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Smoked Confit Chicken with Yard long beans, Shiso and Wheat

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Smoked Confit Chicken with Yard long beans, Shiso and Wheat

Here is a recipe for dinner I made that was absolutely delicious.  This was Mike Michelson who is co owner of the fantastic gourmet company Blis. You want fantastic gourmet pantry products? Blis is the one you need to start with for great aged vinegars, sauces and other fine condiment products. The maple syrup and vinegars are truly top shelf. Even though Mike was coming to dinner I don’t think I had a plan to use any of their products even though now looking back maybe I should have. I bought some chinese long beans at the farmers market and wanted to do a chinese inspired dish. I say chinese because of the flavors but some of the techniques and ingredients aren’t truly chinese. Here is the recipe I hope you enjoy it as much as Mike and everyone else!

6 Confit chicken thighs see duck recipe

1 bunch Chinese long beans
2 tbsp sesame oil
2 tbsp minced garlic and 1 tsp of ginger
1 tbsp of samba chili paste

Ginger Hollandaise
4 egg yolks
10 tbsp butter melted
2 tbsp ginger juice and tbsp of white wine
1 lime juiced
1 tbsp of Korean chili flakes and salt to taste

1 cup of dried wheat berries cooked in chicken broth until done
1/2 cup chicken broth

3 tbsp of fried garlic
1/4 cup micro shiso leaves
Cilantro flowers

For the Chicken

In stove top smoker place apple wood chips along with pecan in the bottom of your smoker. Place the chicken inside and cover. Turn on the heat and allow the chips to start smoking. Have the heat on for 1-2 minutes maximum. Turn off the heat and allow the chicken to stay inside the smoker for 30 minutes. Then take the chicken out follow the rest of the directions for curing and cooking the chicken thighs with the above link. If you are in a rush and don’t want to cure overnight try to cure for at least 8 hours.

For the hollandaise,

Place egg yolks, white wine, and ginger juice into a stainless steel bowl.  Place over a double boiler or a pot with a little water in it simmering.  With a whisk continuously stirring, whisk the egg yolks until they are thick and a airy but not scrambled.  Take the bowl off the heat.  Make a ring with a towel and place the bowl in the ring (this allows you to pour the butter with one hand and stir using the other hand without holding the bowl).  Slowly pour in the butter, a ladle at a time stirring constantly.  Season with salt, lime juice, and Korean flakes.  Cover and Keep in a warm place.  

For the Chinese Long beans,

One trick for the long beans is to actually fry them for the 1 minutes. You can blanch them in salted water if desired but long beans have a very tuff outer skin. One way to get around that toughness is to flash fry or blanch fry. Instead of blanching them in the salted water you are simply doing a quick fry to tenderize the outer skin. Fry for about 45 seconds to 1 minutes. I would suggest covering the pan you are frying in because of the water content in the yard long bean you will have a big mess in your kitchen. Take out and drain on paper towels.

To Finish

 Preheat oven to 400 degrees. Take your chicken thighs out of the duck fat once they have rested or completely cooled from the day before. In a hot cast iron skillet place the chicken thighs in the pan skin side down. You shouldn’t need any oil because there should still be a bit of duck fat on them. Cook in the pan for 1 minute and then place in the oven. Cook for 15 minutes until the skin is crisp and brown and the meat is hot all the way through. Meanwhile place the wheat berries in the small pot with chicken stock and some butter if desired. Bring up to a boil and cook for 3 minutes, season with salt and pepper and keep warm. In large saute pan add sesame oil, garlic, and ginger. Cook for 30 seconds and then add the flash fried long beans. Add the sambal chili paste and season the beans with salt (or soy sauce if desired). Cook the beans for 1-2 minutes until tender, hot, and delicious. Grab 3-4 long beans and place them in a circle in the middle of the plate. Then add a spoonful of the wheat berries in the middle of the plate. Take the chicken thighs out of the oven. Flip over the thighs and place one on top of the wheat berries. Finish the plate with the hollandaise, fried garlic, shiso leaves and cilantro flowers. Serve and enjoy! 

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Quail with Fennel and Turnip

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Quail with Fennel and Turnip

Here is a recipe I prepared last week for a dinner party with Mike Meldman, co owner of the casa amigos tequila brand.  This was one of 6 courses I served on this particular evening.  This was the only meat of the evening.  Since Jp and a lot of others seem to be steering away from red meat I’m always look for alternative to serve in the poultry or game category. Here is a very french style quail recipe. Here it is I hope you enjoy it!

16 whole quail legs cut off and breast deboned with skin intact

Quail leg mousse
6 oz of thigh leg meat
1 egg white
1/4 cup cream
1 tsp of tarragon fresh leaves
1 garlic clove
salt and pepper to taste

Quail Jus
16 quail carcasses
1 leek
2 carrots
2 celery stalks
1 small fennel
6 garlic cloves
1 onion
2 bay leaves, 1 sprig thyme, 1 sprig of oregano
2 cups of red wine
12-14 cups of water
2 tbsp of cornstarch
2 tbsp of water
salt to taste

Fennel purée
2 large fennel bulbs sliced thin
2 tbsp butter
1 tbsp oil
1-2 tbsp cream
Salt

1 cup of baby turnips
1 cup of duck fat
1 sprig of thyme
1 garlic clove
1 bay leaf
1/2 tsp of salt

Roasted fennel
1 large fennel sliced thin
3 tbsp of olive oil
1 sprig of savory
salt and pepper to taste

Fennel pollen to garnish

For the Quail,

For the mousse. Making sure all the equipment and food is very cold (place in the freezer for 15 minutes. Take some of the leg meat off the bone and place in the food processor along with garlic, and herbs.  Puree until smooth, then while food processor is still running add egg white and then drizzle in the cream.  Season with salt and pepper and then place in the refrigerator.

Then for the quail breast. Place the deboned quail breast skin side down on your cutting board. (should be 2 breast from each quail) Then spoon or pipe the mousse in the middle of the 2 quail breast.  Then using the plastic wrap and your hands roll the quail up into a tiny log with the skin on the outside the breast and filling on the inside.  Using the plastic wrap roll as tight as can be and tie or twist up both ends.  Then place in a sous vide bag. Repeat until you have all of the breast rolled filled. Seal up the sous vide bag air tight with 3 tbsp of butter.   Place in the refrigerator for an hour to help firm up if you have the time.  Other wise place in a 135 degrees water bath for 45-55 min.   Then take out and rest.

For the Quail Jus,

Place bones on a sheet pan and brown in an 400 degree oven for 30-45 minutes. Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (15 minutes).  Add garlic and herbs and cook for another few minutes.  Then add bones to the pot along with the wine and reduce by half. Meanwhile deglaze the sheet pan with some water to get all of the bits from the roasting pan off and pour into the pot as well.  Fill the pot with the rest of the water. Bring to boil and turn down to a simmer.  Reduce by 3/4.  Thicken the jus slightly with the cornstarch slurry by slowly pouring into the stock stirring continuously with a whisk. Cook for another 5-10 minutes. Season with salt, strain and set aside.  Keep warm.

For the Fennel Puree,

In a large saute pan on medium heat add olive oil, butter, sliced fennel, and 1/2 tsp of salt. Cover and cook for about 25 minutes stirring occasionally to ensure even cooking. The fennel should not have any color when they are done. You can add the 1-2 tbsp of cream at the end of the cooking process. Once they are done, place in a vitamix and puree until smooth. Adjust the seasoning if need be, set aside and keep warm

For the fennel,

Place the fennel on a sheet pan and drizzle with olive. Season with salt, pepper, and a sprig of savory. Place in the oven. Roast for 15 minutes and then flip over. The fennel should be golden brown. Roast on the second side for another 10-15 minutes until tender. Take out and set aside 

For the Turnips

Place baby turnips and the rest of the quail legs along with, garlic, herbs, and duck fat into a small pot. Bring to a boil and then turn down to a very very soft simmer. Cover and allow to cook for 20-25 minutes until the turnips and legs are tender. Set aside and keep warm.

To Finish,

In saute pan add a little duck fat on medium high heat. Take the quail out of the bag and season with salt and pepper. Place in the pan along with the cooked legs, to brown on all sides (about 3-5 minutes). Take out and let it rest on a cutting board. Meanwhile place a spoonful of fennel puree on the plate with some of the roasted fennel and turnips. Cut each quail “log” in half. Place 3 halves on each plate along with 2 legs. Finish with some of the jus and garnish with fennel buds. Serve and enjoy!

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Slow Smoked Duck with Cipollini and Wood Sorrel

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Slow Smoked Duck with Cipollini and Wood Sorrel

Jp said this duck was one of the best ducks he has ever eaten.  This was the meat course for the Jim Belushi dinner.  The trick to this dish is really slow cooking the duck over the big green egg. I mean it, the secrete is really babying this duck to cook really slowly. You want to put the duck skin side down on in the low heat zone of your egg.  This way the duck fat on the skin side slowly renders while infusing the duck with the wood flavor of the oven.  All the while it is barely cooking the meat, you are cooking the fat slowly which is cooking the meat on that side very slowly.  You want your egg around the 300 degree zone and you don't want to put the duck breast right on top of the fire.  The results of cooking it this slowly is truly amazing. They all said it was absolutely delicious!

