recipe courtesy of Chef Bernie Kantak, Chef at Citizen Public House , Scottsdale, Arizona
Begin this part of the recipe the day before you are serving.
- 4 beef short ribs (16 oz each, bones intact)
- 1⁄4 cup finely ground fair trade coffee
- 1 Tbsp cocoa powder
- 1 Tbsp smoked paprika
- 1 Tbsp ground coriander
- 1 Tbsp Saigon cinnamon
- 1⁄2 Tbsp finely ground black pepper
In a small bowl, combine coffee, cocoa and spices thoroughly, and set aside. Trim any silver skin from ribs, allow some fat to remain, and season generously with salt. Lay two and a half feet of 18-inch-wide aluminum foil flat on counter, long side facing you. Cover the aluminum foil with the same size piece of plastic wrap. Place salted ribs, meat side down, on center of the plastic wrap. Lightly dust with the coffee/spice mixture. Turn ribs over and repeat the dusting procedure with the spice mixture. Leftover spice mixture will be used in the compote.
Grasp the right side of the plastic wrap, and bring the edge over the top of the meat. Then repeat with left side, completely covering the meat. Bring the top and bottom edges of the plastic tightly over the far and near edges of the meat (important for seams to be on top of the package). Repeat this procedure with the foil, keeping seams on the top. Put package in two-inch-high roasting pan, and put in 200°F oven for 18 hours.
- 1 cup dried Bing cherries
- 1⁄4 cup red onion, small dice
- 2 cups J. Lohr Estates Seven Oaks Cabernet
- 1⁄4 cup balsamic vinegar
- 2 Tbsp honey
- 1⁄2 tsp coffee spice mix from ribs
- 1⁄2 vanilla bean, split, seeds scraped and set aside
Sauté red onions in a small amount of olive oil. When translucent, add remaining ingredients, including seeds, and bring to a boil. Reduce heat and simmer until liquid is reduced by 2/3 and a syrupy consistency has been reached. Transfer to a bowl, and cool to room temperature.
- 2 parsnips, peeled, stringy core removed, and roughly chopped
- 2 Tbsp extra virgin olive oil
- 1 pint almond milk
- 1/8 tsp nutmeg
- salt and pepper to taste
Toss roughly chopped parsnips with olive oil, and spread on sheet pan. Roast in 400°F oven until caramelized and tender, stirring occasionally. Transfer to blender or food processor, and add half the almond milk. Pulse until desired consistency is reached. Add more almond milk if needed. (The parsnips should be the consistency of mashed potatoes). Add nutmeg, and season with salt and pepper to taste. Enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet