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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.