1/3 cup of coarse coriander seed
4 duck breast cleaned of sinew and extra fat

Foie sauce
1/2 cup Perigord sauce
4 oz of foie gras
Salt to taste

12 oz of cipollini onions
2 tbsp olive oil
Salt 

12 oz of yellow foot mushrooms
1 tbsp butter
1 tbsp olive oil
Salt to taste 

Wood sorrel leaves

For the Duck,

Season heavily with salt and crushed coriander seeds on the skin side.  Place in the egg set around 300-325 degrees not on the hot spot.  Cook 30-45 minutes watching it periodically.  You want to render the skin as much as possible without burning it or the coriander as well as without cooking the meat.  You when you look at the duck breast it should look almost like it did when you placed it in the egg (raw).  Once the skin is well rendered take out and rest the duck breast.

For the Onions

For the cipollinis onions drizzle with olive oil and salt and place in a small saute pan on medium high heat.  Cook for 2 minutes and then place in a 400 preheated oven or in the egg.  Roast for 20-25 minutes until onions are tender.  Cool and then peel the outer tough layers

For the Sauce,

Season foie gras with salt and pepper.  In a hot pan add the foie gras and sear on both sides for 1 minute.  Meanwhile place warm perigord sauce in a vita-mix and puree on medium.  Pour the seared foie and melted fat into the perigord sauce in a slow stead pace until emulsified smoothly. Set aside and keep warm.  Adjust seasoning if need be with salt and splash of sherry vinegar.  

To finish,

In a saute pan add oil, butter, and yellow foot mushrooms.  Cook for 5-7 minutes.  Meanwhile place in hot cast iron skillet or non stick the duck breast skin side down.  Cook for 1-2 minutes on the skin side to help re-crispen the skin and heat up.  Then flip the duck breast over on the flesh side for 20-30 seconds.  Take out and let the duck breast rest.  Spoon some of the sauce down on the plate.  Add the warm mushrooms next to the sauce.  Add a few onions next to the mushrooms.  Trim the ends of the duck breast and then slice the duck breast lengthwise down the middle.  Turn on the its side and place on top of the sauce.  Garnish with the wood sorrel leaves.  Serve and enjoy!

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Beef, Caramelized Onion, Jus and Blue cheese

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Beef, Caramelized Onion, Jus and Blue cheese

Here is another straightforward dish that is not anything fancy but just perfectly executed.  Sometimes keeping it simple is the way to go.  I'm trying to adopt this as my new motto.  Great ingredients done well.  At the end of the day the food has to taste great.  I don't know if there is anything more classic than onions with beef and a bit of blue cheese on top to finish.  This dish has nothing to hide behind so you have make sure all of the ingredients can shine not only on their own but together.  Here is the recipe I hope you enjoy it!

 

Grilled Beef Caramelized Onion puree, Beef jus


4 4 oz beef tenderloin
2 tbsp of olive oil and butter
salt and pepper

Caramelized onion puree
4 onions sliced thin
2 tbsp butter and olive oil

Beef sauce see recipe

1 lb yukon Potatoes boiled
1 tbsp of butter and olive oil
salt and pepper

1 oz Point reyes Blue cheese 

 

For the Beef,

Take 2 cryovac bags and place 2 steaks in each.  Divide the oil and butter in half between the two bags and place inside.  Seal up the bags according to your sealers instructions.  Sous vide the steaks for about 30 min set the water bath at 132 degrees.  Take out and let the steaks rest until room temperature.

Meanwhile for the potatoes,

Simply place yukon potatoes in a pot of water and salt.  Bring to a slow simmer and cook until just tender all the way through.  Take out and peel while they are still hot.  Then once cooled take a small round cookie cutter and cut cylinders out of the potatoes.  Then slice the cylinders in 1/4-1/8 inch slices and set aside until the end

For the caramelized onions,

In a large saute pan on medium high heat add olive oil, butter, and sliced onions.  Cook for about 25-30 minutes stirring occasionally to ensure even cooking.  The onions should be a golden brown color when they are done caramelizing.  Once they are done season them with salt and place in a vitamix and puree until smooth.  Adjust the seasoning if need be, set aside and keep warm

To finish,

Take the beef out of the bag and season with salt and pepper.  Place a saute pan on high heat and add 2 tbsp of olive oil, butter, and the beef.  Sear the beef for 2 1/2 minutes and then flip over and cook for 1 1/2 minutes.  Take out and let the meat rest.  In a small sauce pot add the sliced potatoes, butter and olive oil.  Season the potatoes with salt and warm through.  Add a spoonful of the caramelized onion puree to the plate.  Then add the sliced potatoes.  Slice the stead and place on the plate with a little extra salt and the blue cheese.  Finish with the bordelaise sauce, serve and enjoy! 

 

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Foie "Marrow" hearts of palm, passion fruit, pickled strawberries

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Foie "Marrow" hearts of palm, passion fruit, pickled strawberries

Here is a faux marrow dish I came up with when I bought some fresh hearts of palm earlier this summer.   Fresh hearts of palm are a real treat if you can get your hands on them.  Not a cheap ingredient because of the sourcing and the amount of work it takes to get fresh hearts of palm.  But being on the west coast for the summer availability from hawaii is a little easier to come across.  Hearts of palm can be eaten raw, depending on what variety you have sometimes than can be a bit woody raw.  If that is the case you want to boil to the hearts of palm in water, salt and vinegar until they are tender.  You can then place in a jar to preserve them or use them over the next few days.  

Once the hearts of palm were tender I cut them in half.  If you take out the inner layer it sort of looked just like a bone split down the middle.  I thought why not fill it with a "fat" and call it a faux marrow.  So I made a foie gras pate or terrine and filled the heart of palm with it.  I paired it with another ingredient that is prevalent in the summer which is passion fruit.  A flavor that is also common in the tropical regions as well.  Add a little spice with a serrano sauce and pickled green strawberries for a little acid.  Here is the recipe, I hope you enjoy it. 

 

Pickled Green Strawberries

1/2 cup of rice wine vinegar

1/2 cup of champagne vinegar (white wine)

1/2 cup of sugar

1 tbsp of salt

2 bay leaves

1 tbsp of coriander

3 garlic cloves

1 jalapeno

 

5lbs fresh  hearts of palm

1 gallon of water

1 cup of apple cider vinegar 

1/4 cup of salt 

 

Foie Gras (Prepared one day in advanced)

1 lobe 1 1/2 lb roughly A Foie gras cleaned of veins 

3 tbsp of salt

2 tbsp of sugar

1 tsp of pink curing salt (Prague powder #1)

2 tbsp of Cognac

 

Passion Fruit Sauce

1 cup of passion fruit juice (10-12 large passion fruit, save the seeds)

1/4 cup sugar

1 tsp of salt 

1 tsp agar

 

Serrano Sauce

3 serranos grilled 

3/4 cup of mayo/veganaise 

salt to taste

 

Toasted bread crumbs, micro greens and herbs to garnish with sliced red radish

 

For the pickled green strawberries,

Add all the ingredients into a small pot except for the strawberries and bring to a boil.  Simmer for 2 minutes to let the salt and sugar dissolve.  Place the strawberries in a preserve jar or into heat proof container and pour the hot brine over the strawberries.  Cover and let it come to room temperature.  (should be done at least 1 day in advanced.)

For the hearts of palm,

Place all the ingredients into a pot and bring to a boil.  Turn down to a simmer and cook for roughly 20 minutes or until the hearts of palm are tender. (Time really depends on how thick and big the palms are).  Once tender allow to cool to room temperature and you can pour all the liquid into a container to keep and preserve the hearts of palm.

For the foie gras,

Take the "A" foie and allow to come to room temperature.  On a sheet pan lined with parchment paper clean the lobe of any of the blood veins that are in the foie with a paring knife (I like to wear gloves when doing this).  Try to not touch the foie with your hands as much as possible because the heat from your hands will melt the foie (think butter).  Alternative method would be to push the foie through a fine mesh tammi.  Once cleaned of all the veins mix the salts and sugar together in a small bowl.  Drizzle the cognac all over the foie and then season heavily with the salt sugar cure mix.  Then take two long pieces of plastic wrap and overlap them slightly.  Place the foie in the bottom 1/3 of the bottom piece of plastic.  Roll the foie up into a log or sausage (using a cake tester or toothpick and make small holes in the log as you are rolling it up to allow air gaps to escape from your log.   Once rolled up twist both ends of your plastic as tight as you can until you have a tight log.  Then place into a cryovac bag and seal air tight.  Allow to cure overnight (24 hrs).  The next day bring a pot of water to 140 degrees using a sous vide machine if you have one.  Cook for 10 minutes.  Then place in an ice bath to stop the cooking.  Allow to cool for a few minutes.  At this point you can take the foie out of the bag and place it all into a food processor.  Puree until completely smooth.  This will help emulsify the foie and attain a smooth product.  Once pureed and smooth place half of it into a plastic pastry bag (tip not needed) The other half of the foie you can place into a mold (terrine) or sheet pan, or roll it back up into plastic wrap for a torchon.  You can keep in the freezer if you don't want to use right away.  

Take your hearts of palm and cut in half. Take out the inner layer and use for another recipe.  Take your pastry bag of foie and fill each heart of palm.  Should look something like this.

Take an offset spatula and wipe each one smooth.  Place into a refrigerator for at least an hour to harden the foie.   You can clean them up more after they chill if need be.  

For the Serrano sauce,

Place all the ingredients into a vita mix, puree, season and place into a squirt bottle

For the Passion fruit sauce,

Place all the ingredients into a small pot.  Bring to a boil and turn down to a simmer.  Cook for 5 minutes and then pour into a shallow heat proof dish.  Place into a refrigerator until the gel has set.  Then take the gel and place into a blender and puree until smooth.  place into a squirt bottle and keep cool.  

