Underground with the Cov June 23

- Covenant House Michigan is hosting the second annual Underground with the Cov pop-up dining experience.

Guests can expect an exciting night of food with local rising chef, Matt Tulpa, founder of Salt & Saffron, a pop up dinner concept, and the just-launched ViceCream Detroit. Rounding out the dinner will be soup and salad from Mudgie's Deli and a special after-dinner treat from The Detroit Pop Shop and Vicecream. Fieldstone Winery's vintner will be on-hand to provide the recommended wine for each professionally prepared course.

The event is June 23 at a secret location. It's within five miles of downtown Detroit, and will be revealed to ticketholders via email 48 hours prior to the event.

Early bird tickets are $35 a person, and proceeds benefit  Covenant House Michigan. To RSVP and for more information, call Covenant House Michigan at 313-463-2343 or mkuhar@covenanthouse.org. You can also get more information and get tickets online at www.covenanthousemi.org.

Chef Matt Tulpa joined us in the FOX 2 Cooking School, to give us a look at some of his recipes, which you can find below.

Miso Short Ribs with Arugula-Cilantro Quinoa and Egg Yolk
For The Short Ribs
Boneless short rib - 4 each (about 2.5 lbs)
Kosher salt - a/n
Grapeseed oil - 2 T
Mirin - 1 cup
Sake - 1 cup
Soy - 1 cup
Sugar - 1 cup
Red or brown miso - 0.25 cup
Ginger - 1 cup (unpeeled and roughly chopped)
Lemongrass - 2 stalks, broken
Garlic - 12 cloves, smashed
Onion - 1 small roughly chopped (about 1 cup)
Beef or chicken stock - 2 cups

At Least One Day Ahead: Bring your short ribs to room temperature by setting them in a place where they will be safe and undisturbed for one hour.

In a medium saucepan over medium heat, combine the mirin, sake, soy, sugar, miso, and ginger and simmer until the sugar melts and the miso dissolves. Constantly whisking for about 3-4 minutes. Set aside.
In a straight-sided sauté pan, add the grapeseed oil and turn the heat to high. Generously season all sides of the meat and sear all sides of the meat until browned. Be careful to monitor any hot spots in the pan to prevent burning. Remove the meat from the pan and deglaze with the mirin mixture-scraping the bottom of the pan to remove any access brown bits.
Once the meat has cooled, place it in a zip-lock bag and add 2 cups of the cooled mirin mixture. Reserve one cup of the mixture without ginger and set aside until the next day. Marinate the meat for at least 24 hours. Ideally 48 hours
About 3.5 Hours Ahead: Preheat your oven to 375ºF. Remove the meat from the bag and place in a small roasting pan. Add the marinade, lemongrass, garlic, onion, and stock to a medium sauce pan and bring to a boil. Add enough of the liquid to the roasting pan to almost cover the meat.
Cover the roasting pan with a tight layer of plastic wrap, then foil.  Braise in the oven for 3 hours.
Once you remove the pan from the oven, let it rest in the liquid for at least an hour to relax the meat.
For The Quinoa
2 cups cooked quinoa (prepared according to the packaging instructions)
1 bunch cilantro, leaves only
4 cups arugula
Kosher salt a/n
4 egg yolks from a trusted source

While The Meat Braises: Bring a pot of water to a boil and blanch arugula and cilantro for 15 seconds. Immediately transfer to an ice bath. In a high speed blender, add the blanched arugula and cilantro, 0.5 cups of cold water, 1-2 ice cubes, and salt and blend until smooth.

To Serve:
Add the short ribs to a sauté pan and constantly glaze with the reserved mirin mixture until glossy.
Gently reheat the cooked quinoa in a small sauce pan. Add the arugula mixture until the quinoa becomes uniformly green.
Add about a half-cup of the quinoa to each plate and make a small well to which you'll rest the egg yolk. Place the meat to the side of the quinoa and spoon 1-2 T of the sauce over the meat.



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