Sip and Savor Event to Benefit Meals on Wheels Delaware
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.