To finish,

Take the hearts of palm and place on a plate.  Add dots of passion fruit sauce and serrano sauce around the plate.  Add some of the seeds to the passion fruit sauce for a little crunch if desired.  Season the heart of palm with fleur de sel and top with toasted bread crumbs. Add the pickled strawberries and radish.  Finish with micro greens and serve and enjoy!

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Squab, Squash, with White Carrot

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Squab, Squash, with White Carrot

Here is a great recipe using squab.  Squab is just a fancy name for a young domestic pigeon.  Now these aren't the pigeons you see on top of buildings looking for any little scrap of food they can find.  It is a young bird that is tender, and full of delicate flavor.  Here I used the bird in a few different ways.  The breast meat you normally try to cook to a medium rare (just like a duck breast).  The legs and wings I confit and then crisped the skin.  Jp is a big fan of squab so this one definitely was right up his alley.  Here is the recipe and I hope you enjoy

3 whole squabs legs and wings off. 
4 tbsp black truffle butter

10oz chanterelles
8oz of mini purple Brussels roasted
4 green patty pan squash shaved

6 large white carrots peeled
1 tbsp of butter
1 tbsp of olive oil
2 tbsp of cream
Salt

Legs and wing confit
6 squab legs and wings
3 cups of duck fat
3 garlic cloves 1 carrot, 1 onion
1 sprig of rosemary 

Squab jus
3 Squab carcasses and scraps browned
1 onion, 2 carrots
1 leek
1 fennel
4 celery stalks
6 garlic cloves
2 bay leaves
4 sprigs of thyme
Water to fill the pot (3/4 gal )

For the Squab jus

De- bone 3 whole squab. Brown bones on a sheet pan in an 400 degree oven for 30-45 minutes.  Then take vegetables and brown in a stock pot with a little bit of olive oil until they are caramelized (10 minutes).  Add garlic and herbs and cook for another minutes.  Then add bones to the pot and deglaze the pan with some water to get all of the bits from the pan off and pour into the pot as well.  Fill the pot with the rest of the water. Bring to boil and turn down to a simmer.  Reduce by 3/4.  Season with salt, strain and set aside.  Keep warm.

For the squab leg and wing confit

Take the squab legs and wings, season them aggressively with salt and pepper.  Place them in a plastic bag and let them cure for 6 hours.  Then place the squab legs and wings in a small pot and add, onions, carrot, garlic, herbs and duck fat.  Bring the duck fat to a boil and turn down to a very low simmer and place the lid on top.  You can either cook the squab the rest of the way on top of the stove or you can place in a 250 degree oven for about 2-3 hours.  Cook very slow until the meat is about to fall off the bone.  Let it cool to room temperature.  Keep the squab in the fat until ready to use. When ready to serve simple place in a non stick pan with 1 tsp of the duck fat and brown on the skin side.  

For the White Carrot puree

In a medium sauce pot add oil, butter, and carrots, with a fair amount of salt distributed evenly on the carrots.  You want to have the heat on medium-low because you don't want to get any color on the carrots.  Place a lid on top and shake the pot every other minute to move the vegetables around.  The salt will leach the water out of the carrots and the vegetables will cook in their own juices. Cook for 20 minutes and then check it, cook for another 10 minutes until tender.   Then place into a food processor or vita mix to  puree until silky smooth with a touch of cream.  Adjust seasoning if need be

For the Squab breast,

Place breast in sous vide bag with truffle butter.  Seal air tight and place in a water bath set at 134 degrees.  Cook for 25-30 minutes.  Take out and let it rest.  

To Finish,

Take squab out of the sous vide bag and season both side with salt.  Place in a hot saute pan with a touch of oil.  Place skin side down and cook for 1-2 minutes until the skin is golden brown.  Brown the legs and wings as mentioned above.  Meanwhile in another saute pan add oil and butter along with chanterelles.  Cook for 5 minutes and then season with salt.  Add shaved squash and cook for 1 minutes.  Finish with the roasted brussel sprouts.  Season all with salt and pepper.  Add a scoop of carrot puree to the plate.  Add the vegetables on top.  Cut one breast in half lengthwise and place on the plate.  Add the leg and wing to the plate.  Finish with jus and micro arugula.  Serve and enjoy!

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Short Ribs, Kohlrabi Terrine with Koji, Onions

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Short Ribs, Kohlrabi Terrine with Koji, Onions

Here is a pretty straight forward dish using a terrine to slice and cook the kohlrabi adding koji to give the vegetables an added asian flavor that I think is unexpected.  Combine that with wagyu short ribs bathed in a asian flavors and spices finished off with melted onions.  A very minimalistic dish but the results where really fantastic.  This is easily a dish that can be done ahead of time if you need be.  Here is the recipe I hope you enjoy it.

6 Kobe short ribs

1 onion

6 cloves of garlic

2 carrots 

1 leek 

1 ginger root

1 stalk of celery 

2 cups of orange juice 

1 cup of soy

2 cups of chicken stock or water

2 tbsp of goujichang 

2 tbsp sambal

1 tbsp of sesame oil

 

6 kohlrabi peeled and sliced thin

2 Idaho russet peeled and sliced

3 tbsp of koji

1/2 cup of cream

1 tsp of salt

 

3 sweet onions sliced with

2 tbsp of butter and olive oil

 

1 tbsp of corn starch 

2 tbsp of water

 

For the wagyu short ribs

Season short ribs very lightly with salt.  In a hot braising pan add sesame oil and short ribs.  Sear on on both sides for 3-4 minutes to brown.  Then add all of your vegetables and aromatics and cook for 2 minutes.  Deglaze the pan with orange juice.  Add the rest of the wet ingredients and bring to a boil.  Turn down to a simmer and cover.  Cook for roughly 2 to 2 1/2 hours or until the short ribs are fork tender.  Turn off the heat and all to cool at room temperature.  Then strain outhalf of the liquid into a sauce pot.  Bring to a boil and turn down and simmer.  Reduce by 1/2 and then thicken with cornstarch slurry.  Cook for another 5 minutes and then strain through a fine mesh strainer.  Set aside and keep warm. 

For Kohlrabi Terrine, Preheat oven 400 degrees

Heat cream up in a small pot with koji and then pour into a bowl.  Then shave kohlrabi and potatoes on a mandolin into the cream.  Line a terrine dish with plastic wrap or spray with non-stick spray.  Lay kohlrabi and potatoes in the terrine mold and taste one of the kohlrabi sliceds to check the seasoning, if it needs it, add a little salt to each layer.  Continue the process until all the vegetables are in the mold.  Then place a cover on the terrine and bake for an hour or until a cake tester comes out clean.  Allow to cool completely (works better if this is done a day ahead of time).  Then take out the terrine and slice into individual pieces.  Reheat in the oven at 325 until warmed all the way through.

For the onions,

In a small sauce pan add butter, oil, and one layer of onions. Add a pinch of salt to that layer and then add another layer of onions and salt.  And finish with one last layer of onions and salt.  Place a lid on top of the pot and place on medium low heat.  The salt will leach out the water in the onions and then they will sweat or cook in its own liquid.  Cook for 15-20 minutes.  Shaking the pot periodically to ensure no color or burning is going on with the onions.  You want to try and avoid lifting the lid off if you can help it.  That way all the heat stays in the pot.  Set aside and keep warm once the onions are tender.

To finish,

Simply take the short ribs portions and add them to a pan with the thickened sauce.  Heat them up until they are tender and hot all the way through.  Then place on the plate.  Add a portion of the kohlrabi terrine to the plate, add a spoonful of onions and finish with the nasturtiums.  Serve and enjoy!

 

 

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Lamb Saddle, Quinoa, Cococa, Horseradish Jam

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Lamb Saddle, Quinoa, Cococa, Horseradish Jam

Here is a classic lamb saddle that you don't see to often anymore.  Here you take the saddle and de-bone it and then tie it up back together.  You can easily stuff something in the middle but here I did not.  The saddle could also be called the t-bone or loin.  Today the most common in stores is the t-bone that is cut across the bone with a ban saw.  But you can find them whole to do this recipe or ask a specialized butcher who could easily do this for you.  I made a horseradish jam to pair with the lamb along with a nori and cocoa "soil".  This was definitely a different combination than I've put together before but I wanted to make a "soil" that was dark with.  I added a celery root puree and some broccolini to round out the dish.   Here is the recipe I hope you enjoy it.  

 

Lamb saddle

1 lb lamb saddle tied
2 tbsp of goat butter
1 sprig of lemon balm

Soil
1 cup quinoa
2 1/2 cups water blended with
1 beet
2 tbsp of 100% unsweetened cocoa
1 tbsp of molasses 

4 cups diced bread
1/2 cup butter purée with 5 sheets of nori
1 tbsp of unsweetened cocoa
Salt to taste

Celery root puree
1 celeriac peeled and small diced
1 large Idaho peeled and cut into 6 pieces
1 stick of butter
1/4 cup milk
Salt to taste

Horseradish jam
1 large horseradish root peeled and grated
2 cups of water
2/3 cup of sugar
1-2 tsp of salt

Lamb Jus (here just replace duck bones with lamb bones )

Broccolini cooked in goats butter with garlic 

For the lamb saddle,

Place in a sous vide bag with lemon balm and goats butter.  Set water temperature at 130.  Sous vide for 40-45 minutes.  Take out and let it rest.

For the horseradish jam,

Place all the ingredients in a small pot.  Bring to a boil and turn down to a simmer.  Cook for 15 minutes or until most of the water is gone and the horseradish is softened. Adjust seasoning if needed.  Cool to room temperature.  

For the celery root puree,

Place celery root and potato in a small pot.  Fill with water and 2 tsp of salt.  Then bring to a boil and turn down to a simmer until potato and celery root are tender.  Strain off the water add cold butter, milk and puree until smooth.  Season with salt and pepper and keep warm.  

