METRO NY TRIBECA ROOFTOP EVENT

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.