DRY AGED PRIME NEW YORK SIRLOIN, OLIVE OIL CRUSHED PURPLE POTATOES, RED ONION MARMALADE AND ROQUEFORT MAUI ONION RINGS
Makes 6 servings

INGREDIENTS
12         oz. dry aged prime New York sirloin, seasoned and cooked or grilled to preference
1 lb.      Peruvian purple potatoes
1/2        cup olive oil
4           cloves of garlic
2           sprigs of thyme, chopped
2           medium red onions
1           pint blackberries
1           orange
1/4        cup sugar
1           cup dry red wine
1/2        cup Port wine
1/2        cup red wine vinegar
2           Maui onions
             Cold soda water
             Flour, for dusting
1           cup flour
1/2        cup egg whites
1/4        cup buttermilk
2           sprigs of rosemary
2           sprigs of parsley
1           cup blue cheese
12         asparagus spears, cooked and seasoned
             Salt and pepper (to taste)

PREPARATION
Massage the Peruvian purple potatoes with half of the olive oil, half of the chopped thyme and the garlic cloves. Place them in a roasting pan and bake in an oven heated to 350 degrees until they become soft. Remove from oven and, with the back end of fork tines, mash the potatoes with the remaining olive oil, and season to taste.
   
To make the Red Onion Mar-malade, julienne the red onion, zest the orange rind, peel and section the fruit. Combine those ingredients with the remaining thyme, and the blackberries, sugar, dry red wine, Port and red wine vinegar. Heat the mixture in a thick-bottom saucepot until it’s reduced to a thick consistency. Season to taste.
   
Peel and slice the Maui onions into rings about eight inches thick, and soak them in the soda water. Combine the flour, egg whites, buttermilk and half of the blue cheese. Puree in a blender until the mixture is well combined. Chop the herbs finely, and fold them into the blue cheese batter. Season to taste with the salt and pepper. Dust the sliced onions in the flour, dip into the batter and deep fry.
   
Cook the New York sirloin to preference and allow the meat to rest before slicing. Divide a small amount of the fork-crushed olive oil purple potatoes among six plates, placing each serving in the center. Drizzle some of the juice from the marmalade around the potatoes. Place two asparagus spears on top, then place two slices of the cooked sirloin on top of the asparagus. Spoon a small dollop of the marmalade on the sliced sirloin, then stack a couple of the Maui onion rings on the marmalade. Sprinkle with the remaining blue cheese, and garnish with a few sprigs of fresh herbs.

Chef's note: DuMol Pinot Noir, Ryan Vineyard makes a wonderful wine pairing for this dish.