Jeffrey Hansell of Oxlot 9 was named a 2016 New Orleans Rising Star by StarChefs. a publication targeted at industry professionals. Among the dishes that impressed the idol judges was his undertake ya-ka-mein.
SHORT RIB:
1 tablespoon kosher salt
1 teaspoon brown sugar
1 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon Aleppo pepper
1 pound boneless prime short ribs
Vegetable oil
3 tablespoons beef stock
CONSOMME:
1 quart chicken stock
1 quart beef stock
1 quart pork stock
1 stick cinnamon
6 egg-whites
10 ounces chicken, ground
1 pound smoked bacon, ground
3 shallots, coarsely chopped
8 cloves garlic clove
1 rib of celery, coarsely chopped
1 medium carrot, coarsely chopped
1 teaspoon red pepper flakes
Vegetable oil
1 clove garlic clove, shaved
1 cup fresh black-eyed peas, blanched
2 cups fresh Udon noodles
2 cups baby arugula
6 soft-poached eggs
two tablespoons smoked eco-friendly tomato relish
For that Short Ribs inside a mixing bowl combine salt, sugar, cumin, coriander and pepper. Completely rub ribs with mixture. Let take 1 hour. Heat water bath of the immersion circulator to 172°F. Inside a skillet over high flame, heat oil. Remove ribs from bowl, trembling off any excess seasoning, and sear in skillet on every side. Transfer ribs from pan to resting rack. Deglaze skillet with stock and take away from heat. Inside a large vacuum bag, combine deglazing liquid and ribs seal. Prepare ribs sous vide for 10 hrs awesome in sealed bag. Portion ribs into 3- to 4-ounce blocks.
For that consomm inside a medium stockpot combine stocks and cinnamon stick don't heat. To some mixer, add remaining consomm ingredients. Process until smooth. Whisk mixture into stocks. When combined, heat pot over medium flame. Whenever a raft forms, decrease heat and simmer one to two hrs. Remove from heat, strain via a chinois lined with cheesecloth and chill.
Inside a large saut pan over high flame, heat oil and sear short rib portions on sides, adding garlic clove towards the pan to toast. When garlic clove is golden, deglaze pan with consomm. When simmering, add peas and prepare about a minute. Add noodles and prepare until tender, about about a minute. Add arugula, stirring to mix. Into small serving bowls, ladle mixture and top with egg, relish and pickled onions.
