From: Chef/partner Josh McCurrin, Fleming’s Prime Steakhouse and Wine Bar, West Des Moines, IA. Yield: 1 serving. Marmalade: 2 Tbsp. butter 2⁄3 cup minced shallots ½ cup chopped shiitake mushrooms 2 Tbsp. minced garlic 2 Tbsp. sherry vinegar 1 tsp. gelatin 1 cup chicken broth or stock to taste, salt and pepper Broth: ¾ cup chicken stock 1 tsp. chili paste 1 Tbsp. soy sauce 1 tsp. minced fresh ginger 2 Tbsp. edamame, shelled ¼ cup ...

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