Valentine's Day Dinner - Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree

Since Valentine's Day is coming and we here at Home Cooking Consultant are supporting healthy-heart cooking, I'd like to share with you this fabulous meal idea from my friend, Chef Phil. Cooking a romantic meal at home is probably one of the nicest things you can do for your loved ones.

This year, rather than going out to a noisy and crowded restaurant that serves high fat, high calorie foods. Instead, plan to prepare a wonderfully delicious and healthy meal while listening to your favorite music and sipping on your favorite beverage right in your own kitchen.

I found this particular recipe very enticing and interesting. It's amazing that every so often, I am stumped by an ingredient in a recipe. No matter how much I cook, I'm always learning something new. Perhaps you were unaware, too, of what a Boniato is. It is a tropical sweet potato also known as batats or camote. It is a member of the morning glory family. It is extremely popular in South Florida and among the hispanic community. It is easily distinguished from other sweet potatoes by its pink to burgundy-colored skin and its white or
cream-colored flesh. It is also much fluffier and drier, and less sweet than the yellow or orange-fleshed sweet potato. The boniato can be used similar to other sweet potatoes, although it will not be as sweet. It has a subtle flavor but can be overwhelmed easily by heavy seasonings. It is packed with healthy carbs, protein and vitamin C.

This complete meal below takes a balanced approach of 40% low-fat protein, 30% low-glycemic load carbs, and 30% heart-healthy monosaturated fats. This provides the perfect balance of a variety of foods to sustain a healthy, but luxurious diet!


Glazed Kobe Beef Steak with Boniato and Smoked Ham Puree, Grilled Asparagus and Tangy Pepper Jelly

Created by, Chef Phil Andriano

Serves 2

To Marinate the Steak

1/2 cup teriyaki sauce
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons fructose (fruit sugar)
2 teaspoons soy oil
2 (4-ounce) Kobe beef shell steaks

Combine the teriyaki sauce with the ginger powder, garlic powder, sugar and oil in a small saucepan. Heat over medium-high heat to a boil. Reduce heat and simmer just until the sauce is reduced to a glaze consistency. Remove from the heat and let cool completely. Pour half the glaze over the steak and marinate for 30 minutes at room temperature. Reserve the remaining glaze.

To prepare the Tangy Pepper Jelly

1/2 cup cider vinegar
2 tablespoons fructose (fruit sugar)
1/2 cup sweet red pepper, diced
2 teaspoons, jalapeno peppers, diced
2 teaspoons Arrowroot, combined with 2 teaspoons water to make a slurry

In a small saucepan, combine the vinegar, sugar, and peppers. Bring to a boil and add the arrowroot slurry to thicken. Remove from the heat, and let the jelly cool.

To prepare Whipped Boniato

1 cup boniato, peeled and cubed
1/4 cup skim milk
1/4 cup crisp cooked bacon, diced (reserve a teaspoon of bacon fat to coat asparagus spears)

In a large saucepan filled with cold water, add the boniato cubes. Bring to a boil and simmer until soft about 6 - 10 minutes.

In a medium saucepan, heat the milk until simmering. Remove from heat and add cooked boniato, diced cooked bacon and whip with a mixer until smooth.

To complete the meal: Preheat a grill pan or outdoor grill. Place marinated steaks on grill and cook to desired degree of doneness. Remove steaks to a warm platter and cover with foil for 10 minutes before slicing. Add the asparagus spears to the grill. Grill until tender about 6 minutes.

To serve: Place the whipped boniato on a plate, slice the steak into thin slices and place on top of boniato. Pour remaining glaze over beef. Place grilled asparagus spears around the plate and garnish with the pepper jelly.

Perhaps you'd like to learn more interesting dishes like this one? Chef Phil is available for healthy cooking lessons. Contact us for more information.