Stephanie Izard's Kalbi Ribs and Grilled Corn with Kalbi Butter

With Memorial Day weekend approaching and the Food & Wine Classic in Aspen just weeks away, I wanted to devote a recipe post to Chef Stepahnie Izard of Chicago's Girl & the Goat.  In the June issue of Food & Wine, Chef Stephanie translates some of her favorite restaurant dishes into easy to recreate at home BBQ and grilling recipes. Get up and run to get this issue!  I was eager to try what she had to offer, as I LOVE using the grill and spending as much time cooking and dining al fresco as Chicago's wonderful weather permits.  After my husband and I tested out the below recipe this weekend, I confident to endorse it as part of your Memorial Day weekend festivities.  You will not be disappointed   Your guests will be impressed.  It's easy and delicious and sure to impress.  I purchased flank-style beef short ribs pre-sliced at Marianos, and they worked out great. 

    

Kalbi Ribs Topped with Charred Okra Relish 
Grilled Corn with Kalbi Butter 

Recipe contributed by Stephanie Izard for Food & Wine June 2015

ingredients 

3/4 cup malt vinegar 
1/3 cup extra-virgin olive oil 
3 Tablespoons sambal oelek
2 Tablespoons Asian fish sauce (Stephanie once shared with me that she uses Three Crabs Brand Fish Sauce) 
3 garlic cloves
4 lbs flanken style short ribs (sliced 1/3 inch thick across the bones) 
1 stick unsalted butter, softened
4 ears of corn, shucked and cut crosswise into thirds
Salt 
Charred Okra Relish (recipe below) 

preparation 

In a food processor, puree the vinegar with the olive oil, sambal, fish sauce and garlic. Transfer 1/2 cup of the kalbi  marinade to a bowl. On a large baking sheet, brush the ribs with the remaining marinade and let stand for 30 minutes to 1 hour. 

Meanwhile, in the processor pulse the butter until smooth.  With the food processor  on,  gradually add the reserved 1/2 cup kalbi marinade. Scrape the kalbi butter into a bowl. 

Light the grill. Brush the corn with kalbi butter and grill over moderately high heat, turning, and brushing with more butter, until lightly charred, 5 to 7 minutes. Transfer to a large platter. 

Season the ribs lightly with salt and grill over high heat, turning once, until nearly cooked through and lightly charred. 4 to 6 minutes. Transfer to the platter and serve with okra relish. 

Charred Okra Relish 

ingredients

1 poblano pepper
1 LB okra
Canola oil, for brushing 
Salt and pepper
1 1/2 Tablespoons of Asian fish sauce ( Three Crabs Brand is the best!) 
1 Tablespoon minced shallot
1/2 Tablespoon malt vinegar 

preparation 

Light a grill. Grill the poblano, turning until charred all over. Transfer to bowl, cover tightly with plastic wrap and let cool. Peel, stem, and seed the poblano pepper, then cut into 1/4 inch dice. 

Brush the okra with oil and season with salt and pepper.  Grill over high heat, turning, until lightly charred all over, 3 to 5 minutes. Let cool, then cut off the stems and slice the okra crosswise into 1/4 inch rounds.  Note: I had a difficult time slicing the okra as it would lose it's shape and get slimy during the process.  I will ask Stephanie for some tips to prevent this next time! 

In a medium bowl, toss the okra with the poblano, fish sauce, shallot and vinegar. Season with salt and pepper and serve.  Enjoy!

Stephanie Izard Cooking Demo: "HomeGating" with Macy's Culinary Council 1/28 @12pm

With Superbowl Sunday quickly approaching, I am willing to bet many of you are either hosting parties or going to them. If you are hosting (or required to bring a food dish), I've got an event for you to attend which will make you the MVP of the big day. Tom Brady Who?  Macy's Culinary Council, led by superstar Chef Stephanie Izard, are putting on a FREE cooking demo on January 28th, at Macy's on State.  Stephanie will not only share her favorite tailgating munchies, but she will show you how to prepare them and impress all your friends.

