Ming Tsai feeding ostriches in Texas.

Ingredients:

1 ostrich tenderloin, trimmed, left whole
1 Tbs. ancho chili powder (may substitute with other chili powders)
1 Tbs. coarse ground black pepper
1 Tbs. sugar
salt to taste

Directions:

1. Prepare a hot, cleaned and oiled grill.
   
2. On a plate, mix together the chili powder, black pepper and sugar.
   Season the tenderloin with salt and roll in the spice mix.
   
3. Place tenderloin on the grill and cook on all sides for a total cooking time of only 5-7 minutes.
   
4. Let rest for 5 minutes before slicing. You'll want the meat to be rare and warm on the inside.

Black Bean Corn Succotash

Ingredients:

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 of celery, small dice
1 Tbs. minced garlic
1 Tbs. washed, minced fermented black beans
bean water to cover
2 cups shucked corn or frozen
1 Tbs. Chinese black vinegar or balsamic
salt and black pepper to taste
canola oil to cook

Directions:

1. In a heavy saucepan, coat with oil and sauté bacon until brown.
   
2. Add the beans, onions, carrot, celery, garlic and fermented beans.
   
3. Sautee for 3 minutes.
   
4. Season and cover with bean water.
   
5. Check for seasoning
   
6. Cook on low heat until beans are soft but still intact, about 1 to 1-1/2 hours.
   
7. Add corn and vinegar and cook 5 minutes.
   
8. Check again for seasoning.

Ginger Orange Syrup

Ingredients:

2 cups fresh orange juice
2 large slices of peeled ginger
zest of 2 oranges

Directions:

1. In a non-reactive pan, bring juice and ginger to a simmer.
   
2. Reduce by 80 percent until simmer.

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 zest.

Wine: Chilled Gamay from Beaujolais (Fleurie or Chiroubles).

Copyright, 2000, Ming Tsai, All Rights Reserved