Results tagged “beef” from iVillage - Secret Sauce
February 4, 2008
Secret Sauce welcomes Kerry Simon and his winning slider from Iron Chef America when he beat Cat Cora in battle hamburger, the aptly titled Iron Chef Slider.
The Rolling Stone-dubbed "rock-n-roll chef" shares his secret to making a simple hamburger far from boring. Try his recipe tonight:
October 12, 2007
John Besh, Chef/Owner, Restaurant August, has returned to Secret Sauce to share another simple meal you don't have to be an award-winning chef to make, Zinfandel Braised Beef Short Ribs with creamy polenta and a ragout of fall vegetables.
Chef Besh plays Sommelier and recommends which wines to pair this delicious dish with, and tells some great tricks of the trade on how to take this recipe from simple to superb:
"This a great cold day dish that is super with a wine such as a Hendry, 2001, Zinfandel, or, for that matter, any big red wine that you enjoy. Keep in mind that the dish could be prepared as simple as it is here or dressed up with a few sautéed wild mushrooms, or shaved truffle and an herb garnish such as fried sage leaves."
Procedure: Short Ribs
- Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the zinfandel, sugar, garlic, fresh thyme, and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
- Pour 3 ounces canola oil into a Dutch oven over high heat. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
- Once the meat has rested, place in the hot pan. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan and add the onions, carrots, and celery.
- Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer, skimming foam and fat from the surface of the liquid.
- After simmering for several minutes, add remaining ingredients and allow to simmer uncovered until the meat is fork tender and nearly falling off the bone, roughly 5 hours.
- Once the beef has cooked, transfer short ribs to a dish and cover. Reduce the pan liquids until they coat the back of the spoon, simmering about 30 minutes.
- Strain the braising liquid and return the short ribs to the liquid. Season the short ribs and braising liquid to taste with salt and pepper to taste. Reserve for later use.
Note: This may all be done up to 3-4 days in advance. Reheat in oven or microwave until meat is at least 160°.
Procedure: Root Vegetable Ragout
- Cut the carrots, turnips, and parsnips into pieces of about the same size and shape, preferably a medium-sized dice. Blanch the cut carrots, turnips, parsnips, and onions together, in a pot of boiling salted water, until tender, about 5 minutes or less.
- Carefully remove from the blanching water with a slotted spoon and place into an ice water bath. Allow vegetables to cool; reserve in refrigerator until you are ready to serve them.
- To serve, put the vegetables in a small skillet along with sherry vinegar, butter, and chopped tarragon. Place the skillet over a medium low flame and warm just moments before serving. Season with salt and pepper.
Procedure: Creamy Polenta
- Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer.
- Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
Note: This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
Assembly
- Reheat the three components of the dish separately.
- On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
- Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
- In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper.
- Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!
Serves 6.
 | Blanching is a technique where vegetables are placed in boiling water and then into ice water to halt cooking. Interestingly, although blanching is associated with "paleness," broccoli will become brighter. |
About the Chef:
John Besh sets the benchmark for fine dining in New Orleans with his restaurant family, including August, La Provence, Lüke, and Besh Steak.
His talent and drive have earned Besh critical kudos from the outset of his career: Gourmet magazine included August in its “Guide to America’s Best Restaurants," and the Zagat Guide rated August #1 in New Orleans for food and service.
In 2006, Besh received the James Beard Award for Best Chef of the Southeast. He is currently competing to become the Next Iron Chef on Food Network.
Besh has been deeply involved in helping New Orleans and its restaurant community to rebuild and reopen following the hurricanes of 2005. His restaurants celebrate and preserve the culinary culture of the city.
Visit Chef John Besh on the web @ rest-august.com.
Secret Sauce Rewind
- Get the recipe for John's Crawfish & Andouille Grits
July 24, 2007
Richard Chamberlain, Chef & Proprietor of Chamberlain's Restaurants, shares one of his favorite recipes, Balsamic & Pepper Glazed Filet Mignon with Fingerling Potatoes & Red Cherry Tomatoes.
This recipe is special to Chef Chamberlain because it is "simple, healthy and visually colorful addition to any table."
Procedure
- Toss steaks in oil and sprinkle with pepper and salt. Sautee in skillet and finish in oven to desired temperature.
- Heat vinegar, Half of peppercorn, garlic, thyme and honey in another large skillet.
- Stir and bring to a boil. Simmer until reduce by ¾ths.
- When steaks are ready, add glaze to pan and simmer until liquid is fully reduced.
- Serve over roasted fingerlings and red cherry tomatoes.
- Garnish with balsamic syrup and peppercress.
Serves 8.
