Wine & Food Blog

Friday, December, 15, 2017

Chef Anthony St. Peter’s French-Tied Tandoori BBQ Short Rib at Eve’s at the Garden

I’d heard the term Sous Vide before, knew it was a cooking technique, but I wasn’t entirely sure what it was. Executive Chef Anthony St. Peter of Eve’s at The Garden in Portland, ME brought me up to speed with his French-Tied Tandoori BBQ Short-Rib with Roasted Fingerling Potatoes and Rosemary-Balsamic Reduction, and some Simply-Dressed Greens. 

Sous Vide

A few great at-home cooking tips were also captured in watching him work and asking a few questions along the way.

Sous vide is French term for ‘under vacuum’, and is a method of cooking food slowly in a vacuum-sealed pouch in a circulating water-bath at an accurately regulated low temperature for a prolonged amount of time, much lower and longer than normally used for cooking, to retain most of the juice and aroma (Webster’s).

“Braising and roasting methods can also obtain meat that is tender and juicy that falls off the bone. In these cases the meat will be well done. With sous vide the meat falls off the bone and is medium rare to medium.”  –  Chef Anthony St. Peter

Let’s face it, most of us will never cook sous vide. It’s a very expensive piece of equipment and very lengthy process. Which is fine with me because I can just go to Eve’s and sit back with great company and a lovely bottle of wine and order it right off the menu. I’ve included two wine recommendations, one white and one red, from their wine list, for that occasion.

Eves at The Garden Short-Rib

Sous Vide Short-Rib Preparation

1 lb of raw seasoned short rib, bagged and sealed in airtight reduced-oxygen packaging and cook sous vide for 48 hours at 145°F (no more, no less). This will create a short rib that is cooked to medium and is flakey and falling off the bone. The meat is not dry in any way.

Oven-Roasted Fingerling Potatoes with Rosemary-Balsamic Reduction

  • Cut tip off one end of six fingerling potatoes so that they have one flat side (for standing up on a plate).
  • Par-boil potatoes to reduce cooking time and keep them al dente.
  • Place Fingerlings in cold, salted water and bring to a boil for
    7 minutes. Drop the temperaFingerling Potatoesture to low for 3 minutes for a total of 10 minutes cooking time.
  • Strain and toss in 1 tsp. truffle oil and black truffle salt and let them air dry.
  • Final Step before plating: Toss with olive oil and place in the over (same temp as the short rib) for 5 minutes to get a nice crispness to the outside.

Always parboil your potatoes starting in cold water. If you drop raw potatoes into boiling water their skins will tear.

Rosemary-Balsamic Reduction

  • Place one bottle of balsamic vinegar in a saucepan with three sprigs of fresh rosemary and simmer on a stove top burner on medium heat for 2 hours, until it is reduced to half.
  • Discard the rosemary sprig.

Store the remaining in a squeeze bottle in refrigeration and drizzle on breads, sandwiches, meats, and salads.

Simply Dressed GreensToss the greens with dressing just before serving to prevent the greens from wilting.

  • ½ cup celery fawns
  • ½ cup baby bok choy
  • ½ cup Olivia’s Garden Greens
  • ½ cup micro-pea shoots
  • For the dressing mix 3 TBS extra virgin olive oil with 1 TBS white balsamic vinegar.
  • Final step before plating: Toss the greens with 2 TBS of dressing

Toss the greens with dressing just before serving to prevent the greens from wilting.

Tandoori BBQ Sauce

Chef St. Peter Short Rib
  •  8 LBS boiled shocked and peeled vine-ripe tomatoes (aka stewed tomatoes). He makes his from scratch with the following method: bring 1.5 gallons of water to a boil, insert scored tomatoes for 5 minutes. Remove tomatoes and immediately place in an ice bath for 5 minutes, allowing tomato skins will peel right off.
  • 1 lb vidalia onion (chopped)
  • 12 cloves garlic
  • 4 shallots, julienned
  • 1 can tomato paste
  • ¼ c. Olive oil
  • ¼ c. White truffle oil
  • ¼ c. Canola oil
  • ¼ c. Saltplating short rib
  • 1 c. Granulated sugar
  • 1 c. ruby port
  • 1 c. chopped parsley
  • 1 c. chopped basil
  • 1 sprig of fresh rosemary (remove before blending or serving)
  • 1 q. beef stock
  • 2 Tbs. black pepper
  • ¼ c. Granulated garlic
  • ¼ c. Onion Powder
  • 6 oz Tandoori Paste

Steps:

  • In a medium-sized Brazier heat canola oil, add onions and sweat
    until transparent, add garlic and shallots and simmer for 5 minutesPlating the short rib with greens
  • Deglaze with Ruby Port wine.
  • Add tomatoes, water and tomato paste simmer on low flame for 1 hour.
  • Add granulated garlic, onion powder, salt pepper and sugar and continue to simmer for an additional 45 minutes.
  • In a mixing bowl whisk together olive oil, truffle oil and tandoori paste until smooth. While here Chef St. Peter blends the finished product into a sauce, he says this step is optional because, “the dish would also be great with the BBQ being more of a ragu than bbq.”
  • Add Tandoori mixture and fresh chopped herbs and let simmer for an additional hour adding beef stock to bring to desired consistency.

Plating/Timing – 10 minutes

  • Place the sous vide short rib in a pan with some of the Tandoori Sauce in a 425°F oven for Rosemary Balsamic Reduction6-7 minutes (convection oven at 375°F with a high fan) to warm the short rib.
  • Heat the fingerlings in their final step.
  • Dress the greens
  • Ladle a generous amount of the Tandoori BBQ sauce on the center of a dinner plate.
  • Place the warmed short-rib in the center of the plate over the sauce.
  • Place the greens on the opposite side of the plate.
  • Arrange the warmed potatoes on one side of the plate and drizzle with 1 tsp of the balsamic reduction
  • Finish the short-rib with sea salts. Chef St. Peter used a combination of Maine and pink sea salts.

Wine Pairings from Eve’s Menu

Here’s are few that I think will work really well with such a complex, flavorful, and savory dish. The first is the bright and pungent 2013 Cloudy Bay, Sauvignon Blanc from Marlborough, New Zealand. White with Short-Rib? Yes! The Tandoori BBQ is a bright, pungent and intensely flavorful sauce. The amount of greens on the plate and acidity in the dressings are also uplifting the richness of this juicy short-rib.

For an equally bold and complex red, I suggest the 2009 Inglenook, Cabernet Sauvignon, Napa Valley, California. To my knowledge, Eve’s is the only restaurant in Maine to have this small-production wine in their cellar. Last I checked they had 5 bottles. Bring a friend or two, order this before your appetizer and let it sit decanted for until your short-rib arrives.

Eve’s at the Garden
468 Fore Street
Portland, ME 04101
(207) 775-9090

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