Last night, ABC’s fourth episode of the hit cooking competition The Taste challenged contestants to create a dish to pair with Alamos Malbec, a bold Argentinian wine. Four of the food world’s most acclaimed masters – Anthony Bourdain, Nigella Lawson, Ludo Lefebvre and Brian Malarkey – served as mentors to a field of professional chef and home cook contestants.
At Centro Y Sur, we are here to provide our readers with the winning recipe from the “Daring Parings” episode of “The Taste” courtesy of Alamos Wines!
Five Spice Crusted Short Rib with Eggplant and Miso Black Garlic Jus
Paired with Alamos® Malbec
Recipe by Chef Gregg Drusinsky, ABC’s “The Taste,” Season 1
2 small eggplants
sesame oil Salt to taste
10 small shallots, sliced
4 cloves garlic, sliced
1 tablespoon canola oil
1 cup sake
3 cups chicken stock
2 tablespoons soy sauce
1 cluster maitake mushrooms
4 oz. smoked eel
2 tablespoons white miso paste
1 head black garlic, sliced
1 lb. boneless beef short ribs
2 teaspoons five spice powder
2 teaspoons smoked salt
3 tablespoons grape seed oil
2 teaspoons ground bonito flakes
6 green onions, white end sliced, green tops cut in chiffonnade
½ bunch cilantro, small leaves picked
Char the whole eggplants over a flame until black and soft. Scoop out the insides from the skin and pulse in a blender with sesame oil; season with salt.
To prepare jus, sauté shallots and garlic in canola oil in a large saucepan until soft and aromatic. Add sake and reduce by half. Add chicken stock, soy sauce and mushrooms and cook for 20 minutes. Reduce heat and add eel; simmer for 10 minutes more. Pour mixture through a fine strainer to remove solids. Place miso and black garlic in a blender. Slowly add the mushroom broth, blending until smooth.
To prepare short ribs, season meat with five spice powder and smoked salt. Heat oil in a medium skillet over high heat. Sear meat on all sides; reduce heat and cook until medium rare.
Set aside for 5 minutes then thinly slice.
To plate, arrange sliced short ribs over eggplant puree then drizzle jus around short ribs. Garnish with bonito flakes, scallions and cilantro. Serves 4-6.