daikon

'Fat Tire' Ale-Braised Short Rib Sandwich with Cheddar, Horseradish & Pickled Veggies

22 Apr 2011
short rib sandwich

Foodbuzz and New Belgium Brewing Company invited me to create a recipe using 'Fat Tire' Amber Ale. Okay. Okay. They paid me me to do it (yes I am that easy). But my vice could be your virtue. So read on.

I immediately knew I was going to braise something. Because I have braised meats before in New Belgium products and knew it would be perfect with short ribs.

But I have to give further credit for this recipe to Tom Colicchio and his sandwich shop and cook book, both known as 'wichcraft. Tom and his crew have made me very aware of sandwiches lately. Suddenly where ever I go I see sandwiches. Sandwiches on blogs, in restaurants and right in front of me on my own plate.

Of course sandwiches have always been all around me, but it's funny how once you are attuned to something (anything really) you start to become hyper-sensitive to its presence. It's not that there are any more of them than ever before, but suddenly you are more aware of them.

Which is no surprise when it comes to sandwiches. If you stop and think about how many sandwiches have you had in your life, you might be shocked to see what a dominant presence the humble grinder, dagwood, club, submarine, hero, hoagie really is. You probably had at least one a day from age 6 to 18. Because sandwiches reign supreme in grade school lunch pails.

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Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetables

Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetable Relish
By jgreghenry Published April 21, 2011
Prep time: 180
Yield:1 ()

Ingredients:

  • 2 c white wine vinegar
  • 1 c water
  • 0.25 c sugar
  • 1 t fennel seeds
  • 1 T coriander seeds
  • 1 t black peppercorns
  • 3 whole star anise
  • 1 t kosher salt
  • 1 c fennel bulb, cored and sliced into thin slivers
  • 1 c carrot, peeled and cut into matchsticks
  • 1 c daikon radish peeled cut into matchsticks
  • 1 T canola oil
  • 6 3-inch short ribs
  • 0.5 carrot, roughly chopped
  • 0.5 onion, roughly chopped
  • 2 clv garlic, roughly chopped
  • 2 c brown ale
  • 2 sprigs rosemary
  • 1 t sea salt
  • 0.5 t freshly crushed black pepper
  • 3 T prepared horseradish
  • 1 baguette
  • 4 pieces cheddar cheese thickly sliced, as needed

Directions

In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in the refrigerator about 2 weeks. Preheat oven to 325 degrees F. Add the oil to a large cast iron or oven proof skillet set over medium heat. Add the short ribs, meaty side down and sear them well. Remove the meat from the skillet and set aside. Add the chopped carrot, onion and garlic to the same skillet and cook, stirring often until caramelized, about 5 minutes. Add the ale to the pan to deglaze. Place the meat back into the skillet and add the rosemary, salt and pepper. Cover the skillet and transfer to the oven to braise, about 2 1/2 hours until fork tender and falling off the bone. Move the meat to a cutting board to cool slightly. Leave the oven on. Skim the fat from the braising liquid then strain about 1 cup into a small bowl, discarding solids. If there is less than 1 cup add a bit a water. Add the horseradish to the bowl and whisk until well incorporated. Cut the baguette crosswise into 4 equal pieces, and then slice each in half lengthwise to create tops and bottoms for the sandwiches. Remove some of the bread from the top half "canoe style" if it seems like there is too much bread. Place the tops and bottoms onto a baking sheet cut side up. Brush the bottom halves generously with the horseradish mixture. Pull the meat from the bones and tear it into big chunks, discarding any connective tissue. Distribute the meat evenly over the four bottoms of the baguette. Place the cheese on top of the meat on all 4 sandwiches. Transfer the tray with the baguette bottoms and tops to the still hot oven. Remove the tray when the cheese begins to melt and the bread get a bit toasted. Brush more horseradish sauce on the tops of the baguettes. Top with the pickled vegetables. Close the sandwich and cut into halves. Serve warm.

