Daring Pairing Recipe from #TheTaste

Have you been watching ABC's "The Taste"? Our house enjoys a good cooking competition. "The Taste" adds a new twist on competitions with a cross between "Chopped"-like challenges and blind tastings (similar to the blind auditions from "The Voice"). Nonetheless, it is a show that is scheduled for Tuesday night dates with our DVR.

Imagine our surprise when during the Valentine week episode, "The Taste" featured a Daring Pairing challenge with Alamos Malbec. Just one day after A Bit of Wine published our Valentine menu pairing the Alamos Malbec with our London Broil entree. It is always fun when you see some of your favorite wines featured on other medias. 

So, with a little serendipity working in our favor, we were able find the challenge's winning recipe from executive chef Gregg Drusinsky of NYC. Gregg paired this bold Argentinian wine known for its flavorful and food-friendly qualities with his short rib recipe that judges said paired wonderfully with Alamos Malbec.

Here is the winning recipe for you to try.

Five Spice Crusted Short Rib with Eggplant and Miso Black Garlic Jus Paired with Alamos® Malbec
Recipe by Chef Gregg Drusinsky, ABC’s “The Taste,” Season 1

Eggplant:

2 small eggplants 
2 tablespoons sesame oil
Salt to taste

Miso Jus:

10 small shallots, sliced
4 cloves garlic, sliced
1 tablespoon canola oil
1 cup sake
3 cups chicken stock
2 tablespoons soy sauce
1 cluster maitake mushrooms
4 oz. smoked eel
2 tablespoons white miso paste
1 head black garlic, sliced

Short ribs:

1 lb. boneless beef short ribs
2 teaspoons five spice powder
2 teaspoons smoked salt
3 tablespoons grape seed oil

Garnish:

2 teaspoons ground bonito flakes
6 green onions, white end sliced, green tops cut in chiffonnade
½ bunch cilantro, small leaves picked

Method:

Char the whole eggplants over a flame until black and soft. Scoop out the insides from the skin and pulse in a blender with sesame oil; season with salt.

To prepare jus, sauté shallots and garlic in canola oil in a large saucepan until soft and aromatic. Add sake and reduce by half.  Add chicken stock, soy sauce and mushrooms and cook for 20 minutes. Reduce heat and add eel; simmer for 10 minutes more. Pour mixture through a fine strainer to remove solids. Place miso and black garlic in a blender. Slowly add the mushroom broth, blending until smooth.

To prepare short ribs, season meat with five spice powder and smoked salt. Heat oil in a medium skillet over high heat.  Sear meat on all sides; reduce heat and cook until medium rare. Set aside for 5 minutes then thinly slice.

To plate, arrange sliced short ribs over eggplant puree then drizzle jus around short ribs. Garnish with bonito flakes, scallions and cilantro. Serves 4-6.


So, are you a Malbec fan?

Cheers!

Katie

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