For the soil,

Preheat oven to 400 degrees.  Make a compound butter by combining butter, nori, and cocoa in a food processor.  Puree until smooth.  Then take a few tbsp butter and melt in a pan and add the diced bread to make croutons.  Stir well and then place in the oven.  Cook until crisp (10-15 min) stirring occasionally.  

For the quinoa,

Blend or juice beet with the water.  Then place in a pot with molasses and cocoa.  Bring to a boil and then pour in your quinoa with a pinch of salt.  Cover and turn down to a simmer.  Cook for roughly 15 minutes or until all the liquid is absorbed and the quinoa is plumped.  Set aside to cool.

To Finish 

Take the lamb saddle out of the bag and season with salt all over.  In a small pan add 2 tbsp of oil and place the lamb on the fat side down.  You want to render the fat and make it crisp like bacon.  Cook for a few minutes on eat side until it is nice and golden brown.  Then take out and set aside.  In a small pan add goat butter and broccolini.  Add a splash of water and a lid, cook for 3 minutes with a pinch of salt.  Meanwhile, place puree on the plate.  Add a quenelle of horseradish jam next to it.  Slice the saddle and season the inside with a pinch of salt and place on the plate.  In a bowl combine the croutons and quinoa, mix well.  Then place on the plate next to the lamb.  Serve and pour the jus on the lamb table side.  Serve and enjoy!

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Lamb Loin with Cocoa nibs, Coffee, and Confit Potato

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Lamb Loin with Cocoa nibs, Coffee, and Confit Potato

This dish just came about from really thinking about coffee.  I'm really not a huge fan of coffee, I don't drink it normally ( I can with 3 tsp of sugar, and cream and/or chocolate) I don't really like the smell or the bitter taste of it.  I don't know if I was scarred at an early age from flying but that is one of my fond memories of flying, as soon as you step on the plane you walk by the waiters area with that awful smell of plane coffee.  But, for me, I can tolerate it when you add sweetness to it or spice.  In this case I did both.  I made a marinade/glaze for the lamb using Anaheim chile peppers, garlic, coffee, and sugar.  Then sous vide the lamb loin and then crusted it with coarse ground cocoa nibs.  The dish was absolutely delicious.  Little spice, little slight sweetness, and a lot of lamb flavor.  Finished the dish off with confit potatoes that just melt in your mouth.  Here is the recipe and I hope you enjoy it.  

2 lamb loins cleaned of any fat

2 tbsp of butter

4 Anaheim chile with seeds removed

1 large cup of hot coffee

2 garlic cloves

1 tsp of tarragon leaves (or cilantro works well)

2 tbsp of sugar

1 tbsp of corn starch 

1 tbsp of water

1 tsp of salt

 

6 yellow wax potatoes sliced 1/2 inch thick

3 cups of duck fat or vegetable oil

1 onion, 4 garlic cloves, 2 sprigs of thyme, 

1/2 cup of purslane

1 red radish slice thin

 

1/2 cup of coarse ground cocoa nibs

 

For the Sauce,

Pour the coffee, garlic cloves, tarragon, sugar, and anaheim peppers into a vita mix. Puree until smooth.  Then pour into a pot and bring to a simmer and add the cornstarch-water slurry to thicken.  Turn down to small simmer and cook for 5 minutes.  Strain into a bowl.  Place the bowl in an ice bath and chill completely.  

For the Lamb,

Place the lamb into a cryovac bag with 3 tbsp of the coffee sauce.  Add the butter and seal tight. Place the lamb in a water bath at 140 degrees.  Cook for 20-25 minutes.  Then take out and let it rest.

For the confit potatoes,

Place potatoes in a pot with all the ingredients and fill with duck fat or (oil).  Bring the pot barely to a simmer and cook for 20-25 minutes or until the potatoes are just done.  Set aside and keep warm.

To finish,

Take the lamb out of the cryovac bag and season with salt and pepper.  Then coat the top of the lamb with coarse ground cocoa nibs.  In a hot sauté pan with a tsp of oil and sear the lamb for 1 minute on each side.  Take out and let it rest while you plate the rest of the dish.  Place a spoonful of sauce down on the plate.  Take the sliced potatoes out of the oil and using a cookie cutter punch out 3 small rounds for each serving.  Season with salt and place on the plate with sliced radish and purslane.  Drizzle with a little bit of the duck fat or oil on top.  Then take the lamb loins and cut each in half.  (this give you 4 portions)  Place the loins on top of the sauce.  Serve and enjoy!

 


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Venison Rack with Kabocha and Molasses Pepper Glaze

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Venison Rack with Kabocha and Molasses Pepper Glaze

Fall is officially here and that means time for some wild game and lots of pumpkin.  I recently purchased a big green egg out here in L.A. and have only used it a few times and was anxious to get back on it.  I thought this dish would be the perfect, simple dish, to utilize this wonderful grill/smoker.  I Didn't want to spend a lot of time cooking so I went with a few basic ingredients to try and add as much flavor with minimal effort.  Kabocha squash is basically a Japanese pumpkin that has a dark green skin and a sweet meaty texture.  This recipe is very easy and anyone can easily replicate or vary from this basic recipe.  Great dish for all those game enthusiasts out there.  Here's the recipe and I hope you enjoy it.  

1 rack of venison cleaned

1 sprig of sage and thyme

butcher twine

2 tbsp of olive oil

Salt and pepper

 

Molasses Glaze

1 cup of dark molasses (grandmas)

2 tbsp of whole grain dijon mustard

1/4 cup of fresh coarse ground black pepper

 

1 Kabocha Squash 

1 cup of mache

1 small candy striped beet and red beet shave thin raw

3 tbsp of olive oil

2 tsp of sherry vinegar 

salt and pepper

 

For the Kabocha Squash,

To start add your lump coal to the big green egg and start your fire.  I immediately added the kabocha squash directly to the coals and let the green egg come up to temperature and cook the squash.  I let that cook for about an hour or so and let the green egg come up to about 400 degrees.  Then I took the kabocha squash out of the coals and set it on top of the rack while I prepared the Venison rack 

For the Venison rack,

Get your butcher or with butchers twine tie each chop with the twine.  Then drizzle with olive oil, season with salt, pepper, and herbs.

Then place directly on the grill and cook for about 8 minutes.  Then flip over and spoon on a little bit of the glaze.

Cook for another 8-10 minutes or until your meat thermometer reads 125 degrees in the middle of the rack.  Take off and let the rack rest for at least 5 to 10 minutes.  Take the Kabocha squash off as well.  

Cut the Kabocha squash in half and scoop out the seeds, drizzle with a little olive oil, salt, and pepper.  Then cut into wedges.  In a small bowl add olive oil, vinegar, and salt and pepper.  

To finish,

In a small bowl add beets, mache, salt, pepper, and a little of the vinaigrette.  Then cut the strings off of the venison rack and slice in individual portions.  Drizzle a little of the molasses glaze onto the plate.  Add the Kabocha, the chop, and the salad.  Serve and enjoy!


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Roasted Chicken with En-Papillote Kohlrabi, Radish, and Dill Whey

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Roasted Chicken with En-Papillote Kohlrabi, Radish, and Dill Whey

Well I haven't been cooking too much in last number of weeks because I've been mainly laid up with a broken ankle, including 2 weeks I was out of town.  Anxious and very motivated to get back on my feet and start cooking in the kitchen. I took our local CSA box from JBG , that was filled with dill, kohlrabi, radish, and other vegetables and tried to make something delicious out of it. Kohlrabi which is a very under used and under appreciated vegetable which is In the Brassica family.  Kohlrabi to me when its roasted tastes a lot like cauliflower which isn't a far stretch since cauliflower is also in the brassica family.  Both can be eaten raw or cooked in a variety of ways.  One technique that is simply but really encapsulates flavor is En-papillote ( In parchment).  Basically you make a pocket or pouch for whatever you are cooking (vegetables, fish ) and you wrap up the paper so that no steam or air can escape.  You are basically steaming it in the oven with whatever aromatics you decide to cook with the vegetable.  In this case a little dill, olive oil, lemon zest, garlic, and bay leaf. (Endless ingredients to add, spices , herbs, wine, a good idea I had but didn't have on hand was verjus).  The result is really tender, moist, and delicious vegetables ( or fish).

The chicken I bought was from Richardson Farms at the triangle farmers market.  First time trying their chicken.  I did not brine the bird this time.  I simple seasoned the bird with coriander and fennel seed along with butter. Roasted it with mirepoix and lemon and it turned out really well.  The breast was juicy and tender.  I would like to try brining the chicken next time to see if there is any difference in the flavor or texture but overall very happy with our  local organic chicken.  

I paired the dish simply with dill and whey that I had leftover from some ricotta.  Finished the dish simply by sautéing the tops of the kohlrabi and fresh sliced radish.  Very simply and approachable dish that really didn't take but an hour or two tops.  Hope you enjoy!

