Kitchen Paradise

Braised Short Rib over Thai Basil Potato Puree, Appleslaw

Bon Appetite!

INGREDIENTS

Short Ribs:                                                                                        

• 35 pounds short ribs                                                             
• Canola oil, as needed
• Salt and pepper, to taste
• 5 onions, medium diced
• 2 bunches celery, medium diced
• 8 carrots, medium diced
• 10 cloves garlic, peeled and minced
• 5 white lemongrass stalks, thin sliced
• 5 dried Thai chilies
• 4 cans tomato paste
• 1 bottle red wine
• 1 cup soy
• 1 large ginger cluster, thin sliced
• 4 kiwis, peeled
• 5 boxes beef stock

Curry Sauce:

• 5 whole peeled shallots, thin sliced
• 5 cloves garlic, peeled and miced
• 1 ginger cluster
• 5 white lemongrass stalks, thin sliced
• 1/2 cup fish sauce
• 1/2 cup tamarind paste
• 1/2 cup red curry paste
• 4 cans coconut milk
• 2 whole guajillo chilies

Potato Basil Puree:

• 15 pounds Yukon potatoes, peeled
• 2 quarts Thai basil, leaves plucked
• 2 quarts heavy cream
• 4 pounds butter
• Salt and pepper, to taste
• 1 bunch shallots

Green Apple Kimchi:

• 6 green apples
• 2 limes, juiced
• 2 tablespoons Korean chili flakes
• Salt, to taste

Bok Choy:

• Bok choy, stems removed
• Olive oil, as needed
• Salt and pepper, to taste

Spicy Chili Peanuts:

• 2 pounds peanuts
• Sugar, to taste
• 2 tablespoons Thai chili garlic paste
• Salt, to taste

DIRECTIONS

Short Ribs:

1. Trim beef off the bone and cut into neat squares.

2. Season the ribs with salt and pepper.

3. Sear on both sides on the hot flattop grill with canola oil.

4. In a rondeau, caramelize onion, celery, carrot, 5 cloves garlic, lemongrass and dried Thai chilies. Add tomato paste and caramelize further. Deglaze with red wine. Pour into pressure cookers, reserving a 1/5 of liquid for red curry sauce.

5. Puree soy, ginger, rest of garlic, and kiwi.

6. Add ribs to pressure cookers. Top off with beef stock and the puree. Put lids on top and let it start to whistle on high heat. Lower the flame and let cook for 1 1/2 hours, or until tender, leave braising liquid. Glaze in red curry sauce.

Curry Sauce:

1. In a medium saucepan, caramelize sliced shallots, ginger, garlic and lemongrass. Deglaze with red wine – stock mixture. Add red curry paste, tamarind paste, fish sauce and coconut milk and simmer to marry flavors for 20 minutes.

2. Meanwhile, soak 2 whole guajillo chilies in hot water. Puree the soaked chilies, taking out the seeds, with the curry base and strain through a chinois.

Potato Basil Puree:

1. Cover the Yukon gold potatoes with cold water and bring to a simmer.

2. Meanwhile sauté Thai basil leaves and sliced shallots. Puree with heavy cream, warm on the stove. Keep the butter out at room temperature. When the potatoes are cooked through, drain potatoes. Let steam for 2 minutes. Pass through a food mill with butter. Fold in hot heavy cream, salt and pepper.

Green Apple Kimchi:

1. Shave apple through mandolin. Juice limes over apple, and add salt and Korean chili flakes.

Bok Choy:

1. Sauté with olive oil, salt and pepper.

Spicy Chili Peanuts:
1. Fry peanuts in fryer. When golden, toss in chili garlic paste, salt and sugar.

INFO

• COURSE:

  MAIN COURSE

• TOTAL TIME:

  UNDER 4 HOURS

• SKILL LEVEL:

  CHALLENGING

• COST:

  MODERATE

  
  

  
  

  
  

  Low Cholesterol Lasagna

  Turkey Sausage, Eggplant and Mushrooms                                      

  YIELD

  6-8 SERVINGS

  INGREDIENTS

  •     1 pint of low fat ricotta
  •     1 package of low fat shredded mozzarella
  •     12 sheets of cooked lasagna
  •     2 pc yellow squash, sliced thin and roasted
  •     2 pc zucchini sliced thin and roasted
  •     2 pc Japanese eggplant sliced thin and roasted
  •     2 pc red bell pepper diced
  •     2 pc green bell pepper diced
  •     2 pc yellow pepper diced
  •     1 pound chicken Italian sausage
  •     1 pound turkey Italian sausage
  •     2 cans Rega's canned tomato
  •     2 Spanish onions (small dice)
  •     12 cloves garlic sliced paper thin
  •     3 tablespoons of extra virgin olive oil

  DIRECTIONS

  For the cooking tray you need a casserole pan 2 inches deep by 4 inches wide.

  In a Rondeau, place the extra virgin olive oil and sweat the onions and garlic until soft. Add the two types of sausage and diced peppers. Cook for about 10 minutes on medium heat. Add the tomatoes and cook for 1/2 an hour. In the pan lay 3 sheets of pasta. Hit it with a layer of tomato sauce (1 each). Add a couple drops of ricotta and some mozzarella. Repeat 3 times and top it with some extra sauce and cheese. Bake at 300 for 1 1/2 hours.

