· 3 to 4 pounds beef short ribs
· 1 medium onion, sliced
· 1 medium carrot, peeled and chopped
· 2 celery stalks, chopped
· 2 cloves garlic, roughly chopped
· 1 (15-ounce) can tomato paste
· 1 bay leaf
· 1/2 teaspoon dried thyme
· 2 sprigs of fresh rosemary
· 1 tablespoon oil
· Salt and black pepper
· Beef broth, enough to cover the ribs
· cup of red wine Cabernet
In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste, Red wine and cook stirring slowly for 3 more minutes. Tip: you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid. You can now thicken the sauce or leave as is and season with salt and pepper. Serve with truffle mashed potatoes and haricots verts.
Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.
Ocean Garden Trio
Lobster Claw meat Tempura
· 1/4 teaspoon salt
· 1/2 pound Lobster Claw Meat, peeled
· 2 liters vegetable oil, for deep frying
· 1/4 cup all-purpose flour
· 1/3 cup ice water
· 1/4 cup cornstarch
· 1 egg yolk
· 1/4 teaspoon salt
· 1/4 teaspoon sugar
· 1/2 teaspoon baking powder
Heat oil in deep-fryer or large wok to 375 degrees F.
In a medium bowl, mix together all-purpose flour, ice water, cornstarch, egg yolk, salt, white sugar, and baking powder. One at a time, dip shrimp into the flour mixture to coat. Carefully place a few shrimp at a time in the hot oil and deep-fry until golden brown on all sides, about 1 1/2 minutes. Use a slotted spoon to remove the shrimp from the oil and drain on paper towels. Repeat with remaining shrimp.
Mac N Cheese
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 lb Any macaroni
1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees F.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan and toss to combine. Sprinkle this over the top of the macaroni and cheese.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.