INGREDIENTS:Potato Charlotte:
4 #100 ct. (2 lbs.) Idaho® Potatoes, peeled, quartered
2 oz. butter, softened
¼ cup extra virgin olive oil
½ cup warm milk
1 tsp. kosher salt
½ tsp. freshly ground white pepper
1 Tbsp. roast garlic purée
as needed, french fries, fresh
Ribs and Shrimp:
8 pieces short ribs, each 2½ inch long
to taste, salt and pepper
as needed, vegetable oil and olive oil
8 oz. onion, chopped
4 cloves garlic, chopped
1 stalk celery, chopped 4 oz. carrot, chopped 1 bay leaf 1 large branch thyme 1 Tbsp. peppercorns 2 cups dry red wine 1 qt. dark chicken or veal stock 2 Tbsp. butter 2 Tbsp. mustard as needed olive oil 12 shrimp, large, peeled 6 large garlic cloves, chopped ½ cup chives, chopped DIRECTIONS:For Potato Charlotte: Cook potatoes in salted boiling water until tender, about 25 minutes. Drain and mash; add butter, oil, milk, and seasonings. Purée gradually until smooth. For each Charlotte, line 4 ½ inch ring mold with french fries, packing tightly. Secure with 3 ½ inch ring mold pressed inside. Deep-fry at 350°F until golden and crisp, about 2 minutes. Drain; remove rings and unmold onto plate. Fill with whipped potatoes.
For short ribs and shrimp: Season short ribs with salt and pepper. Heat vegetable oil in roasting pan; brown meat. Drain fat. Add vegetables and herbs; brown lightly. Add wine and stock; bring to boil. Cover and braise in 375°F oven for 1 ½ hours. Skim fat. Remove meat. Strain vegetables and discard. Reduce liquid to 1 pint. Add butter and mustard. Pour sauce over meat and reserve. Heat olive oil in skillet. Add shrimp; sauté 2 minutes. Add garlic and chives; cook 1 minute longer. Assemble by placing a potato Charlotte on each plate. Place 3 shrimp on top with 2 short ribs and sauce. NUTRITIONAL INFORMATION: SERVINGS:4 servings From:Chef David Burke, David Burke and Donatella, N.Y.C. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
