Chef Judi’s Dish – 11/17

Chef Judi’s Dish – 11/17
>>> chef peter timmons is in from gasparilla. always like you coming in. you are a — i want to get this right — master chef, is that right? >> yes, sir. >> master certified chef? >> yeah. >> and there aren’t many of those in the country. >> no. just about 65. we had five that just recently joined the ranks. >> 65 in the entire country, and he’s right here in our neck of the woods at the gasparilla inn. always a pleasure to have you here. today you are making a blt. can’t even call it a blt. >> well, it’s a play on the blt. we do a little braised lettuce. >> how did you do that? >> well, just sweat off the lettuce, a little charlotte, garlic, white wine and chicken stock, braze off the short ribs, and that’s a very rich sauce on those short ribs, but one of my favorites is a nice braised short rib. so i put the lettuce on first. as you can see, it’s slightly buttered. >> did you blanch



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