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Great Day Kitchen, 6/12/18 - Beet Cured Salmon & Spring Short Rib Cassoulet

Executive Chef for the Monterey Bay Aquarium, Matthew Beaudin, visited the Great Day Kitchen to prepare some delicious food.

Executive Chef for the Monterey Bay Aquarium, Matthew Beaudin, visited the Great Day Kitchen to prepare some delicious food.

Click here to visit the Monterey Bay Aquarium online.

Click here to learn more about Chef Beaudin.


Beet Cured Salmon, Duck Egg, Arugula, Oven Roasted Tomato Farm Fresh Goat Cheese


Ingredients:

  • 1.5 Cup Salt
  • 1.5 Cups Kosher/Flake Salt (Sea)
  • 1 Tsp Lime Zest
  • 1 Tsp Orange Zest
  • 1 Tsp Lemon Zest
  • ¼ Cup Lemon Juice
  • 6 Crushed Juniper Berries (Dried)
  • 1 Bunch Dill
  • 1 Bunch Fennel Tops
  • 2 Large Red Beets Washed and Juiced
  • 3 Pounds Fresh Salmon with Skin On and Bones Removed (Back Half)


Directions:

  • In a bowl Mix salt, sugar, citrus zest, lemon juice, crushed juniper and beet pulp to make the cure for salmon. More beet Juice may be added for desired color.
  • Lay salmon, skin side down on a cutting board with plastic wrap under the fish. Liberally rub cure (using food safe gloves… or you will have purple hands for days). When sure has been applied lay Fennel and Dill tops evenly over the flesh over the fish. Wrap plastic over the top of the fish tightly and put in refrigerator. After 12 hours flip the salmon filet and let sit refrigerated for 12 more hours.
  • Unwrap salmon and wipe off excess cure, salmon may be washed quickly if desired but it’s not necessary. If washed. Pat dry with paper towel and allow to sit in refrigerator uncovered for 1-2 hours before serving.
  • Slice thin and serve With Duck Egg Poached to your liking, Toasted Bread and Arugula Sun Dried Tomato Salad.



Spring Short Rib Cassoulet, Asparagus, Peas, Turnips, Radish, Tomatoes


Ingredients:

  • 3 Pounds Chuck Short Ribs
  • 1 Pound Medium Diced Onion (Yellow Onion)
  • ½ Pound Medium Diced Celery
  • ½ Pound Medium Diced Carrot
  • ¼ Cup Tomato Paste
  • 1 Bottle Red Wine
  • 2 Sprigs Thyme
  • 3 Cloves Minced Garlic
  • 2 Cups Orange Juice
  • 8 Cups 2 Quarts Beef Bone Broth ( or Beef Broth)
  • 1 Can Cooked Gigante Beans (Or any White Bean)
  • 5 Pieces Asparagus shaved end to end with a vegetable Peeler
  • Fresh or Frozen Sweet Peas
  • 5 Each Baby Turnips Cut in ½ and Roasted at 350 for 30 minutes
  • Vine On Cherry Tomatoes (Grilled with Olive Oil and Salt)


Directions:

  • In a Frying Pan add Vegetable oil and heat on medium until hot (About 3 minutes)
  • While waiting for oil to heat put beef broth and orange juice into a medium sized sauce pot and bring to a boil.
  • When oil is hot season both sides of short ribs and gently place in oil until brown on both sides. ( About 3-5 Minutes per side)
  • When Short ribs are browned remove them to a holding plate.
  • Add carrots to your searing pan and cook for approximately 10-15 minutes moving regularly, add minced garlic, celery and onion and cook until translucent. (About 20 minutes). When vegetables are cooked add thyme and tomato paste and cook for an additional 10 minutes.
  • When tomato paste has coated vegetables and cooked for ten minutes add red wince scraping the bottom of the pan to release all the drippings.
  • When wine has reduced by ½ add the contents of this pan to the medium sauce pot with the hot broth. When combined add short ribs, cover with foil and cook in oven for 3-4 Hours at 350 or until tender.
  • When finished remove short ribs carefully as they will be tender and strain and save the braising liquid.


To Serve:

  • Put Drained Beans in a frying pan on medium heat with about 1 cup of the short rib braising liquid.
  • When liquid has reduced by ½ add peas and Roasted turnips.
  • Scoop beans into a bowl and serve with one piece of braised short rib over the top.
  • Garnish with Shaved Asparagus and Grilled Tomatoes.
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