|
Len
DePas Photography |
|
Arnel Esposo
Palette at the Madison, a Loews Hotel
1177 15th Street NW
Washington DC, 20005
202.587.2705
|
|
Arnel Esposo
Palette at the Madison, a Loews Hotel
| Washington DC
Chef Arnel Esposo grew up helping out in his mother's kitchen
near Baltimore, Maryland where he enjoyed cooking dinner for his
Filipino family. But it wasn’t until 1989 when Esposo represented
the United States in the Culinary Team Europe competition that he
realized his true calling was in the culinary world. After returning
home from the competition, Esposo enrolled in the Baltimore International
College and earned a degree in Culinary Arts before returning to
Europe to hone his craft. Following two years as Chef Tournant at
Kilkea Castle Hotel in County Kildare, Ireland, Esposo decided to
establish a reputation in his native Washington, D.C under DC greats
Michel Richard and Morou Ouattara. Esposo gained valuable fine dining
experience as Chef de Partie at Citronelle and Sous Chef
at Red Sage before assisting the opening team at Palette
at the Madison, a Loews Hotel and coming on board as Sous Chef in
2003. As Executive Chef at Palette, Esposo continues to
delight DC diners with elegant and hearty dishes like Crispy Diver
Scallops with Curry Mango Oil, Red Lentil Soup with Coriander Pesto
and Pernod, and Braised Oxtail Ravioli inspired by his childhood
culinary memories.
Braised Oxtail Ravioli
Chef Arnel Esposo of Palette—Washington DC
Adapted by StarChefs.com
Yield: 12 Servings
Ingredients:
Oxtail Ravioli Filling:
- 6 pounds oxtails
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cracked black peppercorns
- 1 1/2 Tablespoons extra virgin olive oil
- 1/4 pound mild chorizo or andouille sausage, casing removed,
finely chopped
- 1 large onion, diced
- 4 medium carrots, diced
- 4 cloves garlic, crushed
- 1 bay leaf
- 1/2 teaspoon sweet or hot Spanish paprika
- 1 cup dry white wine
- 1 can whole tomatoes, pureed
- 2 Tablespoons fresh parsley, chopped
- 2 Tablespoons cilantro, chopped
- 1 Tablespoon sherry vinegar
- 4 Tablespoons soy sauce
- 1 star anise
- 1/2 pound Hudson Valley foie gras, chopped
- 1 ounce black truffle, shaved
Sauce:
- 2 cups white veal stock
- 1 teaspoon light green curry paste
- 4 Tablespoons sweet pea puree
- Salt and pepper, to taste
- 1 Tablespoon butter
To Assemble:
- Asian wonton wrappers, measuring 4 by 4 inches, as needed
- Egg wash, to seal
Method:
For the Oxtail Ravioli:
Preheat the oven to 250°C. Pat oxtails dry and sprinkle with
salt and pepper. Heat oil and brown the meat in batches, turning
occasionally, about 5 minutes per batch. Discard all but 1 Tablespoon
of the fat from the pot. Cook chorizo, onion, carrots, garlic, and
bay leaf in the fat over moderate heat, stirring occasionally, until
onion is softened. Add paprika and cook for an additional minute.
Add wine and bring to a boil, stirring and scraping any caramelization
off the bottom of the pot. Return the oxtails with any juices accumulated
in bowl to the pot along with the tomatoes and bring to a boil.
Put the covered pot in the lower third of the oven. Cook until very
tender 3-3 1/2 hours, turning occasionally. Remove from oven and
skim fat from the surface before stirring in the parsley, cilantro,
vinegar, and soy sauce. Season to taste and allow to cool. Once
cooled, remove oxtail meat from the bone and chop the oxtail meat
in a food processor until smooth. Add the foie gras and truffle
and process until smooth. Pass through a fine sieve, and refrigerate.
For the Sauce:
Reduce the stock by half and add the curry paste and puree. Continue
reducing to sauce consistency. Season to taste and finish with the
butter. Keep warm.
To Assemble:
Place ½-ounce of oxtail filling in the center of the wrapper,
brush the edges with egg wash, and cover with a second wonton wrapper.
Seal tightly, ensuring there's no air in the ravioli. Cook in boiling
water, drain, and serve with a Tablespoon of sauce.
|
