Thursday, October 6, 2011
Yes we do have more than Seafood!
Strube Ranch located in Eastern Texas and these ribs are by far some of the best I have ever had! 48 hours in a sous vide bath then quickly seared and sliced, these ribs are still medium rare and the most tender short ribs ever.
We finish the dish with a simple locally sourced winter squash cooked sous vide with butter for 1 hour at 85C then pureed in a vita prep, pickled mustard seeds and roasted Rhode Island grown cipollini onions accompany the dish and a light dusting of organic black lava salt which comes from Hawaii and is a blend of sea salt and purified volcanic charcoal. This salt is evaporated in above ground pools that formed naturally from lava flows.
By far my favorite non-seafood dish on the current menu!