  INFO

  • COURSE:

    MAIN COURSE

  • PREP TIME:

    TWO AND A HALF HOURS

  • TOTAL TIME:

    UNDER 4 HOURS

  • SKILL LEVEL:

    EASY

  • COST:

    MODERATE

    
    

    

    Yummy!

    
    

    Brûléed Banana with Brioche

    Espresso Zabaglione

    
    

    YIELD

    3-4 Servings                                                                        

    INGREDIENT

    1 pan brioche

    1 banana

    1/2 cup honey

    1 cup milk

    2 tablespoons flour

    3 1/2 oz sugar

    1 tsp cinnamon

    6 eggs

    2 eggs for batter

    1 cup coffee bean

    1 tsp vanilla extract

    
    

    DIRECTIONS

    Combine vanilla extract, coffee beans, and milk and boil.

    Whip 6 eggs with cinnamon and sugar. Add flour and pour into the milk till you have a semi thick coffee cream. Strain with a china cap. Serve in a shot glass.

    Make another batch with eggs and honey and use to prepare the brioche like French toast.

    Brûlée the banana coated with light sugar.

    Place a slice of banana on the bread and coat with cream.

    Sweet Heat Shrimp Cucumber

    Cilantro Ginger Salad

    
    

    YIELD

    3-4 Servings

    INGREDIENTS

    
    

    SHRIMP

    10 shrimp, peeled, cleaned and deveined                         

    1 cup garlic chili sauce

    2 cups sweet chili sauce

    2 tablespoons hot sesame oil

    1 tablespoon butter

    1 tablespoon curry powder

    1/2 tablespoon cream

    1 tablespoon honey

    2 tablespoons soy sauce

    1/4 rice wine vinegar

    Salt and pepper to taste

    
    

    SALAD

    1 small seedless cucumber, peeled and julienned

    1 bunch cilantro

    1 inch ginger, coarsely chopped

    1 bunch mint

    1 1/2 cup olive oil

    1 1/2 cup rice wine vinegar

    1 tablespoon sugar

    
    

    DIRECTIONS

    SHRIMP

    Combine the two chili sauces, curry powder, honey, soy sauce and vinegar. Sauté shrimp in sesame oil with salt and pepper. Halfway through cooking add sauce and butter and cream. Cool shrimp thoroughly.

    SALAD

    Blend all ingredients except for cucumber till emulsified. Toss with cucumber.

    
    

    Pound Cake and Pastry Cream

    
    

    INGREDIENTS

    POUND CAKE

    •     1 pound flour
    •     1 pound butter
    •     1 pound sugar
    •     12 eggs
    •     1 teaspoon vanilla extract

    PASTRY CREAM (DIPLOMAT CREAM)

    •     8 eggs (yolks only)
    •     500 grams milk
    •     500 grams heavy cream
    •     500 grams cream
    •     200 grams sugar
    •     80 grams corn starch

    DIRECTIONS

    POUND CAKE

    Whip eggs and sugar until foamy. Melt butter and fold in. Fold in flour. Bake at 350 degrees.

    PASTRY CREAM (DIPLOMAT CREAM)

    Heat milk, cream and sugar in a sauce pan. Mix corn starch and yolks together. Once liquid is hot, temper it into egg yolks. Once eggs are tempered add all the ingredients back to pan and bring to a boil. Once mixture is cool, whip in kitchen aid to make smooth. Whip heavy cream in kitchen aid till stiff peak. Fold whipped cream into pastry cream.

    

    
    

    Belgian Meatballs

    Chive Mashed Potatoes

    
    

    YIELD

    6-10 Servings

    INGREDIENTS

    MEATBALLS

    •     1/2 pound ground lamb
    •     1/2 pound ground beef
    •     1 teaspoon dried basil
    •     1 teaspoon dried thyme
    •     1 teaspoon turmeric
    •     1/2 tablespoon ground nutmeg
    •     Salt and pepper to taste
    •     1 egg
    •     1/2 cup breadcrumbs

    SAUCE

    •     2 tablespoons flour
    •     2 tablespoons butter
    •     I tablespoon tomato paste
    •     1/2 teaspoon nutmeg
    •     2 cups chicken stock
    •     Salt and pepper to taste

    POTATOES

    •     2 peeled potatoes
    •     1 tablespoon butter
    •     2 tablespoons cream
    •     Salt and pepper to taste

    DIRECTIONS

    MEATBALLS

    Combine all ingredients except egg and bread crumbs. Add in the egg and 1/2 cup breadcrumbs.

    SAUCE

    Cook flour and butter on medium high heat to med roux. Add other ingredients.

    POTATOES

    Boil potatoes. Put through ricer. Season with salt, pepper, and chives. Add butter and cream. Put potatoes through rice strainer.

    

    INFO                                                            

    • COURSE:

      APPETIZER, TAPAS/SMALL PLATES

    • PREP TIME:

      ABOUT 1 HOUR

    • TOTAL TIME:

      UNDER 1 HOUR

    • SKILL LEVEL:

      EASY

    • COST:

      INEXPENSIVE