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Give Dad a Hoagie Meal He Deserves.

Father’s Day is more than giving dad a new tie or pair of socks, it is also about what you feed him. Make dad feel special this year with a meal he won’t forget by Boca Grove Executive Chef Dominick Laudia, a “Braised Short Rib and Melted Brie Cheese Hoagie with Pickled Onions and Tomato Jam with a Side of Butternut Squash Fries”.   
 
For the Short Ribs:
2 each                                  Boneless Short Ribs
As needed                            Flour Seasoned with Salt and Pepper
As needed                            Oil
2 Tbsp.                                 Onions, Diced
2 Tbsp.                                 Celery, Diced
2 Tbsp.                                 Carrots, Diced
1 Tbsp.                                 Garlic, Minced
1 Tbsp.                                 Tomato Paste
1 cup                                     Red Wine
1 each                                   Bay Leaf
1 sprig                                   Thyme
2 cups                                   Beef Stock
 
Method:
In a skillet add oil.
Dredge short rib in flour.
Brown rib in skillet.
Remove short rib from the skillet.
Add vegetables and garlic to the skillet and sauté until soft.
Add tomato paste and continue to cook for 3 minutes.
Add bay leaf, thyme and beef stock to skillet.
Place short ribs in a small pan and cover with mixed liquid.
Cover with foil and place in a 350-degree oven for 1 hour or until short rib is fork tender.
Remove short rib from liquid.
Strain liquid and reserve for sauce.
 
For the Pickled Red Onion: 
2 cups                                   Red Onion, Sliced Thin
1 cup                                     Water
1 cup                                     Red Wine Vinegar
1 cup                                     Red Wine
1 Tbsp.                                  Pickling Spice
1 cup                                     Sugar
 
Method:
Heat water, vinegar, red wine, pickling spice and sugar.
Bring to a boil.
Allow to simmer and reduce for 15 minutes.
Strain liquid and add onions.
Chill mixture.
 
For the Tomato Jam:
3 lbs.                                     Ripe Tomato, Skin Removed, Cored and Chopped
2 cups                                   Sugar
¼ cup                                    Lemon Juice
¼ tsp.                                    Red Pepper Flakes
1 tsp.                                     Salt
½ tsp.                                    Cinnamon
¼ tsp.                                    Cumin
2 Tbsp.                                  Pectin
 
Method:
Combine all ingredients but pectin in a sauce pot and simmer until thickened.
Stir in pectin, remove from heat and chill.
 
For the Avocado Mayo:
1 cup                                     Mayonnaise
1 large                                   Ripe Avocado, Peeled and Mashed
1 Tbsp.                                  Lime Juice
As needed                             Salt and Pepper
 
Method:
Combine all.
 
For the Butternut Squash Fries:
1 cup                                     Butternut Squash, Peeled and Cut into Sticks
1 oz.                                      Cornstarch
As needed                             Oil to Fry
As needed                             Salt and Pepper
 
Method:
Heat oil to 350-degrees.
Dust butternut with cornstarch.
Fry until golden brown.
Remove and season to taste.
 
To Assemble:
Butter and toast hoagie roll.
Spread avocado mayo on both sides.
Slice brie and place on the hoagie roll.
Place warm shredded short rib on top of cheese to melt.
Top with tomato jam and pickled onion.
Serve with butternut squash fries and a side of extra onions and tomato jam.
 
Make dad feel like the “King” he is with this dish.             
 
Posted: 6/16/2017 9:30:14 AM by Heather Dupree | with 0 comments