Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples & Ginger
with a Sherry Syrup
By Executive
Chef Gary Roth, Los Altos Country Club, Los
Altos, CA
Made
with:
CulinArté -Veal Demi Glace
For
the Braised Short Ribs Ingredients:
1/2 tbls. Kosher Salt
1/2 tspn. Black Pepper (ground)
1/8 tspn. Cloves (ground)
4 (4 inch) Short Ribs (meaty, and wide) (about
6 to 7lbs)
2 Onions, large (chopped)
2 Carrots (large, peeled, chopped)
2 Celery Stalks (large, chopped)
2 Garlic Cloves (large)
1 bunch Thyme
4 Plum Tomatoes (chopped)
1 Bay Leaf (small)
2 Lbs. CulinArté -Veal Demi Glace (dissolved
in 4 Cups Boiling Water)
2 cup Cabernet Wine
1 Orange (use peel only, peeled with potato
peeler)
Procedure:
SCombine salt, pepper, and cloves. Season ribs
generously with this mix and roast for 45 minutes
until browned. Layer roasting pan with carrots,
onions, celery, garlic, thyme, orange peel,
bay leaves and tomatoes. Lay short ribs on top
of vegetables. Heat wine and stock to a boil.
Pour over ribs. Cover with aluminum foil. Bake
at 350°F for approximately 3 - 4 hours or
until ultra soft and fork tender. Remove ribs
to plate. Strain remaining braising liquid.
Skim off all fat. Pour into saucepan and bring
to a boil. Adjust seasoning (salt, pepper, clove
or possibly a few drops of balsamic vinegar
or orange juice).
Note:
If only chicken stock is available,
caramelize carrots, onions, celery and garlic
in a saute pan with 2 tbls. butter to add color
to braising liquid.
Chill
short ribs until firm. Cut meat off the bone
and cut 4 inch dice.
For
the Mushrooms Ingredients:
4 Extra Large Abalone Mushrooms
1 tbls. Extra Virgin Olive Oil
3 cups Diced Braised Short Ribs (see recipe)
1 lg. Ciaoggia Beet
2 lbs. Fava Beans, Shelled (blanched and peeled
of skin)
1/2 tbls. Walnut Oil
1/2 lb. Summer Squash (baby,halved and blanched)
2 cups Dry Sherry
1 lb. CulinArte Veal Demi Glace
Herb Sprigs
Chives (chopped)
Salt and Black Pepper
1 cup Granny Smith Apple (small, diced)
1 tbls. Fresh Ginger (fine diced)
3 Shallots (fine diced)
1 cup Braising Liquid for Short Ribs
1 tbls. Butter
1 Bunch Tarragon (coarse chopped)
1/2 cup Corn Starch
For
the Stuffing:
Sauté the shallots and ginger in butter
for three minutes on medium heat. Add apples
and cook for two minutes more. Add short Rib
meat and braising liquid and cook until liquid
is absorbed but not dry. Add Tarragon. Adjust
seasoning. Cool.
For
the Mushrooms:
Select extra Large Abalone mushrooms and slice
1/8 inch across the largest section. This will
produce 4 - 6 4x3 slices. Brush with olive
oil and sprinkle with salt. Roast in 350°
F oven for 10 - 15 minutes until pliable but
not dry.
For
the Beet Chips:
Peel beet and slice on meat slicer to thickness
of a potato chip. Toss in corn starch. Tap off
the excess cornstarch and deep fry at 350°
F, turning occasionally. Crisp completely but
do not brown. Drain. Salt.
For
the Sherry Syrup:
Reduce the Sherry to 2 cups. Add CulinArté
- Veal Demi Glace and reduce again to syrup
consistency. Adjust seasoning to taste. Keep
Warm.
To
Assemble:
Place mushroom on a cutting board. Spoon in
2 tbls. stuffing. Roll mushroom closed, and
place in half sheet pan with the open edge facing
down. Continue rolling cannelloni and press
one next to the other to hold them closed and
in place. Warm through in a 350°F oven.
Place
Two cannelloni in center of the plate. Toss
the baby squash and fava beans in walnut oil.
Season with salt and spoon around cannelloni.
Sauce around the plate. Garnish with a beet
chip between the cannelloni and with an herb
sprig or chopped chives.
More
Chef Recipes:
Abalone
Mushroom Canneloni with Braised Short Ribs,
Apples and Ginger with a Sherry Syrup
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Other
Related Links:
Cooking
with Wild Mushrooms
The
Secret's in the Rice
Executive
Chef Gary Roth - Bio
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