Garden Chef Recipes

This recipe was provided by Chef Hans Lentz of Zest Restaurant at the InterContinental Chicago.
It's a great appetizer to serve at a cocktail party. Bon appétit!

Grilled Peach Crostini with Spicy Beef Salad
and Hook’s Gorgonzola

Makes 8 servings

Dressing

¼ cup rice wine vinegar or any delicate vinegar

½ cup sugar

2 Kaffir lime leaves

1 tablespoon minced cilantro

3 or 4 red Thai chilies or jalapeno peppers

¼ cup lemon or lime juice

1 tablespoon chopped shallots

1 tablespoon minced garlic

2 tablespoons Chinese chili paste or any garlic chili paste

1 lemongrass stalk, minced

½ cup water

1 tablespoon minced mint

Directions

Combine all the dressing ingredients in a medium bowl and refrigerate the mixture overnight. 

Beef Marinade

1 pound hanger steak

½ cup Hoisin sauce (sweet soy-based sauce)

2 tablespoons soy sauce

½ tablespoon minced ginger

1 tablespoon red wine vinegar

2 tablespoons sugar
 
Directions

Combine beef marinade ingredients in a bowl and marinate the beef for 1 hour.
Remove the beef hanger steaks from the marinade and grill it to your preference.
Slice and mix the beef with your dressing you made above.
Peach Crostini

3 tablespoons olive oil

8 slices French bread, ½ inch thick

2 large ripe peaches, each sliced into 6 wedges

1 teaspoon fresh lemon juice

1 small shallot, thinly sliced

2 ounces Hook's 60 Day Gorgonzola

8 sprigs marjoram

Salt and pepper to taste
 
Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).

Directions

Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about minutes per side.

Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and salt and pepper.

String the slices on 2 or 3 skewers.

Grill the peaches over a medium flame until slightly charred.

Remove from the skewers and toss with the shallots.

Spread the gorgonzola cheese on the toasted bread and top with 2 to 3 peach slices and the beef salad. Serve it warm.