Chef de Cuisine from Bien Shur Marc Quinones Cooks Up Heaven on a Plate

KASA - Sous Vide Short Ribs

1 Pound of Boneless Short Ribs

Salt 1tsp

Pepper 1tsp

For Potato Puree

8 oz’s mashed potatoes

2 oz’s heavy cream

Salt and Pepper to taste. 

For Melted Leeks

1 Whole Leek sliced into thin circles

4oz’s butter

Salt & Pepper to taste. 

Green Chile Gastrique

8oz’s Roasted Green Chile

2oz’s Sauteed Chorizo

1oz fresh smashed garlic

Sugar 8oz’s

Champagne Vinegar 8oz’s

Cheddar Sphere

8oz’s aged cheddar cheese

4 oz’s heavy cream

1 cup of Japanese panko breadcrumbs

4 oz’s flour

2 eggs

 

Season ribs with salt and pepper and place in an airtight vacuum sealed bag.

Place in a circulating water bath at 138 degrees and let cook for 24 hours. Remove from bag and sear ribs in grapeseed oil until brown.

For the melted leeks place butter, salt, pepper and sliced leeks into a sauté pan and let “melt” on low heat for 45 minutes and leeks are soft and buttery.

For the Green Chile Gastrique sauté chorizo in a pan with green chile until aromatic, cool down and puree.

Add back into a small sauce pot with vinegar and sugar and cook for 20 minutes or until it has the consistency of a light syrup. Strain sauce and chill for 2 hours before using.

For the potato puree add mashed potatoes and heavy cream into a small sauté pan and mix together with a spoon until creamy.

For the cheddar sphere melt the cheese and cream together and chill the mixture for 10 minutes or until pliable. Form into a circle and place in flour than eggs than bread crumbs. Pan fry until golden brown.

To Plate

Spoon some of your favorite BBQ sauce onto plate and place ribs on top of sauce. Across from the ribs spoon the puree onto the plate and top with melted leeks. Garnish the plate with the Green Chile Gastrique in between the ribs and potato puree.