Recipe of the Week

​Les Kincaid's



​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Enjoy This Recipe Courtesy of Chef Les Kincaid 

​​​​Asian Red Miso Short Ribs with Fried Rice
6 bone-in beef short ribs
Salt and pepper to taste
2 cups water
1 whole bay leaf
1-inch knob fresh ginger, sliced

Red Miso Glaze Ingredients:
1 serrano chili, diced
1/2 small white onion, diced
2 Tablespoon fresh ginger, minced
2 teaspoon salt
2 Tablespoon sweet butter
1 (12 ounce) Japanese lager beer
1/4 cup red miso
1/4 cup brown sugar

1/4 cup mirin
2 Tablespoons soy sauce
Zest and juice of 1 lime

Hibachi-Style Fried Rice Ingredients:
2 cups white rice, cooked and chilled
2 Tablespoons sweet butter, divided
1 large carrot, finely diced
1/2 cup frozen peas
2 cloves garlic, minced
3 green onions, thinly sliced on the bias
2 Tablespoons soy sauce
2 large eggs, beaten
1/2 tablespoon sesame oil
Salt and pepper to taste

Preheat the oven to 325 degrees F.
Season the ribs with salt and pepper. Sear all sides in an oiled skillet. Arrange them on a sheet pan fitted with a rack, add 2 cups of water, bay leaf and ginger, cover with foil and bake until tender, about 2 hours.
Combine the serrano chili, onions, ginger and salt in a food processor; process until smooth.
Melt the butter in a large pan over medium heat. Add the chili and onion mixture and cook until caramelized. Add the beer, red miso, brown sugar, and mirin. Simmer until thickened. Add the lime zest and juice.
After 2 hours, remove the ribs and raise the oven temperature to 450ºF. Rub the glaze on the ribs every 5 minutes for another 20–30 minutes, leaving uncovered. Garnish with green onions and sesame seeds.
Prepare the rice. Melt 1 tablespoon of the butter in a large pan. Add the carrots, peas and garlic, and season with salt and pepper to taste. Cook until carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, rice, green onions and soy sauce. Stir constantly for 3 minutes to fry the rice. Create a well in the middle of the rice, add in the eggs, scramble, and fold in. Finish with sesame oil and serve with the short ribs!

Yield: 6-8 servings