 

1 whole chicken

2 tbsp of coriander seed

1 tbsp of fennel seed

2 tbsp of olive oil

4 tbsp of butter cut evenly in 6 pieces

1 carrot, 2 stalks of celery, 1/2 onion, 4 garlic cloves, 1 lemon quartered, 1 bay leaf, pinch of dill

Salt and Pepper

 

2 large kohlrabi peeled and tops washed

2 tbsp of olive oil

1 tsp of lemon zest

1 bay leaf, 1 tbsp of dill sprigs

4 garlic cloves

1 tbsp (verjus if you have it) 

Salt and Pepper         ( 1 sheet parchment paper)

 

Dill Whey Gel

2 cups of whey 

1 large bunch of dill blanched for 10 seconds

2 tsp of agar 

Salt and lemon juice to taste

 

3 breakfast radish sliced thin

Dill to garnish   

 

Preheat oven to 375 degrees

For the roasted chicken,

Place the bird in a large cast iron skillet or similar oven proof pan. Using your fingers, loosen the skin underneath the chicken breast taking close care not to rip the skin. Then place 3 pieces of butter under the skin of the left breast and 3 under the skin of the right breast.  In a spice grinder add coriander and fennel.  Pulse until coarse ground.  Drizzle the bird with olive oil and season aggressively with salt, pepper, and coriander mix on both sides of the bird and in the cavity.  Then chop the mirepoix into large pieces and stuff what you can inside the cavity and the rest around the bottom of the pan.  Add the remaining lemon, garlic, and herbs to the bird cavity and pan.  Then add a cup of water to the bottom of the pan.  Place in the oven and roast for about 1 hour and 15 minutes or until a thermometer in the leg reads 162 degrees.  Take the bird out and let it rest for at least 20-30 minutes.  Meanwhile

For the Kohlrabi,

Peel the kohlrabi and slice into 1/4 inch thick round pieces.  Then take a evenly cut piece of parchment paper and fold in half.  Take scissors and cut the parchment paper in a heart shape or oval shape.  Then open the paper back up.  Place the kohlrabi on one side of the oval.  Season with olive oil, salt, pepper, lemon zest, dill sprigs, bay leaf, garlic, and jus.  Then fold the paper back over the kohlrabi.  Starting at one end, fold the seams over and over again following the line of the oval (think folding an empanada, you sealing up the paper to keep all the steam inside the bag).  Place on a sheet pan and bake in the oven for 35-40 minutes or until tender.  

For the Dill whey gel,

Place the whey and agar in a pot.  Bring to a boil string consistently.  Cook for 5 minutes and then pour into a blender.  Add the blanch and drained dill to the blender.  Puree for a minute until bright green.  Turn off and season with salt and lemon if need be.  Strain through a fine mesh strainer and pour into a shallow pan.  Cool in the refrigerator until it has solidified and cold.  Then using a knife break up the gel and place it back into the blender.  Puree until smooth and place in a squeeze bottle.

To finish 

Place a ring of dill whey sauce on the plate.  Then add a round of kohlrabi onto the plate. In a small sauté pan with a little olive oil and butter, sauté the tops gently until they are tender.  Place on the plate with shaved radish.  Debone the breast and cut in half.  Place on the plate. Finish the plate with fresh dill.  ( drizzle with a little chicken juice Not shown).  Serve and enjoy!

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Snake River Kobe Ribeye Cap with Fennel, Onion and Artichokes

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Snake River Kobe Ribeye Cap with Fennel, Onion and Artichokes

This is one of the only few dishes I made this summer that I didn't lose on my phone.  I had about a dozen recipes that I lost all because I didn't back it up; which is technology for you.  Stinks because I had some really great dishes with black summer truffles and toro.  But I guess I'll just have to do them all over again.  This one I did salvage and boy was it a winner but not for the faint of heart especially when it comes to your wallet.  One the great advantages of working with my employer is they don't mind spending a little extra on the gourmet items.  JP recently went to vegas and at a spago and had a cut of beef that he said was amazing.  He called up the chef a few weeks later and I had the opportunity to talk with him about where he sources a lot of their ingredients.  Snake River Farms is where they get a lot of their american kobe beef and I have tried theirs before and knew of their reputation.  Well I ended up ordering two Gold grade ribeye caps and two gold grade briskets.  The briskets where out of this world good but that's for another post.  This recipe is all about cap.  One of the most tender and flavorful parts of the whole cow in my opinion.  You don't want to over due this cut because you really want to taste the beef.  Here is the recipe I hope you enjoy it!

1 whole ribeye cap cut into 5-6  4 oz pieces (depending on size)

3 tbsp of butter (any compound butter would be great ex. truffle, olive, herb, marrow etc.)

 

5 baby artichokes cleaned and cooked (recipe here)

10 pearl onions 

1 tbsp olive oil 

1 sprig of rosemary

 

Fennel Espuma

2 fennel bulbes core removed and sliced thin

3 tbsp of butter

1/4 cup olive oil plus 1 tbsp 

1/4 cup heavy cream

2 isi cartridges 

salt and pepper to taste

 

4 shallots shaved thin

1 cup of flour 

3 tbsp of cajun seasoning (blackening)

2 cups of oil for frying

 

Browned Butter Reduction Sauce 

8 cups of chicken stock

1 stick of butter browned 

1 tbsp of sherry vinegar

salt to taste

 

For the Kobe Ribeye Cap,

Trim the cap of any excess fat, and then cut into 4 oz portions.  Place in a cryovac bag with any flavored butter of your choice or just plain butter with a tsp of truffle oil (optional).  Seal the bag air tight and place into a water bath at 125 degrees for 35 minutes.  Then take out and let it rest.

For the Pearl Onions,

Preheat Oven to 400 degrees.  Take the pearl onions and cut them in half lengthwise.  Then in a small oven proof pan add oil.  Then place the onions face down into the pan along with the rosemary.  Sear for 2-3 minutes and then place in the oven.  Cook for 15-20 minutes until the onions are soft and caramelized.  When cooled you can take the out peel off of the onion and separate the individual layers of the onions.  Set aside for later

For the Fennel Espuma,

Add 1 tbsp of butter along with 1 tbsp of olive oil in a small sauce pot.  Then add the sliced fennel to the pot.  Season the fennel with salt and place a lid on top of the pot.   Sweat the fennel for 15-20 minutes until tender.  Keep the heat on medium and shake the pot and lid every 3 minutes to make sure there is nothing burning or caramelizing.  You don't want to brown the fennel just sweat in its own juices.  When tender pour all of the contents into a vita mix.  Add cream and puree until smooth.  Add the remaining butter and slowly drizzle in the olive oil to emulsify the puree.  Season with salt and pepper and pour into a isi container.  Charge with two cartridges and keep warm in a water bath.

For the Fried Shallots,

Simply toss shallots in the seasoned flower and fry in oil at 325 degrees until golden brown.  Strain off on paper towel and season with salt. (Alternatively you could add the onions to buttermilk first and then into the flower before you fry them).  Keep warm until ready to serve.  

For the Reduction sauce.

Place 8 cups of chicken stock in a pot and reduce down until you 1 1/2 cups.  Meanwhile brown 1 stick of butter and keep warm.  Pour the reduced chicken stock into a vita mix and turn on medium low.  While the blender is running pour in the browned butter and vinegar.  Season with salt and pepper.  Set aside and keep warm.  ( you can add a touch of soy lecithin to help with froth)

To finish,

Take the ribeye cap out of the bags and season aggressively with salt and pepper.  In a hot cast iron skillet add a little oil to the pan and sear the meat on both sides for 3 minutes.  A natural crust should form from the amount of marbling in the meat.  Meanwhile heat up the onions, and artichokes in the oven until they are just hot.  Using the whipping canister add the fennel espuma (foam) to the plate.  Then place the vegetables on top.  Add the meat to the plate.  Froth the browned butter sauce with a hand blender and pour over top the steak.  Finish with the fried shallots, borage and micro chervil.  Serve and Enjoy!


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Beef Tenderloin with Huacatay verde, and White Sweet Potato

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Beef Tenderloin with Huacatay verde, and White Sweet Potato

Here is a recipe with a peruvian flare to it.  I served this for lunch a week or so ago for a bunch of guys and they absolutely loved it.  The sauce for the beef is made from huacatay, which is sort of like a cross between peruvian mint and epazote.   There is a farmer in L.A. who grows it fresh so it is easy to find every week at the santa monica farmers market but you can find it preserved in jars in speciality grocery stores or online.  The sauce is really versatile and can be used for fish, meat, vegetables or anything else you can think of.  I served it with white sweet potato seasoned with cumin along with cauliflower, beets, and artichokes.  Here is the recipe and I hope you enjoy it.  

1lb of beef filet cut into 4 4oz pieces

1 garlic clove

2 tbsp of butter

8 leaves of huacatay

 

Huacatay Sauce,

3 roasted poblanos peeled and deseeded

2 roasted jalapeño peeled and deseeded 

1 can of evaporated milk

10 white crackers

1/4 cup of parmesan cheese shredded

1/3 cup of veganaise (mayonnaise)

1 large bunch of huacatay leaves (2 cups)

Salt to taste

 

2 large white sweet potatoes

3 tbsp of butter

2 tsp of cumin

 

1 small head of cauliflower 

4 small artichokes (see Recipe)

4 baby red beets

Olive oil

Micro beets and chervil

 

Set sous vide machine to 133 degrees

For the Beef,

Place the beef in a cryovac bag along with huacatay, garlic, and butter. Seal the bag air tight and place in the water bath.  Cook for 25 minutes and then take out of the water bath and set aside.

For the Artichokes,

Take the artichokes and pull off the outer tough leaves (wearing gloves helps you not to get pricked). Then take a pairing knife, cut off the tops and trim the bottoms of the green outer skin trying to keep the stem intact.  Trim the stems as well of all the green tough skin.  Immediately take one half of a lemon and wipe the artichoke all over to stop the oxidation process.  Place in a bowl of water with 2 cups of water and 1 lemon juiced.  Continue until you have all the artichokes peeled.   Then in a pot on medium low heat add olive oil and artichokes.  Cook for 1-2 minutes without browning then add the wine and water and the rest of the vegetables.   Take your parchment paper and cut a square.  Then fold it over in half and then in half again.  Then fold it diagonally into a triangle.  Then fold two more times continuing the triangle.  Then cut the point of the triangle off and cut around the outer edge to fit the size of the pot. Open the paper up (This is called a Cartouche), the paper should be a round circle that fits inside the pot with a whole in the middle of the paper.  This is basically a lid for the artichokes to keep them submerged under the water.  Bring the pot up to a slowly to up to much to temperature where the water is just barely bubbling.  Cook the artichokes until they are just tender all the way through.  Test the artichoke with a cake tester to check the doneness.  Take off the heat and let the artichokes cool to room temp.

