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Hoisin Braised Short Ribs
Executive Chef Jeff Westbrook Serves 4
Wine Recommendation: Morgan Double L Vineyard Pinot Noir, Santa Lucia Highlands
• Combine remainder of sauce with 1 cup Hoisin sauce and juice mixture from short ribs in a small sauce pan, heat through, de- fat if necessary.
For the Sauce:
• Combine rst four ingredients in a food processor, or chop nely by hand.
• Add remaining ingredients and stir until sugar dissolves.
To serve:
• Put 2 ribs on a plate, over Jasmine rice and sautéed baby bok choy.
• Pour Hoisin mixture over ribs and enjoy.
Iron Skillet Roasted Mussels Doused with White Wine and Basil-laced Soy Sauce
Serves 4
2 lbs Black Mussels (washed and bearded)
Compound Butter
8 oz Butter (soft)
3 cloves Garlic, minced
Juice of 1⁄2 Lemon
2 tbsp White Wine
1 tsp Parsley, chopped
1 tbsp Capers, chopped
1 tsp Worcestershire Sauce (optional)
Sizzling sauce
3 tbsp White Wine
1 tbsp Soy Sauce
2 Basil Leaves, shredded
• Mix compound butter ingredients together, fold in parsley and
capers at the end.
• Place a cast iron skillet on stove medium high, heat for 2
minutes.
• Place mussels in skillet until they open (3 to 4 minutes).
To Serve:
• Put compound butter in a ramekin and place in the middle of skillet.
• Pour sizzling sauce over mussels, sprinkle salt and pepper to taste and serve.
is recipe is always a hit during those colder winter months. Make sure to use the highest grade of beef you can get from your butcher. Hoisin, Sambal and sesame oil are all readily available at most larger grocery stores with ethnic cuisine sections.
Short Ribs:
4 tbsp Olive Oil
4 lbs boneless chuck Short Ribs, trimmed of heavy fat and silverskin,
cut to 2” wide strips 1 cup Flour
Salt and pepper to taste Sauce (recipe follows) 1 cup Water
1/2 cup Dry Sherry 1/2 cup Simple Syrup 1 cup Hoisin Sauce
Sauce:
2 oz fresh Finger Root, peeled and sliced 1/8-inch thick 4 tbsp Green Onion, chopped
3 tbsp Garlic, chopped
4 tbsp cilantro, chopped
1/2 cup Dry Sherry
1 cup Soy Sauce
4 tbsp Sesame Oil
6 tbsp Sambal Chili Garlic Sauce 4 tbsp Hoisin Sauce
6 tbsp Sugar
3 tbsp Red Wine Vinegar
For the Short Ribs:
• Preheat oven to 275° F.
• Heat olive oil in a heavy bottomed skillet over medium heat.
• Season our with salt and pepper, dredge trimmed short ribs in
our and place carefully in hot skillet. Cook until all sides are a light brown, about 2 minutes. Deglaze pan with sherry and 2/3 of sauce.
• Place short ribs in a braising pan or any shallow pan suitable for oven use. Pour sherry-sauce mixture, and water over the ribs in the pan and cover tightly with foil. Place in oven for 2 - 1⁄2 to 3 hours or until very tender.
San Francisco Cuisine Volume XV
The Premier Culinary Guide to Fine Restaurants and Wineries www.sanfranciscocuisine.com 97
Recipes