The Fourth of July is a day for celebration. We celebrate the freedoms we have and enjoy fireworks shows while having the day off of work. No Fourth of July celebration would be complete without some good food. Joshua Severson of Selanne Steak Tavern shares some recipes you should try for your Fourth of July festivities.
Selanne Steak Tavern
1446 S. Coast Highway
Laguna Beach, CA 92651
Joshua Severson has been the executive chef at Selanne Steak Tavern since it opened in November, 2013. Before that he was chef de cuisine under executive chef Frederic Castan at the St. Regis Beach Resort in Dana Point. He is a veteran of steakhouses and prepares steaks so tender, they nearly melt in your mouth. He shares two recipes worth preparing this Fourth of July.
- 5 to 6 oz of lobster mix
- 1 sourdough or brioche hoagie roll
- Old Bay chips (or any hard-baked chips such as Maui-style)
- 1 oz butter or iceberg lettuce leaves
- Sliced heirloom tomatoes
Lobster Mix Ingredients:
- 6 oz cooked lobster knuckles
- 1/4 cup celery, diced small
- 1/4 cup onion, diced small
- 1-1/2 tarragon, diced small
- 1/2 cup Sriracha aioli
Sriracha Aioli Ingredients:
- 2 cups mayonnaise
- 1/2 cup sour cream
- 4 Tbsp lime juice (Thai limes preferred)
- 1 teaspoon honey
- 4 Tbsp Sriracha sauce
- Salt and pepper to taste
- Cook the lobster in boiling salted water for 6 to 7 minutes per pound of the whole lobster.
- Place the boiled lobsters in ice water.
- Use good kitchen shears and will power to separate the lobster knuckles from the body.
- In a bowl, mix the ingredients for the Sriracha aioli.
- Fold in the lobster mix.
- Transfer 5 to 6 oz of the lobster mix to a bakeable plate or pan.
- Cover the lobster mix with two slices of provolone.
- In the top of the bun, cut a football-shaped hole and remove it with the knife.
- Put the bread and lobster into the oven.
- Bake at 350 degrees until the roll is golden brown and the lobster is warm.
- Fill the bread with lettuce, tomato and lobster mix.
- Top with a little more Sriracha aioli and the chips.
- Squeeze a little lime juice on top.
Marinated Wagyu Skirt Steak
- Wagyu skirt steak (roughly 20 oz)
- 1 cup Cabernet Sauvignon
- 1 cup balsamic vinegar
- 1 cup honey
- 1/4 cup fresh thyme
- 2 Tbsp garlic, thinly sliced
- 2 Tbsp shallots, thinly sliced
Pickled Spring Onions Ingredients:
*These can be made up to a week before cooking the steak
- 2 cups red wine vinegar
- 1 cup white sugar
- 2 Tbsp salt
- 1 Tbsp black peppercorns
- 4 oz star anise
- 6 spring onion bulbs, trimmed
- 2 oz arugula
- 1 Tbsp extra-virgin olive oil
- Pinch of sea salt
- Place the vinegar, sugar, salt, peppercorns and anise in a pot and bring to a boil.
- Place the onions in a heat-proof container.
- Pour the hot pickling liquid over the onions and seal the container with an airtight lid.
- Place the container with the onions into the refrigerator until you are ready to use them.
- In a bowl, mix all of the ingredients in the marinade.
- Pour the marinade over the steak.
- Allow the steak to marinate 4 to 6 (and as many as 12) hours.
- Heat the grill to the desired temperature and cook the steak.
- Top with the pickled onions and arugula salad.