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30th Anniversary Restaurant Gala Features Hearty Signature Dish

March 1, 2013

The 30th Anniversary Atlantic Cape Community College Restaurant Gala will feature Smothered Short Ribs with Jalapeno Grits and White Truffle Honey as this year’s Gala Signature Dish. The hearty plate aligns with the Gala’s Camelot theme, “Celebrate the 30 kNights,” and is perfect for a table of hungry knights and maidens. Academy of Culinary Arts graduate Chef Kevin Scull ‘85, 2013 Gala culinary honoree and director of food and beverage at the Golden Nugget created the signature dish. Golden Nugget chefs Robert Hettmannsperger ’91 and Barry Markowitz will prepare the dish at the March 14 event, hosted by Bally’s Atlantic City Hotel and Casino.

 Smothered Short Ribs with Jalapeno Grits and White Truffle Honey

Braised Short Rib of Beef:
2 pounds and 4 ounces boneless beef short rib
1 cup red wine
1 ounce garlic, chopped
3 sprigs fresh thyme
1 sprig fresh rosemary
1 cup marinara sauce
1 quart veal demi-glace
1/2 cup all purpose flour
Black pepper to taste
Sea salt to taste
3 ounces Micro Bulls Blood lettuce

White Truffle Honey Glaze:
2 ounces pure honey
2 ounces white truffle oil

Preparation:

1.)   In a large sauté pan, heat the oil until hot.  Add the short ribs to the pan and sear on one side.  Evenly turn short ribs and repeat process.

2.)   Add garlic until lightly brown.

3.)   Deglace the pan with red wine and fresh herbs, and reduce wine by half.

4.)   Add marinara and demi-glace to pan and season to taste.

5.)   Simmer for 30 minutes.

6.)   Remove short ribs from pan and pass sauce through chinois (a fine, mesh strainer).

7.)   Cap cover short ribs with sauce and lid and place in pre heated oven at 350 degrees, cook for approximately

1-1/2 hours or until meat is tender.

Jalapeno Grits:
2 ounces pickled jalapeno
3 cups chicken stock
3/4 cup stone milled grits
Kosher salt to taste
White pepper to taste
1 ounce unsalted butter
Preparation:

1.)   In a sauté pan, heat butter and sauté jalapenos.

2.)   Add chicken stock to pan.

3.)   Gradually add grits to the chicken stock until they are fully incorporated.

4.)   Cover and cook for 5 minutes over low heat.

5.)   Add white pepper and kosher salt to taste.

To Plate:

1.)   Place jalapeno grits on bottom of plate.

2.)   Place two pieces of beef short rib on top of the grits.

3.)   Ladle sauce on top.

4.)   Drizzle the white truffle honey glaze over short ribs.

5.)   Dress top of beef with Micro Bulls Blood lettuce.

Contact Carrie Leahy at 609-463-4672 or cleahy@atlantic.edu or visit www.atlantic.edu/gala to purchase Restaurant Gala tickets.