Broadcast date: 9/4/05
Recipe from Chef Keith Endo of Vino (Sansei) – Kapalua
Maui Onion Crusted Short Ribs with Carmelized Maui Gnocchi & Maui Onion Demi Glace
Yeild 4-6 Portions (for short ribs)
5 lb Short Rib
1 C diced carrots
2 tablespoon chopped garlic
1 C diced celery
1/2 C diced parsnips
1 C Maui onions, diced
1 C vegetable oil
1 tablespoon salt
1 teaspoon Black Pepper
3 C Red Wine
1 gal Veal Stock
2 sprigs Rosemary
2 sprigs Thyme
In a large skillet, season and sear short ribs with 1 cup oil. Be sure to brown the meat really well on all sides. Remove meat and add all vegetables and garlic. Saute until golden brown. Return meat to pan and add red wine and simmer until liquid is almost gone. Add stock and herbs, bring to a boil and reduce heat and summer for 1-1/2 to 2 hours or until meat is very done. Strain stock and reduce (reserve liquid for gnocchi).
2 potatoes (Russet)
1 whole egg
1 C all purpose flour
2 tablespoon grated parmesan cheese
1 C Maui onion
1 1/2 tablespoon chopped fresh parsley
Pour 1 cup flour on chopping board. Combine cooked potatoes and flour. Make a mound and indent and pour beaten egg into the indentation. Combine with flour and potatoes mixture, Sprinkle grated parmesan cheese, as well as the Maui onion and chopped fresh parsley onto the flour mixture and fold everything together. Roll fully combined mixture into hot dog size logs. Cut logs into 2 inch pieces. Boil pieces in salted water. When the gnocchi floats to the top, they are done.
Vino’s Monster prawn app with truffled asian style pasta, fukuginzuke , masago, fresh Kula basil
Yield 4 Servings
8 - Jumbo prawns peeled and cleaned( we use 8/12 size) but any size will due.
4 - 3 ounces portions of pasta (any pasta with due)
2 tablespoon of truffle oil
2 tablespoon of truffle butter
1 tablespoon of masago
1 tablespoon of fukuginzuke or any Japanese pickled vegetables will be ok.
4 fresh basil leaves (chopped finely)
Salt and pepper to taste
In a hot medium sauté pan with vegetable oil sauté shrimp for about 4 minutes (do not over cook your shrimp or else it will be very dry). Cook pasta in salted boiling water for about 4 minutes or until al dente. In a small mixing bowl place pasta in the bowl with truffle oil, truffle butter, salt and pepper and mix well. Place pasta evenly on four entrée plates then place 2 jumbo prawns on top of the noodles. Garnish with masago, fukuginzuke, and fresh basil. Serve immediately.