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Snake River Farms Kobe Beef Kalbi with Tomato Rosemary Stew
Jonathan R. Mortimer is an authority on Idaho cuisine and the acclaimed chef of Mortimer's and B.B. Strand's restaurants in Boise, Idaho.After growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Yield: 6 servings For The Kalbi: 24 oz. Snake River Farms Kobe Beef Kalbi 1 Tbs. Canola Oil 2 Tsp. roasted garlic puree 1 tsp fresh rosemary leaves (chopped very fine) ¼ yellow onion (diced fine) ¼ cup celery (bias sliced) ½ cup chopped tomato ½ cup carrots (ornately chopped) ½ cup zucchini or yellow squash (ornately chopped) ½ cup dry white wine 1 Tbs. white wine vinegar ½ cup V-8 juice 2 Tbs. heavy cream Ground black pepper Ground sea salt to taste 3 Yukon gold potatoes (cooked and quartered) Method: Shave the kalbi into very thin strips ands season lightly with the salt and pepper. Heat the oil in a skillet to just below the smoke point and sear the beef quickly and completely on both sides. Remove the beef from the pan and place it on a plate to keep warm while completing the rest of the dish. Place the potatoes in the pan frying them until they are golden brown then place them on the plate with the meat. Reduce the heat on the pan to medium high and add the onions, stirring them frequently until they are translucent. Add the roasted garlic, rosemary and remaining vegetables to the pan and continue to cook for three to four minutes. Deglaze the pan with the vinegar and wine and after the liquid is reduced by ½ add the tomato juice and finally the potatoes. Allow to cook for three to four minutes then whisk in the heavy cream and season to taste with the salt and black pepper. To Serve: In six large, warm pasta bowls spoon the and potato into a pile in the center then ladle several ounces of the broth over them. Garnish with the strips of meat and a rosemary sprig. |
