Salut's Le Mer et Terre - KMSP-TV

Salut's Le Mer et Terre

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2 each potato -- minced
2 each shallots -- finely minced
2 tablespoons butter
3 cups chicken stock -- hot
Salt and pepper -- to taste

Wash hands thoroughly, and sanitize all equipment. Place shallots, butter in a heavy bottom pan over medium heat and cook until shallots are soft, about 2-3 minutes. Add potato and 1/2 cup of chicken stock stirring constantly to release the starch. Repeat as needed until thick and creamy. Season with salt and pepper.



2 pounds beef shorts ribs
2 quarts beef stock
1 cup carrots -- diced
1 cup celery -- diced
2 cups yellow onion -- diced
3 each garlic cloves -- smashed
2 cups red wine
3 sprigs thyme
1 each bay leaf
1/4 cup tomato paste
1 tablespoon dijon mustard

Season short ribs with salt and pepper. Sear on the meat side only. Remove ribs from pan, add mire poix and deglaze the pan with red wine and reduce by 1/2. Add remaining ingredients and bring to a simmer. Cover the ribs with liquid, top with parchment paper or a Dutch oven - do not completely seal pan. Braise for 3-4 hours turning meat every 20 minutes or so at 350 degrees.



4 ounces Braised Short Rib
5 ounces Braising Liquid - Strained
2 each U-10 Jumbo Scallops - Dry Pack Chemical Free
1 tablespoon Butter
Salt and Pepper
2 tablespoons Potato Risotto
1 teaspoon Parmesan Cheese - grated
Chopped parsley
Salt and Pepper
7 each Asparagus Spears
Truffle Hollandaise

Wash hands thoroughly, sanitize all equipment and utensils. at a heavy bottom skillet over medium high heat. Add two teaspoons of vegetable oil and short ribs. Sear until nice and caramelized; add strained braising liquid and simmer for about 5-10 minutes. Make sure sauce is reduced and coats ribs. Adjust seasoning. Meanwhile heat a small cast iron or heavy bottom skillet over medium high heat. Add two teaspoons of vegetable oil. Place scallops onto a paper towel in order to remove excess moisture. Season with salt and pepper. Gently place scallops into pan, sear until golden brown (about 2-3 minutes), turn over and add asparagus. Sear until golden brown; add butter and bast for about one minute. Finish risotto with parmesan cheese, parsley and adjust seasoning. Spoon Hollandaise on plate. Place risotto in center of plate with asparagus on top. Place Short ribs on top of asparagus and flank scallops. Drizzle with the reduced sauce from the short ribs. garnish with fresh parsley or petite greens and enjoy.

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Eden Prairie, MN 55344

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