Executive Chef Ted Polfelt is in the Frankie Rowland's Kitchen cooking up a New York strip over barley with a shallot confit. You can enjoy the same steak at 419 West this Thursday February 23rd.
Here's the recipe:
Recommended Videos
Shallot Confit
2 each shallot, julienne
1 C vegetable oil
2 bay leaves
1 tsp peppercorns
1 tsp salt
pinch crushed red pepper flakes
3 cloves garlic
1 sprig fresh thyme
MOP: Combine all of the ingredients and bake on 275F for 1 hour or until shallots are translucent. Chill and store in the oil.
Barley Risotto
1 C barley
1 T EVO
3 C or as needed Vegetable stock
1 T chives,
1 T parsley, chopped
TT Salt
MOP: Start by sauteeing barley in oil. add stock in stages until barley is cooked but slightly chewy. Season with
salt and herbs.