Andrea Curto-Randazzo and Frank Randazzo's Miami Beach restaurant, Talula, has been cited as "the place to be now" by the New York Times. The husband-and-wife team were invited on the “Today” show to share how to keep things hot in the kitchen. Here are the recipes.
Cabernet Braised Beef Short RibsAndrea and Frank Randazzo
Season short ribs with salt and black pepper and dredge in flour. Pour vegetable oil in large shallow pot, heat oil on medium high, and add short ribs. Sear short ribs on all sides until deep golden brown. Remove frompotand set aside. Add onion, carrot, shallot, celery, garlic and chilies. Lower heat, season with salt and white pepper and sweat vegetables until tender. Raise heat and add tomato paste. Caramelize vegetable and tomato mixture for 3 minutes. Add red wine to deglaze — reduce by about 1/2. Add stock, reserved short ribs and bring to a boil. Turn off heat, add thyme and cover with lid or foil. Place ribs in rondo, covered, in 275º F oven and cook for 2-1/2 to 3 hours, until meat is tender. Remove from oven and uncover. Remove ribs from rondo and skim the fat off the top of the liquid. Strain vegetable through chinoise and reserve braising liquid. Discard vegetables. Serve short ribs coated in a small amount of braising liquid.
Preheat oven to 350º F. Bake the potatoes for 45 minutes, until completely cooked. While potatoes are still warm, peel them and process through a ricer. Place potatoes on work surface and make a well. Add 1/3 of the flour, eggs and salt in middle of well. Use dough scraper or hands to work ingredients together. Add truffles and remaining flour. Work dough to form ball for about 3 minutes. Pull off small section of dough and roll it by hand on lightly floured surface into a strip about 1/2-inch thick. Cut 3/4-inch pieces off and roll on the back of a fork to create desired gnocchi shape.
Cook gnocchi in salted boiling water. They are cooked when they float to the surface. Remove them and shock them in ice water to stop cooking process. Use them immediately or store in refrigerator for up to a day or freezer for up to a week.
Oyster Mushroom and Heirloom Tomato Ragout
In hot sauté pan, heat 1 tablespoon of butter over high heat. Add gnocchi and mushrooms and cook until golden brown, about 2 minutes. Add chicken stock, butter, tomatoes and about 1 cup of reserved braising liquid. Finish with salt, white pepper and gremolada to taste.
912340060481269356048254554beef short ribs66 beef short ribssalt, white pepper and black pepperSalt, white pepper and black pepper to tastevegetable oil0.5cup1/2 cup vegetable oilall-purpose flour1cup1 cup all-purpose flourspanish onions22 medium Spanish onions (rough chopped)carrots33 medium carrots (rough chopped)shallots33 shallots (sliced)celery stalks22 celery stalks (rough chopped)garlic cloves66 garlic clovesdried new mexican chilies2 dried new Mexican chilies (seeds removed)tomato paste3tablespoon3 tablespoons tomato pastethyme0.25bunch1/4 bunch thymered wine3cup3 cups red wineveal stock (beef broth)2quart2 quarts veal stock (beef broth)idaho potatoes1.5pound1-1/2 pounds of Idaho potatoesall-purpose flour2cup2 cups all-purpose flouregg yolks22 egg yolks, largekosher salt1.5tablespoon1-1/2 tablespoons kosher salttruffle peelings1tablespoon1 tablespoon truffle peelings, minced (optional)unsalted butter3tablespoon3 tablespoons unsalted butteroyster mushrooms8ounce8 ounces oyster mushroomsgnocchi3cup3 cups gnocchiminiature heirloom tomatoes6ounce6 ounces miniature heirloom tomatoes (quartered)chicken stock1cup1 cup chicken stockgremolada1tablespoon1 tablespoon gremolada (equal parts chopped Italian parsley, garlic and lemon zest)salt and white pepperSalt and white pepper to taste