Joe Isidori



Hotel Chef Award: Joe Isidori

formerly of DJT at Trump | Las Vegas

Isidori was the “Chef and B” of the new Trump Tower—not a familiar title to everyone—and that means he was responsible for every aspect of food and beverage on the Trump property, from the flagship restaurant DJT to in-suite dining, banquets and lobby bar, and the pool-side café H2[eau]. What put Isidori over the top was his skillful layering of flavors, flawless technique, and keen sense of innovation—Isidori finds a way to insert avant garde components into a dish without making the dish overly intellectual or unfamiliar (essential for the more tame Vegas palates). Beyond his cuisine, it’s Isidori’s keen business sense and drive that won him the Hotel Chef Award—he was active in guiding the course of Trump properties around the country, and we’re sure he’ll continue to impact the field in the future.

Chinese Braised Short Rib with Cucumber Yogurt and Parsnip
Chef Joe Isidori, formerly of DJT at Trump – Las Vegas, NV
Adapted by

Yield: 8 Servings


    Short Ribs:
  • 150 milliliters Shaoxing rice wine
  • 120 milliliters ABC sweet soy sauce
  • 60 milliliters black vinegar
  • 60 milliliters Chinese red vinegar
  • 35 milliliters sherry vinegar
  • 60 milliliters oyster sauce
  • 60 milliliters hoisin sauce
  • 1 liter orange juice
  • 2 oranges, roughly chopped
  • 1 tablespoon coriander seeds
  • 10 pink peppercorns
  • 2 whole togarashi peppers
  • 1 piece long pepper
  • ½ piece cinnamon
  • ½ teaspoon Vietnamese coriander
  • 1 teaspoon star anise
  • 1 piece black cardamom
  • 1 teaspoon fenugreek
  • ½ teaspoon brown mustard
  • ½ teaspoon yellow mustard
  • 5 whole cloves
  • ½ teaspoon whole cumin
  • 5 cardamom seeds
  • 1 teaspoon Szechuan pepper
  • 1 teaspoon ground ginger
  • ½ teaspoon tumeric
  • ½ teaspoon madras curry powder
  • ½ teaspoon fennel seed
  • ½ teaspoon ground nutmeg
  • 3 kaffir lime leaves
  • 2 curry leaves
  • ½ bunch green onions
  • ½ stalk lemongrass
  • ½ mango
  • 1 banana
  • 5 thyme stems
  • 5 pounds short ribs

    Parsnip Puree:
  • 5 parsnips
  • 1 cup whole milk
  • ¼-inch piece fresh ginger
  • Butter
  • Salt

    Candied Mango:
  • 15 pieces dried mango
  • 1 tablespoon grenadine
  • ½ cup rice vinegar
  • ½ cup mirin
  • 3 pieces star anise
  • ½ cinnamon stick

    Cucumber Yogurt:
  • 100 grams strained Greek yogurt
  • ¼ English cucumber, cut in ¼-inch dice
  • 1 teaspoon lemon juice
  • Lemon zest
  • Cumin

    Cilantro Yogurt:
  • 1 bunch cilantro
  • 3 tablespoon Greek yogurt

    To Assemble and Serve:
  • Short ribs and reserved braising liquid (from above)
  • Micro herbs (to garnish)


For the Short Ribs:
Put all ingredients in a deep pot over medium heat. Braise short ribs in braising liquid until tender. Cool the short ribs in the braising liquid.  Once cooled, remove short ribs and trim off cartilage and ends. Strain the braising liquid and reserve. 

For the Parsnip Puree:
Cut parsnips into ½-inch pieces and cook with ginger in milk until tender. Blend all in a Vita-Prep Blender while adding butter. Season to taste

For the Candied Mango:
Cook dried mango over medium heat with all ingredients until liquid is reduced by ¼. Let mango cool in liquid. Once the mango is cooled, brunoise into ¼ inch pieces. Set aside.

For the Cucumber Yogurt:
Combine yogurt, cucumbers, and lemon juice. Fold in lemon zest and cumin to taste.

For the Cilantro Yogurt:
Mix cilantro and Greek yogurt in Vita-Prep Blender and emulsify until smooth.

To Assemble and Serve:
Vacuum seal each portion of short ribs with some of the strained braising liquid.  To heat up, drop sealed short rib portions into water that is 61°C/140°F. Once up to temperature, baste in a pan to slightly crisp. Heat parsnip puree and put a dollop on a plate. Arrange portion on the plate over parsnip puree and garnish with candied mango, cucumber yogurt, cilantro yogurt, and herbs.


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   Published: October 2008