Chef Recipe - E3 Chophouse | An Executive Chef’s Insights Into Menu Innovation
Bison Meatballs With Mushroom Pomodoro
Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting local is very important to the restaurant. He says, “because when you create those connections, when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.”
To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!
RECIPE
Mushroom Pomodoro
Ingredients:
6 Cans Plum Tomatoes *1 Full Case*
4 Each Yellow Onions *Small Diced*
2 Cups Garlic *Minced*
2 Cases Cremini Mushrooms *Sliced*
1 Lbs Basil *Chiffonade*
¼ Lbs Tarragon *Minced*
2 Quarts Red Wine
2 Cups 90/10 Blended Oil
1 Cup Crushed Red Pepper
2 Cups Salt & Pepper Mix
Procedures:
Open up all the Tomato Cans and Combine in a 22 Quart Cambro, Blending the tomatoes together with the Stick Blender until Completely Smooth
In a Large Stock Pot on the Stovetop on High Heat add Blended Oil, Mushrooms, Onions and Garlic
After about 10 Minutes, When Onions and Mushrooms are Soft add in Red Wine, Basil and Tarragon and bring to a Boil
Once Boiling add in Blended Tomatoes, Crushed Red Pepper and Salt & Pepper Mix
Bring Sauce to a Boil and then Reduce to a Low/Medium Heat
Let Simmer for 3 Hours, Stirring Constantly so Sauce does not Burn
Cool Appropriately and Store in Appropriate Size Cambro
Storage Notes:
Store in Air-tight Container, Label and Dated Appropriately
*Can store in the Walk-In Cooler for up to 1 Week*
Bison Meatballs
Ingredients:
10 Lbs Ground Bison
3 Yellow Peppers *Diced*
3 Red Peppers *Diced*
3 Orange Peppers *Diced*
2 Lbs Scallions *Julienned*
¾ Cup Garlic *Minced*
3 Red Onions *Small Diced*
2 Cups Sun-Dried Tomatoes *Diced*
1 Cup Parsley *Chopped*
½ Cup Basil *Chiffonade*
½ Cup Rosemary *Chopped*
¼ Cup Thyme *Picked*
12 Eggs *Lightly Beaten*
1 Lbs Ricotta
2 Cups Red Wine *Small Diced*
4 Honey Bread
4 Tsp Crushed Red Pepper
¼ Cup Salt & Pepper Mix *To Taste*
Procedures:
In a Saute Pan, Saute together All Peppers, Scallions, Sun-Dried Tomatoes, Onions and Garlic
Once Ingredients are Sauteed together set aside and let cool slightly
In a Small Mixing Bowl light Beat together all the Eggs
In a Large Mixing Bowl Mix together Ricotta and Red Wine, Once Combined add in Lightly Beaten Eggs and Lightly Mix Together
Once Mixed together Sauteed Vegetables, Diced Bread and all of the Herbs
Once Incorporated add in Bison and Beef, Red Pepper Flakes and Salt & Pepper Mix
Once Ingredients are Mixed together thoroughly Portion Meatballs to 2oz in Size and Evenly Place on a Sheet Tray with Parchment Paper
Baking at 400 ℉ on Full Convection Setting for 10-15 Minutes
Cool Down Appropriately before storing Under Refrigeration
Storage Notes:
Store in Air-tight Container, Label and Dated Appropriately *Can store in the Walk-In Cooler for up to 1 Week*
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