handle steak as they won’t pierce the meat, allowing the juices to escape. Remove the steaks from the grill a few degrees before they’ve reached your desired doneness.
Let your steak breathe for 5 minutes. Use a brush to slather a thin layer of the black garlic glaze over the top of the steaks. If you’ve chosen to make the black garlic demi-glace, pool 2 ounces of the sauce around each steak.
Serve with your favorite side dishes and a glass of nebbiolo.