| Aug 28, 2014
By Rachel Shimp
Photo provided by Palomino Rustico
Native Hawaiian Jobbie Domenden started working for Palomino Rustico
’s parent company 14 years ago, moving to Seattle eight years ago where he continued to helm the kitchen to much acclaim. He’s been at the Bellevue location for a year and a half, turning out masterful cooking that woos fans and commands the respect of his team.
What are your favorite ingredients for fall?
When it gets cooler, I like doing risottos. They’re nice, hearty and really warm. Good for the rainier season. We sometimes do a butternut squash risotto. I like working with all stone fruit. I love making desserts, I’ll do a cobbler with peaches or apples. Utilizing all the stuff here during each season is really exciting. In Hawaii we don’t get that, we must import or grow a lot of things like apples, or vine-ripened tomatoes in the summer. The seasonality of everything [here] is pretty exciting.
What wines do you pair with the fall menu items?
Most of our wines are from the local area, wineries like Chateau Ste. Michelle. Their red wines go well with our flank steak. For white, we like full-bodied, Sonoma Catrere. The butter texture goes really well with salmon and other fish on the menu. What’s a most-requested dish at Palomino?
Our rigatoni bolognese. We use Italian sausage, San Marzano tomatoes from Italy. It’s always been one of our signature dishes. Everybody comes by and asks for it.
What’s your favorite thing to make?
I love making desserts. All kinds: cobblers, mousses, also for the fall, bread pudding. I love it because you can get really, really creative. You can go outside of the box.
What do you do for fun when you’re not at work?
When am I not at work? When I’m at home, I cook for my wife. I get creative at home, spend time with family and friends. I do a lot more cooking. If I’m not cooking, I’m not having fun.
Grilled Fennel Crusted Flank Steak with Warm Potato Salad
2 pounds red baby potatoes, cooked until
tender, cool & reserve
2 tablespoons picked red onions chopped ¼”
4 eggs, chopped ¼”
½ cup dry Spanish chorizo, diced ¼”
2 tablespoons Pecorino cheese, shredded
2 teaspoons dill, minced
8 tablespoons whole grain mustard
4 tablespoons Dijon mustard
2 cups Best Foods Mayonnaise
2 tablespoons extra virgin olive oil
Cook the potatoes until fork tender. Cool in refrigerator for an hour. Mix all ingredients except for the potatoes. When ready to prepare, cut potatoes in half, sear in frying pan until slightly
brown. Add remaining ingredients. Toss gently. Serve warm.
Lemon Pepper and Fennel Rub
8 tablespoons lemon pepper
8 tablespoons fennel toasted
8 tablespoons black pepper
Marinating Flank Steak
1 whole flank steak, approx. 2 pounds
1 cup Chimichurri
1 tablespoon salt and pepper
4 tablespoons lemon pepper rub
Cut the flank steak into four pieces (optional) or leave whole. Place in to a ziploc bag and add 1 cup
chimichurri. Marinate for at least 12 hours. (Save the rest for after grilling). Remove from bag and season
with salt and pepper. Crust the steak with the lemon pepper fennel rub. Place on grill and char each side minimum of 5 minutes or until desired temperature. Always cut flank against the grain for tenderness. Medium rare to medium is recommended. (120°-130°F).
3/4 cup Italian parsley
1/4 cup oregano
1/4 cup basil
1/2 cup green onions
3-4 cloves roasted garlic
1/4 cup lime juice
1/4 cup aged sherry vinegar
1/2 tablespoon red chili flakes
1 cup extra virgin olive oil
Mix all ingredients in a blender and set aside to marinate the steak.