Notes:

makes 4 sandwiches. I used New Belgian 'Fat Tire' Brown Ale Source: Adapted from 'wichcraft

Miso-Glazed Sea Bass with Asian Beans & Pickled Cucumber

Miso Glazed Grilled Fish
By jgreghenry Published September 27, 2010
Prep time: 240
Yield:1 ()

Ingredients:

  • 4 california white sea bass filets, about 4 oz. each
  • 0.5 c plus 2 tablespoons red miso paste
  • 0 water as needed
  • 1 large english cucumber, thinly sliced
  • 0.25 daikon radish, peeled & grated
  • 2 green onions and part of their greens, thinly sliced
  • 0.5 c rice vinegar
  • 2 T sugar
  • 0 peanut oil for pans, as needed
  • 0.25 c mirin
  • 2 T soy sauce
  • 0.5 t asian hot sauce
  • 0.5 c snow peas,thinly sliced length-wise
  • 0.5 c long beans (or alternately green beans)
  • 0.5 c edamame beans, steamed and removed from the pod
  • 4 c cooked jasmine rice, kept warm
  • 0 pickled ginger, as garnish
  • 0 sweet pea shoots, as garnish

Directions

Prepare the miso glaze: Add the miso to a small bowl, add water to the bowl– 1 or 2 tablespoons at a time until a saucy, but still thick consistency is achieved. Place the sea bass and the 1/2 cup miso glaze in a zip-lock bag. Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours. Just before cooking the fish, in a bowl, stir together the cucumber, radish, green onion, 1/4 cup rice vinegar and 1 tablespoon sugar. Set aside. Heat a lightly oiled grill pan over medium-high heat until nearly smoking. Remove the fish from the marinade, letting excess drip off. Place the fish in the grill pan, and cook about 2 minutes until nice grill marks are achieved, turn the fish 90 degrees and cook on the same side another 2 to 3 minutes. Flip the fish over and repeat the procedure, cooking until the fish is just cooked through, but do not overcook. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons miso glaze, mirin, remaining 1/4 cup vinegar, remaining tablespoon sugar, soy sauce and hot sauce. Set aside. Heat a wok over high heat. Add about 1 tablespoon oil, coating the pan. Add snow peas, long beans and edamame and cook tossing often until al dente, about 3 minutes. Add the reserved miso, mirin, vinegar mixture. Toss well. Serve the beans on top of the rice and the fish on top of everything. Garnish with pickled ginger and sweet pea shoots if you like. Serve the picked cucumber and radish on the side.

Notes:

serves 4 Source: Adapted from Williams-Sonoma

Notes from the Kona Coast: Ogo Slaw

02 Sep 2010
ogo seaweed slaw

I am in Hawaii on the Big Island along the Kona Coast.

The ocean is wherever you look – and I can’t help but think of its relation to the food traditions of these islands.

When we think of seafood we tend to think fish first. There is fish aplenty in these islands. You can be sure of that. But there is vegetation from the sea too. It has the generic and slightly unappetizing name name of seaweed, but don’t let that moniker scare you off this delicious and healthy taste treat from the sea.

But if you just can’t get past the word I suggest you get to know this vegetable by it’s Hawaiian name, limu.

Here limu traditionally meant any type of plant living in the sea. But as Hawaiian words began to find their way into the vocabulary of English speakers that came to dominate the island limu has come to be known as any type of edible seaweed, of which there are several varieties.

One of these varieties is Ogo. Now ogo is the Japanese generic word for seaweed, but it has also been adapted by English speaking Hawaiians to mean a specific type of edible seaweed.

Today I have a seaweed salad using two types of limu: ogo and arame. More specifically I’d call it a slaw, and whether you choose to call the main component of this salad limu or ogo it is worth seeking out for the briny flavor and crunchy texture it brings.

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Seaweed Slaw

ogo seaweed slaw
By jgreghenry Published September 1, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 2 c thick ogo, chopped as needed
  • 0.5 c chinese red cabbage, shredded
  • 0.5 c carrots, shredded
  • 0.5 red bell pepper, thinly sliced
  • 0.5 c daikon, thinly sliced
  • 0.5 c shitake mushrooms, thinly sliced
  • 3 green onions, thinly sliced
  • 2 hawaiina red chili peppers, or similar (optional)
  • 2 T sugar
  • 1 t red pepper flakes
  • 0.25 c cilantro, chopped
  • 2 T black sesame seeds
  • 1 T ginger, peeled and grated
  • 2 T olive oil
  • 1 T asian fish sauce
  • 1 c arame seaweed (or prepared ocean salad) as garnish

Directions

Mix all the ingredients together in a large serving bowl except arame (ocean salad). Mix well. Top with arame as garnish.

Notes:

serves 6 Source: Inspired by Sam Choy