Chef Michael Chiarello Grilled Short Rib Meatballs with Sicilian Heirloom Tomato Sauce

Chef Michael Chiarello
Grilled Short Rib Meatballs
with Sicilian Heirloom Tomato Sauce
and Housemade Ricotta
Yield: 18 meatballs (6 appetizer portions); 12 to 18 passed appetizers
Ingredients
Amounts
Short rib meat, ground
Egg
Bread crumbs
Water
Pine nuts, toasted
Parsley, chopped
Wine soaked raisins, chopped
Ground black pepper
Grey salt
2½
1
¾
1¼
2
1
¼
2
1
lb.
ea.
cup
cups
Tbsp.
Tbsp.
cup
tsp.
tsp.
Sicilian Heirloom Tomato Sauce
(recipe follows)
Housemade Ricotta (recipe follows)
Method
1. In a large bowl, add the water to the bread crumbs to soften. Add the other ingredients and mix to
just combine.
2. Ball the meat using a 1 5/8-ounce scoop and flatten like a hamburger patty. Mark the patties on a
grill; do not cook all the way through.
3. Finish the meatballs in the Sicilian heirloom tomato sauce over low heat in a sided skillet.
4. To serve, top each meatball with a spoonful of sauce and garnish with a dollop of fresh ricotta.
Notes: The meatballs should be covered in the sauce, but not swimming in it when served.
To serve in spoons as an appetizer: Form balls using a ¾-ounce scoop. Cook as directed above. To
plate, place meatball on spoon and top with a teaspoon of Sicilian heirloom tomato sauce and a dollop
of ricotta.
Source: Michael Chiarello, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved
Sicilian Heirloom Tomato Sauce
Ingredients
Amounts
Roma tomatoes, large, diced
Golden raisins (soaked in hot water)
Capers rinsed
Olive oil
Calabrian chili paste,
or 3 tsp. extra virgin olive oil, and
1 tsp. red chili flakes
Grey salt
Ground black pepper
24
1
½
1/3
2
ea.
cup
cup
cup
Tbsp.
1½ Tbsp.
2 tsp.
Method
1. In a large sauce pot, heat olive oil over medium-high heat until almost smoking, then add tomatoes
and cook until broken down, approximately 30 minutes. Stir constantly, so that the tomatoes do not
stick or burn. Season with salt and pepper.
2. Using a hand held strainer, remove the tomatoes and leave the juice in the pot. Reduce the juice by
half.
3. Pass the tomatoes through a food mill. Return the passed tomatoes to the pot and add half of the
capers and half of raisins.
4. Over medium heat, cook about 15 minutes more, until the sauce comes together. Purée in batches in
a blender or vita prep.
5. Add remaining capers and raisins, the Calabrian chili paste and adjust seasoning, if necessary.
Note: The Calabrian chili paste can be substituted with 3 teaspoons of extra virgin olive oil and
1teaspoon of red chili flakes.
Source: Michael Chiarello, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved
House-made Ricotta Cheese
Yield: approximately ½ gallon (6 portions)
Ingredients
Whole milk
Heavy cream
Buttermilk
Lemon juice
Grey salt
Amounts
3
1
1
1
to
qt.
qt.
cup
cup
taste
Method
1. In a medium stockpot, combine the whole milk, heavy cream, and buttermilk. Over medium-high
heat bring dairy to 185°F. Turn off the heat and slowly add the lemon juice.
2. Gently stir mixture until the liquid is clear and all curd is formed. Drain through double layer
cheese cloth, allow to hang, and dry for 15 minutes. Taste and adjust seasoning with grey salt
Source: Michael Chiarello, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved.
Chef Roy Choi
Kalbi Plate
Yield: 4 to 6 portions
Ingredients
Canola oil, for the grill
Short ribs, boneless or bone-in
thinly sliced
Marinade
Soy sauce
Onion, cut up
Kiwi fruit, peeled
Garlic cloves, peeled
Scallions, roughly chopped
Mirin
Fresh orange juice
Sugar
Asian sesame oil
Sesame seeds, toasted
Amounts
4 Tbsp.
1½ lb.
1
½
1
½
½
½
1
¼
½
2½
cup
ea.
ea.
cup
bu.
cup
cup
cup
cup
Tbsp
Sides
White rice, cooked (optional), for serving
Macaroni salad (optional), for serving
Kimchi (optional), for serving
Method
5. Combine all the marinade ingredients in a blender and purée.
6. Pour the puréed marinade over the short ribs and massage it through the meat with pressure and
delicious intent. Marinate it, covered, in the refrigerator for at least an hour and up to 2 days.
7. Meanwhile, cook some white rice. You know how.
8. Heat up a grill (or a grill plate if indoors) for 5 to 10 minutes. Season the grill with oil.
9. Grill your short ribs until charred, about 4 minutes on each side. When they’re done, they should
glisten and have bits of burned but delicious layers.
10. To serve, you can either put everything in a bowl (rice, kimchi, macaroni salad, kalbi) or place each
one separately on a paper plate, Hawaiian-style, and grub.
