| INGREDIENTS FOR SAUCE: |
1/2 lb Cleaned Oxtails
1 Large Carrot, large dice
2 stalks Celery, large dice
1 Large Onion, large dice
1 T Tomato Paste
1 c Red Wine
1 each Bay Leaf
1 sprig Fresh Thyme
1 qt Veal Demi Glaze
1/4 c Olive Oil
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| INGREDIENTS FOR WHIPPED POTATOES: |
5 Large Yukon Gold Potatoes, peeled and
roughly chopped
1/2 lb Butter
1/2 qt Heavy Whipping Cream
1/2 c Goat Cheese
To Taste Salt and Freshly Ground Pepper
|
| INGREDIENTS FOR GARNISH: |
3 c Fried Sage
1/2 c Fresh Herb Oil
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| METHOD: |
| In a heavy bottomed saucepot, bring the frying oil to a
temperature of 400 degrees.
Peel the potato and using a Chinese mandolin, spin the
potato to make strings.
Coat a one-inch wooden dowel with cooking spray and
tightly wrap the potato strings making a 4 inch cylinder.
Hold one end of the dowel and fry the potato until brown.
Mix the remaining ingredients in a small bowl, season with
salt and pepper and use to fill the potato cylinder. |
| METHOD FOR PEPPERS: |
| Lightly sauté the seafood in a pan and fold into the cream
cheese.
Season the mixture with chives, salt and pepper and stuff
into the peppers.
Reserve. |
| METHOD FOR WHIPPED POTATOES: |
| In a large pot of water bring the potatoes to a simmer and
cook until soft and then strain.
In another small pot combine the butter, heavy cream and
goat cheese and cook until cheese is incorporated.
Mash the potatoes and fold in the cheese mixture then season
with salt and pepper. |
| METHOD FOR SAUCE: |
| Season the oxtails with salt and pepper and sear in a heavy
bottomed pot with the oil.
When the oxtails have a nice brown color remove the oxtails
and add the vegetables and caramelize for 5 minutes.
Add the tomato paste and red wine and let the wine reduce
by half.
Place the oxtails back into the pot and add the veal stock.
Cover the pan and let roast in an oven for 3 hours at 350
degrees.
Drain off the liquid and season with salt and pepper. |
| FOR THE PLATING: |
| Season the Kobe steaks with salt and pepper and grill.
Place the goat cheesed mash potatoes in the center of the
plate and top with the sliced Kobe.
Drizzle the oxtail reduction around the plate and place the
stuffed peppers on top of the meat.
Drizzle the plate with herb oil and garnish with fried sage. |
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