Listen as Kitty speaks with Katsuji Tanabe, Chef at High Horse in Raleigh, NC. You’ll also hear Katsuji’s Sound Palate Pairing!
Chef Katsuji Tanabe was born and raised in a Jewish neighborhood in Mexico City to parents of both Mexican and Japanese heritage – Now, he is the Chef of Barrio in Chicago, Hussong’s Cantina at Mandaly Bay in Las Vegas, and High Horse in Raleigh, NC. Tanabe first made a name for himself in 2011 in Los Angeles, CA as the owner and chef of Mexikosher, the first authentic kosher, Mexican restaurant in Los Angeles, and the first of its kind in the United States. In 2016, he charmed audiences on Bravo’s Top Chef Boston, followed by Top Chef Mexico and Top Chef Charleston. Prior, Tanabe appeared on The Travel Channel’s Chow Masters, had a winning appearance on Food Network’s Chopped, was a professional chef contender on NBC’s Food Fighters as well as a judge on Master Chef Mexico.
Check out the song he paired his signature dish with and the recipe below:
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Grilled NY Strip with Burnt Salsa
Salsa:
- 4 Roma Tomatoes
- 3 jalapenos
- 1 small onion
- 2 cloves garlic
- ½ cup lime juice
- ½ cup fish sauce
- 1 avocado
- 1 bunch cilantro
Instructions:
- In a 500 degree oven, char the onions, tomatoes, chilies.
- Blend to a chunky texture.
- Add lime & fish sauce.
- Finely chop the cilantro and small cube the avocado and fold into the salsa.
- Season for salt and serve.
Steak rub:
- 1 cup kosher salt
- 1/8 cup dashi powder
- ¼ cup light brown sugar
Instructions:
- Combine all and dust over steak.
- Grill to your preference.
- Serve with salsa.