By Colby Newman, Executive Chef, Amarillo (Texas) Country Club

Yield: 10 entrée portions

For the Chicken Fried Short Ribs: 

Ingredients:

10 # Beef Short ribs
10 EA Yellow Onions, large dice
6 EA Carrots, large dice
10 EA Celery, large dice
10 EA Garlic, cloves
20 EA Thyme, fresh sprigs
4 EA Plums, large dice
4 EA Peaches, large dice
4 EA Bottle of Red Wine
4 Tbsp. Kosher salt
2 Tbsp. Black Pepper
2 Tbsp. Smoked Pepper
2 Tbsp. Granulated Garlic
6 Tbsp. Flour
6 Tbsp. Vegetable Oil

For the breading:

3 Cups Flour
3 Tbsp. Kosher Salt
3 Tbsp. Black Pepper
1 Tbsp. Smoked Paprika
1Tbsp. Granulated Garlic
4 EA Eggs, Large
1 Cup Milk

Procedure:

• Preheat oven to 325°F.
• Season short ribs with salt, pepper, smoked paprika, flour, and granulated garlic. Let sit at room temperature for 30 minutes.
• Heat vegetable oil on high heat until smoking hot. Working in batches, sear the short ribs on all sides until golden brown. Remove short ribs from pan and let cool.
• In same pan add mirepoix, garlic, plums, and peaches. Sauté until tender. Add wine and deglaze pan. Place short ribs in deep braising pan and pour the wine and vegetable mixture over short ribs making sure ribs are fully submerged. Add in fresh thyme and cover with foil and braise for 4-6 hours in oven, until fork tender.
• Remove from oven and place short ribs on cooling rack, strain remaining braising liquid and place in sauce pan. Cook on medium heat until reduced by half, skimming top to remove fat.
• Refrigerate short ribs until completely cooled.
• Prepare your breading station. Mix the eggs and milk together. Mix all dry ingredients together. Cut the bones off the short ribs including the muscle tissue in between the ribs and meat.
• Dredge short ribs in flour mixture then into the egg mixture then back into flour mixture. Shaking off excess flour mixture. Deep fry at 325 degrees until internal temperature reaches 145 degrees. (7-10 minutes)

For Summer Fruit Panzanella:

Ingredients:

4 EA Peaches, Medium dice
4 EA Plums, Medium dice
3 EA Scallions, white and light green parts only, slice thin on bias
2 EA Oranges, juice
2 EA Lime, juice, zest
3 OZ bleu cheese, crumbled
2 Tbsp. Parsley, minced
2 EA Ciabatta bread loaf, Medium dice
6 EA Thyme, sprigs
3 EA Garlic, cloves, smashed
12 Tbsp. Olive Oil
.5 Cup Almonds, sliced, toasted in oven
Sugar, pinch

Procedure:

• Heat 3 Tablespoons of olive oil in a sauté pan over medium heat. Place smashed garlic and thyme sprigs in pan. Swirl oil to infuse flavor. Place bread in pan and cook until all sides are toasted.
• Mix all ingredients in a large bowl and season with salt, pepper, and a pinch of sugar.

 

For Romesco Sauce
Yield 6 cups

Ingredients:

2 EA Roasted Red Bell Peppers, Large
2 EA Garlic, cloves, smashed
.75 Cup Almonds, sliced, oven-toasted
.5 Cup Tomato, puree
4 Tbsp. Parsley, minced
4 Tbsp. Plum Vinegar (sub red wine vinegar)
1 Tbsp. Smoked Paprika
1 Cup Olive Oil
TT Kosher Salt and Black Pepper

Procedure:

• Place all ingredients except olive oil in a food processor and blend on high. Slowly drizzle olive oil in while motor still running. Season with salt and pepper.