FOOD

Origins: Chef's Stories

From reinventing tradition to exploring the streets in the first-ever Genesis GV80, follow along as five chefs break boundaries in the kitchen while drawing on their roots.

FOOD

Origins: Chef's Stories

From reinventing tradition to exploring the streets in the first-ever Genesis GV80, follow along as five chefs break boundaries in the kitchen while drawing on their roots.

Ingredients

  • 3 pounds plate short rib; USDA Prime (not cut)
  • 1 onion, minced
  • ½ Asian pear
  • 1 apple
  • 4 cloves of garlic, peeled
  • ½ cup pineapple, peeled
  • 2 cups soy sauce (Kikkoman)
  • 2 cups brown sugar
  • 1 cup corn syrup or honey
  • ¼ cup sea salt
  • ¼ cup sake
  • ¼ cup Mirin
  • 10 cups water
  • Toppings:
  • ¼ cup sesame oil
  • ¼ cup honey powder
  • ¼ cup sesame seeds
  • ½ cup sliced scallions
  • Extra (optional):
  • Grilled King Oyster Mushrooms
  • Red leaf lettuce
  • Perilla leaves
  • Chile pepper
  • Roasted garlic
  • Ssamjang (Korean meat condiment)
  • Pickled daikon

Steps

  1. Score the meat and set aside.
  2. Create the marinade by pureeing all of the ingredients except for the toppings, extras and water. Stir water into the puree and pour over the beef. Place in the refrigerator and marinate for at least 24 hours.
  3. Heat a grill pan over high heat and grill the beef until charred, about 7-8 minutes per side. Let the meat rest then cut and plate. Top with sesame oil, honey powder, sesame seeds and scallions. Serve with as many extras as you’d like.

Ingredients

Jackfruit Al Pastor

  • 3 ½ tablespoons achiote paste
  • ¼ cup orange juice
  • ¼ cup pineapple juice
  • 3 cans green jackfruit, drained, rinsed, squeezed dry and coarsely chopped
  • ½ cup canola oil, plus more if needed
  • 2 tablespoons ground cumin
  • ½ teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • ¼ pineapple, diced
  • 2 lemons, cut into wedges

Tortillas Hechas a Mano

  • 2 cups organic masa harina
  • 2-3 cups hot water
  • ¼ cup canola oil
  • Salt to taste

Salsa de Aguacate

  • ½ ripe Hass avocado
  • 3 large tomatillo, husks removed and fire roasted
  • ¼ bunch cilantro
  • 1 jalapeño, de-stemmed and fire roasted
  • 1-2 tablespoon lemon juice
  • 1 lemon, zested
  • 1 teaspoon salt, plus more to taste as needed

Steps

Jackfruit Al Pastor

  1. Add achiote paste, orange juice and pineapple juice to a blender and blend until smooth, set aside.
  2. Remove the non-shreddable core from the shreddable part of the jackfruit with a knife. Remove any seed pods from the shreddable parts and add them to the pile of cores. Add the shreddable jackfruit to a bowl. Mince the core and seed pods until they are similar texture to the shreddable jackfruit. Shred the jackfruit in the bowl, and add the minced jackfruit. Add the achiote mixture, oil, cumin and crushed red pepper flakes, salt and pepper to the bowl of the jackfruit and mix until fully incorporated.
  3. Heat a large skillet over medium heat and add the jackfruit mixture. Cook for 20-30 minutes, or until it is seared and browned on all sides. You may need to add more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown the jackfruit. Add the diced pineapple to the dish to sear during the last few minutes of cooking. Serve with Hechas a Mano, Salsa de Aguacate and lemon wedges.

Tortillas Hechas a Mano

  1. Add the masa harina to a medium bowl. Pour in the hot water and use your hands or a spoon to mix the masa. Slowly add more water as needed. Once the masa starts to form into a dough, continue to use your hands to amasar, or knead, the dough masa, to bring it all together. The masa should be a Play-Doh-like consistency that sticks together and doesn’t stick to the bowl or your hands. Add 1 Tablespoon of the oil and salt to taste, and continue to knead the masa, adding more as needed.
  2. Preheat a skillet to medium heat.
  3. Roll the masa into small walnut-sized balls. Use a tortilla press lined with plastic or wax paper to press the tortillas evenly until the masa becomes a tortilla that is about 4-5 inches in diameter.
  4. Add the first tortilla to the preheated skillet. Let it cook for about 20 seconds, or until the first side begins to sear and the edges of the tortilla start to seal. Flip the tortilla to cook on the second side for 20 seconds. Flip the tortilla to the original side and cook for another 20 seconds. Place the tortillas in a tortilla warmer and repeat with the remaining ingredients.

