- 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
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.
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
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.
In a non-reactive pan, bring juice and ginger to a simmer. Reduce by 80 percent until syrupy.
WINE: Chilled Gamay from Beaujolais (Fleurie or Chiroubles)