For the Beets,

Simply wash them and place them in a pot with salt and water.  Bring to a boil and turn down to a  simmer.  Cook for roughly 45 minutes or until tender.  Peel and set aside.  

Preheat oven to 425 degrees

For the Cauliflower 

In a bowl toss all three colored cauliflower with olive oil, salt, and pepper. Place on a sheet pan and roast in the oven for 20 minutes. Then take the pan out of the oven and set aside.

For the Sweet Potato Puree,

Peel and dice the sweet potatoes and place in a pot.  Fill with water and add salt.  Bring to a boil and turn down to a simmer.  Cook until all the sweet potatoes are tender.  Strain off all the water completely, then add butter, cumin, and salt to adjust the seasoning.  Puree until smooth either with a food processor or hand blender.  Keep warm and set aside.

For the Huacatay Sauce,

Place huacatay leaves, roasted chile's, evaporated milk, into a vita mix.  Puree until smooth and then add crackers, cheese, and veganaise. Season with salt and puree until smooth and a little thick.  Adjust the seasoning if necessary and place into a squirt bottle.  

To finish,

Take the beef out of the bag and season with salt and pepper.  In a hot sauté pan add little olive oil and sear the steaks for 1 1/2 on each side then take out and rest the meat.  Add the sweet potato puree to the plate.  Then add dots of huacatay sauce all over.  Add the vegetables to the plate.  Slice the meat and finish the meat with sea salt.  Garnish with micro beet and chervil.  Serve and Enjoy!


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Berbere Lamb with Bluefoot Mushrooms, Spring Onions

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Berbere Lamb with Bluefoot Mushrooms, Spring Onions

Spring is always a good time for lamb and this dish I made a few weeks ago for my bosses partner.  The dish is inspired by African flavors.  Berbere is typical Ethiopian spice mixture that adds heat and flavor to their dishes.  I used this spice on the lamb.  I used harissa which is a northern african paste made from chile's in the sauce.  I had some local spring onions, and found some bluefoot mushrooms to round out the dish.   For this dish I used lamb racks and took them off the bone.  Then sous vide the loin with the berber spice.  The lamb was absolutely delicious, both my boss and his partner were really happy with this lunch.  Here is the recipe I hope you enjoy

2 lamb racks cleaned and taking off the bone

2 tbsp of berbere spice

3 tbsp of butter

1 tbsp of olive oil

 

Harrisa Hollandaise

4 egg yolks

3 tbsp of white wine

8 fl oz of clarified butter

2 tbsp of harrisa paste

salt to taste

 

8 oz of bluefoot mushrooms cleaned and quartered

4 spring onions blanched

Hummus

2 tbsp olive oil

1 tbsp of butter

For the lamb,

Take your cleaned lamb racks off of the bones.  Save the bones for stock or another use.  Clean the loin of any sinew and any excess fat.  Then drizzle with olive oil and berber spice on both sides of the loin, repeat with the other rack.  Then place in a cryovac bag with butter and seal according to your sealers instructions.  Then place in a water bath set at 136 degrees for 30-35 minutes.  Then take out and allow to rest.

For the hollandaise, 

Place a small pot of water on the stove for a double boiler.  Then in a stainless steel bowl add egg yolks and white wine.  With a whisk stir together lightly and then place over the double boiler.  Make sure that the water is not boiling and touching the bowl.  Whisk together constantly until the egg yolk mixture becomes thick without scrambling the eggs.  Once thick take off the heat and continue whisking, adding the butter in a steady stream until all incorporated.  Then finish with harissa paste and season with salt.  Set aside and keep warm.

For the vegetables,

Take the spring onions and blanch in hot salted water for 3 minutes.  Then take out and shock in ice water.  Cut the spring onions in half and place in hot pan face down with 1 tbsp of oil.  Cook for 5 minutes and season with salt.  Set aside and keep warm.  Then in the same pan add the remaining olive oil and the blue foot mushrooms and cook for 5 minutes and then season with salt and pepper.  Add the butter and cook for 1 more minute until the mushrooms are tender.  

To finish,

Take the lamb rack out of the bag and season with salt.  In hot pan with olive oil sear the lamb racks on both sides for 1-2 minutes.  Then take out and place on a cutting board.  Meanwhile place hollandaise down on the plate.  Slice the lamb and place on top of the sauce.  Arrange the mushrooms and spring onions on the plate and finish with a little dollop of hummus.  Serve and enjoy!


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Wagyu Short Rib with Turnip and Ssamjang

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Wagyu Short Rib with Turnip and Ssamjang

Here is a dish I did for lunch about a week ago for Edwardo Verastegui and Roberto Slim which they absolutely loved.  It is always hard trying to figure out what to make people especially when you have never met them.  There we two other men in the entourage and about the only thing I knew is that they were from Mexico.  So the question as a chef is do you go with trying to make something with familiar flavors from their home land or do you try to give them flavors from a different cuisine.  I ended up doing a little of both.  I gave them a little amouse of home made spaghetti with jalapeño pesto and fresh cashew foam.  They loved that as well.  Then I follow up that with an asian inspired short rib with some seasonal veggies.  It looks and tasted a little more exciting than I am describing it.  Here's the recipe I hope you enjoy it. 

3 1/2 lb of wagyu short rib (boneless) trimmed of excess fat cut into 2 inch blocks

1 onion

2 stalks of lemongrass

1 finger of ginger

1 bunch of leek tops ( if you have them or green onions)

1 stalk of celery

2 carrots

2 jalapenos

8 cloves of garlic chopped

2 lime leaves if you have them

1 tbsp of szechuan peppercorns

1/2 cup of ssamjang soybean paste

1/2 cup soy sauce

1/2 cup of mirin

1 cup of teriyaki sauce

6 cups of chicken stock or water

2 tbsp of sesame oil

 

2 tbsp of cornstarch

2 tbsp of water

 

Turnip Puree

4 turnips peeled and diced

1 potato peeled and diced

4 tbsp butter

1/8 cup of cream

salt and pepper

 

1 bunch of green onions grilled

1 head of young cauliflower blanched

1 cup of pearl onions blanched and peeled cut in half

1lb of brussel sprouts blanched

1 baby zucchini shaved thin

2 tbsp of olive oil

2 tbsp of butter

Salt to taste

 

Pickled sea beans

1/2 cup of sea beans

3/4 cup of rice wine vinegar

1/3 cup of sugar

2 garlic cloves

1 tbsp of coriander seeds

1 arbol chile

 

For the wagyu short ribs

Season short ribs very lightly with salt.  In a hot braising pan add sesame oil and short ribs.  Sear on on both sides for 3-4 minutes to brown.  Then add all of your vegetables and aromatics and cook for 2 minutes.  Deglaze the pan with mirin.  Add the rest of the wet ingredients and bring to a boil.  Turn down to a simmer and cover.  Cook for roughly 2 to 2 1/2 hours or until the short ribs are fork tender.  Turn off the heat and all to cool at room temperature.  Then strain out  half of the liquid into a sauce pot.  Bring to a boil and turn down and simmer.  Reduce by 1/2 and then thicken with cornstarch slurry.  Cook for another 5 minutes and then strain through a fine mesh strainer.  Set aside and keep warm. 

For the pickled sea beans

Place all the ingredients except the sea beans into a pot.  Place sea beans in a bowl or jar.  Bring liquid to a boil and then pour over the sea beans, cover and set aside to cool.

For the vegetables,

In a medium hot saute pan add olive oil and pearl onions face down in the pan.  Cook for 5 minutes to attain a golden brown caramelized bottom.  Then add brussel sprouts and cauliflower to pan.  Cook for 3 minutes and then add the butter.  Season everything with salt.  Set aside and keep warm.

For the turnip puree,

Place turnips and potatoes in a pot and fill with water.  Add salt and bring to a simmer and cook for 20-25 minutes until both the turnips and potatoes are cook through.  Strain off and place in a vita mix or food processor.  Add butter, cream, and puree until smooth.  Add a little more butter or salt to adjust the seasoning.  Set aside and keep warm.

To finish,

In a pan add a little of the braising liquid and short ribs just to heat through if they aren't warm anymore.  On a plate add a spoonful of turnip puree. Then add the short rib to each plate.  Spoon a big ladle of sauce over the short ribs.  Add the vegetables around the plate.  Finish with a few sea beans and grilled green onion.  Garnish with sorrel and broccoli flowers.  Serve and enjoy!


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Potato Gnocchi with Veal Tomato Sauce

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Potato Gnocchi with Veal Tomato Sauce

Straight forward comfort food here.  This recipe is all about a hot delicious food on a cold day.  You only a few ingredients to make this dish a big hit.  Potatoes which are cheap, ground veal (or beef), veal or beef broth, tomatoes and parmesan.  That is basically the recipe.  Gnocchi is a pretty easy thing to make even though the sound of it could be intimidating, I can assure you that it is not.  Just like anything in the kitchen it takes a little love and time.  This recipe is one that I love to eat in Malibu at local italian restaurant that really makes this dish great!  With that here is my rendition of that dish. 

