Food Network: Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup

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Chile Rubbed Rare Ostrich with Black Bean-Corn Succotash Ginger-Orange Syrup
Copyright, 2000, Ming Tsai, All Rights Reserved

Ingredients
1 tablespoon ancho chile powder (may substitute with other chile
powders)
1 tablespoon coarse ground black pepper
1 tablespoon sugar
1 ostrich tenderloin, trimmed, left whole
Salt, to taste

Directions
Prepare a hot, cleaned and oiled grill. On a plate, mix together the
chile powder, black pepper and sugar. Season the tenderloin with salt and roll in the spice mix.
Place tenderloin on the grill and cook on all sides for a total cooking time of only 5 to 7 minutes.
Let rest for 5 minutes before slicing. We want the meat rare and warm on the inside.

Ingredients
BLACK BEAN-CORN SUCCOTASH:

Canola oil, to cook
2 slices minced bacon
1 cup soaked black beans, drained (save bean water)
1 large onion, small dice
1 large carrot, small dice
1 large rib celery, small dice
1 tablespoon minced garlic
1 tablespoon washed, minced fermented black beans
Salt and black pepper, to taste
Bean water, to cover
2 cups shucked corn (or frozen)
1 tablespoon Chinese black vinegar or balsamic

Directions
In a heavy saucepan, coat with oil and saute bacon until brown. Add the
beans, onion, carrot, celery, garlic and fermented beans. Saute for 3 minutes. Season and cover
with bean water. Check for seasoning. Cook on low heat until beans are soft but still intact,
about 1 to 1 1/2 hours. Add corn and vinegar and cook 5 minutes more. Check again for

seasoning.

Ingredients
GINGER-ORANGE SYRUP
2 cups fresh orange juice
2 large slices peeled ginger
2 oranges, zested

Directions
In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80
percent until syrupy.
PLATING Family Style: on large oval, place a mound of the succotash in the middle. Surround with
ostrich slices and drizzle on syrup. Garnish with orange zest.
WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)