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Rubbed Brazilian Piranha Ribs

December 14, 2011

Pan- Roasted Pink Pepper & Cumin- Rubbed Brazilian Piranha Ribs with Hanson Orchard Red Walnut & Nuturfarm Arugula Gremolata with Mandarin Oranges & Lucero Mandarin Infused Olive Oil Vinaigrette

 

Ingredients:

4 racks of Piranha ribs (can subtitle any fatty white fish like halibut)

1 Tbsp. Cumin seeds, roasted & ground

1 Tbsp. Pink Peppercorns, crushed

Kosher Salt- to taste (for Piranha rub)

4 cups Arugula – washed & dried

4 Mandarin oranges- zest first (reserve for garnish), then peeled and sectioned

4 Tbsp. Reed Walnuts (available through Hanson Orchard)

1 tsp. Dijon Mustard

1 sliced Shallot

¼ cup Rice wine vinegar

¼ cup Lucero Mandarin Olive Oil

Salt to taste (for vinaigrette)

Chili flake- pinch (for vinaigrette)

Lucero Olio Nuovo Olive Oil- for sauté

 

Directions:

  1. Season piranha ribs with salt then rub with cumin & peppercorns. Set aside.
  2. Make vinaigrette: mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine vinegar. Then whisk in Lucero mandarin-infused oil, very slowly in a steady slow stream.
  3. In sauté pan, add walnuts & drizzle with a teaspoon of Olio Nuovo Olive Oil, and salt to taste. Lightly toast over low heat until crispy. Do NOT over toast.
  4. In a very hot large sauté pan, sear the piranha ribs in olive oil, then place in a pre-heated 350 degree oven until tender (approx. 10 minutes).
  5. While ribs are in oven, toss arugula & oranges in vinaigrette (be sure to include the shallots)
  6. Place finished ribs on platter and arrange arugula & oranges around them.
  7. Sprinkle the arugula with toasted red walnuts & drizzle extra vinaigrette. Garnish with parsley leaves, mandarin zest & sea salt.

 

Chef Steve

Farwood Bar & Grill

 


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