Page 48 - MENU Magazine - Jan/Feb 2018

FOOD INNOVATION
Chef and Culinary Curator Charlotte Langley returns to RC Show 2018 with not-to-be-missed culinary events and food features that will bring together ground-breaking chefs, products and services to positively impact bottom lines and keep customers coming back.
Look for these and many more food innovations at all of our events and on the show floor...
SESAME BEEF RIBS
Starring Canada Beef beef ribs
DUCK CROQUETTES
1 c. 3 c. 1⁄2 c. 1⁄2 c. 6
1⁄4 c. 1/2 1
11⁄2 tbsp.
of sake
aka miso
soy sauce
rice vinegar
scallions, white parts only, finely chopped
firmly packed brown sugar bulb garlic, grated
2-inch piece fresh ginger, grated
toasted sesame oil
Starring 2 c.
1lb
1 tsp
1 tsp
1 tbsp.
totaste 1⁄2c.
2
1⁄2c.
King Cole Ducks
King Cole Duck confit meat picked
Russet Style Potatoes, peeled and boiled till fork tender
Savoury
Fennel Seed Ground
Fresh Thyme leaves picked and chopped
saltandpepper Bread Crumbs Whole Eggs Unbleached flour
WHISK all ingredients, submerge beef for 24 hours
Remove Beef Ribs from Marinade and Pat Dry
Oven to 450 Degrees
Dry Roast for three hours
Reduce heat and finish roasting for 1 more hour
Warm up the marinade in a pot
In a high-powered blender, blend sauce and place in a small bowl for dipping
Slice Beef in very thin strips and garnish
MIX on low duck meat, cooked pota- toes, savoury, Ground Fennel seed and thyme
Taste and adjust seasoning
Place small ovals on parchment paper and refrigerate
Mix breading ingredients Dredge
Use high-sided frying pan and duck fat for frying
Drain on paper towel and gently season with salt and pepper
Serve immediately
Visit the Garland Culinary Stage for dynamic presentations, including Make Seafood Sizzle by High Liner Culinary, and Menu Ideation with Sunspun products from Wholesale Club. Learn the secret of success with Victorinox Knives, integrated into all culinary presentations.