Agriculture + Lifestyle
Fresh Fixins - Roasted Georgia Black Bass and Braised Beef
Posted on March 12, 2024 4:18 PM
“I built my career on working with local farmers. It’s a way of connecting to my heritage. It’s important for young chefs interested in the hospitality industry to visit farmers, study their process and have a better understanding for preventing food waste,” he said. “There are a world of people who work hard every day to make sure we have all our favorite dishes on the table every night. We need to do all we can to embrace local farmers.” explains Chef Daryl Shular of FarmED Kitchen and Bar. His 7,000-square-foot space offers a first-class dining experience that places guests in the heart of the operation, with a view into the open kitchen and culinary test lab. Here are just a few of his creations .
Roasted Georgia Black Bass, Fennel-Cucumber Slaw and Charred Tomato Broth
Roasted Georgia Black Bass
2 whole black bass filets, skin-on
2 ounces olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 lemon, sliced
1 teaspoon crushed red pepper flakes
4 thyme sprigs
Preheat oven to 375 degrees. Place the whole bass filets onto a backing sheet. Drizzle with olive oil and season with salt and pepper. Place the sliced lemons on top of the fish, sprinkle with red pepper flakes and place thyme sprigs on top. Place fish into the oven and allow it to cook for about 15 minutes, or until thoroughly cooked. Once fish is cooked, carefully remove from oven and serve hot. Serve with Fennel-Cucumber Slaw and Charred Tomato Broth.
Fennel-Cucumber Slaw
1 fresh fennel bulb, sliced
1 cucumber, sliced
8 cherry tomatoes, halved
2 cloves fresh garlic, sliced
1 lemon, zested and juiced
2 ounces olive oil
1 teaspoon kosher salt
Pinch of ground black pepper
2 basil leaves
Pea shoots to garnish
In a clean bowl, place all the ingredients together and toss evenly until well incorporated. Adjust seasoning as needed. Serve with Roasted Georgia Black Bass and Charred Tomato Broth.
Charred Tomato Broth
6 Roma tomatoes, halved and charred
½ cup white wine
1 lemon, halved and juiced
1 ounce honey
2 ounces fresh fennel bulb, sliced
2 cloves fresh garlic
2 teaspoons kosher, salt
1 teaspoon black pepper
2 ounces olive oil
1 teaspoon crushed red pepper flakes
In a medium size pot over moderate heat, place the charred and roasted tomatoes and white wine. Allow to cook for 3 to 5 minutes. Add the lemon juice, honey, fennel and garlic. Season with salt and pepper. Allow mixture to continue to cook over medium heat until mixture has slightly thickened. Once mixture is thick, add olive oil and crushed red pepper flakes. Mixture should be slightly thick with a broth consistency.
Braised Beef Short Ribs with Mac-n-Cheese and Yellow Pepper-Bourbon Barbecue Sauce
Braised Beef Short Ribs
1 pound beef short ribs
2 teaspoons course kosher salt
1 teaspoon ground black pepper
1 ounce olive oil
2 ounces tomato paste
1 yellow onion, quartered
2 celery stalks, chopped
1 carrot, chopped
1 cup red wine
2 cups beef stock
2 bay leaves
4 thyme sprigs
2 rosemary sprigs
1 teaspoon crushed red pepper flakes
Preheat oven to 325 degrees. Preheat a medium size pot over moderate heat for 2 to 3 minutes.
Meanwhile, season the beef short ribs with kosher salt and black pepper. Once the pan is hot, add olive oil and carefully place seasoned beef into pan and sear on both sides until golden brown. Once the beef is seared, carefully remove from hot pan and place onto a cold plate.
Next, add tomato paste to the hot oil and carefully stir until evenly incorporated. Add onion, celery and carrot and cook until slightly tender. Once vegetables are cooked, add red wine and allow to cook for an additional 2 to 3 minutes. Add the beef stock, bay leaves, thyme, rosemary and crushed red pepper flakes.
Once mixture is combined, carefully place the pre-seared beef short ribs into the broth, cover with a lid or aluminum foil and place in the oven at 325 degrees and allow to cook for 2 to 3 hours, or until fork tender. Once meat is cooked, carefully remove from the pan. Strain the liquid from the vegetables and reduce until it reaches sauce consistency.
To serve, carefully pull the beef and use it to top the precooked Mac-n-Cheese and serve with Yellow Pepper-Bourbon Barbecue Sauce, chives and grated aged cheddar.
Mac-n-Cheese
2 cups elbow pasta
4 cups water
1 teaspoon kosher salt
2 cups whole milk
2 cups heavy cream
2 whole eggs
1 teaspoon kosher salt
2 teaspoons black pepper
2 ounces Tabasco sauce
1 cup aged cheddar, grated
½ cup American cheese
1 cup ricotta cheese
½ cup Parmesan cheese
2 ounces olive oil
Preheat oven to 350 degrees. Place 4 cups of water into a medium size pot and bring water to a boil over moderate heat. Once water comes to a boil, add the elbow pasta and kosher salt and cook until pasta is tender. Once pasta is cooked, carefully remove it from the hot water and place into a clean bowl. Note: Do not run cold water over the hot pasta.
Into the clean bowl with pasta, add the milk, heavy cream, eggs, kosher salt, black pepper and Tabasco. Carefully mix until evenly incorporated. Add all four cheeses and olive oil, mix until evenly distributed. Carefully pour the mixture into a greased baking pan and place in the oven at 350 degrees for 30 to 40 minutes or until fully cooked and golden brown. Remove from oven and serve warm with Braised Beef Short Ribs and Yellow Pepper-Bourbon Barbecue Sauce.
Yellow Pepper-Bourbon Barbecue Sauce
4 ounces bourbon
4 yellow peppers, roasted and pureed
1 cup apple cider vinegar
1 cup granulated sugar
1 cup honey
2 ounces yellow mustard
1 ounce ketchup
1 ounce Worcester sauce
1 ounce Tabasco sauce
1 teaspoon kosher salt
1 teaspoon coriander
2 garlic cloves
1 onion, diced
In a medium size pot, add bourbon and allow to cook until alcohol has flamed out and has reduced by half in volume. Next, add the remaining ingredients and bring mixture to a slight boil then reduce heat to a simmer and allow to cook for 30 minutes. Once it’s thoroughly cooked, carefully blend in a food processor or blender until smooth. Once the mixture is smooth, return it to the stove and allow to cook until it reaches sauce consistency. Adjust seasoning as needed.