About the Chef:
On opening Chamberlain’s Steak and Chop House in 1993, Richard Chamberlain, took to heart the staple cuisine of his native state. The specialty of the house, prime steak, has the bold flavors for which Chamberlain’s reputation has been built. Shortly after opening, Chamberlain’s Steak and Chop House was named one of the country’s top new restaurants of 1993 by Bon Appetite magazine. Texas Monthly named Chamberlain’s one of the “Top 10 Steakhouses” in the state and “Best Steakhouse for Epicures."
In 1998, Gourmet Magazine rated them “One of America’s Top Tables” and in 1999 and 2000, Zagat published them as one of “America’s Top Restaurants." Chamberlain’s has been a “D-Best” in D Magazine. In 2000-2007, Chamberlain’s has received an “Award of Excellence” by Wine Spectator.
Richard opened Envy Steakhouse in Las Vegas, Nevada in 2003. In August 2006, Envy was named “Best New Off-Strip Restaurant in Las Vegas” by Las Vegas Life.
Chamberlain attended the culinary arts program at El Centro College in Dallas while simultaneously working at The Mansion on Turtle Creek. Currently he serves on the board of the Dallas chapter of the American Heart Association. His favorite things include volunteer work and spending time with his wife Lisa, sixteen year-old daughter Victoria and eleven-year-old son, Stephen.
Visit Chef Richard Chamberlain on the web @ envysteakhouse.com & chamberlainsrestaurant.com.
May 14, 2007
David Burke, author of David Burke’s New American Classics and Cooking with David Burke shares his award-winning culinary talents for you to recreate at home.
David's delicious recipe for Roast Prime Rib with Gratin Potato is very special, indeed. Prime Rib is a tender cut of beef, and always a crowd pleaser. ...You can't go wrong!
Method:
- Preheat the oven to 500 degrees.
- Place the celery, onions, and carrots in the bottom of a roasting pan.
- Stir in the garlic, bay leaf, and olive oil, stirring until the vegetables are nicely coated.
- Generously season the roast with salt and pepper and place it on top of the seasoned vegetables.
- Place in the preheated oven and roast for 15 minutes, or just until the meat is beginning to brown.
- Lower the heat to 425 degrees and continue roasting for 30 minutes (or perhaps a bit longer), or until an instant-read thermometer inserted into the center reads 120 degrees for rare.
- Remove from the oven and allow the meat to rest for 15 minutes.
- Remove and discard the bay leaf.
- Carve the meat at the table and serve with a wedge of Gratin Potato and the roasted vegetables.
- Preheat the oven to 375 degrees.
- Lightly coat a 10-inch-oval casserole dish with softened butter. Set aside.
- Combine the chervil, thyme, tarragon, and chives in a small bowl. Set aside.
- Combine the cream and garlic puree with salt and pepper to taste in a medium saucepan over medium heat.
- Bring the mixture to a boil and immediately remove from the heat. Keep warm.
- Peel the potatoes and cut them lengthwise into ¼-inch thick slices on a mandoline or Japanese vegetable slicer.
- Ladle ½ cup of the warm cream mixture into the bottom of the prepared casserole.
- Working quickly, make a ring of slightly overlapping potato slices around the perimeter of the prepared casserole.
- Continue making slightly overlapping potato rings until the bottom of the dish is entirely covered with potatoes.
- Lightly season the top with salt and pepper.
- Sprinkle 1 tbsp of the reserved herb mixture over the seasoning.
- Using 1 cup of the grated gruyere, make a thin later of cheese over the potatoes.
- Ladle 1 cup of cream over all of it.
- Continue making layers of potatoes, seasoning, herbs, cheese and the cream mixture until you have made 3 additional layers.
- Finish with a layer of Parmesan.
- Cover the entire casserole with aluminum foil and place in the preheated oven.
- Bake, covered, for 1 hour, or until a toothpick is easily inserted into the center.
- Remove the foil and bake for an additional ten minutes, or until the top is golden brown.
- Remove the gratin from the oven and allow to rest for 15 minutes to firm up before cutting into serving pieces.
About the Chef:
Blazing across distinctions between chef, artist, entrepreneur, and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.
Burke opened davidburke & donatella in January of 2003. He describes the restaurant’s Modern American Cuisine as “David Burke unplugged,” hinting at his maturity that is allowing him to rework the classics with a modern, fresh, confident approach.
Next came David Burke at Bloomingdale’s, a dual concept restaurant that offers both a stylish, full service “Burke Bar Café” on one side and a convenient “Burke in the Box” take-out and eat-in concept on the other side. Burke also opened up Primehouse in Chicago’s James Hotel. The steakhouse features Burke’s whimsical fare with creative touches like a “salad sommelier” who makes ceasar salads tableside. Burke’s growth ire continued to grow when he purchased Fromagerie, a fine dining restaurant in Rumson New Jersey and recently opened Dave Burke Las Vegas, which just opened in the Venetian Resort, Hotel, Casino.
