(Serves 6)
rocco DiSPIRITO
ingredients
For the marinade:
1 tablespoon vegetable oil
1/2 pound beef bones
1 carrot, peeled and chopped
1 onion, peeled and chopped
1 rib celery, chopped
2/3 cup red wine
2 1/2 tablespoons sherry vinegar
1 quart chicken stock
1/3 cup bonito flakes
1/3 cup Tamari[R] soy sauce
1/4 cup yuzu juice *
6 tablespoons rice vinegar
For the mushrooms:
1/4 cup vegetable oil
3 pounds honshimefi mushrooms,
trimmed and cut into clusters **
For the garnish:
Garlic chips
Chopped chives
* Yuzu juice is from the Japanese yuzu citrus fruit and is used mostly for the zest, which has a delicate citrus aroma. Available in most Asian markets.
** Available through D'Artagnan at (973) 344-0565. directions
For the marinade: In a large saucepan, heat the oil over medium-high heat. Add the beef bones and brown on all sides. Add the carrot, onion, and celery and saute until the vegetables begin to brown. Add the wine and bring to a boil. Reduce the heat and simmer until reduced by half. Add the sherry vinegar and simmer until reduced by half. Add the chicken stock and simmer until reduced by half, skimming the surface as necessary. Strain through a fine mesh sieve into a bowl and add the bonito flakes. Set aside to infuse for 25 minutes. Add the soy sauce, yuzu juice, and rice vinegar and whisk to combine. Strain through a fine mesh sieve and set aside.
For the mushrooms: Prepare a hot grill. In a bowl, combine the vegetable oil with the mushrooms and toss to coat. Grill the mushrooms until they begin to wilt and place in the marinade for 10 minutes. Transfer to a saucepan over medium heat and cook until warmed through. Set aside, keeping warm.
To serve: Arrange the mushrooms in a wide soup bowl and pour a serving of marinade over the top. Garnish with the garlic chips and chives.
Cobemet Sauvignan
Bacchus
Livermote Valley, California 2000
Marinated Pekin Duck with Watercress Salad
(Serves 4)
rocco DiSPIRITO
ingredients
For the marinade:
Juice of 2 naval oranges
Juice of 2 blood oranges
1 cup grapeseed oil
2 tablespoons sesame oil
1 tablespoon soy sauce
5 sprigs fresh mint, stemmed and finely chopped
1 tablespoon granulated sugar
1 shallot, peeled and minced
Salt and pepper to taste
For the duck:
4 Pekin duck breasts, trimmed of excess skin
Reserved marinade
Salt and pepper to taste
For the watercress salad:
1 Pound watercress, stemmed
and washed
1/2 cup reserved cooked marinade
For the garnish:
Flake sea salt
Reserved cooked marinade
1 naval orange, segmented
1 blood orange, segmented
directions
For the marinade: In a medium bowl, combine the naval and blood orange juices with the grapeseed oil, sesame oil, soy sauce, mint, sugar, and shallot. Season and set aside.
For the duck: In a non-reactive baking dish, combine the duck with the marinade. Place in the refrigerator for 30 minutes. Remove the duck from the marinade and set aside. In a small saucepan, add half of the marinade. Bring to a boil; reduce the heat and simmer for one minute. Season and set aside to cool. Prepare a hot grill. Place the duck breasts skin-side down on the grill to mark. Turn the duck breasts; brush with the remaining uncooked marinade and grill until desired doneness. Remove from the heat; slice the duck breasts on a bias and set aside, keeping warm.
For the watercress: In a large bowl, combine the watercress with the cooked and cooled marinade and toss to coat.
To serve: Arrange the watercress salad in the middle of a plate. Place a sliced duck breast on top of the salad and sprinkle lightly with the flake sea salt. Spoon the remaining cooked marinade around the plate and garnish with the orange segments.
Chenin Blunc "Les Butisses"
Domaine Deletong
Loire, France 2001
Marinated short ribs of beef with truffled taro root
(Serves 10)
Rocco Dispirito
ingredients
For the marinade:
12 pounds beef short ribs, trimmed to 4-inches, trimmings reserved
2 1/2 cups date paste
1/2 cup brandy
8 shallots, peeled and chopped
2 bunches thyme, stemmed
For the root vegetables:
1/2 pound peeled and diced rutabaga
1/2 pound peeled and diced Vidalia onions
1/2 pound peeled and diced parsnips
1/2 pound peeled and diced carrots
1/2 pound peeled and diced turnips
1/2 pound peeled and diced celeriac
1/2 pound peeled and diced sweet potatoes
1/2 cup canola oil
For the short ribs:
5 prigs thyme
5 sprigs parsley
3 star anise
1/4 cup fennel seeds
3 cinnamon sticks
1 teaspoon black peppercorns
1 teaspoon cumin
Reserved marinated short ribs
1/4 cup vegetable oil
3 cups reserved root vegetables
1 3-inch piece gingerroot, peeled and chopped
1 head garlic, halved
2 shallots, peeled and chopped
2 stalks lemongrass, sliced
1/2 pound tomatoes, chopped
1 cup red wine vinegar
6 cups red wine
2 1/2 cups cognac
6 quarts veal stock
Salt and pepper to taste
For the marrow bones:
1 head garlic, cloves separated and peeled
1/4 cup cumin seed
4 sprigs thyme, stemmed
6 tablespoons corn oil
10 beef marrow bones, cut 2-inches in length
For the sauce:
1 tablespoon vegetable oil
1 1/2 cups reserved diced root vegetables
8 ounces reserved short rib beef trim
1/4 cup date paste
1/2 cup red wine
1/2 cup brandy
4 1/2 cups reserved braising liquid For the truffled led taro root:
4 pounds peeled and diced taro root
6 tablespoons tru ffle butter
3 ounces unsalted butter
Salt and white pepper to taste
For the dish:
1 medium lotus root
Armagnac as needed
20 Medjool dates, soaked, pitted, skinned, and diced
Black truffle slices
Parsley sprigs
directions
For the marinade: Place the short ribs in shallow pan In a food processor fitted with the metal k e attachment, add the date paste, brandy, shallots, and e, and pulse to combine. Spread the mixture eve short ribs and place in the refrigerator for three days.