Source: Roy Choi, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved
Chef Scott Conant
Black Truffle Risotto
Yield: 4 to 6 portions
Ingredients
Amounts
Extra-virgin olive oil,
just enough to coat the pan
Shallot, finely chopped
Garlic, finely chopped
Red pepper, crushed
Kosher salt
Butter, unsalted
Vialone Nano rice (see note)
Dry white wine
Chicken stock
Fresh thyme, chopped
Parmigiano-Reggiano, grated
Egg yolks, large
Preserved truffles
3 Tbsp.
3 Tbsp.
1½ tsp.
a pinch
2½
1½
½
4-5
1½
½
2
tsp.
cups
cup
cups
tsp.
cup
ea.
Method
1. In a 4-quart saucepan, heat about 3 tablespoons of the olive oil over medium heat. Add the shallot,
garlic, crushed red pepper, and a pinch of kosher salt and cook, stirring, until fragrant, about 1
minute. (Take the pan off the heat if the garlic starts to brown.) Add 1 tablespoon of the butter,
lower the heat to medium-low, and cook, stirring occasionally, until the shallot is very tender,
about 5 minutes.
2. Add the rice, and cook, stirring, for 1 minute to toast it lightly. Increase the heat to medium, add the
wine, and cook until most of the wine is gone. Add 1 cup of the chicken stock and cook, stirring,
until the liquid has been absorbed and evaporated. Add another 1 cup of stock and increase the
heat so that there is a fair amount of bubble on the surface (this agitation helps release the starch as
the rice cooks).
3. Add another 1 cup or so of stock and continue to cook, stirring, adding more stock as needed and
stirring. To see if it’s time to add more liquid, drag the spoon through the rice; if the liquid doesn’t
immediately fill in the space, it’s time to add more. With the third addition of broth, add the thyme.
Continue cooking, adding broth as necessary, until the risotto looks creamy but the rice is still al
dente, about 18 minutes.
4. Take the risotto off the heat. Add the remaining 1½ tablespoons of butter, the cheese, and the
truffles and stir well. Stir the egg yolks well then stir them in until well combined; it’s okay if the
risotto looks very loose at this point; it will thicken as it cools a bit. Divide the risotto among wide,
shallow, serving bowls.
Note: Risotto can be fickle and requires a lot of attendance, so we don’t feature it on the menu at
Scarpetta, but we do make it for special tasting menus during truffle season when we can give a dish
like this the attention it deserves. Made with egg yolks and preserved truffles, this risotto is a very
luxurious risotto, and I love how the yolks add their golden hue to the rice. If you can get your hands
on a fresh truffle, some shaved over the risotto just as its being served is just amazing. You inhale and
you’re in heaven.
Source: Scott Conant, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved.
Chef Christopher Kostow
Guinea Hen Baked in Salt and Herbs
Yield: 4 portions
Ingredients
Amounts
Guinea hen jus
Extra-virgin olive oil
3 Tbsp. (4 g)
Guinea hen carcass, from roasting
10 lb. (4½ kg)
Chicken stock
4½ gal. (18 L)
Carrots, diced
1 lb. (480 g)
Celery, diced
1 lb. (480 g)
Onions, diced
1 1/3 lb. (600 g)
Lemon juice
Twin Sister’s olive oil
Guinea hen, 2-3 lb.
Lemon, cut in quarters
Kosher salt
Parsley leaves
Tarragon
Egg whites
Garlic cloves
Extra-virgin olive oil
Maitakes a la grecque
Maitake mushrooms
White wine
Water
White wine vinegar
Coriander seed
Bay leaves
Black peppercorns
Fennel seeds
Thyme leaves
Lemon juice
Twin Sister’s olive oil
Maldon salt
Potato purée
Katadin potatoes,
cut into 1” pieces
Cream
Butter, unsalted
Crème fraîche
Kosher salt
Greenhouse salad, for garnish
Preserved lemons, sliced
1
1
3½ lb.
1/3 cup
2 2/3 Tbsp.
3 1/3 cups
4 ea.
½ lb.
1 cup
½ cup
¼ cup
1 tsp.
3
½ tsp.
½ tsp.
2 tsp.
1/3 cup
1/3 cup
ea.
ea.
(1600 g)
(20 g)
(10 g)
(800 g)
(20 g)
(225 g)
(236 g)
(118 g)
(60 g)
(4 g)
ea.
(1 g)
(1g)
(5 g)
(100 g)
(70 g)
1 2/3 lb. (750 g)
2 cups (490 g)
2/3 cups (150 g)
¾ cup (200 g)
Method
1. For the guinea jus: Heat the olive oil in a large stock pot. Roast the guinea bones on all sides then
remove from the pan. Add the carrots, celery, and onion and continue to roast on high heat to
caramelize the vegetables (about 8 minutes). Add the chicken stock and bring to a boil. Reduce the
temperature and simmer the broth for 6 hours. Strain through a chinois and return to the heat.
