We had the pleasure of joining Chef Mike Miello and Metro NY Team for a Food Fanatics Event in Tribeca.
My demo focused on Sous Vide/Braising.
Here are the recipes.
Braised Lamb Shanks with Merlot and Wild Mushrooms, Roasted
Corn Polenta
12 Lamb Shanks
2# Bonewerks Lamb Demi
2# Mirepoix
1 btl Merlot
4 oz Fresh thyme
Sous Vide Wild Mushrooms:
1# Chantrelles
1# Porcini
1# Crimini
1# Oyster Mushroom
Sea salt & fresh ground
black pepper
Roasted Corn Polenta:
4 ears Corn
1 bx Cornmeal
1# Butter
1 gal chicken stock
Salt & Pepper
Parmiggiano
Cut the lamb shank around the
top of the bone to cut cartilage/tendon for more tender final product.
Season and sear lamb shanks.
Add mirepoix. Caramelize
vegetables. Deglaze with Merlot.
Add thyme, lamb demi &
water. Cover tight. Cook for 4-6 hours until tender.
Clean mushrooms. Season with sea
salt, fresh ground black pepper & EVOO.
Place into vacuum bag, seal.
Cook at 142F for 30 min. Set
aside until service.
Roast corn whole. Cool slightly,
Remove kernels, set aside.
Bring chicken stock, butter and
sea salt to a boil.
Slowly whisk in cornmeal. Place
into hotel pan, cover and cook 45-60 min.
Fold in roasted corn & parm
to finish.
Olive Oil Poached Salmon with Smashed Potatoes & Sous
Vide Vegetables
4 sides salmon
1 qt Extra Virgin Olive Oil
5# Baby Yukon Gold Potatoes
1 cs Sunset Blend
Salt & Pepper
2 T Yuzu
Season salmon sides with sea
salt & freshly ground black pepper.
Place in vacuum bag and drizzle
with EVOO. Vacuum seal bags.
Cook at 125F for 20 min.
You may serve immediately, chill
and reheat later.
Searing the sous vide salmon can
add another texture to this moist flavorful dish.
Drizzle salmon with EVOO Yuzu
simple vinaigrette.
Sous Vide Potatoes:
Season with EVOO, sea salt &
pepper. Vacuum Seal. Cook at 183F/83.9C for 30-60 min.
Sous Vide Vegetables:
Season with sugar and butter.
Vacuum Seal. Cook at 183F/83.9C for 30-60 min.
Baby Romaine Salad with Roasted Garlic & Sous Vide
Poached Eggs
1 cs Baby Romaine
1 qt Rice Bran Oil
6 ea Lemons
3# Parmiggiano Reggiano
2# Garlic
4 dz Eggs
4 oz White Anchovy
Top the tops off the garlic
bulbs. Roast in 400F oven until tender and caramelized. Set aside.
Clean Romaine, leaving leaves
intact.
Create dressing in stainless steel
bowl with roasted garlic, lemon juice, shaved parm and anchovies.
Season to taste.
For the Sous Vide Poached Eggs
Carefully place eggs into 142F
water bath. Cook for a minimum of 45 minutes and up to 2 hours.
Place “poached egg” onto salad.
Break egg and toss with the
salad. Enjoy.