Recipes from Something's Fishy Catering!
Some Things Fishy Catering's
Farm to Table Dinner
Holbrook Farm to Table Dinner, October 14, 2012
4pm on the Farm. If local, farm fresh, elegant, and delicious food is what your taste buds are craving, this fall inspired event will delight.
Think spiced pumpkin soup, seared Stonington scallops with a caramelized leek and raisin compote, "Brasciole style" braised shortribs, and an Autumn Panzanella salad with roasted butternut squash, celery, shiitake mushrooms, sweet potato, apples, pomegranate seeds, and arugula with a spiced pomegranate vinaigrette.
Then to finish it off, apple and pumpkin Panificio Navona petite harvest cakes and Blue Jay Orchard's apple cider bites.
Please go to the following link for full menu, pricing, and reservation information:
Braised Short Ribs, Brasciole Style
8 pounds Beef Short Ribs, cut into 3" pieces
2 quarts Water
2 pounds Brown sugar
2 cups Kosher salt
2 tablespoons Juniper Berries
3 whole Bay leaves
4 whole Garlic Clove -- thinly sliced
2 tablespoons Poached Garlic
2 teaspoons Fennel
1/2 teaspoon Red Pepper Flakes
4 cups Diced Tomato in Juice
4 cups Chicken Stock
1/3 cup Capers -- Drained
2 whole Bay Leaves
3 tablespoons Parsley -- chopped
1 tablespoon Lemon Zest
1/4 cup EVO
BRINE: In a large saucepan combine the water with the next four (4) ingredients and bring to a boil to dissolve the sugar. Remove from the heat and refrigerate until completely cool. Add the beef to the brine and brine for 3 hours.
Make the sauce: Heat the EVO, add the garlic, fennel, red pepper flakes and cook until fragrant. Add the tomato, stocks, capers, and bay leaves, stir to mix well. Cook 15 minutes to blend flavors.
Beef: Sear the beef and add to hotel pans, fat side down. Add sauce, cover the pan and place in a 300 degree oven for 3-4 hours. Serve sprinkled with parsley and lemon zest.