INGREDIENTS

Zabutton (kalbi short rib)

Oil, as needed

Salt and pepper, to taste

METHOD

Remove eye pieces from Zabutton and truss. Season, sear, and finish in oven until internal temperature reaches 130°F. Top with crust 3/4 of the way being done.

INGREDIENTS [crust]

3 oz toasted panko

2 oz Parmesan

1 t thyme, chopped

1 T chives, chopped

1 t parsley, finely chopped

3 T butter, cold

salt and pepper, to taste

METHOD

Combine all ingredients.

INGREDIENTS [seasoned meatloaf]

6 oz Zabutton scrap

3 oz back fat

1 t thyme, chopped

1 t oregano, chopped

1 t sage, chiffonade

2 t parsley, finely chopped

1 t onion powder

1 t garlic powder

1 egg yolk

2 t pistachios, chopped

1 T currants

2 t bread crumbs

salt and pepper, to taste

METHOD

Pulse zabutton and back fat together in food processor until emulsified. Add remaining ingredients.

INGREDIENTS [tomato jam] courtesy of Chef Steve Jilleba, CMC

9 oz tomato concassé

1 oz brown sugar

1 oz cider vinegar

1 oz honey

1/2 garlic clove

1/4 oz ginger

1 cinnamon stick

salt and pepper, to taste

1/2 oz butter

METHOD

Sauté garlic and ginger in butter then add remaining ingredients until jam consistency is achieved.

INGREDIENTS [Pea puree]

4 oz peas, fresh

2 oz heavy cream

3 cloves roasted garlic

salt and pepper, to taste

METHOD

Blanch peas; add remaining ingredients, then put through food processor until consistency is desired.

INGREDIENTS [Sauteed peas]

1 t lemon zest

2 T bacon

2 oz peas

1 t  shallots

1 t garlic

METHOD

Render bacon. After bacon is rendered add shallots, garlic, and peas. Finish with butter and lemon zest.

INGREDIENTS [Carrots]

butter, as needed

5 oz carrots, oblique

salt and pepper

METHOD

Blanch carrots until tender and shock. During service reheat in boiling water then finish with butter, salt, and pepper.

INGREDIENTS [Chanterelles]

3 oz chanterelles, small

butter, to taste

2 t brandy

oil, as needed

1 t shallots

1 t garlic

salt and pepper, to taste

METHOD

Sauté chanterelles in oil with garlic and shallots, then flambé with brandy. Finish with butter.

INGREDIENTS [Chateau potatoes]

2 large Yukon gold potatoes

clarified butter, to taste

salt and pepper, to taste

parsley, finely chopped, to taste

1 T whole grain mustard

METHOD

Blanch chateau potatoes, reheat in clarified butter, then toss in parsley and whole grain mustard.

INGREDIENTS [Sauce]

1 qt veal stock

1 cup mirepoix

3 oz port wine

slurry, to taste

1 oz thyme

salt and pepper, to taste

METHOD

Sauté mirepoix; add wine, thyme, and red currant jelly. Reduce until desired thickness is achieved. Thicken with slurry if needed, season, and strain through cheesecloth.