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.