This weekend you have the chance to indulge in signature favorites from five of Hell’s Kitchen and Food Network’s celebrity chefs. Happening at Draper Mercantile Saturday September 17th at 10am you can meet, greet and eat with the chefs. Reservations are required. Call 540-994-5659 to book your spot. But before that event, Natalie and Brittany are joined by Chef Christine Hazel and Chef T. in the Daytime Kitchen. Today we are making glazed donut bread pudding with blueberry sauce, mascarpone, and bacon jam along with short rib hash.
Here’s the recipes:
Glazed Donut Bread Pudding with Blueberry Sauce, Mascarpone, and Bacon Jam
12 Glazed Donuts
3 Cups Milk
1 Cup Sugar
1 Tablespoon Vanilla Extract
1. Cut Donuts into approximately 1 inch pieces. Place in mixing bowl.
2. Whisk together eggs, milk, sugar, and vanilla.
3. Pour over donuts. Let sit in refrigerator for at least an hour.
4. Preheat oven to 350F. Grease muffin tin with butter or cooking spray.
5. Fill muffin tins with donut mixture. Bake for approximately 25 -30 minutes until cooked through.
6. Remove from heat. Serve Warm.
2 Pints Blueberries
1 ½ cups sugar
1 Tablespoon Lemon Juice
2 T Cornstarch
2 T cold water
1. Place blueberries in cold sauce pan.
2. Pour sugar over blueberries. Let sit for 15 minutes.
3. Heat pan to medium-low and simmer for approximately 30 minutes, stirring often.
4. Mix cornstarch with cold water and whisk. Add to blueberry mixture.
5. Bring to a boil and cook for about 2 minutes. Add lemon juice.
6. Let cool.
7. Add mixture to a blender/food processor and puree.
8 ounces Mascarpone
8 ounces cream cheese
1 teaspoon Lemon Zest
Scrape inside of 1 ½ vanilla beans
½ cup sugar
1. Mix all ingredients together well.
2. Refrigerate until ready for use.
½ pound Bacon
1 cup Maple Syrup
1 tsp Apple Cider Vinegar
1. Cook Bacon until crispy. Remove from Heat.
2. Chop bacon into crumbles.
3. Combine maple syrup and vinegar. Stir.
Short Rib Hash
5# boneless short ribs
1 cup Vegetable oil
1 yellow onion
2 celery stalks
2 cup dry red wine
4 cups water, vegetable or beef stock
1 parsley bunch
1# sweet potatoes medium diced
½ red bell pepper julienne
½ small yellow onion julienne
¼ cup cherry tomatoes halved
1tsp basil torn
1tsp chopped cilantro
1 wedge of parmesan cheese
¼ tsp red pepper flakes
½ cup good quality olive oil
2 large eggs (optional)
Salt and pepper TT
Braise Short Ribs:
Preheat your oven to 325 degrees F. Salt and pepper the short ribs. Set Aside.
Add ¾ cup vegetable oil to a 5qt Dutch oven. On medium to high heat, brown the ribs on all sides. Remove the ribs and set aside.
Lower the heat to medium. Add the carrot, celery, parsley stems and ½ the onion to the pan and cook until they begin to caramelize. Deglaze with the red wine and scrape the bottom of the pan to release all the flavorful bits. Reduce liquid by half. Add the broth and bring to a boil. Add the ribs to the liquid; they should be almost completely submerged. Put on a lid and transfer to the oven. Cook until the ribs are fork-tender. When the ribs are finished cooking, remove them from the liquid and use two forks to shred them. Set shredded ribs aside.
Season potatoes with salt, pepper and 1 tbsp. of vegetable oil. Roast potatoes at 350 degrees until crispy on the outside but tender on the inside. In a sauté pan add remaining vegetable oil and cook julienne peppers and onions until soft and translucent. Add potatoes into the pan, season with salt, pepper and I tsp of chopped parsley.
Coarsely chop the remaining parsley, combine with cilantro, basil, red pepper flakes, the zest of 1 lemon, the juice of ½ lemon, tomatoes, and olive oil. Salt and pepper to taste.
Place hash on your favorite plate, top with shredded short ribs, shaved parmesan cheese and chimichurri. If you really want to take it up a notch, add two eggs over easy.