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| Steak and Eggs |
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| Ingredients |
3 lbs Short ribs or (Boneless)
1qt Zinfandel red wine
1.5 gal veal stock
1c Mirepoix (onion, carrot,celery, garlic, tomato)
1ea whole orange
Season and sear ribs |
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| Panko Crusted 5 Minute Egg |
Heat up 3 cups of water with a pinch of salt in it.
When water reaches full boil gently place 3-4 eggs in pot and begin countdown.
You want to pull the eggs out at precisely 5 minutes then put into ice bath.
Let sit for 3 minutes and peel.
Once the eggs have been peeled coat with all purpose flour, then dip in eggs that have been whipped then finally into Japanese bread crumbs.
Make sure you season the egg every step of the way that is with kosher salt and fresh black pepper.
Next heat some oil until you reach 350 degrees, place panko crusted egg into fryer and cook briefly for about 30-45 seconds or until golden brown.
Drain on papper towel and season the egg again.
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| Method |
Sweat mirepoix, deglaze with red wine
Add veal stock bring to a boil. Add ribs and oranges.
Cover and braise at 350 till done.
Cool and pull away from the bone reduce braising liquid and add back to pulled meat and reheat.
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| Petite Herb Salad |
1/4 bunch of Tarragon
1/4 bunch of Fresh Chives snipped to 1.5 inches long
1/4 bunch Chervil
1/4 bunch Fresh Italian Parsley
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| Method |
| Toss herbs with pinch of kosher salt and fresh black pepper then with Organic Extra Virgin Olive Oil
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