MasterChef semi-finalist Becky Reams Cooks For Studio 11 LA - Los Angeles News | FOX 11 LA KTTV

MasterChef semi-finalist Becky Reams Cooks For Studio 11 LA

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If you're one of the many fans of the hit fox show "MasterChef" you know our next guest...if you're not, get ready to meet Becky Reams.

Becky is a semi-finalist on the show, which airs at nine tonight right here on FOX 11. She's also widely considered a favorite to win it all.

Want to try one of Becky's recipes? Follow the instructions below...

 

 

 

 

 

Ginger braised short ribs, with radish salad & grits

Braised Short ribs
2 lbs short ribs
1/4 C flour
5-6 T canola oil
1 12 oz bottle ginger beer
1 C sake
1/2 C mirin
2 C chicken stock
3 T sriracha
10 cloves garlic
3 T fermented chile paste
7-8 scallions, sliced in half
3-4 thick slices of fresh ginger

2 T brown sugar + 1 T canola oil --for finishing the ribs

Radish salad
4 radishes, very thinly sliced
3-4 kaffir lime leaves, julienne
2 scallions, thinly sliced on the bias
1 Serrano chile, very thinly julienne
3-4 T minced cilantro leaves (or micro cilantro, if you have it)
1/2 teaspoon grated fresh ginger
1/4 rice wine vinegar
1 T agave nectar
1/2-1 tsp fresh lime juice
salt to taste

Grits
1 C white corn grits
1 3/4 C water
1 teaspoon salt
1/4 C heavy cream
1 tsp grated fresh horseradish
2 T Molasses Butter

Molasses Butter
1 stick butter
1 T molasses
1 T agave nectar
1 tsp smoked sea salt

Heat a heavy bottomed dutch oven with canola oil, to med-high heat. Dust ribs with salt, and flour. Brown on all sides in the pan. Add smashed garlic cloves and scallions. De-glaze with sake. Let bubbling subside, and bring back to a boil. Add the rest of the braising ingredients, cover tightly and let braise and simmer for 5 hours.

Make salad:
Combine all ingredients in a mixing bowl and stir gently to combine. Place in a resalable plastic bag, and press out all the air, or use a vacuum sealer, set to moderate compression. Allow to marinate in the refrigerator of at least one hour--no more than 3 hours.

Make the grits:
Slowly whisk the grits into the cold water, in a saucepan on the stove. Slowly bring up to temperature over medium heat, whisking ever so often. Allow to simmer covered for 5-10 minutes, until the water is absorbed, and the grits are creamy. Remove from the heat.
Make the molasses butter. In the bowl of an electric mixer, beat the butter with the molasses and agave, until light, airy and creamy. Add the smoked salt, beat again for 10 seconds or so, just to make sure everything is incorporated.
Stir 2 tablespoons of the molasses butter into the grits, along with the horseradish, and cream. Taste for seasoning and adjust if necessary.

To finish the short ribs, remove them from the braising liquid and allow to cool. Strain the liquid and reheat over a high heat, and reduce by half. The liquid should be thickened. Add 2 tablespoon brown sugar and continue to rapidly boil for another 4-5 minutes. Remove from the heat and allow to cool slightly. Cut the cooled short rib off the bone, and square the edges. Heat 1 tablespoon canola oil in a med-high heat skillet. Sear top and bottom side of short rib in the skillet, to develop a bit of a crust. Glaze with the reduced cooking liquid. Spoon the glaze over the meat several times, until a glossy dark sheen coats them. Remove from the heat
Plate the dish by starting with a mound of grits. Place the short rib on top, and top that with a mound of the marinated radish salad. Garnish with micro cilantro.

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