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WPRI.COM.
THIS MORNING IN THE RHODE
SHOW KITCHEN, WE ARE COOKING
WITH THE OCEAN HOUSE CHEF JOHN.
HE JOINS TO US MAKE BRAISED
SHORT RIB RISOTTO GEARING UP FOR
THE RONALD McDONALD HOUSE
PROVIDENCE GALA AT THE OCEAN
HOUSE NOVEMBER 3.
YES, IT IS.
THAT.
WE'RE EXCITED.
IT'S A GREAT CAUSE AND A GREAT
OPPORTUNITY TO GET THEM OUT
THERE AND GET THEM THE SUPPORT
YES, DEFINITELY.
LET'S TALK ABOUT WHAT WE'LL NEED
FOR THE RECIPE TODAY.
TODAY WE'RE MAKING BRAISED
SHORT RIBS RISOTTO, USING SHORT
RIBS THAT ARE FROM A NARM I DO A
LOT OF WORK WITH, WITH GROUND
BEEF COMING INTO THE HOTEL.
WE HAVE MYSTIC BRIDGE BEER FROM
PATREL BREWING COMPANY DOWN IN
PAWTUCKET, CHICKEN STOCK,
ARBORIO RICE, BUTTER BUTTERNUT
SQUASH FROM MANFREDI FARMS IN
WESTERLY, AND CARROTS, LEEKS,
ONIONS, SOME VERMONT CREAMERY
BUTTER ON THE END WITH PARMESAN
CHEESE, AND THE THYME IS FROM
THE OCEAN HOUSE GARDEN, WHICH IS
RIGHT THERE ON THE BEACH, AND A
LITTLE BIT OF MEYER LEMONS.
AND YOU WERE TALKING ABOUT
THE PARSNIPS.
THE PARSNIPS BECAUSE IT'S GOT
A SWEETER TEXTURE, SWEETER TASTE
TO IT WHICH ADDS FLAVORING TO
THE RISOTTO.
AND I LOVE, TOO, WHEN CHEFS
COME IN AND THEY'RE SUPPORTING
LOCAL PLACES.
FOODS?
ALL THE TIME.
WE DO A LOT OF BUSINESS.
RAY'S FARM IN NORTH
SYMPHONYSTONING TON, GREAT BEEF
YEAR AROUND.
I GET REHAB ITS FROM THEM, I GET
PHEASANTS, A LOT OF THINGS FROM
THEM, AS WELL AS THE MANFREDI
FARMS IN THE SUMMERTIME, THEY
HAVE TOMATOES AND CORN, SO WE DO
A LOT OF WORK WITH LOCAL FARMS.
BUT FOR NOW WE'RE HEADING BACK
MICHAELA?
THANKS, MARY.
WITH CHEF JOHN FROM OCEAN HOUSE
TALKING ABOUT THAT RONALD
McDONALD HOUSE GALA AND NICOLE
ALSO JOINS US FROM PROVIDENCE.
BEFORE I TALK TO NICOLE, CHEF,
TELLS TELEUS HOW WE'RE GOING TO
PREPARE THESE RIBS.
RIBS.
I'VE GOT A LITTLE BIT OF OIL IN
THE PAN.
I'M GOING TO TAKE AND START TO
BROWN UP OUR SHORT RIBS BEFORE
GREAT.
AND I CAN TELL BY THAT SIZZLE,
HIGH HEAT.
NICOLE HE, TELL US ABOUT THE
GALA.
IT'S NOVEMBER 3, AND WE'RE
VERY FORTUNATE TO BE WORKING
WITH THE OCEAN HOUSE.
THEY'VE BEEN EXTREME LIP
GENEROUS WITH OFFERING THEIR
PROPERTY TO US.
IF YOU HAVEN'T SEEN THIS
PROPERTY, THIS IS A GREAT TIME
TO COME DOWN.
THE EVENT IS NOVEMBER 3, 7 TO
AND.
HOW CAN PEOPLE GET TICKETS?
THEY CAN GO ONLINE.
YOU CAN REGISTER RIGHT ONLINE,
OUR WEBSITE, I'M SURE YOU HAVE
THE LINK TO YOUR WEBSITE.
WE WILL, YES.
AND THERE'S LOTS GOING ON.
WE HAVE A LIVE AUCTION WHERE
WE'RE GOING TO BE AUCTIONING OFF
A CARDI'S WALK-ON ROLE FOR A
COMMERCIAL, WHICH IS GREAT.
AND RIGHT NOW WE HAVE AN ONLINE
AUCTION GOING ON WHICH IS GOING
TO BE TRANSFERRED TO A SILENT
AUCTION AT EVENT WITH LOTS OF
GREAT ITEMS, SO YOU CAN GET ALL
DOLLED UP, COME ON DOWN.
