Citrus Turkey

Happy Thanksgiving!!!

Stewed Korean Short Ribs

Yield: 4 servings

Ingredients

2 lbs Beef short ribs, bones in

2 tbsp Granulated Sugar

1 tbsp Sesame Oil

Canola oil, as needed

6 oz. Onion, small dice

3 cloves Garlic, minced

5 each Scallions, chopped

1 each Pear, diced

4 oz. Dried shitake mushrooms

4 fl. oz. Soy sauce

8 oz. Carrots, peeled, bias cut 1" thick

water, as needed

1 tsp. Sesame seeds

1/2 tsp. Black pepper

1 tsp. Sesame oil

Preparation

1. Combine the short ribs, sugar, and sesame oil in a large bowl, let stand for 10 mins.

2. Heat the canola oil and brown the short ribs well
3. Add onions, garlic, scallion, pear, mushrooms, soysauce, carrots, and add enough water to completely cover the short ribs. Bring to a boil, reduce the heat and cover. Simmer for 1 hour.
4. Uncover the pan and continue cooking for another 30 mins. to reduce the liquid. Test the tenderness, adding water as needed.

5. Finish with sesame seeds, black pepper and sesame oil.

CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE

3 cups leftover cooked risotto

1/2 cup grated Parmesan

2 Tbsp heavy cream

2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil

1 large egg yolk

Salt and freshly ground pepper

5 oz mozzarella or Fontina cheese

All-purpose flour for dredging

Egg wash: 1 large egg whisked with 2 Tbsp cold milk or

water1 cup fresh white bread crumbs

Vegetable oil for deep-frying

2 cups tomato sauce

Preparation
In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper. Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.

Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer.

Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.