If you have been on the culinary sidelines, here are some of

Stephanie Izard's stats: 

• James Beard "Best Chef: Great Lakes" 
• Food & Wine"Best New Chef," 
• Season 4 Top Chef Winner

          1st women to win Top Chef (Season 4, 2008) and "Fan Favorite" 

     F &W asks ADVANTAGE TO WINNING TOP CHEF SEASON 4 ?

 "After oversleeping and missing my flight to the South Beach Wine & Food Festival, I was 20th on the standby list for the next flight. Then a woman at the counter saw me and said 'That's my Top Chef!' She snapped her fingers and said, 'Get my Top Chef on the plane!'" - Stephanie Izard

• Executive Chef/Partner of two Chicago restaurants, Girl & the Goat and Little Goat. 
• A 2011 James Beard "Best New Restaurant" nominee.

In addition to getting a close up look of Stephanie preparing easy and delicious game day dishes, there will be plenty of food samples to taste as well.  After the demo, everyone is invited to come explore the Macy's Home and Kitchen department on the lower level.  With any purchase of $35 or more, you will receive a $10 gift card in addition to a copy of Stephanie's cookbook Girl in the Kitchen, which she will autograph for you. 

GameDay Demo Details

Wednesday, January 28 

12:00pm

Gate: Macy's on State Street

Section: 7th floor

Row:  Culinary Studio

Seat: RSVP by calling 1-800-329-8667.  

Seating is limited on a first come first serve basis, and it will sell out.  

twitter: @culinarycouncil @macys @StephAndTheGoat #culinarycouncil

                

                Stephanie and I hope to see you there!  

                           

@LittleGoat opening! 

@Macy's Culinary Council 

Stephanie Izard at Macy's Flower Show & Culinary Council Event 

girl & the goat's  Roasted Cauliflower recipe 

To learn more about Macy's Culinary Council and upcoming events, visit macys.com/culinarycouncil.  

I am a part of Everywhere Society and this post has been compensated by them. All views and opinions definitely come from my food loving self, and any instances of greed are totally mine too.

Stephanie Izard's Roasted Cauliflower

 Stephanie Izard shared this recipe with her guests at the Macy's Culinary Council cooking demo last week.  It is actually an amazing dish featured on the menu at her vastly popular restaurant Girl and The Goat.  The recipe consists mainly of roasted cauliflower, mint, pine nuts and pickled peppers.  The pickled peppers are so good that after the demonstration I ran over to Little Goat and bought them (they come in a mason jar and cost only $5).  Later this week, I plan to get the ingredients and pickle the peppers myself. This is a delicious and filling meal that is perfect for Meat Free Monday. I would recommend it as a main if you are a vegetarian or gluten-free, or as a great side dish for you carnivores. Enjoy! 

and my retake in my kitchen.....

 Stephanie Izard's Roasted Cauliflower 

ingredients 

2 Tablespoons Canola Oil (I used Grape seed Oil) 

1 head cauliflower, quartered, outer leaves and core removed and cut into 1/4 inch slices

2 teaspoons salt

3 Tablespoons Crunch Butter (see Recipe), At room temperature

1/4 cup mint, torn into pieces, plus 1 tablespoon set aside

1/4 cup pin nuts, toasted, plus 1 tablespoon set aside 

1/2 cup Parmesan,grated plus 1 tablespoon set aside 

1/3 pickled peppers (see recipe) 

preparation 

Heat oil in a large skillet. Add cauliflower and cook over high heat until caramelized and soft, 6 minutes. 

Season with salt and cook an additional 2-3 minutes. Add crunch butter. When melted toss in the mint, pine nuts, and Parmesan. Cook an additional 2 minutes. Plate in a bowl and sprinkle with additional mint, pine nuts, and Parmesan. 

