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TALK BLOG

Jeff Mauro Recipes

Posted on Jul 22, 2014 09:00am

"Sandwich King” Jeff Mauro joined us for THE TALK Food Festival.  He made a delicious Short Rib Grilled Cheese sandwich.  Here are all of his recipes from today’s show:


Recipes courtesy Jeff Mauro.



Short Rib Grilled Cheese  


M4 English cut bone-in short ribs 

Kosher salt and freshly cracked black pepper

2 tablespoons vegetable oil

3 carrots, peeled and chopped

2 cloves garlic, smashed

2 yellow onions, roughly chopped

1 tablespoon tomato paste

2 cups dry red wine

3 sprigs fresh thyme

1 bay leaf

 

Sandwich Build:

8 slices of buttered Pullman bread

4 cups grated butterkase cheese

4 cups shredded cheddar cheese

pickled red onions & fresnos

Honey Horseradish Dipping Sauce

 

Directions: 

Preheat the oven to 300 degrees F.

Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking.

Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). 

Pull the meat by hand, removing any large chunks of tough fat. Store in cooled, reduced braising liquid.

Heat a griddle or non-stick skillet to medium heat.  Build sandwich with layer of butterkase, then layer of braised short rib, layer of onions and then layer of cheddar.  Griddle both buttered sides until golden and melty.  If necessary, cover with a metal bowl to help circulate the warm air and melt the interior.  Serve with honey horseradish dipping sauce. 


Pickled red onions & fresnos:

 

3/4 cup white wine vinegar

1/4 cup water

1 bay leaf

1 tablespoon mustard seed

1 tablespoon sugar

1 1/2 teaspoons salt

1 small red onion, sliced thin

1 fresno chile, julienned 

 

Bring vinegar, water, leaf, mustard seed, sugar and salt in a small saucepan to a boil and simmer for 5 minutes. Pour hot liquid over onions & peppers in a bowl or container. Cool, then refrigerate.

 

Honey Horseradish Dipping Sauce

 

½ cup sour cream

2 tablespoons prepared horseradish

1 teaspoon Dijon mustard

1 teaspoon honey

½ teaspoon kosher salt


Mix all ingredients in a bowl.  Let is sit for 20 minutes. 

 

 

Sweet Maui Oven Fried Onion Rings 

 

½ cup all-purpose flour, divided

1 large egg, at room temperature

½ cup buttermilk, at room temperature

½ teaspoon salt

¼ teaspoon pepper

30 saltine crackers

4 cups kettle-cooked sour cream & onion potato chips

2 large yellow Maui onions, sliced into 24 rings (½-inch thick rounds)

6 tablespoon vegetable oil

 

Adjust oven racks to lower- and upper-middle positions.  Preheat the oven to 450˚ F.  Place ¼ cup of the flour in a shallow baking dish.  Beat the egg and buttermilk together in a bowl.  Whisk the remaining flour, salt and pepper into the buttermilk mixture.  Put saltines and potato chips in a food processor and pulse until finely ground.  Place half of the crumb mixture in a second shallow baking dish; reserve the other half.  

Working one at a time, dredge each onion ring in flour, shaking off the excess.  Dip the onion rings in the buttermilk mixture, allowing the excess to drip. Dredge in the crumb coating, turning to coat evenly.  When the crumb mixture is low, add the reserved crumb mixture to the dish for dredging the remaining onion rings.  Transfer the coated rings to a large plate.

Pour 3 tablespoons of the oil onto each of 2 rimmed sheet pans.  Place the sheets in the oven and heat just until  for 8 minutes or until just smoking.  Make sure oil is evenly spread out and lay onion rings out in a single layer.  Bake, flipping the onion rings and rotating the pans halfway through baking, until golden brown on both sides, about 15 minutes total.  Transfer to a paper towel-lined rack briefly before serving.

 

 

El Ruso Blanco 

 

2 parts rum-infused horchata, whipped until frothy

1 part Coffee liqueur

.5 part vodka

¼ cup demerara sugar

1 tablespoon cinnamon

 

Mix together sugar and cinnamon and place on a plate.   Rim rocks glasses with cinnamon/sugar.  In a shaker, mix vodka and coffee liqueur and shake.  Pour over rocks in glasses and top with whipped rum-infused horchata..

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