We’re talking about “Sip And Savor!”
An event that allows you to get in on some on some fabulous food and delicious drinks all for a great cause! It’s all to benefit Meals On Wheels Delaware. This year’s event will have a Mardi Gras theme. It’s happening on Saturday, September 8, 2018, at the Dover Downs Hotel and Casino. General Admission is at 6 p.m. WBOC is a Proud Sponsor.
One of those participating will be Chef and owner of Abbott’s Grill in Milford and Laurel, Kevin Reading. He shows us how to make Crispy Short Ribs with a Truffled Potato Cream.
Crispy Short Rib with Truffled Potato Cream & Horseradish Tuile
- 2 peeled Idaho potatoes
- 1/4 cup chopped leeks and water to boil
- 1/4 cup butter
- 1/4 cup light cream
- 1/2 ounce white truffle oil
- salt and white pepper to taste
Bring potato and leeks to a boil in lightly salted water until tender to the fork, stain and reserve a little of the potato water. Add to a blender with the butter and about 2 ounces of the potato water and blend then slowly add cream until it has a smooth consistency season with salt white pepper and a dash of truffle oil.
For the short rib, we use chuck flap which is about 7 pounds we lightly oil it and season with salt and pepper and sear for about ten minutes on either side then we transfer to a roasting pan and add chopped onions carrots and celery a pint of red wine two bay leaves a handful of fresh thyme teaspoon of black peppercorns enough beef stock to partial cover the chuck flap cover with foil, in a 325 degree oven braise for 3.5 hours or until meat is very tender let the meat cool in the liquid the remove to a sheet tray and press over night. Portion as needed.