Tag Archives: mushrooms

Chef Pablo’s Beet-Glazed Short Rib Recipe

We’re drooling over our November 2021 Chef of the Month‘s Beet-Glazed Short Rib with Carrot puree & Oyster Mushrooms recipe! Whip up Chef Pablo’s delicious dish for a tasty fall meal or bring it to your next holiday potluck, and it may just become the new hit!

Braised Short Rib Ingredients

  • 135 grs Braised short rib    
  • Beet glaze
  • 70 grs Carrot puree                                 
  • 50 grs Pickled brussels                         
  • Oyster mushrooms         
  • Maldon salt       
  • Short rib
  • Beef stock
  • 40 gr Rosemary
  • 40 gr Kombu
  • Salt
  • 30 gr Whole black peppercorns
  • Canola oil

Braised Short Rib Directions

  1. Salt the short ribs and with the canola oil sear them on a pan.
  2. Deglaze with some of the beef stock.
  3. In a 4” hotel pan put the seared short ribs, the whole black peppercorns in a sachet, the rosemary and the kombu.
  4. Braise at 300 F for 3:40 hrs.
  5. Take the hotel pan out of the oven and let the short rib rest in the juice for 20 minutes.
  6. Carefully remove the beef and strain, first with a big colander to discard all the solids, then double strain 5 times with 2 fine mesh chinoises. The last time, put a sport towel between the colanders.
  7. Let the short rib rest in the walk-in cooler for 24 hours.
  8. Portion the short rib in 4.5 oz squares. Keep the trimmings for croquetas.

Beet Glaze Ingredients

  • 1,000 grs Cooking jus
  • 500 grs Beet juice
  • 50 grs Butter
  • Salt

Beet Glaze Directions

  1. Reducte the cooking juice and beet juice until glazy, finish with the butter off heat. Keep warm.

Carrot Puree & Brussels Ingredients

  • Carrots
  • 120 grs Orange juice
  • Thyme
  • 100 grs Brown Butter
  • 8.5 grs Dry Chipotle
  • 50 grs Garlic Confit
  • 50 gts Miso paste
  • Salt
  • 13.5 grs Guarg gum
  • Apple cider vinegar
  • 85 grs Sugar
  • Water
  • 25 grs Whole Coriander
  • Black Pepper

Carrot Puree & Brussels Directions

  1. Take all the ingredients to a boil, lower the heat and simmer for 1 minute.
  2. Let cool down at room temperature and then whisk in the guar gum.
  3. Keep cold.
  4. For the Brussels: Clean the brussels, cut them in half and remove the middle hard part. Shave them and keep them on an airtight container.

Seared Oyster Mushroom Ingredients

  • 1 pint Cleaned Oyster Mushrooms
  • 1 tasting spoon Shallots brunoise
  • 1/2 spoon Rosemary

Meal Plating

  1. Sear one portion of short rib on a small saute pan, deglaze with 2 oz of beef stock, and covered, put it in the oven.
  2. Dress 50 grams of shaved brussels with 3 tasting spoons of pickling juice.
  3. Pull out the short rib and check with a cake tester that is hot in the middle. Let it rest over a resting rack.
  4. Heat oil on a small sauté pan and sear the mushrooms. When they are well seared on one side, flip them, and add the shallots and rosemary. Cook for 30 more seconds and salt them. Pull them out of the heat.
  5. Plate the warm carrot pure, place the short rib over it and glaze it with the beet glaze.
  6. On one side place the sautéed mushrooms and next to them the pickled Brussels sprouts.

Connect with our November 2021 Chef of the Month
Instagram: @chefpablolamon
Website: https://www.pablolamon.com/
Virtual Classes: https://www.pablolamon.com/virtual-cooking-classes

Chef Claude’s Sirloin & Mushroom Casserole Recipe

sirloinOur August Chef of the Month, Chef Claude of Pizza Rustica Hollywood, has shared with us a recipe to save for a romantic date or dinner party for two – his sirloin with a mushroom casserole and white bean tomato salad. Steak can sometimes be a daunting challenge, but Chef Claude’s elegant recipe, featuring two succulent side dishes, can be easily prepared with the steps below!

 Ingredients: 

1 7oz lean sirloin

Butter

Olive Oil

White Wine

Red Wine Vinegar

1 cup mushrooms

Minced garlic

Parsley

Asiago Cheese

2 Tomatoes

1/4 Onion

1/4 Can of White beans

Salt/Pepper to taste

Directions: 

Lean Sirloin

  1. Pre-heat a pan and brush your steak with half an ounce of olive oil and salt/pepper.
  2. Sear steak on hot pan for 2 minutes on both sides, if steak is an inch thick.
  3. Place on a cutting board to rest for at least 5 minutes. Once rested, slice steak against the grain.

Mushroom Casserole

  1. Pre-heat butter and olive oil in a pan.
  2. Cook mushrooms in butter and olive oil at medium heat until tender.
  3. Halfway through cooking, add minced garlic, parsley, salt/pepper, and a splash of white wine.
  4. Let liquids deglaze the pan and add asiago cheese. Let cheese melt at low heat while covered.

Tomato White Bean Salad

  1. Dice 2 tomatoes and a ¼ of an onion. Place in a bowl.
  2. Add fresh basil, parsley, olive oil, and ¼ can of white beans that have been rinsed.
  3. Splash with red wine vinegar and salt/pepper to taste.
  4. Toss salad and refrigerate for at least 30 minutes.
  5. Serve with tortilla chips on the side.

Connect with Our August Chef of the Month:

Shop his look!

Instagram: @pizzarusticahollywood

Facebook: Pizza Rustica- Hollywood

Chef Dakota Soifer’s Oyster Mushrooms with Sherry Recipe

oyster mushrooms image

Oyster mushrooms with Sherry.

At the cafe we love sherries and were always looking for a way to get people to drink more of it.  This dish, while great on its own, is a great showcase of how fun pairing sherry with food is.  We encourage you to check it out.

Ingredients:

½ lb oyster mushrooms

2T Olive oil

6 cloves garlic, thinly sliced

1T (heaping) picked fresh thyme leaves

Salt

Black pepper

1/4c mushroom or vegetable stock

1T butter

1T fine sherry

Great EVOO

Directions:

Trim the woody root off the oyster mushrooms, saving them for mushroom stock.

In a thick bottomed pan with enough space to accommodate all of the mushrooms in a single layer, heat the 2T of olive oil over a high heat.  It is really important that the mushrooms aren’t overcrowded when they cook or the will steam rather than sear, muting the flavors & mushing the texture.

When the oil is simmering and almost smoking, dump the mushrooms in.  Don’t stir them right away let them sit & cook nicely for a moment.  Just stir once in a while. Think of it more as searing little steaks than stirring vegetables up in a pan.  Using this technique will help you take advantage of the mushroom’s unique texture and give the dish more character.

After 3 to 4 minutes and the mushrooms are browning nicely, stir in the butter, garlic and Thyme.  Once the garlic turns golden and the Thyme has become very aromatic, stir in the stock and season with salt and freshly cracked pepper.  After the stock reduces and become a thick flavorful sauce, add in a nice splash of the sherry, careful not to flame it, return to the heat for a few more seconds and you’re done!

Serve over soft polenta, or on grilled bread rubbed with garlic and drizzled with some great extra virgin olive oil.

Enjoy!

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