|2 servings||calories per servings 1090||protein serving 104 g||carbs per serving 28 g||total fat per serving 60 g|
Adapted from the late chef Ryan Hidinger’s menu for Prelude to Staplehouse in Atlanta, this dinner is simple to prepare yet elegant enough impress any dinner guest. While the most tender, braised short ribs simmer away in a rich demi-glace, you’ll make quick crispy potato cakes flecked with Parmesan and green onion to serve underneath. Colorful root veggies tossed with sherry vinegar and fresh parsley makes for a refreshing contrast to balance dish. This meal comes together in about an hour and makes enough to satisfy 4-6 dinner guests.
|Nutrition Facts||/ Per Serving|
|Total Fat||60 g|
|Saturated Fat||22 g|
|Trans Fat||260 g|
|Total Carbohydrates||28 g|
|Dietary Fiber||4 g|
(Please note the ribs have already been fully cooked, and the sauce in the bag is meant to be served with the meat. )
• Place unopened bag in a pot large enough to hold it, and cover with water.
• Take the bag out, and place the pot over high heat.
MISE EN PLACE
• Heat oven to 250° F.
• Halve and thinly slice radish.
• Halve and thinly slice carrot.
• Pick parsley leaves.
• Peel potato. Cut into 1/2-inch dice.
• Thinly slice green onion, keeping white and green parts separate.
When water simmers, reduce heat to low. Add unopened short rib bag. Simmer until warmed through, about 30 minutes.
While ribs simmer:
• In a saucepan, cover potatoes with water. Add 1 teaspoon kosher salt, and place over medium-high heat.
• When water boils, reduce heat to medium-low. Simmer until potatoes are very tender, 15-20 minutes.
• Drain potatoes.
• Discard short rib water. Cut a corner of the bag, and pour sauce into empty pot. Increase heat to high.
• When sauce boils, reduce heat to a simmer. Cook, stirring occasionally, until sauce is thickened and reduced by half, about 20 minutes.
• Remove pot from heat.
While sauce simmers:
• Transfer potatoes to a bowl. Mash until smooth.
• Gently fold in Parmesan, onion greens, horseradish, flour and egg. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place a skillet over medium heat. Add 2 tablespoons cooking oil. When oil is hot, scoop potato cake batter in 1-2 portions per diner (do not crowd skillet). Cook without disturbing until batter is set and browned on bottom, 3-4 minutes.
• Flip, and cook until golden, about 3 minutes.
• Transfer cakes to a lined rack. Keep warm in oven.
• Cut ribs into portions as desired.
• Return sauce to medium heat. Add short ribs.
• Stir in butter. Taste and adjust seasoning as desired.
In a bowl, toss together carrot, radish, onion whites, 2 tablespoons olive oil, sherry vinegar and parsley. Taste and adjust seasoning as desired.
• Divide potato cakes between 2 plates.
• Top cakes with short ribs and carrot-radish salad. Drizzle sauce around, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...