Updated: 02/17/2017 4:29 PM | Print Story |  Email

Recipes from Target Center's New Chef

Nearly $140 million will help transform Target Center into a top venue for professional sports, concerts and more. But it's not just the exterior receiving a facelift. The Minnesota Timberwolves and Lynx brought on the owner of Faces Mears Park, David Fhima, to transform the culinary experience at the stadium. He stopped by with recipes you'll find on their new menus.

Learn more about the Target Center Renovation here.

Pan Seared NY Strip Sliders with Wild Mushroom Butter & Arugula
Yields 4 People
 
NY Strip Medallions:
8 pcs 2oz Grass Fed NY Striped Medallions
3 Tbsp Kosher Salt
2 Tbsp Black Pepper
4 Tbsp Rice Bran Oil (any high temp oil will work) (Canola or Vegetable)
2oz Arugula
 
Wild Mushroom Butter:
4oz Soft Organic Butter
6oz Chopped Wild Mushrooms (any mushrooms can work)
4 Tbsp Chopped Italian Parsley
1 Tbsp Minced Garlic
2 tbsp Rice Bran Oil (any high temp oil will work) (Canola or Vegetable)
 
2" Slider Buns
 
Kitchen Tools: Knife, cutting board, medium sauté pan, mixing bowl, rubber spatula, range top 
 
1.) Start by getting your sauté pan hot, add oil and place mushrooms and garlic. Cook until mushrooms are nice and soft. Place mushrooms on a plate with paper towels in the refrigerator so they can cool and drain out the water. Once the mushrooms are cold and free of any liquids, add to the soft butter with parsley. Mix evenly and set aside.
2.) Get another sauté pan hot with oil. Once your NY Steak medallions are cut and ready salt and pepper both sides and place in pan. Cook for 30 seconds on each side with high heat to get a great caramelization. This should have the NY Strip around medium for the internal temperature.
3.)  Once the medallions are out of the pan immediately top them with the compound wild mushroom butter so it can melt.
4.) Build your slider bun by adding the NY with the mushroom butter and top it with Organic Arugula for a nice bite.
 
Mediterranean Prawn Shooter with Olive Tomato Salsa
Yields 4 People
 
Prawn Marinade:
12 Pcs 16/20 Prawns
1 Tbsp Saffron
3 Tbsp Extra Virgin Olive Oil
3 Tbsp Lemon Juice
 
Olive Tomato Salsa:
1/3 Cup Blend of Olives, Chopped
1/3 Cup Fresh Diced Tomato
1 Tbsp Minced Garlic
2 Tbsp Chopped Cilantro
2 Whole Minced Jalapeno
1/4 Cup Chopped Vidalia Onion
1 Tbsp Salt
1/2 Tbsp Black Pepper
2 Tbsp Extra Virgin Olive Oil
3 Tbsp Lemon Juice
 
Kitchen Tools: Knife, cutting board, mixing bowls, spoons, sauté pan, baking oven
 
1.) Marinate Prawns for 45 minutes and place in a medium hot sauté pan.  Cook them for one minute and turn heat off.
2.) Once all of your salsa ingredients are chopped place all ingredients in a medium size bowl and mix evenly.
3.) Build your shooter glass by filling in a little over half way with salsa and topping it with your cooked marinated prawn.
 
 
Tuscan Mix Green Salad with Honey Balsamic Dressing
Yields 4 People
 
Tuscan Salad Mix:
3 oz Baby Organic Spinach
3 oz Organic Romaine
3 oz Organic Baby Radicchio
1 Pint Baby Tomatoes
1 Med Minced Shallot
2/3 Cup Chickpeas
1/2 Cup Fresh Grated Parmesan
 
Honey Balsamic Dressing:
1 Cup Balsamic Vinegar
1/2 Cup Extra Virgin Olive Oil
3 Tbsp Pure Honey
1 Tbsp Minced Garlic
1 Tbsp Kosher Salt
1 Tbsp Black Pepper
1/2 Tbsp Dijon Mustard
 
Croutons:
2pcs Ciabatta Buns 1" Cubes  (Any bread will work)
4 Tbsp Extra Virgin Olive Oil
1 Tbsp Kosher Salt
 
Kitchen Tools: Mixing bowls, knife, cutting board, spoon, whisk
 
1.) Preheat oven to 350 degrees
2.) Cut all greens except for spinach into bite size pieces. Add shallot and chickpeas to mixed greens.
2.) After cubing the ciabatta in to croutons size pieces, coat with oil and salt evenly and place in oven for ten minute or until nice golden brown but still a little soft in the middle for a perfectly baked crouton.
3. Add balsamic, honey, dijon, garlic, salt, pepper, to a medium mixing bowl. Whisk all ingredients together while slowly adding and emulsifying the oil into your ingredients. Once your Balsamic Dressing is ready drizzle evenly over your mixed greens. Add in the croutons and parmesan cheese to the mix.