Veal Stock

Ingredients Weight Measure
Veal bones 12 lbs.
Vegetable oil 1/4 cup
Mirepoix 12 oz.
Tomato paste 4 oz.
Water, very cold 9 qts.
Bay leaves 2 ea.
Garlic cloves 8 ea.
Parsley stems 24 ea.
Thyme stems 8 ea.
Black peppercorns 1 oz.

Beef Short Ribs

Ingredients Weight Measure
Beef short ribs, 20-21 oz. 10 lbs.
Vegetable oil 1/4 cup
Mirepoix 12 oz.
TABASCO® brand Chipotle Pepper Sauce 2 cups
Rioja wine 1 qt.
Veal stock 1 gal.
Cinnamon sticks 4 ea.
Scotch Bonnet chiles 3 ea.
Allspice, whole, crushed 3 Tbsp.
Nutmeg, whole, crushed 6 ea.
Cilantro, stem and leaves 3 bunches
Black peppercorns 3 Tbsp.
Garlic cloves 1 cup

Short Rib Garnish

Ingredients Weight Measure
Papaya, dried, 1/4" dice 2 cups
Raisins, golden, plumped 2 cups
Braising liquid 3 cups

Cilantro-Crusted Scallops

Ingredients Weight Measure
Sea scallops, 12-14 count 36 ea.
TABASCO® brand Garlic Pepper Sauce 1/4 cup
Sherry vinegar 4 Tbsp.
Extra virgin olive oil 2 cups
Panko bread crumbs 3 lbs.
Cilantro, chopped 3 bunches
Extra virgin olive oil 1/3 cup
Salt to taste
Pepper, fresh to taste
Butter, whole, melted 1/2 cup

Boniato Mash

Ingredients Weight Measure
Boniato tuber 5 lbs.
Cream, light 1 qt.
Butter, whole 1/2 lb.
Nutmeg, fresh grated 2 tsp.
Kosher salt 1 Tbsp.
Pepper 2 tsp.

Yucca Fritters

Ingredients Weight Measure
Yucca, fresh 4 lbs.
Water 3 gal.
Kosher salt to taste
Cilantro, chopped 1 bunch
Allspice, ground 2 tsp.
Baking powder 1 Tbsp.
Egg yolks 4 ea.
TABASCO® brand Original Red Sauce to taste
All-purpose flour 2 cups
Egg wash 1 qt.
Panko breadcrumbs 2 lbs.
Kosher salt 2 Tbsp.
Pepper, fresh 1 Tbsp.


Ingredients Weight Measure
Corn, fresh 3-1/4 lbs.
Tomatoes 5 ea.
Zucchinis 1-1/2 lbs.
Olive oil 2 Tbsp.
Salt and pepper to taste

Fried Plantains

Ingredients Weight Measure
Green plantains 1 ea.
Salt and pepper to taste
Micro-greens, garnish

Fried Mangoes

Ingredients Weight Measure
Mangoes, ripe, peeled and sliced 24 slices
Olive oil 2 Tbsp.
Allspice, ground 1 tsp.
Salt to taste


  1. To make the Veal Stock, brown the bones in the vegetable oil. Remove bones and add mirepoix in the rendered fat. Caramelize the vegetables. Drain the fat and simmer the tomato paste with the vegetables. Place the bones and vegetable mixture into a large stock pot with ice-cold water. Simmer for 8 hours, then add next 5 ingredients and simmer again for 4 more hours. Strain, reduce slightly and use for braising liquid.
  2. To prepare Beef Shore Ribs, brown ribs in vegetable oil. Add the mirepoix and caramelize. Add the TABASCO® Chipotle Pepper Sauce, wine, veal stock and next 7 aromatics (do not add salt). Cover and place in a 350°F oven for 2-1/2 hours. Remove ribs from pan and strain the liquid. Skim the fat and reduce by 1/3, until sauce will nappe a spoon. Season with salt and pepper. Pull meat off the ribs by hand and coarsely chop. For the Short Rib Garnish, add dried fruit and braising liquid. Hold warm.
  3. For the Cilantro-Crusted Scallops, dry them and pull the abductor muscle off. Combine the TABASCO® Garlic Pepper Sauce with the sherry vinegar and whisk in 2 cups olive oil. Pour the marinade in a shallow baking pan, about 1/8" deep, and place the scallops on the mixture. Wait 30 minutes and turn the scallops over, marinating only the top and bottom of the scallop. Chop the breadcrumbs in a food processor, add the cilantro, and drizzle in 1/3 cup olive oil. Dip each scallop in the bread crumb mixture and then season with salt and pepper. Sear in the melted butter and finish in the oven until the scallops are opaque. Hold warm.
  4. To make the Boniato Mash, peel and cut up the potatoes. Boil until very soft and put the boniato through a food mill. Heat the light cream with the whole butter. Add the nutmeg and season with the salt and pepper. Hold warm and place in a piping bag.
  5. To make the Yucca Fritters, peel and core the yucca and cut into rough pieces. Boil in water until very soft, and put through a food mill with large holes. Add the salt and cool the mixture. Add the cilantro, baking powder, and egg yolks. Form into 12 balls. Stick a gloved finger into each ball and fill with 2 dashes of TABASCO® Original Red Sauce. Cover up the hot sauce with batter and dip in the all-purpose flour. Then dip in the egg wash and panko breadcrumbs seasoned with salt and pepper. Fry in 375°F oil and hold warm.
  6. To make the Vegetables, cut the corn off the cob, julienne the tomatoes and cut the zucchini batons. Sauté the corn with the tomatoes and season. Hold warm. Grill the zucchini and season; also hold warm.
  7. To prepare the Plantains, cut very thin slices on a mandoline and cut again with a paring knife to the desired shape. Fry in hot oil until crispy and season with salt and pepper.
  8. To sauté the Mangoes, heat the oil in a sauté pan and fry the slices briefly. Add the allspice and salt. Reserve for garnish.
  9. To assemble, in the center of each plate, place a 4" ring mold. Fill 1-1/2" with the Boniato Mash and press. Add 3 oz. of the braised beef with the fruit and pull ring away. Top with 3 of the scallops and two mango slices. Stick the plantain in the mash and place a few micro greens between the mango and the plantain. Cut the fritter in half and place it at 2 o'clock. Put 2 oz. of corn mixture at 9 o'clock, and top with 3 zucchini batons. Ladle the braising sauce in front of the ring mold and drizzle the TABASCO® Green Jalapeño Pepper Sauce around the left side of the plate. Serve.

Yield: 12 servings