SHORT RIB
Herb Crust
2 cups of Parsley 2 cups of Panko
1.Add ingredients to robocoup and blitz until the breadcrumbs become green. 2.Add more parsley if you want a deeper color. 3.Spread breadcrumbs on a sheet pan lined w parchment and place in oven at 200 degrees for 10 mins. 4.Dip each side of short rib in bread crumb to coat.
Caramelized Onion Puree
2 large Onions sliced thin 2 tablespoon of Sugar 3 thyme Sprigs 2 cloves of Garlic (crushed) 4 tablespoon of Butter
Melt butter, add all ingredients and sauté on high heat until onions start to caramelize, reduce heat and cover, (30-45 min) once caramelized place in robocoup and blend until smooth. It should be a deep brown and almost translucent color.
Caramelized Onion Mashed
850g peeled Potatoes 13g Salt Bring to a boil, pass thru food mill, make smooth w rubber spatula until smooth. Add:
120 g (about 4.23 oz) Hot Cream 150g (about 5.29 oz) Soft Butter 10g Salt Fold in 90g of Onion Puree
Orange Glazed Carrots
10 Heirloom Carrots cut in half blanched and shocked 2 cups of Orange Juice 2 tablespoons Honey
Add juice, honey in saucepan, and reduce 80 percent, toss carrots in thickened sauce and season w s/p to taste.
Atrium Hospitality | Food & Beverage
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