Maria Freeney, Catering Cook, Art Institute, Dallas

For the Gulai Stew:

1.       Puree the shallots, garlic, coriander, chilies, and candle nut together. Set aside.

2.       Heat oil in saucepan/pressure cooker over high heat. Sear Osso Bucco on both sides. Remove from pan and set aside.

3.       Using the same pan, lower heat to medium. Add the pureed mixture and sauté until fragrant and translucent. Stir in the ginger, galangal, cloves, turmeric, cardamom, kaffir and salam leaves, cayenne, cumin, cinnamon stick and lemongrass.  Sauté for 2 to 3 minutes then add tomato. Cook for another 1 minute.

4.       Return the Osso Bucco to the pan and add the water. Bring to a boil for 5 minutes, and then turn down the heat to low.

5.       Add salt, sugar and pepper and stir. Close the pressure cooker pan with lid. Continue to cook for 50 minutes. (note: if pressure cooker not available, cook for approximate 2.5 hours or until tender, check to see if additional water is needed )

6.       Turn off heat. Remove lid from pressure cooker according to manufacturing instructions.

7.       Stir in the coconut milk, adjust seasoning and simmer for 5 minutes until warmed through.

1.       Puree the shallots, garlic, coriander, chilies, and candle nut together. Set aside.

2.       Heat oil in saucepan/pressure cooker over high heat. Sear Osso Bucco on both sides. Remove from pan and set aside.

3.       Using the same pan, lower heat to medium. Add the pureed mixture and sauté until fragrant and translucent. Stir in the ginger, galangal, cloves, turmeric, cardamom, kaffir and salam leaves, cayenne, cumin, cinnamon stick and lemongrass.  Sauté for 2 to 3 minutes then add tomato. Cook for another 1 minute.

4.       Return the Osso Bucco to the pan and add the water. Bring to a boil for 5 minutes, and then turn down the heat to low.

5.       Add salt, sugar and pepper and stir. Close the pressure cooker pan with lid. Continue to cook for 50 minutes. (note: if pressure cooker not available, cook for approximate 2.5 hours or until tender, check to see if additional water is needed )

6.       Turn off heat. Remove lid from pressure cooker according to manufacturing instructions.

7.       Stir in the coconut milk, adjust seasoning and simmer for 5 minutes until warmed through.

Texmati Rice

1.       Put rice and water in 3 Qt saucepan. Bring to boil, reduce heat to low and cook covered until the water is absorbed and rice is tender, approximately 20 minutes.

2.       Stir in the olive oil and vegetables. Fluff rice with fork, set aside.

3.       Season with salt and pepper.

1.       Heat oil over 10” sauté pan.

2.       Add jalapeno and carrot, sauté for 1 minute, then add onion and bell pepper. Stir, season with salt and pepper and remove from heat to let cool.

3.       Place a quarter of the vegetable mixture in the middle of each eggroll.  Top with cottage cheese.

4.       Roll each of the egg rolls tightly and deep fry until golden brown.

Texmati Rice

1.       Put rice and water in 3 Qt saucepan. Bring to boil, reduce heat to low and cook covered until the water is absorbed and rice is tender, approximately 20 minutes.

2.       Stir in the olive oil and vegetables. Fluff rice with fork, set aside.

3.       Season with salt and pepper.

Texas Surprise Rolls

1.       Heat oil over 10” sauté pan.

2.       Add jalapeno and carrot, sauté for 1 minute, then add onion and bell pepper. Stir, season with salt and pepper and remove from heat to let cool.

3.       Place a quarter of the vegetable mixture in the middle of each eggroll.  Top with cottage cheese.

4.       Roll each of the egg rolls tightly and deep fry until golden brown.

To Serve:

12 spears Asparagus, blanched            

Fried shallot for garnish

Green onion, slivered, for garnish

1.       Mold 50g Texmati in timbale and place it in the middle of 4 bowls.

2.       Place 3 pieces of the asparagus on top of rice.  Arrange the osso bucco at an angle on top of the asparagus.

3.       Carefully pour in 1/2 cup of the stew to the left side of the bowl.

4.       Cut each of the spring rolls on the diagonal and place behind Osso Bucco.

5.       Sprinkle with fried shallot and green onion.

12 spears Asparagus, blanched            

Fried shallot for garnish

Green onion, slivered, for garnish

1.       Mold 2.25 oz Texmati in timbale and place it in the middle of 4 bowls.

2.       Place 3 pieces of the asparagus on top of rice.  Arrange the osso bucco at an angle on top of the asparagus.

3.       Carefully pour in 3 ounces of the stew to the left side of the bowl.

4.       Cut each of the spring rolls on the diagonal and place behind Osso Bucco.

5.       Sprinkle with fried shallot and green onion.