Beef Short Rib Taquitos & Buffalo Calamari

Beef Short Rib Taquitos

Ingredients:

3 each
1 oz.
1/2 oz.
1/2 oz.
1 oz.
2 oz.
3-4 slices
As needed

6" yellow corn tortillas
short rib stuffing (see preparation below)
Vermont white cheddar cheese
pickled radicchio (see preparation below)
frisee salad mix (see preparation below)
truffle horseradish aioli (see preparation below)
serrano chili's
vegetable oil for frying

Method:
Fry tortillas for about 7-8 seconds to make them pliable. Add short rib stuffing, cheddar cheese and serrano chili's. Roll very tight and skewer. Fry for 2-3 minutes until golden brown. Season with salt  and cut each taquito in half and assemble on plate as shown in picture. Garnish with salad mix.

Braised Beef Rib Racks

Ingredients:

5 lbs.
4 oz.
4 oz.
6 oz.
1 oz.
2-3 each
2 oz.
3 oz.
As needed
To taste
beef rib racks
carrots - 1" diced
celery - 1" diced
yellow onion - 1" diced
fresh thyme
fresh laurel leaves
red wine
olive oil
beef or veal stock
kosher salt and fresh ground black pepper

Method:
Season both sides of beef rib racks with salt and pepper. Place on sheet trays and roast in oven at 400 degrees for 15-20 minutes until golden brown. In skillet heat olive oil and saute all vegetables until caramelized. Deglaze pan with red wine and reduce. Add beef or veal stock as needed along with remaining herbs. Add roasted rib racks so they are completely submerged in stock. Braise on low simmer for 3-4 hours until meat is falling off bones. Cool completely in braising liquid. Once cooled, remove from liquid and pull the meat, removing the bones. Make sure that you remove any cartilage or connective tissue that may be remaining. Reserve on side for short rib stuffing mix.

Short Rib Stuffing

Ingredients:

1 lb.
2 oz.
2 oz.
2 oz.
1 oz.
2 sprigs
2 oz.
1 oz.
To taste
beef rib racks - cleaned/pulled (see preparation above)
carrots - 1/4" diced
onions - 1/4" diced
celery - 1/4" diced
garlic - finely chopped
thyme
idaho potato - 1/4 diced and blanched
olive oil
kosher salt and fresh ground black pepper

Method:
Heat oil in pan, add thyme until fragrant and then add onions, celery, carrots, and garlic and sweat for 2-3 minutes until aromatic. Add the pulled beef and 3-4 ounces of the braising liquid. Reduce until everything comes together. Add potatoes at the very end. Adjust seasoning with salt and pepper.

Pickled Radicchio

Ingredients:

2 heads
17 oz.
4 oz.
2 oz.
2 sprigs
radicchio - cut into 1/2 inch strips
red wine vinegar
sugar
kosher salt
thyme

Method:
In small pan, bring vinegar, sugar, and salt to a boil. Turn off heat and let steep for 20 minutes. Pour over radicchio, let cool completely. Reserve some liquid for frisee salad.

Frisee Salad

Ingredients:

1/2 oz.
1/4 oz.
1/4 oz.
1 tbsp.
1/2
1 tsp.
To taste
frisee lettuce
red radish - halved and thinly sliced
shallot - thinly sliced
olive oil
pickled radicchio (from preparation above)
pickled radicchio liquid (from preparation above)
kosher salt and fresh ground black pepper

Method:
Mix all ingredients in a bowl. Adjust seasoning with salt and pepper.

Truffle Horseradish Aioli

Ingredients:

8 oz.
4 oz.
2 oz.
1 oz.
1 tbsp.
1 tbsp.
To taste
mayonnaise
sour cream
prepared horseradish
fresh lemon juice
truffle oil
minced chives
kosher salt and fresh ground black pepper

Method:
Mix all ingredients in a bowl. Adjust seasoning with salt and pepper.




Buffalo Calamari

Ingredients:

7 oz.
1 cup
2 oz.
1 oz.
1 oz.
3 oz.
As needed
As needed
fresh calamari - rings/tentacles
buttermilk
red cherry peppers - seeds removed/sliced into rings
gherkins - quartered
gorgonzola blue cheese (frozen)
buffalo sauce (see preparation below)
flour mix (see preparation below)
vegetable oil for frying

Method:
Marinade calamari in buttermilk for 24 hours. Dredge calamari in flour mix. Fry in hot oil at 365 degrees for 45 seconds or until golden brown. Remove from fryer and season with salt. Toss in buffalo sauce until coated. Plate and garnish with the grated frozen blue cheese, cherry pepper rings and gherkins.

Flour Mix

Ingredients:

3/4 cup
1/4 cup
1 tbsp.
2 tsp.
rice flour
finely ground yucca flour
kosher salt
fresh ground black pepper

Method:
Mix ingredients thoroughly. Reserve on side until ready to use.

Buffalo Sauce

Ingredients:

1 cup
1/2 oz.
3 oz.
1 oz.
To taste
Frank's Red Hot Sauce
minced garlic
butter - cubed
honey
kosher salt and fresh ground black pepper

Method:
In a pot bring the Franks Red Hot sauce to a simmer.  In a small pan in saute the garlic until a golden brown. Remove from heat. Add the hot sauce and garlic together and blend.  Slowly add butter and honey. Season with salt and pepper to taste.

 


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