4 medium size russet potatoes (2 lb)

1 egg

1 1/2-2 cups of flour

salt and pepper to taste

 

2 lb of ground veal

1 small onion small diced

4 garlic cloves minced

1 tsp of crushed red pepper

2 tsp of fennel seeds

1 cup of red wine

6 cups of veal stock (beef)

26 oz of pomi chopped tomatoes pureed

3 tbsp of each chopped parsley and basil

2 tbsp of olive oil

Salt and pepper to taste

 

Parmesan and basil to garnish

 

For the gnocchi,

Get a steamer prepared by getting a stock pot with water and an insert ready.  You can either steam the potatoes whole with the skin and peel after they are cook or I like to peel them and chop them into medium size pieces.  It cooks faster and easier to put them in the ricer when they are cooked.  Place the potatoes in the steamer and put the lid on top. Cook the potatoes for 15 to 20 minutes until they are just done.  Then take the lid off and let them dry out for 3-5 minutes.  Then place the potatoes in a food mill or ricer, and rice them into a mixing bowl.  You can let potatoes cool slightly if they are too hot to work with.  Then make a well in the middle of the potatoes.  Then take a cup of the flour and pour around the outside of riced potatoes.  Crack the egg into the middle of the potatoes.  Then with a fork mix the egg into the potatoes working from the middle then slowly working your way out into the flour.  Once the dough starts to form get rid of the fork and use your hands.  You want incorporate the flour until a smooth dough forms but you don't want to knead or over work it.  You might need more flour if the dough is too sticky.  Once the dough has formed you can cut the dough into 5 slices using a dough cutter or knife.  The take each slice and roll with your finger into a rope.  You might need to add a little flour if the dough is too sticky.  Once a uniform rope of dough has been achieved cut into uniform bites.  Then using a gnocchi paddle (board) roll the gnocchi by flicking them into a lightly floured sheet pan lined with parchment paper.  

 

For the Sauce

In a large pan on medium high heat add oil, chili flakes, and onions.  Cook for 2 minutes and then add garlic, fennel seeds, and ground veal.  Season the meat with salt and pepper aggressively.  Cook for 10 minutes and then deglaze with red wine.  Reduce the wine until there is just a hint left.  Then add the veal stock.  And cook for 5 minutes.  Take the box of pomi chopped tomatoes and with a hand blender puree so it is fairly smooth.  Then pour the tomatoes into the sauce.  Season with a touch more salt and pepper and cover for 20 minutes. Finish the sauce with parsley and basil and then keep warm.  

Meanwhile have a pot of salted water boil for the gnocchi.  Place the gnocchi in the water and cook until they start to float to the top (about 3 minutes)  Then strain and place into the pan with the veal sauce.  Adjust the season with salt and pepper.  Then place in a bowl and shave parmesan and fresh basil leaves.  Serve and enjoy!

 


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Trio of Lamb

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Trio of Lamb

Here is a dish that I did a few weeks ago and finally getting around to posting it.  It was a lamb tasting of sorts.  I had a few different cuts of lamb and wanted to use some subtle Mediterranean flavors, mainly olives.  Believe it or not you can actually get local olives here in Texas.  There is actually quite a few olive oil companies that produce some decent olive oils not far from Austin.  Thought I didn't use any of the local product this time I have used it in the past.  Thought this dish really turned out well with some great contrasts between fatty, braised, and steak like textures.  Paired with a few olive sauces and sunchokes.  Here is the recipe and I hope you enjoy!

1 Lamb rack frenched

2 tbsp of pink peppercorns coarse grinded

3 tbsp of chopped fresh rosemary

3 tbsp of olive oil

Salt

 

2 whole lamb breast bone in (2 1/2 lb)
Salt and  pepper

1 sprig rosemary

1/2 onion, 1 carrot
5 garlic cloves

8 cups of duck fat if you have it or substitute veg oil if you can't 

Sherry onion jam

200 g onion sliced
70 g sherry vinegar
70 g sugar
3 g oil
Salt to taste

2 large lamb shanks
1 onion
2 leek tops
1 garlic bulb
1 sprig rosemary 2 fresh bay leafs
4 carrots
2 stalks celery
Bones from belly
1/2 bttl red wine 
Stock or water to fill (2 qt)
1 Tbsp of olive oil

1 tbsp of cornstarch and 1 tbsp of water

Sunchoke purée
1 lb sunchokes peeled and large diced
1 cup cream
Salt

 

Sunchoke fondant
1lb of sunchokes peeled and Use small cutter to cut small rounds. 

 

2 cups of chicken stock or veg stock

1 sprig of thyme and 2 tbsp of butter

1 lemon juiced

 

Olive nage

60 g onions
100 g castelvetrano
75 g poblano
8 g garlic clove
450 g whey
95 g white wine
125 g cucumber juice
2 tsp water and cornstarch
Few sprigs basil

100 g pitted beldi olives
150 g water
Pinch of xanthum gum

 

For the lamb belly confit,

Season the boned in lamb breast aggressively with salt and pepper.  Add onion, garlic, and rosemary and let it cure over night.  The next day drain off any blood and place all of the ingredients in a pot, including the carrot.  Cover with duck fat and bring to a boil.  Turn down the heat to low and let it gently cook for 3-4 hours or until it is tender.  ( you can also place it in a 275 degree oven and let it cook 3-4 hours ).  Once the meat is tender and cook let it cool to room temperature.  Then carefully take it out of the oil and place on sheet pan lined with a parchment paper. Now the bones should be extremely easily to take out of the breast, so go ahead and debone it.  Then take another parchment paper and place on top.  Place another sheet pan on top of that.  Find a brick or a really heavy object that can be refrigerated (canned items) and weigh down the breast overnight.  The next day take the breast out and cut into small blocks.  Set aside until ready to cook

For the lamb shank,

Season the lamb shank with salt and pepper.  In a pressure cooker add 1 tbsp of oil and turn on medium high.  Sear the shank for a few minutes on each side then add all of your vegetables and herbs.  Cook for another minute and then add your wine.  Cook for 2 minutes and then add your stock or water.  Place the lid on the pressure cooker and bring to high pressure.  Cook for 45 minutes and then let the pressure release naturally.  Take the shanks out and cool for 3 minutes .  Meanwhile strain all the braising liquid off into another small pot.  Reduce the broth down to 3 cups, season with salt,  and thicken with corn starch slurry.  Cook for another 5 minutes and then strain through fine mesh sieve.  While the sauce is reducing go back to your shanks and shred all the meat off the bone, discarding the fat and bones.  Take a large piece of plastic wrap flat on your counter top.  Then take your shredded meat and season lightly with salt and pepper.   Place your shredded meat on the bottom part of your plastic wrap.  Then roll the meat up into a tight log.  Poke holes in the plastic wrap randomly to allow air pockets to escape.  Tighten each end of the meat log and tie with twine.  Place in the refrigerator for at least 3 hours to set.  

For the Sunchoke Puree,

Place peeled diced sunchokes into a small pot with cream and a tsp of salt.  Bring to a simmer and then cover and turn down to low.  Cook for 15-17 minutes or until tender.  Strain off cream and reserve.  Place sunchokes into a vita mix and puree until smooth.  Add a little of the cream if the puree is too thick. Adjust the seasoning if need be and strain through a tamis.  Set aside and keep warm.

For the Lamb Rack,

Preheat oven to 375

Drizzle lamb rack with 1 tbsp of olive oil.  Then generously season with salt, rosemary, and coarse pink peppercorn on both sides of the rack.  Then in a medium hot pan add the remaining olive oil.  Then place the rack meat side down in the pan.  Sear for 2 minutes without burning the herbs or peppercorns.  Then turn over and place in the oven for 9-10 minutes.  Then take out and let the rack rest. 

For the Sunchoke Fondant,

Place the cut out rounds of sunchokes into a small pot. Cover with chicken stock, lemon juice, thyme, a tsp of salt.  Bring to low simmer where the stock is barely moving and cover.  Cook for 10-15 minutes until just done.  Then strain out and reserve the liquid and keep the pot empty.  Let the sunchokes dry and cool completely.  Then take 1/2 cup of oil and bring it up to 335 degrees for frying.  Place the sunchokes into the fryer and brown lightly.  Then strain out the sunchokes and place them in the empty pot.  Continue until all are fried and in the pot.  Then add a 1/2 cup of the chicken broth you simmered the sunchokes in to the pot.  Turn on high, add the butter and reduce the liquid until there is almost nothing left.  Keep warm.

For the Onion jam,

In a medium saute pan on high heat add oil and sliced onions.  Cook for 10-15 minutes caramelizing the onions.  You might need to turn down the heat a bit so they don't burn. Then add your vinegar and sugar to the onions.  Cook until there is just a little bit of liquid left in the pan.  Then season the onions with salt and set aside.  

Beldi Olive puree,

Place olives and water into a blender.  Puree until smooth and then add a pinch of xanthum gum to thicken slightly.  If it is too watery add another pinch.  Strain through a fine mesh strainer and place in a squirt bottle.

For the olive nage,

In a small sauce pan on medium heat add 1 tbsp of olive oil, onions, poblano, garlic, and castlevetrano olives.  Cover and cook for 5-7 minutes.  Then take the lid off and deglaze the pan with white wine.  Reduce the wine by half and then add whey and cucumber juice.   Bring to a boil and then turn down and simmer for 10 minutes.  Then add your cornstarch slurry and cook for another 5 minutes.  Then pour everything into a blender and add basil leaves.  Puree until smooth and strain through a fine mesh strainer.  Adjust the season with salt if needed. 