YOU CAN START YOUR CHRISTMAS
SHOPPING EARLY, SOUNDS LIKE
BLACK FRIDAY IS GOING OFF, SO
YOU MIGHT WANT TO STOP IN.
FOR A GREAT CAUSE.
ATTIRE?
IT IS A BLACK TIE OPTION A.
WE HAVE BEEN ASKING PEOPLE WHAT
THEY'RE GOING TO WEAR, IT
RANGES, HALF AND HALF.
ANYTHING FROM COCKTAIL DRESSES
TO GOWNS, BLACK TIE, SUITS,
OKAY.
AND --
WE ARE.
FOR A GREAT CAUSE.
I LIKE THIS, VERY NICE.
AND AGAIN THE MONEY IS GOING?
ALL PROCEEDS GO TO THE
PROGRAMS AT THE RONALD
McDONALD HOUSE, SO HELPING OUT
DEFINITELY.
WE WILL BE THERE.
IF YOU WANT INFORMATION ABOUT
THE GALA AND THIS RECIPE WHICH
WE WILL FINISH IN JUST A LITTLE
BACK ON THE RHODE SHOW
KITCHEN THIS MORNING, CHEF JOHN
IS FLEER THE OCEAN, HOW AND HE
HAS BEEN COOKING UP A STORM ALL
MORNING LONG, LOTS OF THINGS
GOING ON IN THE KITCHEN.
WHAT ARE WE DOING NOW?
WE'RE JUST ZESTING UP A
LEMON, ADDING A LITTLE ACIDITY
TO THE RISOTTO, TO GIVE THAT
EXTRA BITE TO US.
ATTAKE US TO WHAT WE'VE DONEO
FAR.
WE'VE SEARED OUR SHORT RIBS,
DEGLAZED WITH THE BEERKS POPPED
IT IN THE OVEN.
WE HAVE A FINISHED PRODUCT NOW
WHICH IS THE SHORT RIBS THAT HAS
BEEN PULLED, THEN SHREDDED
ALMOST LIKE A PULLED-PORK
SOUTHERN TECHNIQUE.
NOW WE'RE JUST COOKING THE
RISOTTO, AND WE'RE GOING TO ADD
THAT FINISHED SHORT RIB PRODUCT
TO THE RISOTTO AND FOLTD IN SOME
VERMONT CREAMERY BUTTER, A
BLISTER CHIVES, AND --
EAT.
HOW LONG DID YOU SEAR THESE FOR?
THE SHORT RIBS WE SEARED
AND -- FOR ABOUT 0 MINUTES, THEN
WE -- 10 MINUTES, THEN WE
DEGLAZED AND PUT IN THE OVEN
ABOUT FIVE HOURS AT 250 DEGREES
ON A LOW FAN JUST TO BREAK DOWN
THAT CONNECTIVE TISSUE, BECAUSE
THE SHORT RIBS ARE SORT OF
FATTY.
YOU WANT TO BREAK THOSE
CONNECTIVE TISSUES DOWN WHERE
IT'S NICE AND TENDER.
I WAS THINKING WHEN YOU GO TO
THE MARKET AND BUY RIBS, ANY
TYPE, SHORT RIBS OR THE LARGER
RACK OF RIBS WHAT ARE WE LOOKINK
PO?
IT'S ALWAYS HARD TO TELL IF
YOU'VE GOT A GOTTA SED SEVENTH
RIBS TO COOK WITH.
YOU'RE LOOKING FOR THE
MARBLE, THE FAT MARBLE THAT'S IN
THE SEACOAST'S OR EVEN IN THE
SHORT RIBS.
RIGHT.
THEN WHEN YOU'RE BREAKING IT
DOWN THAT FAT WILL BEAK DOWN AND
IRVIN -- BREAK DOWN AND MAKE IT
NOT DRY.
LOW AND SLOW.
LOW AND SLOW.
WHAT ARE WE DOING NEXT?
WE'RE GOING TO ADD A LITTLE
BIT OF BUTTER.
THAT'S A LOT OF BUTTER.
THAT'S A LITTLE BIT OF
BUTTER.
FINE.
I'M ALL GOOD WITH IT.
WE DON'T JUDGE HERE.
[ LAUGHTER ]
WE'RE FINE.
FIRST GIVE THAT A LITTLE STIR,
MELT IT IN.
THEN WE'RE GOING TO ADD OUR
SHORT RIBS.
AND ABOUT HOW MUCH ARE WE
USING FOR THIS?
