2013 World Recipe Championship Top Recipes: #4
Ying / Yang Surf & Turf Bison Pasta
COMPETITOR: Mike Callaghan

INGREDIENTS
2 | tbsp | sriracha |
6 | tbsp | Szechwan peanut sauce |
2 | tbsp | sesame seed oil |
2 | tbsp | soy sauce |
4 | whole | garlic cloves minced |
1 | tbsp | fresh minced ginger |
2 | tbsp | rice wine vinegar |
1 | whole | jalapeno diced (seeded) |
1/2 | cup | fine chopped green onions |
2 | Cups | pasta |
2 | Cups | Squid Ink pasta |
1/2 | Cup | chopped cilantro |
1/2 | Cup | chopped cashews |
1/2 | Cup | lime zest for garnish |
6 | strips | bacon (to sear for lobster) |
Bison Marinade: | ||
2 | Cups | olive oil |
1/2 | Cup | fresh lime juice |
12 | whole | garlic cloves crushed |
1/2 | chop | rough chopped cilantro |
2 | tbsp | salt |
INSTRUCTIONS
Place meat in ziplock and marinate meat overnight.
Rub bison, season lobster with additional sriracha.
Grill (6) Lobster tails on a slice of bacon.
Grill bison loins over the grill on medium heat until internal temp. is 130.
Slice thin on the bias and drizzle with butter.
Mix all ingredients in a small sauté pan, and reserve for the sauce, cook pasta, drain and mix into sauce. Layer sliced bison, garnish with crushed cashews and cilantro .