November 26, 2014
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Rhody Beat’s Celebrity Chef Winner

RhodyBeat’s Celebrity Chef competition yielded some mouth-watering entries, but the ultimate winner was a savory dish. Entered by Michael Latour under the pseudonym “Chef P-Lats,” the Braised Short Rib Ravioli took the cake. The winner was based on combined scores given to the entries by the guest judges: Liz Krause from Elizabeth of Portofino; Diane and Jim Belknap from the Greenville Inn; and Dean Scanlon from L’Attitude. Latour will receive a gourmet food basket by Baker’s Baskets and get his own 15-minute YouTube cooking show, which will be available for viewing within the next few weeks on www.YouTube.com/WarwickBeacon. Other contenders for the top spot included Catherine Amoriggi’s Apple-Pear Crisp and Kevin Martin’s Lemon Meringue Cupcakes. To see all of the recipes entered into the competition, and to enter our December “Winter Wonderland Holiday Décor” contest, visit www.RhodyBeat.com/contests.


Here's the Recipe for Michael Latour's Braised Short Rib Ravioli:

Pasta Dough

3 cups Semolina flour

4 eggs

2 tbls olive oil

2 tbls water

1/2 tsp salt

Fresh copped basil & parsley

Directions

Place flour on counter make a well for the ingredients

Add the eggs water and oil mix slowly till all incorporated then add the fresh herbs and kneed till mixed set in oiled bowl to rest for 1 hour.

Short ribs

2 lbs boneless short ribs (trim excess fat)

1 cup baby carrots

1 small to medium onion

1/2 cup chopped celery

3 cups beef stock or broth

1 small can tomato paste

1 cup red wine

2 bay leaves

1 tbls salt

1 tbls pepper

2 tbls garlic powder

2 tbls onion powder

1 tbls oregano

Directions

Mix spices together use half to season ribs and reserve other half

Add 2tbls oil in pan brown the meat on all sides then remove

Add the vegetables in the same pan cook for 5 min add wine to deglaze pan getting all the bits from the bottom of pan then add paste and broth and the rest of the ingredients add meat back to pan cover and setheat to low for 2 to 3 hours or till meat is fork tender.

When done pull the meat and carrots from liquid strain liquid and reserve for your sauce.

While the meat is cooling caramelize 2 lg onions you will need for your filling mix with the carrots and ribs.

After mixing the ribs carrots and onions together chop to get small pieces set aside.

Make ravioli dough and stuff with your filling.

Mushroom sauce

1 1/2 cups mushrooms ( you can use any kind you like)

2 cups of the reserved stock from the ribs

1/2 cup cream

2 tbls butter

Directions

Bring stock to a boil add cream butter and mushrooms reduce heat and simmer till you have a nice thick sauce.

You might have to add more cream to thicken.


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