FOR THIS, THIS IS ABOUT
PORTIONED FOR ABOUT THREE OR
FOUR GUESTS.
SO WE USED ABOUT A CUP OF SHORT
RIBS.
YOU HAVEN'T SEEN ME EAT YET,
HAVE YOU.
NO.
THIS MIGHT BE GOOD FOR ME AND
YOU.
THAT'S FOR YOU.
EVERYONE ELSE HAS TO HOLD
OFF.
THEY'RE ON THEIR OWN, STAND
BACK.
THEY HAVE TO WAIT UNTIL THE
EVENT TO GET THE REST OF IT.
THIS IS ONE OF THE DISHES
YES.
AT THE EVENT, IT'S GOING TO BE
STATIONS THROUGHOUT THE EVENT.
WE HAVE A RAW BAR DISPLAYED
THAT'S GOING TO BE DONATED.
A FRIEND OF MINE, PERRY IS GOING
TO HELP OUT FROM TUNA.
ANOTHER GREAT PLACE.
HE'S GOT ONE OF THE BEST
RESTAURANTS IN THE COUNTY, I
THINK, HE I GO THERE ALL THE
TIME.
AN HOUR AND A HALF TO GET IN,
BUT IT'S STILL ARE GREAT.
HE'S GOING TO BE THERE.
WE'RE DOING A RISOTTO STATION
WITH SHORT RIB, WE'RE DOING
BURGUNDY TRUFFLES, A REALLY NICE
SETUP GOING ON.
IT'S GOTTA BE GREAT TO BE
COOKING FOR THE RONALD
McDONALD HOUSE.
OCEAN HOUSE IS A BEAUTIFUL
PLACE.
ANYBODY WHO HASN'T SEEN
PICTURES, YOU NEED TO GO ONLINE
AND CHECK OUT.
IT'S ABSOLUTELY GORGEOUS.
I WAS SAYING EARLIER, WHEN YOU
PULL IN, IT'S A BEAUTIFUL PLACE,
AND A GREAT PLACE TO WORK, WHEN
YOU CAN JUST PULL INTO THE
PARKING LOT AND SEE THE OCEAN.
RIGHT, YEAH.
YOU FORGET EVERYTHING ELSE.
THAT OCEAN.
NOT AT FALL.
YOU START TO GET STRESSED OUT,
JUST WALK OUT ONTO THE PATIO AND
GOT YOU.
WE HAVE OTHER THINGS HERE.
WE'RE DOING RIGHT NOW, THIS
IS ALMOST ABOUT DONE, WE WANT IT
CREAMY, WE DON'T WANT A STIFF
RISOTTO.
SO WHAT WE'RE GOING TO DO IS I
SHAVED IN SOME LEMON ZEST, AND
RIGHT NOW, WHY DON'T YOU HAND ME
THAT PARMESAN CHEESE OVER THERE.
AND WE ARE GOING TO MICROPLANE A
LITTLE BIT INTO THE RISOTTO.
FLAVOR.
WILL IT MAKE IT CREAMY, THICKEN
IT UP A LITTLE BIT TOO?
YUP, EXACTLY.
WE'LL JUST ADD A LITTLE BIT.
THERE I LIKE A LOT OF CHEESE.
I DO TOO.
I'M DISPLANL I'M NOT, BUT I LIKE
A LOT OF CHEESE, TOO, ADDED TO
YEAH.
SO PLATING, VERY SIMPLE.
SEE, IT'S STILL NICE AND CREAMY.
YOU'RE MAKING THE STARCH COME
OUTFIT RICE AND GRAIN.
THIS IS GOING TO SIMMER ABOUT
HOW LONG FORKS ANYBODY AT HOME?
WE HAVE CHEFS ON HERE WHO TELLS
TELEUS COOKING RISOTTO IS A
THING YOU NEED TO KEEP AN EYE
ON, YOU CAN TURN AWAY FOR A FEW
SECONDS AND IT CAN GO BAD.
IT STARTS TO STICK ON YOU.
YOU WANT IT ON LOW, RISOTTO FROM
START TO FINISH TAKES ABOUT 20
MINUTES.
SO YOU JUST WANT TO WATCH IT,
KEEP AN EYE ON IT.
NOW.
LIFT THIS UP.
AND DO A LITTLE PLATING RIGHT
NOW.
WE'RE JUST GOING TO GO --
THAT LOOKS SO GOOD.
SO GOOD.
SO FOR GARNISHING WHAT WE'RE
GOING TO DO IS I HAVE A LITTLE
BIT OF MICROARUGULA.
HE'S GOING TO GARNISH THIS,