Salsa de Aguacate

  1. To make the salsa, add the avocado, fire-roasted tomatillo, cilantro, roasted jalapeño, lemon juice and salt to a blender. Blend until smooth. Taste test for salt and add more if needed. Garnish with lemon zest.

Ingredients

Bariis

  • 1 cup basmati rice
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, thinly sliced into half-moons
  • 1 (2-inch piece) cinnamon stick
  • 2 whole cloves
  • 2 garlic cloves, minced
  • Pinch of ground cardamom
  • 1 small tomato, finely chopped
  • Kosher salt, to taste
  • 3 tablespoons golden raisins
  • 1 tablespoon Xawaash Spice Mix
  • 1 ½ cups boiling water
  • Cilantro for garnish

Xawaash Spice Mix

  • One 2-inch
  • piece cinnamon stick
  • ½ cup cumin seeds
  • ½ cup coriander seeds
  • 2 tablespoons black peppercorns
  • 6 cardamom pods
  • 1 teaspoon whole cloves
  • 2 tablespoons ground turmeric

Steps

Bariis

  1. Place the rice in a fine-mesh sieve and rinse with cold tap water, stirring the rice gently with your hands, until the water runs clear. Place the rinsed rice in a bowl, cover with cold water, and let it soak for at least 10 minutes and up to 30 minutes.
  2. Warm the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until it begins to soften, about 5 minutes. Add the cinnamon and cloves and cook, stirring, until the mixture smells very fragrant, about 5 minutes. Stir in the garlic and cardamom and cook, continuing to stir, until they’re also quite fragrant, about 30 seconds. Add the tomato and a large pinch of salt, then increase the heat to high. Cook, stirring, until the juice from the tomato has evaporated and the mixture is like a thick paste, about 2 minutes. Drain the rice and add it to the pot, along with another large pinch of salt. Reduce the heat to low, cover and cook, stirring, until the mixture is quite dry and the rice smells nutty and is opaque, about 5 minutes.
  3. Stir in the raisins, spice mix, and boiling water. Reduce the heat to low, cover and cook until the rice has absorbed the liquid and is tender, about 15 minutes. Turn off the heat and let the rice sit, covered, for at least 10 minutes before fluffing with a spoon or fork. If you can find the cinnamon stick and cloves, fish them out and discard them (or warn your guests to avoid eating these). Serve the rice immediately, while hot. Leftovers can be stored in an airtight container in the refrigerator, and rewarmed in a 300F oven or in a skillet over low heat.

Xawaash Spice Mix

  1. Place the cinnamon stick in a small zip-top plastic bag, seal it, and bang it a couple of times with a rolling pin, skillet, or mallet (anything firm and heavy) to break it into small pieces. Place the cinnamon pieces, cumin, coriander, peppercorns, cardamom, and cloves in a small heavy skillet set over medium heat. Cook, stirring constantly, until the smell is very aromatic and the spices are lightly toasted, about 2 minutes. Let cool. Transfer the mixture to a clean coffee grinder and grind into a fine powder (or use a mortar and pestle and some elbow grease). Transfer the ground spices to a fine-mesh sieve set over a bowl and sift. Regrind whatever large pieces remain in the sieve and add them to the bowl with the ground spices. Add the turmeric. Whisk well to combine and transfer the mixture to an airtight jar. Store in a cool, dark place for up to 6 months.

Ingredients

Glazed Carrots

  • 1 bunch carrots, trimmed and peeled
  • 1 cup orange juice
  • ½ cup carrot juice
  • 1 lime, juiced
  • 2 tablespoons butter
  • 1 teaspoon orange zest
  • 1 teaspoon grated ginger
  • 1 teaspoon lime zest
  • 1 teaspoon salt

Couscous

  • 1 ½ cups chicken stock
  • 1 lemon peel
  • 1 ½ cups couscous
  • 2 teaspoons lemon zest
  • 2 teaspoons minced dill
  • 1 teaspoon Maggi cube seasoning

Halibut

  • 2 (5-ounce) halibut filets
  • 2 tablespoons grapeseed oil
  • Salt
  • ¼ cup dry white wine, divided
  • 4 sprigs thyme
  • 1 garlic clove, smashed
  • 4 tablespoons butter

Fish Sauce

  • 2 pounds fish bones
  • 2 tablespoons grapeseed oil
  • ½ cup chopped onion
  • ½ cup chopped leek
  • ½ fennel bulb, chopped
  • ½ cup celery, chopped
  • 1 cup white wine
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 quart store-bought chicken stock
  • 1 sheet kombu
  • 1 onion, charred
  • 4 scallions, charred
  • 1 knob of ginger
  • 1 cup bonito flakes
  • 2 teaspoon tarragon
  • 1 cup dried shitake
  • 2 teaspoon xanthan gum
  • 1 teaspoon lemon juice
  • Salt
  • 1 tablespoon harissa paste

Serving

  • Glazed carrots
  • Couscous
  • Halibut
  • Fish Sauce
  • Rainbow carrots, shaved
  • Carrot tops
  • Fleur de sel, for garnish

Steps

Glazed Carrots

  1. Bring a large pot of salted water to a boil. Add the carrots and cook for 3 minutes. Remove from the pot and shock in a bowl of ice water. Pat dry.
  2. In a medium saucepan add your orange juice, carrot juice, and juice of ½ a lime. Season with 1 teaspoon salt. Bring to a simmer and reduce by half. Add 2 tablespoons of butter, allow the butter to melt and then add the carrots. Reduce for another 5 minutes until it has the consistency of a glaze. Add the orange, lime and ginger zest, stir to combine and turn off the heat.

