Advice on Two New Dishes

[Wine & Swine]

I am working on a new menu (American Bistro/Upscale comfort food) and I am trying some new recipes/techniques and want some of your thoughts. The first is going to be whole beef short ribs braised in a what would be a "bbq" sauce. I am going to dry rub the ribs with Penzey's BBQ rub (think powdered BBQ sauce if you haven't tried it) and get a really good sear on them. Sauteed some sweet onions & garlic, deglaze with a dark beer (probably Newcastle brown or maybe Guiness (since I have on draught) then add crushed tomato, molasses, bay leaf, etc. and braised until super tender. Strain and reduce sauce and glaze ribs order (I could finish on the grill on pick up) and I am thinking of serving over whipped yukon golds with fresh horseradish, butter braised napa cabbage or glazed baby carrots (or both). The other is fennel dusted (crushed fennel seed, garlic & onion powder, salt, sugar & pepper) king salmon which will be oven roasted on a cedar plank. Served over a risotto (want to use a different name) of caramelized fennel & 8 hour roasted tomato and finished with basil oil. Some other dishes I am set on are an apple & ginger glazed frenched double cut pork chop with applewood bacon hoppin' john and braised collard greens and and apple brandy natural sauce. A pan roasted chicken breast "rollade" filled with a cornbread stuffing with sage, chicken & apple sausage, mirepoix vegetables (carrot, celery & onion), etc, sage jus & a veggie of some sort. Sorry for way too much information but I am interested to see what you guys think (especially the short rib).
John

 

[SmokeInDaEye]

Sounds good to me. What about cold smoking the shortribs in advance to give them even more of "bbq rib" vibe/taste?

I also like the concept of Napa Cabbage, sort of a upscale twist on coleslaw, right?

And instead of carrots, has anyone ever tried to fancify baked beans, like a tiny potpie filled with beans and applewood bacon?

 

[jgh1204]

My preference on the short ribs would be lite on the sauce or served on the side.

 

[chad]

Sounds good...how much sugar in the rub? That might cause me to brown the ribs rather than sear them...braising in the beer ought to be da' bomb!! Maybe finish in the broiler with a new dusting of rub to brighten that taste...don't mind me, I'm just drooling!!!

The veggies sound good...I used to fry bok choy and bean sprouts together as a side when I lived in Japan...haven't done that in a long time.

What about roasted root veggies - carrots, parsnip, etc. or maybe toss in a bit of fennel...that reminds me, I've got to buy parsnips tonight!!

 

[brdbbq]

I moved to Q-Talk. D&R ?

 

[Wine & Swine]

To answer a few questions
I would rather not have to cold smoke (pretty small kitchen) and I think you will get alot of flvor out of the braise
I was going to glaze the ribs with the sauce and maybe a drizzle on the plate (but not too much as it will be braised for 3 hours)
I will have a number of beans (fancy) on the menu (killer black eyed peas with applewood bacon in the hopppin john) and braised white beans with ham hock, rosemary and diced tomato with probably a braised pork shank as a special.
Chad good call on the sugar in the rub, which I bought yesterday and haven't tried (I will test some on a piece of potato to see how quick it burns (might have to make my own)
I always do roasted/mashed root veggies (with roast chicken, yum) and already I am doing a potato and celery cake (50/50) with a seared sea scallop studded with a "baton" (1"x1/2"x1/2") piece of double smoked bacon.
Thanks for the feed back so far.
Also, what do you think of N.Y. meets N.O. with a pan seared LI duck breast & duck sausage jambalaya (just a thought haven't really worked it out yet)

 

[BigBarry]

It all sounds awesome! The only thing I would comment on is the horseradish in the mashed potatoes. Lots of people don't like it but it can be tasty in mash. Maybe have some without available.

With the beans, do you soak with some cider vinegar to reduce the gas?

Where is the restaurant?

 

[Mrs. Mafia]

Sounds great!!!

 

[Sledneck]

Where are we gonna get this food?

 

[MilitantSquatter]

John,

Everything you mentioned sounds fantastic... I mean that... It all sounds very fancy yet at the same time simple and "comforting" and I think that's what your going after...

I just hope I'm gonna be able to afford this place for multiple visits if everything else on the menu is this appealing...

I wish you the best of luck and be sure to give advance notice with the location so I can begin to spread the word with family, friends and co-workers ( I got four or five co-workers to go down to by dinner at Willie B's in the first two weeks after talking it up)...

 

[lazybonesmoke1]

How about using fennel pollen on the salmon? You can do a carmelized fennel tomato ragout and make crispy rissoto balls. also make "pig candy" and use it as a garnish on any pork dish.

 

[Rockaway BeachBQ]

My one piece of advice is that Newcastle Brown is great in sauces, and my limited experience of Guiness in stew was not that positive. I have deglazed pans with butter, shallots and newcastle and it was quite delicious.

 

[Rockaway BeachBQ]

what's the name of the restaurant?

 

[Westexbbq]

All of the above,
quite the good culinary comments and input,
and yes, once again,
where can we find this establishment?

 

[tumpedover]

In resopnse to the short rib dish...I think your idea sounds great...I wonder if there are certain flavor combo's your trying to keep or if some of the things are up for grabs....such as the deglazing with the dark beer...I think it sounds great ..but for my money, merlot (or some other Red) sounds better..just a thought....
Also, I love the root veg. idea , I would do it INSTEAD of the whipped potato's....don't get me wrong , I loved mashed taters but It's been done so much it's ridiculous...IMHO... the cabbage should stay IMO...anyway...I love the ideas...short ribs are excellent when done properly....I'd love to here and SEE how everything turns out.

 

[SmokeInDaEye]

It all sounds good to me, though all I'm planning on doing is hanging out and eating "leftovers" off of peoples plates! :biggrin:

John will get back to all you hungry folks soon, but the restaurant will be a couple blocks from my house in the main downtown area of Garden City, NY. Stay tuned for a good time and good food!

 

[kickassbbq]

Ah, Short Ribs. Your recipe sounds GREAT. Just had them and wish you had been here to prepare them just like you suggest.
Yummy, yum.
Smoke On!!!!!

 

[cmcadams]

You're on the wrong board to not expect people to say you should hot smoke the ribs. I think a start on the smoker, than finish braised would be nice.

On the salmon, I think the fennel would go well with the cedar planking. I like just grey salt, pepper and muscovado sugar, but yours sounds like something I might try. However, I don't think I'd want fennel also in my risotto, too; it can get to be too much of a good thing to some people. Topping the fish with caramelized fennel might be tood, though. To me, not enough contrast between the foods makes everything blend too much.

 

[Wine & Swine]

Thanks for all the feedback guys. The restaurant is in Garden City (right on the main street) and the name will be finalized next week (waiting on final approval from Albany (keep it very nice and legal)). I cooked the slamon dish last night and it was a homerun (I will post pictures later) the only thing I think I would change is add the fennel pollen and give the fish either a quick sear on the presentation side (or finish real quick under the broiler) as when I just roasted in the oven on the plank it did not have enough color (and a little texture would be nice). I would love to smoke the short ribs, but no chance of getting a smoker in Garden City so I am trying to make up some of the flavor (bbq) through other forms (ie. braising). The roasted root veggies will be on the menu but in regards to the mashed potatoes I am doing a twist on two things, bubble & squeek and a twist on cole slaw with the ribs. I haven't had a chance to cook the dish yet so I will see how it eats. Thanks again guys for all the feedback.
John