Caramel
1 cup sugar
small amount of water (to wet sugar)
1/2 can coconut milk (room temp)
1/4 cup heavy cream
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1/2 tsp lemongrass
1/2 tsp chili
fish sauce to taste
white shoyu to taste
Steak
1 shallot, minced
1 garlic, minced
1/4 tsp sambal
1/2 tsp sweet shoyu
2 lb NY strip steak, dry aged
butter for cooking
oil for cooking
1/2 bunch scallions
Short Ribs
2 lb short ribs
salt and pepper to taste
1 tbsp oil
2 shallots, sliced
5 cloves garlic, minced
1 tsp ginger, minced
1/2 thai chili, minced
1 quart veal stock
Apple Pot Stickers
2 shallots, minced
4 cloves garlic, minced
1/2 thai chili, minced
1 tbsp lemongrass, minced
1 tbsp ginger, minced
2 apples, small dice
1 tsp oil
4 scallions, thinly sliced
1/4 tsp sambal
1/4 cup shoyu
Sauce
2 granny smith apples, juiced
1 apple, peeled and diced
2 shallots
1/2 thai chili
4 cloves garlic
1 tsp lemongrass, minced
1 tbsp ginger, minced
2 tsp sugar
salt and pepper to taste
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Caramel
Mix sugar and water well and place in pot; let boil until golden brown. Very carefully add coconut milk and heavy cream. Whisk together and pull from heat.
Once bubbling stops, place in blender and slowly raise speed to high (allowing heat to escape) then add garlic, ginger, lemongrass, and chili. Drizzle in fish sauce and add white shoyu. Let caramel sit for 20 minutes and check flavors. If needed, add more of all ingredients to taste then strain through a fine chinois. Keep at room temperature.
Steak
Mix shallot, garlic, sambal and sweet shoyu in bowl and coat steak. Let sit at room temperature for at least 30 minutes.
Cook steak in butter and oil until golden brown on all sides. Spoon steak fat over steak while cooking. Once medium rare, remove from heat and rest for at least 5 minutes before slicing.
Thinly slice scallions on a bias and put into ice water to curl. Drain well on paper towels before garnishing top of steak.
Short Ribs
Season ribs well with salt and pepper. Heat 1 tsp oil in saute pan. Brown ribs on all sides. Heat remaining oil in sauce pot. Sweat shallots, garlic, ginger and Thai chili. Add veal stock and bring to a boil then reduce to low. Place short ribs in pot and cover. Braise until tender over very low heat (about 2 hours). cook and remove meat from bones. Reserve liquid.
Apple Pot Stickers
Sweat shallots, garlic, chili, lemongrass, ginger, and apples in oil until just cooked but not mushy. cook and mix with remaining ingredients. Wrap in wonton skin to desired shape. Brown in oil over medium high heat.
Sauce
Sweat apples, shallots, chili, garlic, lemongrass, and ginger. Sprinkle with sugar. Add in braising liquid and reduce to desired consistency. Strain through chinois and season with salt and pepper.
To Plate
Brush caramel onto platter then place steak. Top steak with scallions. Add short ribs to platter, then pot stickers, and drizzle with sauce.
1 cup sugar
small amount of water (to wet sugar)
1/2 can coconut milk (room temp)
1/4 cup heavy cream
1/2 tsp garlic, minced
1/2 tsp ginger, minced
1/2 tsp lemongrass
1/2 tsp chili
fish sauce to taste
white shoyu to taste
Steak
1 shallot, minced
1 garlic, minced
1/4 tsp sambal
1/2 tsp sweet shoyu
2 lb NY strip steak, dry aged
butter for cooking
oil for cooking
1/2 bunch scallions
Short Ribs
2 lb short ribs
salt and pepper to taste
1 tbsp oil
2 shallots, sliced
5 cloves garlic, minced
1 tsp ginger, minced
1/2 thai chili, minced
1 quart veal stock
Apple Pot Stickers
2 shallots, minced
4 cloves garlic, minced
1/2 thai chili, minced
1 tbsp lemongrass, minced
1 tbsp ginger, minced
2 apples, small dice
1 tsp oil
4 scallions, thinly sliced
1/4 tsp sambal
1/4 cup shoyu
Sauce
2 granny smith apples, juiced
1 apple, peeled and diced
2 shallots
1/2 thai chili
4 cloves garlic
1 tsp lemongrass, minced
1 tbsp ginger, minced
2 tsp sugar
salt and pepper to taste
----------------------------------------------------------------
Caramel
Mix sugar and water well and place in pot; let boil until golden brown. Very carefully add coconut milk and heavy cream. Whisk together and pull from heat.
Once bubbling stops, place in blender and slowly raise speed to high (allowing heat to escape) then add garlic, ginger, lemongrass, and chili. Drizzle in fish sauce and add white shoyu. Let caramel sit for 20 minutes and check flavors. If needed, add more of all ingredients to taste then strain through a fine chinois. Keep at room temperature.
Steak
Mix shallot, garlic, sambal and sweet shoyu in bowl and coat steak. Let sit at room temperature for at least 30 minutes.
Cook steak in butter and oil until golden brown on all sides. Spoon steak fat over steak while cooking. Once medium rare, remove from heat and rest for at least 5 minutes before slicing.
Thinly slice scallions on a bias and put into ice water to curl. Drain well on paper towels before garnishing top of steak.
Short Ribs
Season ribs well with salt and pepper. Heat 1 tsp oil in saute pan. Brown ribs on all sides. Heat remaining oil in sauce pot. Sweat shallots, garlic, ginger and Thai chili. Add veal stock and bring to a boil then reduce to low. Place short ribs in pot and cover. Braise until tender over very low heat (about 2 hours). cook and remove meat from bones. Reserve liquid.
Apple Pot Stickers
Sweat shallots, garlic, chili, lemongrass, ginger, and apples in oil until just cooked but not mushy. cook and mix with remaining ingredients. Wrap in wonton skin to desired shape. Brown in oil over medium high heat.
Sauce
Sweat apples, shallots, chili, garlic, lemongrass, and ginger. Sprinkle with sugar. Add in braising liquid and reduce to desired consistency. Strain through chinois and season with salt and pepper.
To Plate
Brush caramel onto platter then place steak. Top steak with scallions. Add short ribs to platter, then pot stickers, and drizzle with sauce.
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