Tuesday, November 8, 2011

Dishin' It with Chef Marco {3}

Here we go!  It's Tuesday...it's cool and chilly outside...it's time for some yummy warm, "can't wait to make that"-kinda food!  Which means it's time for 
“Dishin’ It with Chef Marco”

I hope you are enjoying this feature with our wonderful Chef Marco - because I am!  -->Hey Marco, I'm making a list of these dishes! Um, you can come over anytime you want to cook them, ya know?! {shameless plea...giggle}

It looks like this recipe is even better than the last...I'm thinking of dedicating a page on this bloggy to his creations! That way you all can just click on the page and voila! a list of the recipe links...good idea?!

So without further ado...and to start your mouth watering early in the morning:

Rosemary Jus-Braised Short Ribs
w/ vegetable pad thai & sea salt-roasted red pears
Serves 2-3

4 beef short ribs (4 -5 oz) depending on store
4 garlic clove minced
6 sprigs of rosemary, 2 chopped, 2 for roasting liquid, 2 for garnish
1- 3 lb box sea salt
2 ½ cups chicken broth
3 medium red pears
1 medium onion (sliced thin)
2 small zucchini julienne
1 medium carrot julienne
1 hand full pad Thai noodle
3 Tbls unsalted butter
2 Tbls corn starch
6 Tbls water
1 Tbls kosher salt
1 tsp black pepper
3 Tbls olive oil

Marinate short ribs with garlic, chopped rosemary, kosher salt and black pepper preferably over night.
In an almost smoking hot oven proof deep pan, add olive oil and sear short ribs on both sides for 2 minutes each side. Add chicken broth and 2 sprigs of rosemary to pan cover and bake in a pre heated oven at 375 degrees for 1 ½ - 2 hrs depending on size of short ribs. Until meat is almost falling apart.
In a deep baking dish, big enough to fit the pears but not to big because you need to cover pears completely with salt. If pan is to big the salt will spread out and not completely cover pears. Fill bottom of pan with ¼ in thick of sea salt. Place pears on the bed of salt and cover pears completely with more sea salt. Bake for last 30 minutes with short ribs.
In a soup pot bring 2 quarts of h2o to boil and cook pad Thai for about 3-5 minutes depending on your liking. Drain, cool and set aside. In a hot sauté pan add butter and sauté onions, carrots for about 5 minutes. Add zucchini and cook for about 3 minutes. Add pad Thai noodles and toss together with vegetables.
Remove rosemary sprigs from short rib braising liquid and disregard. Remove short ribs from braising liquid and set aside and keep warm. Put pan with braising liquid on the burner and bring to boil. Mix cornstarch and 6 tbls of h2o in small bowl to make slurry. Slowly whisk in slurry to boiling liquid until slightly thick. Remove pears from salt and set aside.
Make a nest with the vegetable pad Thai, place pear in middle of nest, lay short ribs on the side of nest and sauce short ribs and vegetable pad Thai. Finish by garnishing with rosemary sprig…

Chef’s Notes:
Always use kosher salt for most cooking. Also, the sea salt in this dish can be reused, so don’t throw it away. The word (julienne) means to cut something the size of a matchstick!!
Any time you sear any kind of meat, you always use a super hot pan to create that good sear to trap in all the yummy juices from meat.

Bon appétit!
Yummy, huh?
{Wish I could cook like that!}
So I'm thinking (as I'm trying not to think of my hunger now...)
What dishes would you like Chef Marco to make?
Let me know...and I'll let him know!
~ Nay ~

1 comment:

Fairday Morrow said...

This dish looks fantastic! YUM! I would like to see him make chicken cordon bleu- and the delicious sauce that goes with it.