Michel Nischan
Michel's featured recipe
Bison "Cube" Steak with Fresh Figs
Even chef's like to play with words, which is how I came up with the name of this recipe. Cube steak is tough meat, pounded thin and barely edible. Bison strip steak, also called buffalo, is tender and succulent. When we were holding a series of tea-and-savory-food-pairing tastings at Heartbeat, I created this dish to pair with smoky bao jong tea, a kind of oolong tea. The challenge was to cook the steak in a portion size that was appropriate for a multitasting event. I cut the strip steaks into small cubes, which was logical, but they still were tricky to serve on a small plate with no knife and fork. I cut them into smaller cubes and then reassembled them into the original small steak, which was very easy to eat. Because the dish had become all about cubes, I call it "cube" steak.
Click for recipe
Restaurants
The Dressing Room
27 Powers Court
Westport, CT 06880
203-226-1114
