Directions

Thoroughly clean the squid by removing the beak, all cartilage, and any remaining skin-like membranes. Most squid is sold pre-cleaned but it's best to check. Remove the body from the tentacle pieces but keep them whole. Set aside. Prepare an ice bath. Bring a medium-sized pan of water to a boil. Add the squid to the boiling water and turn off the heat. Cook about 30 seconds (no more than 1 minute depending on size) stirring the whole time to assure even cooking. The moment the squid turns opaque strain and plunge it into ice bath to stop cooking. In a medium bowl whisk together, sesame oil, chili, oil, thai bird chilis, Asian fish sauce, and rice vinegar. Add the reserved squid to the bowl, tossing to coat. Let the mixture marinate in the refrigerator at least 2 hours and up to overnight. Meanwhile, bring 2 cups of water to a boil. Pour the water over the dried shiitake mushrooms. Let them soften about 1 hour, then drain and cut them crosswise into very thin strips, about 1/8-inch wide. Set aside. Cut the bamboo shoots into equally thin strips. Set aside. Peel and slice the ginger into 1/8-inch rounds, then cut them crosswise into very thin strips. Set aside. About 1/2 hour before serving drain the squid of it's marinade and cut it into bite-sized pieces. Add the reserved shiitake, bamboo shoots, and ginger to the bowl with the marinated squid. Toss with sesame seeds, salt and lime zest. Serve the salad on a platter with additional lime zest as garnish.

Directions

Trim most of the fat from the short ribs, but leave enough of the silverskin to keep the meat attached to the bone. Sprinkle all over with 3 tablespoons of salt. Cover and loosely refrigerate for two days. Peel the potatoes and cut them into French fry size and shape of your liking. Add the cut potatoes to a large bowl and cover with water to soak. Cover the bowl and refrigerate until ready to cook. Prepare the short ribs: Warm the oil in a medium-sized heavy bottomed Dutch oven set over medium heat. Wipe the pieces of meat dry. Brown the short ribs, about 4 minutes per side. Remove the short ribs to a paper towel lined tray. Pour off all but about 2 tablespoons of the fat. Add the onions, bay, peppercorns, and mushrooms. Cook the mixture, stirring often until the onions begin to color, about 6 minutes. Lower the heat and return the short ribs, bone side down, to the pan. Add the stock and ale to the pan. Bring to a simmer, cover and cook until fork-tender, about 2 hours. Check the cooking often, turning each piece of meat each time. When the meat is done, uncover, and let it cool completely. Use a spoon to scoop off the fat as it rises to the surface or alternately, cover the pan and refrigerate over night. removing the congealed fat the next day. Just before serving turn on the broiler. Remove the potatoes from the water and dry them thoroughly. Prepare the deep fryer by filling with peanut oil to the appropriate level. Heat the oil to 350 degrees F. Blanch the potatoes about 4 minutes then remove them from the oil and set them on a paper towel lined tray to drain. Bring the temperature of the oil up to 375 degrees. Gently reheat the shortribs in their broth. Simmer to thicken the broth somewhat and concentrate the flavor while you finish the French fries. Add the blanched potatoes to the heated oil and fry several minutes until golden brown and to your liking. Remove from oil and drain on a paper towel lined tray. Salt as needed. When ready to serve remove each short rib to an ovenproof tray. Mix together the mustard and honey, then brush the tops of the meat with the mixture. Set the tray under the broiler, about 5 inches from the element, to brown the mustard and glaze the surface of the short ribs, about 5 minutes. Serve the short ribs mustard side up, over a pile of the French fries. Spoon the reheated sauce over the top making sure to include some of the mushrooms and onions.