Great Day Kitchen, 11/19 - Roger Rocka's Dinner Theatre - KMPH FOX 26 | Central San Joaquin Valley News Source

Great Day Kitchen, 11/19 - Roger Rocka's Dinner Theatre


Chef Eric DeGroot visited the Great Day Kitchen to prepare dishes that will be offered during the run of Roger Rocka's latest production of "Young Frankenstein."

The new Mel Brooks musical, Young Frankenstein, is playing now through January 12th. Click here form more information on the show or to get tickets.

Winter Salad with Fuyu Persimmons, Shaved Asiago, Toasted Pecans & Orange Vinaigrette


4 ounces baby leaf lettuce, washed and dried
2 thinly sliced Fuyu persimmons
Shaved asiago cheese
Toasted pecans

Like all salads, it depends on the palate of the creator. There should be a balance with the lettuce, persimmons, the saltiness of the asiago, and the crunch of the toasted pecans. Drizzle and toss the lettuce and sliced persimmons with enough orange vinaigrette to coat them lightly but evenly. Sprinkle with toasted pecans and top the salad with shaved asiago cheese. Drizzle a bit more vinaigrette over the top.

Orange Vinaigrette


1 small shallot, minced
Zest and juice of 1 orange
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
½ cup olive oil
Kosher salt and fresh ground black pepper to taste

In a small bowl, combine the shallot, zest, citrus juices and Dijon mustard. Then whisk in olive oil. Season with salt, pepper and taste.

Korean Style Grilled & Braised Beef Shortribs


6 pounds boneless beef shortribs, sliced 1 ½ inches thick lengthwise
Kosher salt, fresh ground black pepper and granulated garlic for seasoning
canola oil for grilling

Season ribs generously with salt, pepper and granulated garlic and rub with canola oil. Heat up outdoor grill or a stovetop grill pan. Once hot, grill ribs, about 2 minutes per side. Take off grill and cut into serving size pieces of your preference ( I usually cut them1-inch thick). Place ribs in a large roasting pan or a large ovenproof stock pot. Pour braising liquid over ribs, cover tightly with foil or a tight fitting lid and place in a 350 degree oven. Bake until ribs are very tender but not falling apart, about 3 ½ to 4 hours. Check periodically since oven temps vary, just keep a tight lid on when you're popping it in and out of the oven. Once done, gently take ribs out and cover to keep warm. Pour braising liquid into large bowl and cool. Gently skim off the fat and use that under braising liquid to spoon over the ribs. Note: This recipe can be prepared a day in advance... in fact I recommend it so you can skim off the fat and heat and reduce the braising liquid to serve over the short ribs.

Braising Liquid


6 cups apple juice
1 cup Bragg Liquid Amino (gluten free soy substitute)
¾ cup rice wine vinegar
1 ½ cups brown sugar
6 tablespoons honey
3 tablespoons sesame oil
1 tablespoon minced garlic
2 tablespoons minced ginger
2 tablespoons Siracha hot sauce
½ bunch cilantro, chopped with stems and leaves
4 stalks of green onions, sliced

Heat all ingredients in a large saucepan till sugar is dissolved.

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