To finish,

In a hot saute pan add your breast with a tsp of duck fat.   Cook on both sides until golden brown.  Place your Lamb rack back in the over to warm up (3 min).  Take your shank log and slice into rounds.  Sear in the same pan as the breast on both sides.  Then take out your breast and place on a paper towel.  Then add a few ladles of sauce and cover until the shank is warm all the way through.  Then spoon some of the olive nage on the plate.  Add the sunchoke puree.  Then add shank on top of the puree.  Slice the lamb rack and place next to the shank.  Add the breast confit with onion jam.  Finish with the sunchoke fondant, beldi puree, some more lamb jus, and some rosemary flowers.  Serve and enjoy!


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Sous Vide 48 hour Veal Pastrami

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Sous Vide 48 hour Veal Pastrami

Well here is the second part of my veal breast recipe, the first I made bacon.  This recipe involves identical steps in the beginning but ends a little differently than the bacon.  Here the cure is the same recipe.  But after you cure the veal breast,  I then sous vide the breast for 48 hours.  Then after the breast has been sous vide and cooled you lightly smoke it.  The result was melt in your mouth veal pastrami.  It is a process that takes almost a week but again the results were amazing. If you have the time and desire here is the recipe

1 whole veal breast trimmed slightly of the excess fat

1 cup of salt

1/2 cup of sugar

2 tsp of pink curing salt

1 tbsp of mustard seeds

1 tbsp of coriander seeds

1 tbsp of juniper berries

4 garlic cloves

1 shallot

1 bay leaf

Water to cover completely 

1/4 cup of coriander seed coarse ground

1/4 cup of black peppercorns coarse ground

wood chips for smoking

 

To make the cure,

In a pot add salt, sugar, coriander, mustard, garlic, juniper, shallot, bay leaf, and 4 cups of water. Bring to a boil and then simmer until all the salt and sugar has been dissolved, roughly 3-5 minutes.  Then turn off the heat and let it either cool to room temperature or add 2 cups of ice to speed up the process. Once the water is close to room temperature you can add your pink salt to the water.  Then place your veal breast in a container that is large enough to hold the veal breast and be completely cover with the water or brine mixture.  Pour the brine over the veal and let it cure for 3 days.  You can flip the veal over once a day to insure even curing.  You can cure it up to 5 days if you want but the veal breast is fairly thin so I did mine for 3 days.  Then take the veal breast out of the cure and wash off completely in cold water (Here is where I cut mine in half and left half for my pastrami).  Take the veal breast and dry well.  Then take the coarse ground coriander seed and black peppercorns and evenly distribute on top of the veal breast.  Then place in a cryovac bag and seal.  Set sous vide machine to 135 degrees.  Place the veal breast into the water.  Sous vide for 48 hours.  Make sure that you add water throughout the process to keep at a safe level (see machine instructions).

After the 48 hours are over, pull the meat out and let it cool to room temperature.  Optional step, add a little more coriander and black pepper to the meat and sear in a pan for 2-3 minutes just to golden the fat layer a bit.  Then in a stove top smoker with a combination of hickory, mesquite, and apple wood chips.  Smoke your veal breast pastrami for 5 minutes on low heat.  Then turn off and let it sit in the smoke for 30 minutes.  Then take out and you are ready to use either cold or hot.  Makes for a great reuben sandwich.  Serve and enjoy!

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Tostonera

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Tostonera

Here is my version of a typical dish from Puerto Rico.  It normally consists of fried plantain with a variety of toppings.  Sometimes they make more of a gordita shape or cup with the fried plantain.  I used my tostonera to flatten my boiled plantain but left them flat instead of a cup. This really is a great appetizer that combines sweet and spicy along with great variety in textures.  I like to use the more ripened plantain rather then the green because of the sweetness.  The meat I used was kobe tri tip which worked great because it can shred easily after it is cooked through.  JP loved this dish and couldn't get enough of it.  Always great to make the boss happy and coming back for more.  Here is the recipe.

3 lb of wagyu tri tip

1 onion

1 red pepper roasted

1 green pepper roasted

2 poblanos roasted

2 jalapeno

1 habernero

6 garlic cloves

6 tomatoes charred

1/2 cup of apple cider vinegar

6 cups of chicken stock

2 tbsp of ground cumin

2 tbsp of olive oil

1/4 cup of cilantro leaves

 

4 ripe plantains

oil for frying

 

2 cup of black beans soaked over night

1/2 onions

3 garlic cloves

1/2 cup oil for frying

Salt to taste

 

Guacamole

4 avocados

1 onion grilled and chopped fine

1 jalapeno bruniose

3 tbsp of chopped cilantro

1 lime juiced

salt and pepper to taste

 

1 mango sliced thin

1 cup of queso fresco

 

For the Wagyu Tri tip

Season meat with salt and pepper on both sides.  In a pressure cooker on medium heat add oil and tri tip.  Sear on both sides for 3 minutes.  Then add onions, peppers, chiles, cumin, and garlic.  Cook for 2 minutes and then add the vinegar, stock, and tomatoes.  Place the lid on top of the pressure cooker and cook at high pressure for 45 minutes.  Then let the pressure release naturally if you have the time.  Strain off all the liquid and place in a blender and puree with 1/4 cup of cilantro leaves.  Season with salt and set aside.  Take the tri tip and shred with two forks.  Season with salt and about a cup and half of pureed sauce on to the shredded meat.  Keep warm and set aside.

For the black beans,

Place onion, garlic, beans, and 10 cups of water in a pot.  Bring to a boil and turn down to a simmer and cook for 1 hour or until completely tender.  Half way through the cooking process add 2 tbsp of salt.  When done strain off liquid and reserve.  Place beans in a blender and puree with a little of the liquid until the beans are smooth but still thick.  In a large saute pan on medium high heat add oil and beans.  Fry for 20 minutes approximately until the beans thicken and dry out a little bit.  Season with salt and keep warm

For the Guacamole

Add all the ingredients into a bowl and smash with a whisk.  Season with salt, pepper, and lime juice and set aside.

For the tostoneras

Cut the plantain in 3 pieces with the peel still on.  Place the plantain in a pot and fill with water.  Bring to a boil and then turn down to a simmer and cook for 25 minutes.  Strain off the water and discard the peels.  Then take plantain and place in the tostonera to flatten.   Place on sheet pan lined with parchment paper for frying.  Continue until all the plantain have been flattened.   Place 2 cups of oil in a cast iron pan and heat up for frying.  Then place 4 to 5 at a time into the pan.  Fry until crispy and golden brown.  Strain off on to a paper towel.

To Finish,

Place a spoonful of refried beans on top of the tostonera's.  Then add a little of the tri tip and a spoonful of sauce.   Top with guacamole, julienned mango, queso fresco, and cilantro.  Serve and enjoy!

 

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Hoja de Santa Short Rib

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Hoja de Santa Short Rib

This is recipe is one that is definitely inspired south of the border.  I had a coworker who is from Honduras and her mother, who lives there, sent me a jar of anchiote. Now you can find anchiote in any Latin market and it is what is used in making the color ,yellow, in cheddar cheese.  It doesn't have an overwhelming flavor unless you use an extreme amount.  Now the jar that was sent me wasn't the normal seed like anchiote you find in the store.  It was a smooth bright red purée.  The purée was made by cooking the seeds in water for a long time until the seeds thickened the water to make a smooth paste. 

We have hoja de Santa growing every year in the spring and summer months.  It is a great herb that is great for wrapping things in because the size of the leaf.  For this recipe I cooked the short ribs in the pressure cooker with the anchiote and then wrapped the short rib in the hoja de Santa to finish the dish. Here is the recipe. 

3lb short rib
1 onion
4 tomatoes
2 tbsp anchiote paste
6 garlic cloves chopped
3 red jalapeños
1 tbsp of ground cumin
2 dried anchos chiles
4 dried New Mexico chiles
1 cup of white wine vinegar
6 cups of chicken stock

1 tbsp of grapeseed oil

10 leaves hoja de Santa blanched

1 head of green cabbage shredded fine
1/2 tomatillo salsa

1 jicama julienned

1/4 cup of mayo

For the Slaw,

In a bowl add jicama, tomatillo salsa, mayo, and green cabbage.  Season with salt and mix well.  Set aside for at least 30 minutes to let the flavors mend together. 

For the short ribs,

I cooked mine in a pressure cooker but you can do the same steps with out one and simply braise in a pot.  Season short ribs with salt and pepper.  Place your pot on the stove over a medium high heat with 1 tbsp of oil.  Sear the short ribs on each side for 3 minutes, you might need to do this in batches if your pot isn't big enough.  Then add onions, fresh and dried chiles, garlic, and cumin.  Cook for 2 minutes and then add achiote, vinegar, and tomatoes.  Cook for 1 minute and then add your chicken stock.  Place the lid on the pressure cooker and bring almost to full pressure.  Cook for 45 minutes and then let the steam release naturally if you have time.  ( If braising in a pot, bring to a boil and turn down to a simmer.  Cook for 2 1/2 hours until tender).  Then take the short ribs out of the liquid, remove the bone along with any excess fat and set aside to cool to room temperature.  Place all of the liquid into a blender and puree until smooth.  Season with salt and set aside.

Once the short rib has cooled to temperature you can handle, wrap each short rib in hoja de santa leaf.  Continue with same process until all have been wrapped.  To finish the dish simple place the short rib in the oven or on the stove to warm through, then add a spoonful of the sauce down on the plate.  Cut the short rib in half and then place on top of the sauce.  Place a spoonful of the slaw behind the short ribs and garnish with a few cilantro leaves.  Serve and enjoy!


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