Tamarind Glazed Ribs With Chayote And Mango Slaw Recipes

CHAYOTE SLAW WITH CUMIN AND LIME

Steps:

• In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
• Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
• In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

TAMARIND-BRAISED SHORT RIBS WITH TRUFFLE SUNCHOKE PURéE, WATERCRESS PURéE, AND GLAZED CHANTERELLE MUSHROOMS

Steps:

• Braise the short ribs:
• Season the short ribs generously on all sides with salt and pepper.
• In a large skillet over moderately high heat, warm 2 tablespoons of the oil until hot but not smoking. Add the short ribs and sear until browned on all sides. Transfer short ribs to a plate and set aside.
• In a large saucepan over moderate heat, warm the remaining 2 tablespoons oil until hot but not smoking. Add the carrots, celery, onion, garlic, ginger, jalapeño, bay leaves, peppercorns, and cloves and sauté, stirring occasionally, until caramelized, about 5 minutes.
• Add the vinegar, tamarind paste, molasses, and anchovies and simmer, stirring occasionally, until reduced by about 1/3. Add the beef stock and demi-glace. Add the seared short ribs and bring to a boil. Lower the heat to a simmer, cover the pot, and simmer until the meat is fork-tender, about 3 hours. Transfer the short ribs to a plate. Pour the braising liquid through a fine-mesh sieve into a large bowl and discard the solids. Return the strained braising liquid and the short ribs to the large saucepan, cover, and keep warm until ready to serve.
• Make the truffle sunchoke purée:
• In a medium saucepan over moderate heat, combine the sunchokes, cream, and butter and bring to a boil. Lower the heat to a simmer and continue simmering until the sunchokes are tender. Transfer the sunchokes, reserving the cooking liquid, to a blender or food processor, and process, adding the liquid as necessary, until completely smooth. Transfer the to a bowl, stir in the truffles, and season with salt and pepper.
• Make the watercress purée:
• Reserve a couple of watercress leaves for garnish.
• In a medium pot of boiling water, blanch the remaining watercress. Transfer to a blender or food processor, add 2 tablespoons of the olive oil, season with salt and pepper, and process until smooth. With the blender or food processor on low, slowly add the remaining 2 tablespoons olive oil and continue to process until smooth and fully incorporated. Transfer to a small bowl and stir in the lemon zest.
• Make the butter-glazed chanterelle mushrooms:
• In a large skillet over high heat, warm the oil until hot but not smoking. Add the mushrooms and sauté, stirring occasionally, until browned, about 6 minutes. Add the butter and let it melt, stirring occasionally. Add the vegetable stock and simmer, stirring occasionally, to glaze the mushrooms. Season with salt and pepper.
• To serve:
• Divide the sunchoke purée among 4 large plates. Top each with 1 short rib then divide the mushrooms among the plates, arranging them around the short ribs. Drizzle the plate with the braising liquid and the watercress purée and garnish with the reserved watercress leaves.

BABY BACK RIBS WITH TAMARIND GLAZE

Steps:

• Ribs:
• Place ribs in a large Dutch oven or other heavy pot. Add ginger, orange wedge, star anise, apple juice, salt, half of chiles, and 1/4 cup brown sugar. Pour in water just to cover pork and bring to a simmer over medium heat. Reduce heat so liquid is at a very gentle simmer, partially cover pot, and braise, turning racks a few times, until meat is fork-tender and nearly (but not quite) falling off the bones, 1 1/2-2 hours. Chop remaining chiles while ribs are cooking and set aside.
• Carefully transfer ribs to a rimmed baking sheet and let cool. Cut between ribs to create 2-rib pieces.
• Meanwhile, crank up the heat under the Dutch oven to high and add ketchup, vinegar, tamarind concentrate, honey, remaining 1/3 cup brown sugar, and reserved chopped chiles to braising liquid. Cook, stirring often, until glaze is thick enough to coat a spoon (it should be reduced to 1-1 1/2 cups), 30-45 minutes. Strain into a large measuring cup; discard solids. Let settle so oil rises to surface. Pour off oil into a small bowl; set aside.
• Salad and assembly:
• Prepare a grill for medium heat; oil grate. Working one at a time, dip ribs into glaze to coat. Grill ribs, turning several times, until glaze is lightly charred, about 5 minutes total. Transfer ribs to a platter; season with salt. Drizzle with remaining glaze and reserved oil.
• Toss cucumber, onion, chile, and lime juice in a medium bowl to combine; season with salt. Scatter salad over ribs and top with micro cilantro. Serve with lime wedges.
• Do Ahead
• Ribs can be braised 1 day ahead. Let cool in liquid; cover and chill.

TANGY MANGO SLAW

Steps:

• In a bowl combine cabbage, onion, mango, walnuts.
• In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
• Serve cold or at room temperature.