Yields 4 servings

Crunch Butter 

ingredients 

5 ounces butter, room temperature

2 garlic cloves, minced

2 Tablespoons Parmesan cheese, grated

6 Tablespoons Panko bread crumbs

preparation 

In a bowl, mash the butter until softened with a fork (or potato masher). Add the remaining ingredients and mix until fully incorporated. 

Yield 1 1/2 cups

Pickled Peppers 

ingredients 

2 cups champagne vinegar 

4 Tablespoons salt 

3/4 cup sugar

3 banana peppers, seeds removed, sliced into thin rings on a mandolin

3 Hungarian peppers, seeds removed, sliced into thin rings on a mandolin 

preparation 

In a pot, bring vinegar, salt and sugar to a boil. While still hot, pour the pickling liquid over the peppers. Let cool to room temperature, keeping the peppers submerged in the liquid. When cool, cover and refrigerate. 

Chef note: in the restaurant we use a Crumber to remove all of the seeds from the peppers to ensure that we keep them whole and not pierce the flesh. You can use a long spoon or a paring knife. Yields 1 quart. 

Recipes compliments of Stephanie Izard 

Macys.com/culinarycouncil

Macy's Culinary Council/Flower Show with Stephanie Izard

The magic of Macy's was blooming yesterday on State Street; it's store windows drenched Asian-inspired blooms for the Macy's Flower Show, "The Painted Garden".  It gave your eyes a much needed awakening that spring is FINALLY here and in the air. While inside the store, The Macy's Culinary Council was hosting a cooking demo with Chef Stephanie Izard, further delighting one's sensory palette. Crowds gathered to watch the Top Chef Season 4 Alum, winner of Food and Wine's Best New Chef, and a James Beard Nominee do her magic in the kitchen.  

I am lucky to live in Chicago and have met Stephanie on several occasions, besides being a spectacular chef she has a vibrant, funny and warming personality.  All the guests at the demo were gleaming to see her cook up some samples and to meet her as she is the newest member of the Culinary Council. Since the Macy's flower show is going on, the theme of the culinary demonstration was "FLOWER" and she came up with some great recipes to share.  

Steph and I @LittleGoatDiner

For the first treat, Stephanie offered us a taste of two breads from her new spot, Little Goat Bread.  A tortone (garlic.mashed potatoes.crusty.dark) and a Bacon Gouda bread, both being unbelievable.  Its amazing how good bread can be if done right. It takes "flower" power to make these delicious breads. 

via 

Next, Stephanie demonstrated how to make home-made water crackers. She gushed over her love for cheese (especially, Parmesan) and crackers.  I don't know about you but I am excited to have this recipe.  It can be the "wow" factor for your next party telling your guests your crackers are homemade! Stephanie served the crackers with a crab dip. I am addicted to both and my mouth is watering as I write this thinking about that sample.  

Water Crackers with Crab Dip 

 With Chicago's Green City Farmer's Market starting up soon, it was appropriate that Stephanie's next creation featured roasted cauliflower with pickled peppers (an amazing dish on the menu at her restaurant Girl & The Goat).  The pickled peppers were so good that after the demo I ran over to Little Goat and bought them.  Next time i will pickle them myself, but time is tight right now during the Passover and Easter celebrations!

My favorite taste came from the last sample, an Asian inspired "crepe" stuffed with goat meat served alongside a spring salad.   The combination of flavors was incredible, and this dish was right on theme using different types of "flower".  

"Crepe" filled with goat meat and Spring salad 

(asparagus, blueberries, sunflower seed and sprouts)

All in all it was a great afternoon watching the demo and enjoying delicious food from Stephanie Izard.  What more could a girl ask for?  I look forward to attending more Macy's Culinary Council cooking demos, that is for sure! 

I will post all the recipes as I will try to recreate Stephanie's dishes in my kitchen.....



I am a part of Everywhere Society and this post has been compensated by them. All views and opinions definitely come from my food loving self, and any instances of greed are totally mine too.