ZINFANDEL-BRAISED BONE-IN PRIME BEEF SHORT RIBS WITH ROASTED ASPARAGUS AND CARROT PEARL COUSCOUS Yvon Goetz, executive chef, The Winery Restaurant and Wine Bar, Tustin, Calif., www.thewineryrestaurant.net Yield: 4 servings 4 1-lb. short ribs, bone in Salt and pepper, to taste 1 c. flour 2 t. vegetable oil 1 c. onion, peeled and diced 1 c. carrot, peeled and diced 1/4 c. leek, diced 2 stalks celery, diced 5 garlic cloves, crushed 1 T. tomato paste 1 bottle Rosenblum “Annette’s Vineyard“ Zinfandel 1 qt. veal stock 1 t. black peppercorn, crushed 1 bay leaf 1 sprig fresh thyme 20 green asparagus spears 4 slices prosciutto or bacon Olive oil, as needed Carrot Pearl Couscous (recipe follows) 4 sprigs fresh thyme, for garnish Method (1) Debone short ribs, and save 4 bones. Wrap each short rib around a bone, and tie with a piece of butcher string. Season well with salt and pepper, and dust with flour, shaking off excess. In a medium-size pot, sear short ribs in vegetable oil until golden brown. Remove ribs; set aside. (2) Sauté onion, carrot, leek, celery and garlic in remaining oil for about 4 minutes. Add tomato paste, and cook for 2 more minutes. Pour red wine over vegetables, and reduce by 2/3. Add veal stock to vegetable mixture, and add meat back to pot, making sure meat is covered with the stock. Bring to a quick boil. Add black peppercorn, bay leaf and fresh thyme sprig; cover with a lid or a sheet of foil. Cook in a 300˚F oven for about 2 1/2 hours or until very tender. (3) When cooked, remove meat from stock. Strain stock in a fine mesh strainer, and reduce to syrupy consistency. Set aside. (4) Peel the bottom part of asparagus, and quickly blanch in salted boiling water for 30 seconds. Cool down in ice water. (5) Wrap 5 asparagus in a prosciutto slice; repeat. Place on a baking tray, drizzle with a little olive oil, salt and pepper and bake in a 350˚F oven for 5 minutes. (6) To serve, arrange Carrot Pearl Couscous onto center of plate; remove string from short rib, and place on top. Pour some of the hot sauce over it, making sure to cover meat well. Lean asparagus against ribs, and finish with a sprig of fresh thyme. Carrot Pearl Couscous 1 t. olive oil 1/2 c. onion, chopped 2 garlic cloves, chopped 1 c. pearl (Israeli) couscous 1/2 c. white wine 1 c. carrot juice Salt and pepper, to taste 1 oz. butter 1 t. chives, chopped Method (1) Heat olive oil in medium sauce pot over medium heat; sweat onion and garlic for 1 minute. (2) Add couscous, stirring occasionally, for 3 minutes. Add wine, carrot juice, salt and pepper; simmer until liquid is absorbed and couscous is al dente, about 10 minutes. (3) Remove from heat, and stir in butter and chopped chives. Wine pairing: With a bottle of Zinfandel in the prep, nothing would work better with the ribs, couscous and prosciutto than Peachy Canyon Zinfandel “Snow” 2007 (California), another jammy, velvety Zin. The meat of the matter by Lacey Griebeler pé he’d made for Wixon at a recent tradeshow. “The turkey was marinated with Cajun seasoning, the duck was marinated with jambalaya seasoning, and the chicken was marinated with andouille seasoning,” explains McLester. “Then [the meats were] sprinkled with activa transglutaminase—meat glue—and placed under vacuum, then cooked.” The canapé, which was served on an andouille sausage hushpuppy pancake, was a hit, so McLester decided to tweak the recipe and make a turducken deli loaf to be sliced for sandwiches. After fine-tuning the meat loaf, he knew he needed to create the right Cajuninspired condiment to take the sandwich to the next level. “The blackened mayonnaise was something I had already done in a restaurant I worked at some time ago,” says McLester. “It’s really very easy to make. You take Cajun seasoning—either a commercially available product or develop your own—and toast it in a pan over medium heat until it starts to darken and smoke slightly. The trick here is to get it out of the pan and cooled down before it burns. Then mix the cooled seasoning into mayonnaise, and let this stand overnight so that the flavors develop.” March/April 2010 | 29 W hen it comes to building a stellar sandwich, so often we focus on finding the perfect crusty artisan bread or concocting a condiment with unexpected zing. But Judson McLester, corporate chef and man- ager of culinary R&D for flavor manufacturer Wixon (www.wixon.com), recently decided to give deli meat its due—by combining a trio of meats into a delectable turducken deli loaf. The idea grew out of a cold turducken cana- A creative take on lunch meat: turducken sandwich with blackened mayonnaise, Alpine Lace Swiss cheese, tomato and shredded lettuce on a 6-inch French baguette www.chefmagazine.com