All about a truly Daring Pairing from ABC's "The Taste"

I recently shared with you a review about my newest favorite TV show, ABC's The Taste. I love the unique format of this cooking competition, which makes it a truly fun view.  I was already a huge fan of Anthony Bourdain and I have enjoyed getting to know about the food philosophies of the other three judges: Ludo Lefebvre, Nigella Lawson & Brian Malarkey. 

Last week's episode was a food pairing challenge called "Daring Pairings", where contestants had to create a dish to pair with Alamos Malbec, a bold Argentinian wine known for its flavorful and food-friendly qualities. It is  available throughout the US. This challenge was won by contestant and executive chef, New York's own Gregg Drusinsky of  Team Ludo. Gregg won the challenge with his short rib recipe that paired wonderfully with Alamos Malbec. Gregg is blazing a trail as a contestant in this competition. His culinary skills have won him immunity on three episodes in a row! 

I'm excited to have the opportunity to share this exclusive and winning pairing from the show, courtesy of Alamos Wines.  

Five Spice Crusted Short Rib with Eggplant and Miso Black Garlic Jus 
Paired with Alamos® Malbec

Recipe by Chef Gregg Drusinsky, ABC’s “The Taste,” Season 1

Eggplant:

2 small eggplants 

2 tablespoons sesame oil

Salt to taste

Miso Jus:

10 small shallots, sliced

4 cloves garlic, sliced

1 tablespoon canola oil

1 cup sake

3 cups chicken stock

2 tablespoons soy sauce

1 cluster maitake mushrooms

4 oz. smoked eel

2 tablespoons white miso paste

1 head black garlic, sliced

Short ribs:

1 lb. boneless beef short ribs

2 teaspoons five spice powder

2 teaspoons smoked salt

3 tablespoons grape seed oil

Garnish:

2 teaspoons ground bonito flakes

6 green onions, white end sliced, green tops cut in chiffonnade

½ bunch cilantro, small leaves picked

Method:

Char the whole eggplants over a flame until black and soft. Scoop out the insides from the skin and pulse in a blender with sesame oil; season with salt.

To prepare jus, sauté shallots and garlic in canola oil in a large saucepan until soft and aromatic. Add sake and reduce by half.  Add chicken stock, soy sauce and mushrooms and cook for 20 minutes. Reduce heat and add eel; simmer for 10 minutes more. Pour mixture through a fine strainer to remove solids. Place miso and black garlic in a blender. Slowly add the mushroom broth, blending until smooth.

To prepare short ribs, season meat with five spice powder and smoked salt. Heat oil in a medium skillet over high heat.  Sear meat on all sides; reduce heat and cook until medium rare. Set aside for 5 minutes then thinly slice.

To plate, arrange sliced short ribs over eggplant puree then drizzle jus around short ribs. Garnish with bonito flakes, scallions and cilantro. Serves 4-6.