MULTI-STEP/MULTI-COMPONENT/OBNOXIOUSLY-COMPOSED OMNIVORE DISH

Now that's a goddamn title.

Smoked tomato puree

Slice a pound of campari tomatoes into 8 wedges each. Toss with olive oil and sea salt and broil for 12-15 minutes or until skins are blackening and tomatoes have collapsed and reduced significantly.

Over high heat, saute the sliced white/light green parts of a bunch of scallions in olive oil along with 2 smashed garlic cloves. After 5 min or so, grate in a couple of passes of lime zest, squeeze a shot of lime juice, salt, pepper, smoked paprika, white wine, small fistful of flat parsley. Let cook for another 5 minutes on high, then add 3/4 cup of olive oil and reduce to med. Stir, cook for another 7 min or so. Add wine or water if it begins to stick. Add a few drops of blood orange olive oil and puree with immersion blender.

Corn Puree

Cut kernels from 4 ears sweet corn. Rub cobs with olive oil and roast until beginning to blacken/smoke (turn every 4 min or so).

Saute kernels in dry cast iron skillet until browned. Set aside 3/4 cup kernels. Add drizzle olive oil, half chopped onion, several cloves garlic to skillet. Cook 5 minutes or so, then add dash chipotle powder, salt, pepper, flat parsley. Cook to combine flavor, rest.

In stock pot, saute 1 sliced onion in olive oil. Add a clove garlic, roasted corn cobs and several whole rosemary stems. Cook until onion is beginning to soften. Add water to almost cover cobs. Add sauteed kernel mixture. Boil until liquid is reduced by 1/2. Add 1/2 cup heavy cream, then puree with immersion blender, season with salt/pepper. When seasoning is correct, add 3 tbsp very thinly sliced green onion.

Roast Shiitake mushrooms

Thinly slice 4-6 shiitake mushroom caps. Toss with scant olive oil and roast for a few min until chewy. While hot, splash grapefruit white balsamic, salt, pepper. Toss, shuffle, mix, etc.

Herbed red skin potato "chips"

Thinly slice (1/8-1/16") several med red skin potatoes. Rub with olive oil. Arrange in single spaced layer on baking sheet and sprinkle with generous finely minced rosemary, thyme and parsley. Broil until beginning to brown. Grate on scant parmesan. Roast another minute or so to crisp tops. While hot, salt, pepper, sumac. Rest.

Marinated purple asparagus

Steam quartered asparagus spears until tender/crisp. Toss with splash grapefruit white balsamic, blood orange olive oil, thin sliced green onion, salt, pepper.

Pan sear 4-5 oz filet and 3 large sea scallops; season.

To serve, puddle of tomato puree, then roast potato, shiitake, then thin fan of thin sliced filet. Lay stack/fenceline of asparagus to divide plate. On other side of plate, puddle of corn puree, roast potato slices, scallops on top. Drizzle of corn puree across beef, tomato puree across scallops. Garnish both sides with roast corn kernels, thin sliced green onion, finely minced italian parsley stems.