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Snake River Farms Kobe Ribeye
with Maderia Veal Reduction & Mushroom and Sweetgrass Dairy Bread Pudding
To accompany the Snake River Farms Kobe Ribeye I chose a simple bread pudding and rich Madeira-veal reduction. I think is shows off the marbling in the meat very well. It would also go great with quite a few of the great products Snake River Farms has to offer.
Robert Wood
Georges' of Tybee
Executive Chef
Maderia - Veal Reduction
Yield: approx. 1 cup
4c brown veal stock (reduced to 1c)
2 shallots (sliced)
5 garlic cloves (crushed)
½ c Maderia
1 sprig thyme
1 tsp. White peppercorns
Method: Slowly caramelize shallots and garlic in a stainless steal saucepot, deglaze w/ Madeira and reduce by ½. Add already reduced veal stock and simmer until a light syrupy consistency. The last 7-10 minutes, infuse the thyme & pepper, then strain.
Mushroom, Corn, and Sweetgrass Dairy Bread Pudding
1 loaf good bread
1 ear corn
2c mushrooms (cleaned and sliced)
1 lg onion (diced)
4 cloves garlic (sliced)
1 qt. heavy cream
6 eggs
2 egg yolks
½ c. Maderia
¾ c Sweetgrass Dairy chevre
1 Tbsp each chopped thyme & chives
½ c fresh breadcrumbs
Method: Start by caramelizing mushrooms, onions, & garlic in stainless steal pan, while that's cooking:
Remove half of the crust from the loaf of bread and dice into ½ cubes, set aside. Cut the corn form the cob and milk the cob, set aside.
When the mushroom mixture is nicely caramelized add corn, stirring quickly and deglaze the pan with the Madeira. Reduce liquid by ½ then add cram. Let simmer for about 5 minutes to infuse flavor and set to cool at room temperature for ½ hr. When cool, add eggs & yolks and season to taste. Bake in a water bath, covered for 45 minutes at 300 degrees. Check to make sure the center is set and not liquidy, and let cool slightly. Mix herbs and fresh chevre together and spread evenly over bread pudding. Sprinkle bread crumbs over the cheese and put into the top of a 400 degree oven for about 5 minutes, until browned evenly.
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