Red Potato, Spinach, Red Bell Pepper, Bravas Sauce, Aged Cheddar, Scallion
Chef Jeremy Franzen of Rebel’s Guild at The Revere Hotel | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Bravas Sauce:
Yield: 2½ quarts
9 tablespoons extra virgin olive oil
15 cloves garlic, minced
3 onions, chopped
6 tablespoons ground smoked paprika
3 teaspoons ground sweet paprika
1 teaspoon ground cayenne
43½ ounces peeled tomatoes
3 roasted red bell peppers
6 tablespoons Sherry vinegar
Kosher salt
To Assemble and Serve:
Yield: 1 serving
3 ounces extra virgin olive oil
1 cup sliced red bell pepper
6 ounces cooked prime rib, diced
1 cup par-cooked red potatoes, diced and seasoned with salt
1½ cups baby spinach
¼ cup shredded aged cheddar
2 tablespoons chopped scallion
METHOD
For the Bravas Sauce:
In a large saucepan over medium heat, add olive oil, garlic, and onion. Sauté 5 minutes, or until onions are soft and translucent. Add spices, tomatoes, peppers, and vinegar. Bring mixture to a boil. Reduce heat and let simmer 10 minutes. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Taste and adjust seasoning with salt. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Heat oven to 300°F. In a skillet over medium-high flame, heat oil. Add bell peppers and cook until lightly charred. Add meat and potatoes. Cook until meat is seared on all sides. Add spinach. Transfer mixture to a serving skillet. Top with cheese. Bake until cheese is melted and bubbling. Top with 2 tablespoons Bravas Sauce. Finish with scallions.
