Chef Peter Ziegelmeier
Chef Peter Ziegelmeier Food Menu for Book- RECIPES
HERBED CHEVRE RAVIOLI AND SMOKED HEIRLOOM TOMATO BROTH
Yield: 1 Portion Each
Ravioli Wonton or Dough 1 ea.
Herbed Chevre 1 oz.
Chicken Consommé or Double Reduced Chicken Stock 3 oz.
Heirloom Tomato (Red or yellow Brandywine) 1 ea.
Plum Tomato ½ ea.
Spanish Onion, very small dice ½ T
Parmesan-Reggiano Cheese Block 3 Shavings
Edible Liquid Smoke 2 Dashes
Chives 2 ea.
Preparing your own chicken stock is ultimately the most flavorful; however, organic, boxed chicken stock from your dry storage works well, adjusting the seasoning to taste
Cut the onions into small dice and season, place in hot sauté pan and begin to sweat. Then add the tomato pieces and dashes of liquid smoke. Drizzle broth on top and re- season to taste. Remove and reserve.
Preparing your own ravioli from scratch is ultimately the best all around method; however, using store bought pasta wraps work very well. Cut the wrap diagonally and make a large triangle. Place the herbed chevre in the middle and wet the edges of the wrap with warm water. Fold into triangle shape pressing down firmly around the edges.
Let set up at room temperature.
Pan boil the ravioli in lightly salted water. When ravioli is ready, place in shallow soup like bowl and pour broth over top. Finish with snipped chives and Parmesan-Reggiano cheese ribbons.
5 STEP BABY BACK RIBS (CORN ON THE COB & REDSKIN MASH)
Yields 12 half rack portions or 24 ¼ rack portions- use the appropriate amount for your party; the braise will accommodate which ever amount used.
Baby Back Ribs, full racks cut in half 6 ea.
STEP 1- BRAISE
Ingredients for the Braising Liquid:
Jim Beam Bourbon 1 C
Spanish Onion, large dice 1 ea.
Liquid Smoke 4 oz.
Barbeque Sauce 1 pint
Tomato Juice 1 pint
Beef Broth 1 pint
Water 1 quart
Celery, large dice 3 stalks
Carrots, peeled 1 ea.
Tomato Paste 2 T
Tomato ends and pieces from above preparation All
Coffee, brewed ½ C
Chipotle Peppers 1 ea.
Adobo Sauce (from canned chipotle) 2 T
Black Pepper ½ T
Start by getting the pot with a lid hot. Put the onions in the pot, when they start to caramelize, stir in the Jim Beam bourbon and the liquid smoke, simmer for 3 minutes.
Add all the other ingredients and put heat on medium and simmer for another 5 minutes. Place cut ribs standing up in the pot and braise for 1 hour and then turn around and braise another hour. If they begin to fall from the bone turn off heat and remove carefully.
STEP 2- STEAM
Ingredients for steaming process:
Jim Beam bourbon 1 ½ C
Liquid Smoke 4 oz.
Water 1 pint
After the ribs cool for about ½ hour. Place on wire rack in hotel pan and place all ingredients at bottom of pan. It is important that this creates steam and not actually touching the ribs. Steam covered with aluminum foil for approximately 1 ½ hours. Remove and set at room temp for ½ hour and prepare for next step.
STEP 3- BACON FAT
Ingredients for bacon fat:
Hickory smoked bacon, reserved grease 1 # yields approximately ¼ C
Make sure fat is hot and brush on to both sides of the ribs a light coating. Cool for 15 minutes and then prepare for next step.
STEP 4- SEASON AND GRILL
Ingredients for Seasoning:
Garlic salt 20 %
Garlic Powder 15 %
Kosher salt 45 %
Black Pepper 20 %
Mix all ingredients well and place in shaker and lightly shake onto both sides of ribs. Place on grill until nice grill marks appear and skin is melting away from the underside of the ribs. Remove carefully and prepare for the next step.
STEP 5- SAUCE AND OVEN ROAST
Ingredients for Barbeque Sauce: Your favorite kind! Easy!