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Braised Short Ribs with Truffle Demi-Glace Bacon Wrapped Shrimp with Lobster Cream Sauce Bouillabaisse

BROADCAST DATE:   03/24/02

Braised Short Ribs with Truffle Demi-Glace
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

    Broth for Short Ribs
    2 Tbs. sesame oil
    3/4 c. soy sauce
    1/2 c. oyster sauce
    2 Tbs. worcestershire sauce
    1/2 c. brown sugar
    15 pcs. whole garlic
    2 qt. water

    Combine all ingredients in a mixing bowl and mix thoroughly.  Hold on the side.

    Beef Short Rib Preparation
    4 pcs. 2" thick short ribs (as thick as you can find)
    salt & pepper to taste
    Cut between short rib bones and tie with butchers twine (if available).  Season lightly with salt & pepper.  Place in roasting pan and add the broth.  Make sure that there is enough liquid in the pan to cover the short ribs.  Cover with foil and place in a 375 degree oven for 2 to 2 1/2 hours.  Test the ribs by using a fork to pierce the meat.  It should go in and come out easily.

    Truffle Demi-Glace
    1/2 c. demi-glace
    1 Tbs. truffle pate

    Combine both ingredients in a small sauté pan and heat through.

Bacon Wrapped Shrimp with Lobster Cream Sauce
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

    Bacon Wrapped Shrimp
    5 pcs. shrimp, peeled and devained
    5 slices bacon
    salt & pepper

    Score the shrimp, then salt and pepper lightly.  Starting from the top of the shrimp, wrap with bacon while slightly overlapping each layer until you reach the bottom.  Trim bacon if necessary.  Hold and set aside.  Meanwhile, heat a sauté pan on medium high heat for one minute.  Place the shrimp into the pan and leave for about two minutes (depending on the size of the shrimp).  Flip over and repeat the process on the other side.  Remove from the pan and you're finished.

    Lobster Cream Sauce
    1 qt. lobster stock
    2 c. heavy cream
    salt & pepper to taste

    In a heavy saucepan, reduce lobster stock to half its volume.  Add heavy cream and reduce by twenty-five percent or until it coast the back of a spoon.  Taste and adjust seasoning if necessary.

Bouillabaisse
From the Kitchen of:
Chef Jay Matsukawa of The Willows Restaurant

    Base for Bouillabaisse
    1 14 oz. can whole peeled tomatoes (crushed by hand)
    1 qt. clam juice
    1/4 c. Maui onion, julienne
    1/4 c. celery, bias cut
    1 Tbs. ginger, chopped
    2 Tbs. Italian seasoning
    2 Tbs. garlic, chopped
    1/4 tsp. chili pepper flakes
    1/2 tsp. sugar
    1 oz. olive oil
    1 Tbs. kosher salt
    1 tsp. saffron

    Begin with heating a saucepan on medium heat.  Add olive oil then sweat the onions and celery until almost translucent.  Place the garlic, chili pepper flakes and Italian seasoning into the  onion mixture and cook for one minute.  Add remaining ingredients and let simmer for 15 minutes.  Double check for seasoning.  Add salt & pepper if necessary.

    Bouillabaisse Recipe for One Order
    3 pcs. shrimp, shelled and devained
    3 pcs. scallop
    2 pcs. 1" x 1" salmon or any kind of fish
    3 pcs. mussels
    3 pcs. Manila clams
    3 pcs. steamed potato
    1 c. bouillabaisse base (see recipe above)
    2 Tbs. olive oil
    salt & pepper to taste
    lemon slices
    cilantro sprigs
    2 whole shiitake mushrooms, sliced 1/2"

    Heat a large sauté pan on medium high heat.  Meanwhile, season all seafood with a little salt and pepper.  Add olive oil to the sauté pan, place salmon in the pan and cook for 30 seconds then flip.  Next add your shrimp, mushrooms and scallops.  Cook for another 30 seconds then flip.  Then add mussels, clams and potatoes and sauté for 1 minute.  De-glaze with the bouillabaisse mixture and cover for 2-3 minutes or when the clams and mussels open.  Transfer to your serving dish and garnish with lemon slices and fresh cilantro sprigs.