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Roast Bake

Korean Short Ribs

Loaded Frittata

Peppered Ribeye and Seared Foie Gras

SUNSET® – Shakshuka (Eggs in Hell)

  • 2 C All Purpose Flour
  • 2 C Whole Wheat Flour
  • 1 Tbsp Baking Powder
  • 3/4 Tsp Kosher Salt
  • 1 Tbsp Sugar
  • 1 Tbsp room temperature Unsalted Butter
  • 1 1/2 C room temperature water, plus additional if needed

Combine all dry ingredients in a clean bowl.  Add butter and rub into the flour mixture between your palms until evenly distributed.  Add water and knead for 4 minutes, form a ball and cover with a tea towel for 15 minutes. 

Preheat oven to 350°F. 

Place rested dough in a 12” cast iron skillet and press down gently until it fills the skillet end to end; it should be a disk shape.  With a sharp knife, slice 3 slits across the top of the dough.  Bake in the middle of the oven for 35-40 minutes or until dough is fully cooked.  

Allow Bake to cool for 5 minutes in pan then transfer to a wire rack to cool to room temperature before eating. 

  • 1 Lb Thin Cut Korean Short Ribs (look for Miami Short Ribs or LA-Style Short Ribs)
  • 1/2 Cup Low Sodium Soy Sauce
  • 1/2 Cup Pineapple Juice
  • 1/4 Cup Honey
  • 2 Tbsp Minced Fresh Garlic
  • 1 Tbsp Grated Fresh Ginger
  • 1 Tbsp Toasted Sesame Oil
  • 2 Red Thai Chilis, whole, smashed with side of knife
  • 3 Tbsp chopped Green Onion bottoms (white parts only)
  • 3 Tbsp chopped Green Onion tops (green parts only), reserved for garnish

 

In a small bowl, combine soy sauce, pineapple juice, honey, garlic, ginger, sesame oil, chilis and white part of green onions. Pour over short ribs and marinate, refrigerated, for up to two hours. Do not overmarinate, as the ribs will overtenderize and take on an unpleasant mushy texture. 

Preheat a large cast iron grill to medium high. Brushing marinade onto ribs, grill over medium high heat until nicely charred but not overcooked inside, about 2-3 minutes per side. 

Transfer to a service platter and garnish with reserved chopped green onion tops. Serve hot.

  • 3 Italian Sausages (about 360 g total, mild or spicy as you like)
  • 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
  • 1 C diced Cooking Onion (about 1 medium onion)
  • 10 large Eggs
  • 1/4 C chopped Flatleaf Parsley
  • 1 1/2 Tsp Kosher Salt
  • 1/4 Tsp freshly ground Black Peppercorns
  • Vegetable Oil, for cooking
  • 1/2 C Flavor Bomb Cherry Tomatoes, halved
  • 1 1/4 C Baby Arugula
  • 1 Tsp Extra Virgin Olive Oil

 

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.

2 Lb Peppered Ribeye

  • 2 Lb piece of centre cut Alberta Ribeye
  • 1/2 Tbsp Kosher Salt
  • 1/2 Tbsp freshly cracked Black Peppercorns
  • 1/2 Tbsp freshly cracked dried Green Peppercorns
  • 2 large cloves of peeled and smashed fresh Garlic
  • 2 Tbsp cold Unsalted Butter
  • 3 sprigs of fresh Thyme

Preheat oven to 400 degrees Fahrenheit. 

Bring the steak to room temperature.  Place steak flat side up on a plate, using the palm of your hand press the steak gently on the flat side till it spreads out but is still intact and not splitting.  

Preheat a cast iron skillet or oven ready pan, large enough to hold the steak, to medium high heat.  

Season steak with salt, then both peppercorns until the steak is evenly seasoned on both sides.  Place the steak in the centre of the cast iron skillet and gently press down so that the steak is evenly spread in the skillet.  Let it cook on one side undisturbed for 5 minutes or until the steak is well seared on one side.  Flip the steak and add the butter, thyme and garlic cloves on top of the steak.  Transfer the entire skillet with the steak in the oven and cook for 25 minutes, halfway through baste the surface of the meat with the natural pan juices.  Flip the steak in the pan once again and baste with the pan juices again.  Now place the thyme and garlic around the edges of the steak so that they are sitting in the pan juices, return to the oven and allow to cook another 10 minutes or till medium doneness. 

Remove pan from the oven and immediately transfer the steak to a cutting board and cover loosely with foil and rest meat for 10 minutes before plating.    Reserve the pan juices and crispy garlic until ready to plate the dish.  

While steak is resting move onto the seared Foie Gras. 

 

Seared Foie Gras

  • 1/2 Lb cleaned and deveined Grade A Foie Gras
  • Kosher salt for seasoning
  • Freshly cracked Black Peppercorns for seasoning

 

Slice Foie Gras into 1” thick slices and place in the fridge covered with plastic until just before cooking.  Make sure Foie Gras is fridge cold until the last moment before cooking.  

Preheat a 12” skillet to medium high heat.  Prepare a drying station for the finished foie by placing 4 layers of paper towel on a cutting board.  

Remove cold sliced foie from fridge and season with salt and pepper.  Place in the centre of the preheated pan till it is seared on one side.  Using an offset spatula, quickly flip and repeat till seared.  It will be smoky and the foie will shrink from rendering its fat.   

Immediately remove the seared foie from the pan with an offset spatula and transfer only the foie onto the paper towel drying station.   

Reserve the rendered fat in the pan and allow to cool fully.   Once fully cooled, this rendered fat can be strained and stored in an airtight container in the fridge for all kinds of things like the most incredible scrambled eggs you have ever eaten, or for finishing soups with; this stuff is liquid gold.  

 

Plating

Once steak is rested place the steak on a service platter, spoon the pan juices over the steak.  Place the seared foie gras on top of the steak and finish by placing the now crispy garlic from the steak pan over the foie gras and serve immediately.  

Serve with Canadian Sparkling Rose of choice. 

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