Natural Beef Short Ribs with Ancho Chili Chocolate Sauce, Vanilla Scented Potatoes & Carrot Jus
1 lb Natural beef short ribs off the bone
1 ea Carrot rough chopped
1 ea Medium size onion
2 Stalks Cleaned and chopped Celery
2 oz Olive oil
4 Tablespoons Ancho Powder
2 Tablespoons Course Salt (Kosher)
3 cups Beef Stock or Veal Stock
1 cup Hearty red wine
2 cloves Fresh Garlic
¼ lb Ibarra Chocolate
1 Lb Peeled Red ‘B’ Potatoes
¼ lb Unsalted Butter cubed
1 each Vanilla Bean
Salt to taste
White pepper To Taste
½ each Carrot small, chopped
½ cup Chicken stock
1 Tablespoon olive oil
Clean all fat off the outside of your short ribs. Season well with salt and ancho chili powder. Preheat a pan with a tight fitting lid on high heat. Sear your ribs in the olive oil until dark brown on all sides. Add your garlic clove, onion, carrot, and celery. Lightly brown your vegetables and then add your red wine and reduce by two thirds. Add your stock and bring to a gentle simmer. Cook for about three hours until fork tender. When finished strain your cooking liquid and reserve
Cover the peeled potatoes with water in a small pot. Cook on medium heat until tender. Split your vanilla bean and scrape the seeds from the inside of the bean into a small pan with your butter. Melt you butter on low heat. This will help steep the vanilla. When the potatoes are fully cooked, drain the water and mash with a potato masher. Add the butter then the salt and white pepper to taste.
In a small sauce pot reduce you cooking liquid down to about 1 cup and then slowly whisk in your chocolate sauce
On low heat in a small sauce pan sweat your shallots until translucent. Add the carrots and chicken stock. Simmer until the carrots are fully cooked. Remove from the heat and blend in a blender.
Yellow Gazpacho Soup with Dungeness Crab
3 each Yellow Tomatoes, cored Seeded
1-1/2 each English Cucumbers, peeled and seeded
1-1/2 each Yellow Bell Peppers, Seeded
1/8 each Yellow Onion, peeled
2 stalks Celery, Washed, no Leaves
1 pinch Chopped Garlic
1 oz Olive Oil
1.5 oz Sherry Vinegar
1/2 Tbs Cilantro Chopped
½ Cup Water
To taste Salt
To taste Ground white pepper
1 lb Dungeness Crab
2Tbs Extra Virgin Olive oil
1 each Juice of a fresh lemon
With a chefs knife rough chop all the ingredients.
Put half the water in a blender and add a small handful of your ingredients.
Turn the blender on.
You want to slowly add your ingredients so they liquefy and the blender continues to blend properly.
If the ingredients in the blender stop blending add a little more water to thin the soup down.
Add all ingredients until blended smooth. Strain through a medium course mesh strainer and chill.
Clean the Dungeness Crab of all shells and toss with olive oil and lemon juice, salt and pepper.
You need to start with the cover off of the top of the blender. When you first start to blend the ingredients, use the pulse button on the blender to start the ingredients turning. Once it’s blending properly slowly add more ingredients. If you put the ingredients in the blender and just turn it on you will have a surge out through the top of the blender. Pulsing prevents this from happening. If you don’t have a pulse button adjust the blender to the low speed and toggle it on and off quickly so the ingredients blend properly.