Cricket’s Restaurant and Oyster Bar
Chef Frank Ciccone, born and raised in Coeur d’Alene, thought he’d grow up to be a scientist. “Eventually,” he says, “I realized cooking was all the science I needed to be happy in my professional life. So, I committed to it and never looked back.”
Miso Marinade
» 1 tbsp Red Miso Paste, dissolved in 2 tbsp water
» 3 tbsp Sugar
» 1/4 tsp Chopped Ginger
» 1/4 tsp Chopped Garlic
» 1 tbsp Sesame Oil
» 1/2 tsp Soy Sauce
» 1 tbsp Sake
Combine all ingredients and cover New York steak trimmed and cut into 3 thin steaks. Marinate for 1 to 2 hours.
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Vegetable Salad
» 1 English Cucumber, seeded and cut in 1/8” slices
» 1/4 Carrot, cut thin
» 1 oz. Red Onion, thin sliced
» 2 oz. Green Beans, blanched and chilled, cut in half
» 2 Roma Tomatoes, seeded and cut in thin strips
» 1 tbsp Crushed Peanuts
Dress salad and fill radicchio leaves. Grill New Yorks 1-minute per side for medium rare. Let steaks rest for 2-minutes, then slice into strips. Place steak strip on top of salad, and garnish with toasted sesame seeds, cilantro, and fried rice noodles. (This makes a great first course for any Asian inspired meal.)
As Featured In: Winter/Spring 2015