Reduce the liquid by 80% or until it is dark and slightly thick. Strain once more through a chinois
and cool in the refrigerator. To serve, heat about 1 cup of the jus in a pot and season with lemon
juice and Twin Sister’s olive oil.
2. For the guinea hen preparation: Prepare the guinea hen by removing the wing tip portion as well as
the offal. Stuff the lemon into the cavity of the guinea hen and truss tightly so that the skin is taught
around the bird. Allow to air dry in the refrigerator for at least 1 day. Place the kosher salt in a food
processor and turn the machine on. Add the parsley and tarragon and pulverize with the salt.
Slowly add the egg whites to aerate them and stiffen. Remove the salt meringue from the food
processor and place into a bowl. Mix thoroughly. Place the guinea hen on a sheet tray lined with
parchment paper. Using small amounts at a time, mold the salt crust around the guinea hen
ensuring there are no gaps in the crust. Once a smooth surface has been achieved, place into a
convection oven set at a temperature of 500°F (260°C). Bake for 35 minutes then remove from the
oven. Rest the guinea hen for 25 minutes then crack the crust and allow to air dry. Remove the
breasts and the leg quarters from the carcass and bones, reserving the carcass for making the jus.
Pour the olive oil into a cast iron pan and place on high heat. Roast the breast and the leg quarters,
skin-side down, for about 4 to 5 minutes. Once crispy and golden brown, remove from the pan and
slice the pieces into halves.
3. For the maitakes à la grecque: Break the maitakes from the clusters into individual pieces. Place the
white wine in a sauce pot over high heat. Reduce the liquid by half and then add the water, white
wine vinegar, coriander seeds, bay leaves, black peppercorns, fennel seeds, and thyme leaves.
Remove from the heat and steep warm for 1 hour. Add the olive oil, then season with lemon juice
and maldon salt. Cool the liquid to room temperature and place in a shallow container. Add the
maitakes and place the entire vessel into the chamber of a vacuum seal machine. Compress twice
and store the marinating mushrooms in the refrigerator for at least one hour.
4. For the potato purée: Season the potatoes with salt and place into vacuum seal bags. Cook at 200°F
(93°C) for 40 minutes. Meanwhile, combine the cream and butter in a small pot and heat to a
simmer. Once the potatoes are cooked, pass them through a tamis, then place in a medium pot.
Add the cream and melted butter to the potatoes, mixing just with a spatula just to combine. Lastly,
season with the crème fraîche and kosher salt. Hold in a warm place.
5. To serve, spoon a small amount of the potato purée in the center of a bowl. Place one slice of the
guinea breast, thigh, and leg around the potatoes. Arrange a few of the maitakes on and off of the
guinea hen and garnish with the greenhouse salad and preserved lemon slices. Pour a small
amount of the sauce lightly over the top of the dish, and serve.
Source: Christopher Kostow, as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved
Chef Cindy Pawlcyn
Mongolian Pork Chops
Yield: 6 portions
Ingredients
Center-cut double pork chops (10 oz.)
Amounts
6 ea.
Mongolian Marinade
Hoisin sauce
1
Sugar
1
Tamari soy sauce
1½
Sherry vinegar
1½
Rice vinegar
1½
Scallion, white and
1
2/3 of the green parts, minced
Tabasco sauce
1
Lee Kum Kee black bean chile sauce
1½
Ginger, fresh, peeled, grated
1½
Garlic, minced
1½
Freshly ground white pepper
¾
Cilantro leaves and stems, fresh, minced ¼
Sesame oil
1
cup
Tbsp.
Tbsp.
Tbsp.
Tbsp.
ea.
tsp.
tsp.
tsp.
Tbsp.
tsp.
cup
Tbsp.
Braised Red Cabbage (recipe follows)
Mustards’ Mashed Potatoes (recipe follows)
Chinese-Style Mustard Sauce (recipe follows)
Method
1. Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the
pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing
when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch
thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and
serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well.
Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in
the refrigerator.
2. Prepare the cabbage, mashed potatoes, and mustard sauce, coordinating the timing so that the side
dishes will all be ready when the chops come off the grill.
3. Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2
to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the
marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the
grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork
is ready when it registers 139° on an instant-read thermometer.
4. Serve the pork chops with the cabbage and mashed potatoes. Offer the mustard sauce on the side
for dipping.
Notes: In the winter, we serve them with Braised Red Cabbage, hot, sweet Chinese-style Mustard
Sauce, and mashed potatoes. In the summer, we might switch to sugar snap peas or haricots verts.
You’ll have extra marinade, which keeps well, refrigerated, and can be used for baby back ribs or
chicken (especially chicken wings, which when smoked then grilled are great). There are two special
ingredients that really make the marinade: hoisin sauce, which is a slightly sweet Chinese bean paste,
and a black bean paste with chiles that is pretty spicy. Look for them in Asian markets. Try to find
brands that do not contain MSG.
Source: Cindy Pawlcyn from Mustards Grill Napa Valley Cookbook (Ten Speed Press),
as presented at the 2013 Flavor Napa Valley.
Published with permission of the author. All rights reserved.