Whip Up a Rue-Exclusive Recipe with Top Chef Winner Hung Huynh

CIA grad. Top Chef winner. And today? This 35-year-old runs prestigious kitchens at EMM Group’s CATCH NYC, CATCH Miami, and The General in Manhattan.

On top of managing his many successes, the executive chef met with Rue for a quick cooking class. Here, watch him in action. Then, prepare your palate. You’re about to cook (and eat) like an expert.

Braised Beef with Chinese Broccoli

Chinese Braised Short Rib

Ingredients
5 pounds bone-in short ribs
1 large onion, diced
3 medium carrots, diced
1 bottle Cabernet red wine
1 cup tomato paste
6 thyme branches
4 bay leaves
1 cup brown sugar
1 cup soy sauce
1 quart water
2 tablespoons black pepper
6 pieces star anise
1 stick cinnamon
8 cloves garlic
1 cup scallions, sliced
1 tablespoon ginger, minced
1 cup vegetable oil

Instructions
Pat-dry the short rib and season with salt and pepper. Get the pan medium hot, add vegetable oil, and sear the beef on all four sides to caramelize. Set beef aside, add in the onion, carrot, and garlic, and sauté for about 5 minutes. Add tomato paste and cook for another 5 minutes. Add the wine, water, and short ribs. Add the brown sugar and soy sauce and bake in a 350°F oven for about 2 hours.

After 2 hours, wrap all the herbs and spices in a piece of cheesecloth and add to the short ribs. Let that cook for another hour and a half. When the meat is tender, remove the pan from oven. Set aside meat. Strain out the juice, reserve the vegetables, and let the liquid reduce to a light sauce consistency. Once the sauce is at the correct consistency, pour over the meat.

Chinese Broccoli

Ingredients
1 pound Chinese or regular broccoli

Instructions
Bring a pot filled with about 2 inches of water to a boil. Add your steamer basket with broccoli florets. Cover and steam until slightly tender.

Our Sunday Supper: Hosted by Chef Hung Huynh Boutique opens Sunday, September 8, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

Continue reading “Whip Up a Rue-Exclusive Recipe with Top Chef Winner Hung Huynh” »


September 8, 2013

Sunday Supper, Pro-Chef Style

Grill up summer-fresh scallops (with Chef Sam Talbot's help)
 
It’s not every day a celebrated professional chef not only shares, but demonstrates how to cook one of his favorite summer dishes. But today is that day. Here, Chef Sam Talbot lets us in on his recipe for Grilled Scallops with Summer Kale Chimichurri. And we’re positive you’ll love it – Chef Talbot was voted a Top Chef fan favorite, after all.

Check out this video for a dish-prep how-to (starring Chef Talbot, of course).

Now that you know how to prepare it, click on the recipe cards below – they’re both downloadable and printable – to bring your own summer feast to life.

Grilled Scallops

SamTalbotBLOG_Pasta

 

Our Sunday Supper: Hosted by Chef Sam Talbot Boutique opens Sunday, July 14, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

Continue reading “Sunday Supper, Pro-Chef Style” »


July 14, 2013