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Great Day Kitchen, 9/5/17 - Braised Ribs/Stir Fry Crab

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.

Chef Soupy, from Table Mountain Casino, located in Friant, visited the Great Day Kitchen to prepare some delicious dishes.


Braised Short Ribs


Ingredients:

  • 4 (8-ounce) pieces bone-in beef short ribs
  • 1 tablespoon vegetable oil
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 4 medium carrots, finely chopped
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 can/jar (14-ounce) tomatoes in juice, puréed in a blender with juice
  • 1 1/2 cups dry red wine
  • 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon vinegar or red-wine vinegar
  • 1 tablespoon balsamic vinegar
  • 20 pearl onions (5 ounces)
  • 1 1/2 tablespoons unsalted butter
  • 1 tablespoon vinegar or red-wine vinegar
  • 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
  • 4 medium carrots, cut diagonally into 1 1/2-inch pieces
  • 8 medium fresh white mushrooms, trimmed and quartered lengthwise


Directions:


  1. Pat beef dry. Heat oil in a wide (12 inches in diameter) 3 to 5-quart heavy pot over moderately high heat until hot, but not smoking. Brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.
  2. Add chopped carrots, onions, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
  3. Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, approximately 3 to 4 hours.
  4. Heat butter in dried saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, approximately 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables.
  5. Transfer a short rib to each of 4 soup plates and keep warm in oven. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add about 2 cups sauce to vegetables (reserve remaining sauce for another use), then spoon mixture around short ribs.


Stir Fry Crab


Ingredients:


  • 3 live Dungeness crabs, 1 1/2 pounds each or claws
  • 1/4 cup good olive oil
  • 3 heads garlic, minced
  • Half of white onion
  • 1/2 teaspoon kosher salt, plus additional to taste
  • 1 lime, cut into wedges
  • 1 cup Hoisin sauce
  • 1 tablespoon soy sauce
  • 2 eggs
  • ½ cup of green onions and cilantro


(If desired, serve with jasmine or other rice.)


Directions:


  1. Fill a large stock pot with 3-4 inches of water. Add steamer basket or colander insert, cover and bring water to a boil. When the water is heating, place the crabs into the freezer for 10-15 minutes, making them easier to handle.
  2. When the water is at a boil, remove crabs from freezer and place them into colander insert. Cover and steam for 20 minutes, until the shells are bright red.
  3. Once cooked, remove the crabs with a pair of tongs. Rinse crabs under cold water briefly before dismantling. Remove shell, reserve crab butter (soft yellow matter and green spongy matter) and remove gills. Quarter the crabs with a big knife, leaving the legs attached to the four sections.
  4. Heat the olive oil in a large wok over high heat. Add the garlic and onions. Add quartered crab sections and toss to cover with garlic and oil. Stir-fry the crabs for 4-5 minutes with the sauces. Mix the eggs in at the last minute and toss with the herbs. Add a squeeze of lime. If desired, serve with jasmine or other rice and a dipping sauce.


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