Couscous

  1. Bring 1 ½ cups chicken stock, lemon peel and 1 tsp salt to a boil. Stir in the couscous, turn off the heat, cover and allow to sit until liquid is absorbed, about 5 minutes. Fluff with a fork and fold in the lemon zest and dill. Stir in Maggi seasoning.

Halibut

  1. Season the fish with salt. Heat a sauté pan over medium heat. Drizzle grapeseed oil into the pan. Add fish to the pan and sear for 5 minutes until golden brown. Flip and cook on the other side for 3 minutes. Remove fish from the pan and set on a plate. Add ¼ cup of white wine to the pan with 1 clove of smashed garlic and thyme. Cook for 2 minutes and then add butter. Add the fish back to the pan and cook for an additional 2 minutes.

Fish Sauce

  1. Preheat the oven to 350 degrees. Wash fish bones under cold water and remove excess blood and protein. Place on a baking sheet and roast for 15 minutes. Heat a large stock pot over medium and drizzle in the oil. Add the vegetables and sweat for 6 minutes. Add the bones and deglaze the pot with white wine. Cook the wine for 5 minutes. Fill the pot with enough cold water to cover the bones, and add the thyme and bay leaf. Bring to a simmer over medium high heat and skim the scum off the top while the broth cooks. Cook for 1 hour and then strain through a chinois or cheese cloth.
  2. In a large pot combine the 2 quarts fish stock with 1 quart chicken stock, bring to a simmer and reduce by half. Turn down the heat and add the kombu. Do not boil. When almost at a simmer add charred onion, scallion, ginger and bonito flakes. Cook for 10 minutes. Turn off the heat and add the shitake and tarragon. Steep for 15 minutes and then strain. Cool completely. Add the sauce (should be 2 cups) to a blender with the xanthan gum, lemon juice, and salt. Blend well. Add sauce to a bowl and whisk in the harissa paste, strain.

Serving

  1. On one side of your dish, plate glazed carrots and shaved carrots over a bed of couscous. Garnish with carrot tops. Next lay the halibut on the opposite side of the plate and garnish with fleur de sel. Fill the middle of the plate with sauce, serve and enjoy!

Ingredients

Piloncillo Sauce

  • 3 cups heavy cream
  • 1 cup piloncillo, cut into small pieces
  • ½ cup salted butter/cubed
  • 1/2 orange, zested
  • 1/2 lemon, zested
  • 10 canned pineapple rings
  • 1/2 cup maraschino cherries, drained and minced

Cake

  • 2 ½ cups cake flour
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground star anise
  • 1 cups granulated sugar
  • ½ cup butter, room temp
  • 3 eggs
  • ¾ cup buttermilk
  • 1 tablespoon vanilla bean paste
  • ¼ cup vegetable oil
  • Pineapple flowers, for garnish
  • Whipped cream, for garnish
  • Cherries, for garnish
  • Chopped walnuts, for garnish

Steps

Piloncillo Sauce

  1. Spray a 9x13 glass, oven-safe pan with non-stick baking spray and line with parchment.
  2. In a medium saucepan add heavy cream, piloncillo pieces, butter and the zest of the orange and lemon. Bring to a boil and allow to simmer for 15-20 minutes. Pour into a 9x13 pan. Let the sauce cool, then place a layer of pineapple rounds and maraschino cherries.

Cake

  1. Preheat the oven to 350 degrees.
  2. In a medium size bowl whisk together the flour, salt, cinnamon, star anise, and baking powder. Set aside.
  3. Place the butter and sugar in the bowl of a stand mixer. Using the paddle attachment beat on medium speed for 2 minutes. In a separate bowl whisk together the eggs, vanilla bean, and buttermilk. Add the egg and buttermilk mixture to the butter and sugar and mix until incorporated. Then add the dry ingredients.
  4. Pour the cake batter into your 9x13 pan, covering the pineapples, cherries and piloncillo sauce. Lightly tap the cake pan on the counter and place in the oven for 25-26 minutes.
  5. Allow the cake to cool, then flip it upside down to remove it from the pan. Cut into squares and garnish as desired.