Executive Sous Chef Christopher Brugman from Heart '61 at Mountain Shadows stopped by to cook some dishes from their Sunday Supper Club. Here are the recipes from the show:
Beet Cured Steelhead Trout
Yield:
1 filet Steelhead Trout, Skin on Pin Bones out
2 ea Large Red Beet, Peeled Raw & Grated
75 grams Kosher salt
75 grams Granulated Sugar
1 ea Lemon Zest
1 ea Orange Zest
10 ea Juniper Berries, Smashed
2 ea Dried chilies, Smashed
1. In a medium sized mixing bowl, add the kosher salt, sugar, both zests, juniper berries and dried chilies and combine. Grate the peeled beets over the bowl and combine thoroughly with the salt and sugar mixture and set aside for 15 minutes.
2. Line a large sheet tray with plastic wrap, then lay a large section of cheese cloth on top the plastic wrap. Lay the trout on top the cheese cloth and pack the beet curing mixture liberally over the fish until fully covered.
3. Wrap the cheese cloth over the trout and then tightly wrap with plastic wrap to lock in the cure. Place another pan on top of the fish to weigh it down. Place in the cooler and let cure for 24 hours.
4. Remove from the walk and gently wash the cure off with cold water and pat dry.
Rioja Braised Veal Short Rib
Yield:
5# Veal or Beef Short Rib
2ea Large Carrots, large dice
2ea Celery Ribs, large dice
1ea Leek, large dice
6ea Garlic cloves, smashed
4ea Thyme Sprigs
4ea Rosemary Sprigs
1 bunch Italian Parsley, rough chop with stems
10 grams Black Peppercorns
½ 750ml bottle Rioja Spanish Wine
4qt Veal Stock
1. Season the short rib liberally with kosher salt and fresh cracked black pepper. Heat a large Dutch oven over medium/high heat, add a thin layer of blended oil and sear the short rib until you achieve a deep golden brown crust. Pull the short ribs out and set aside.
2. Toss in the carrots, celery, leeks and garlic and sweat until slightly soft. Deglaze with the rioja, thyme, rosemary, parsley and peppercorns and reduce by half. Nestle the short ribs on top the vegetables and herbs and add enough veal stock to cover.
3. Cover the pot and set the oven to 250 degrees and gently braise for 4 hours until the short rib is fall off the bone tender.
Coconut Carrot Veloute
Yield: 2 Quarts
Extra Virgin Olive Oil 10 grams
Kosher Salt 15 grams
Baby Carrots, Peeled and rough chopped 455 grams
Garlic, Smashed 15 grams
Shallot, Rough Chop 35 grams
Pickling Spice, Sachet 10 grams
Kaffir Lime Leaves 3 ea
Ginger, peeled and sliced 10 grams
Brown Sugar 30 grams
1st Coconut Milk / H2O 500/650 grams
2nd Coconut Milk / H2O 395/520 grams
1. In a medium sized saute pot, add the EVOO and sweat the carrots, garlic, shallots, kaffir and season with kosher salt. Add the brown sugar, pickling spice sachet and the 1st batch of coconut milk/H2O. Reduce the liquid by half, remove the sachet and kaffir leaves and buzz in a blender until smooth.
2. Wisk in the second batch of coconut milk/H2O and adjust for seasoning and consistency.
3. Serve immediately or cool in the fridge.
Roasted Matsutake Mushrooms
Yield:
4 bunches Matsutake Mushrooms
10 grams Blended Oil
5 grams Kosher Salt
5 turns Fresh cracked black pepper
3 ea Fresh thyme sprigs
2 cloves Garlic, smashed
1. Clean the matsutake mushrooms and trim off the stems. Pull the mushrooms apart with your hands and divide them into medium sized chunks. Add all the ingredients together in a mixing bowl until well incorporated and spread them out on a large sheet tray lined with parchment paper. (make sure not to over crowd)
2. Set your oven to 425 degrees and roast for 8-10 minutes or until they are deeply caramelized and tender.
Raviolo Pasta Dough
Yield: 3# Dough Ball
650 grams Cake flour
100 grams AP Flour
550 grams Egg Yolks
50 grams Whole Milk
10 grams Extra Virgin Olive Oil
1. Combine the dry ingredients together in a mixing bowl until fully incorporated and transfer to a clean dry work surface. Create a well into the mound of flour around 6 inches wide and add the egg yolks, whole milk and EVOO. With a fork beat the eggs and slowly begin to incorporate the flour into the egg mixture.
2. When most of the flour is incorporated, begin kneading the dough mixture with your hands. Knead the dough until it is smooth and supple, about 10 to15 minutes. It is important to work the dough enough to create the proper gluten structure and consistency.
3. Wrap the dough tightly in plastic wrap and let it rest for at least an hour. The dough should have a slight give when pressed and should return to its original shape.
Kabocha Squash Filling
Yield: 1 Quart
1 ea Large Kobacha Squash
As needed Extra Virgin Olive Oil
5 grams Kosher Salt
5 turns Fresh Cracked Black Pepper
10 grams Brown Sugar
3 ea Fresh Thyme Sprigs
35 grams Mascarpone Cheese
10 grams Mesquite Honey
1. Split the kabocha squash in half lengthwise and scoop out any seeds. Line a sheet tray with parchment paper and lay the halved squash flesh side up. Season both sides of the squash with kosher salt, fresh cracked black pepper, dust with brown sugar and place the thyme springs directly in the middle and drizzle a touch of EVOO. Set the oven to 375 degrees and roast until the flesh is soft and lightly caramelized. Roughly 20-25 minutes.
2. Once the squash is cooked, cool at room temperature until its cool to the touch. Remove the thyme sprigs and scoop out the squash and set aside in a mixing bowl. In a food processor place the cooked squash, mascarpone and honey and mix until smooth and fully homogenized.
Check seasoning and adjust if needed, then transfer to a piping bag and chill until needed
Hearth '61 at Mountain Shadows
5445 E Lincoln Drive, Paradise Valley, AZ 85253
480.624.5400
