By Chef Cocoy Ventura, Finalist, Professional Division
Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco
*Copyright 2010, Philippine Department of Tourism, San Francisco
Last week, we have shared with you the winning recipe of Chef Ed Grajo, winner in the Professional Division at the recently concluded Kulinarya : A Filipino Culinary Showdown held at the Metreon in San Francisco last December 4, 2010. Organized by the Philippine Consulate General in San Francisco along with the various government agencies, namely, the Philippine Department of Foreign Affairs, Department of Tourism, Department of Trade and Industry, and the Philippine National Police with the goal of increasing the awareness and appreciation of Northern California residents on Filipino cuisine.
This week we are featuring the recipe of one of the six (6) finalists, Chef Cocoy Ventura.
LAMB SHANK CALDERETA* By Chef Cocoy Ventura, Finalist, Professional Division
Kulinarya : A Filipino Culinary Showdown
*Copyright 2010, Philippine Department of Tourism, San Francisco
*Copyright 2010, Philippine Department of Tourism, San Francisco
 |
| Photo by Jun Belen taken from the Kulinarya blogsite http://kulinarya2010. |
Ingredients:
(Braising Pan)
2 2-lb Sonoma Lamb shanks
1/2 cup liver paste
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup red wine
2 tbsp white vinegar
12 pcs stuffed green olives, pimiento
1/2 cup garbanzos
2 heads garlic, cut in half across
1 medium onion, finely diced
3 pcs bay leaves, dried
Philippine sea salt and black pepper to taste
4 cups hot water
4 tbsp olive oil
(Saute Pan)
6 pcs baby carrots, peeled and halved
6 pcs baby bell peppers, halved with skin on
12 pcs pearl onions
1/2 cup green peas
1 tbsp onions, diced (taken from the diced onion above)
3 tbsp olive oil
Philippine Sea salt and black pepper to taste
12 pcs heirloom cherry tomatoes for garnish
(Braising Pan)
2 2-lb Sonoma Lamb shanks
1/2 cup liver paste
1/4 cup soy sauce
1/4 cup tomato paste
1/4 cup red wine
2 tbsp white vinegar
12 pcs stuffed green olives, pimiento
1/2 cup garbanzos
2 heads garlic, cut in half across
1 medium onion, finely diced
3 pcs bay leaves, dried
Philippine sea salt and black pepper to taste
4 cups hot water
4 tbsp olive oil
(Saute Pan)
6 pcs baby carrots, peeled and halved
6 pcs baby bell peppers, halved with skin on
12 pcs pearl onions
1/2 cup green peas
1 tbsp onions, diced (taken from the diced onion above)
3 tbsp olive oil
Philippine Sea salt and black pepper to taste
12 pcs heirloom cherry tomatoes for garnish
Instructions:
1.French lamb shanks by removing outer white tissue (silver skin) and fat layer with a boning knife. Scrape off tendons and tissues still attached on the end of the femur, keep this potion neat.
2. Season it with salt and pepper
3. Heat pan and pour olive oil. When oil is about to reach smoking point, sear shanks for 2 minutes on each side or until golden in color.
4. Remove from pan, reduce heat to medium.
5. Reserve 1 tbsp of diced onions for caramelized vegetables.
6. Saute onions until translucent, add garlic (yes, including the peel). Return lamb shank onto the pan and pour wine.
7. Deglaze pan.
8. Add tomato paste, liver paste, soy sauce, vinegar, garbanzo, olives, bay leaves and water.
9. Let it simmer then stir and cover. Reduce flame to low once all sauce are evenly incorporated and braise for 14 to 25 minutes until meat is falling off the bones.
10. Taste sauce for final seasoning adjustment.
11. Place saute pan on medium heat, add oil. When oil is hot,carefully arrange potatoes face down and brown for 5 minutes.
12. Add reserved diced onions, then the carrots, peppers and pearl onions. Saute occasionally. Season with salt and black pepper.
13. Add peas at the last minute for it doesn't need to be cooked.
14. On a warm plate, place lamb shanks bone up on a bed of caramelized vegetables.
15. Spoon sauce.
16. Garnish with heirloom cherry tomatoes and drizzle some more extra virgin olive oil.
17. Serve with a side of rice.
Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.
2. Season it with salt and pepper
3. Heat pan and pour olive oil. When oil is about to reach smoking point, sear shanks for 2 minutes on each side or until golden in color.
4. Remove from pan, reduce heat to medium.
5. Reserve 1 tbsp of diced onions for caramelized vegetables.
6. Saute onions until translucent, add garlic (yes, including the peel). Return lamb shank onto the pan and pour wine.
7. Deglaze pan.
8. Add tomato paste, liver paste, soy sauce, vinegar, garbanzo, olives, bay leaves and water.
9. Let it simmer then stir and cover. Reduce flame to low once all sauce are evenly incorporated and braise for 14 to 25 minutes until meat is falling off the bones.
10. Taste sauce for final seasoning adjustment.
11. Place saute pan on medium heat, add oil. When oil is hot,carefully arrange potatoes face down and brown for 5 minutes.
12. Add reserved diced onions, then the carrots, peppers and pearl onions. Saute occasionally. Season with salt and black pepper.
13. Add peas at the last minute for it doesn't need to be cooked.
14. On a warm plate, place lamb shanks bone up on a bed of caramelized vegetables.
15. Spoon sauce.
16. Garnish with heirloom cherry tomatoes and drizzle some more extra virgin olive oil.
17. Serve with a side of rice.
Join us again next week for another sumptuous recipe from one of the finalists of the Kulinarya Challenge.
**The featured recipe, some references and the write up about Chef Cocoy were taken from Kulinarya: A Filipino Culinary Showdown Event Magazine published by the Philippine Department of Tourism, San Francisco, December 2010. Published with prior consent from the Philippine Department of Tourism, San Francisco.
Isla Kulinarya lets you explore the islands, taste the food, relive the memories -- all made possible by Island Pacific Supermarket. Go and visit an Island Pacifc near you with branches in Southern California located at Cerritos, Canoga Park, North and South Vermont in Los Angeles, Panorama City and West Covina; Union City and Vallejo in Northern California.Check out our website at www.islandpacificmarket.com. Stay connected with us-- find us on Facebook @island pacific market, follow us on Twitter @islandpacificUS and Blogger @island pacific market. For your comments, suggestions and request for recipes that you want us to feature, please email info@islandpacificmarket.com. Presyong Sulit... sa Island Pacific.
ABOUT CHEF CORNELIO "COCOY" VENTURA III
Chef Cocoy Ventura operates the Central Reservations Department of the Thomas Keller Restaurant Group (TKRG): Bouchon Bistro (1 Michelin star) and AD Hoc Restaurant in Yountville, California. He is also affiliated with the French Laundry, a three Michelin star awarded restaurant. Prior to working at TKRG, Chef Cocoy worked as a consulting Executive Chef of Alimango Restaurant at the Peninsula in 2007 and as an Executive Chef of Mina's , an upscale Filipino restaurant in Las Vegas in 2009. He had also joined the culinary team of the Rubicon Estate, a Francis Ford Coppola winery back in 2005.
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