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Not only is it a Valentine’s weekend, but it’s a long weekend with Family Day on Monday so there is plenty of time to head to Toronto and treat yourself and your partner to a romantic dinner. Chef Marcus Monteiro is the executive chef at Brassaii and he will be whipping up some comfort food on this cold weekend.
WINTER MENU
Executive Chef at The Kitchen at Brassaii: Marcus Monteiro
SMOKED CHEDDAR, SPICY CHILI & CHOCOLATE RAVIOLI
INGREDIENTS:
9 pc ravioli, 3 pc rye bread crisps, 1 tbsp. smoked scarmoza, 1.5 cup chili, 3 basil leaves, 1 tsp. chocolate.
Rye Crisps
Ingredients:
1 loaf of rye bread
olive oil to drizzle
salt to flavour.
Method:
Thinly slice the bread and place it on a baking sheet, set your oven to 375. Drizzle olive oil on the bread, and season with salt. Bake till crispy.
Chili:
Ingredients:
4 tbsp. olive oil
1 pc Spanish onion
1 pc red bell pepper
1 pc Anaheim Chile pepper – medium dice
4 pc garlic cloves – minced,
2.5 lb ground beef
.25 cup Worchester sauce
50 ml veal jus
200 ml krombacher dark
1.5 can san marzano tomatoes
1 small can of tomato paste,
½ cup white wine
2 tbsp. chili powder
2 tbsp. ground cumin
½ gram chipotle peppers (pureed)
2.5 tsp dried basil
1.5 tsp smoked paprika
1 tsp salt
½ tsp dried oregano
½ tsp black pepper – ground
1 litre black beans
Method:
Heat oil in a large pot over medium heat, cook and stir in onion, bell pepper, Anaheim pepper, jalapeno, and garlic in hot oil till soft. Meanwhile, heat a rondo over medium heat. Cook and stir beef till done. Then add Worcestershire sauce. Add veal jus and beer. Continue to cook, scraping any browned bits from the bottom. Then stir beef mixture into pepper mixture. Stir canned tomato, diced tomato and tomato paste, and wine. Add this all to the beef mixture. Season with chili powder, cumin, brown sugar, chipotle puree, basil, paprika, salt, oregano, and black pepper. Bring to a boil and reduce to a simmer until flavours have developed and chili has married its self together. (Approximately 60 – 90 minutes) Stirring occasionally. Then add beans, and continue to cook for another 30 minutes on simmer.
1. In a boiling pot of water with salt. Place your raviolis in the water and cook.
2. Warm chili in a pan, once pasta is cooked add it to the chili and toss. Cook the pasta in the chili for a minute, this will thicken the sauce, and infuse the sauce into the pasta.
3. With a spoon place the raviolis in the middle of the bowl.
4. Garnish with 3 rye crisps. (use the rye crisps to give the dish height.)
5. Grate scarmorza over the top of the dish.
6. Drizzle melted chocolate over top of everything, and finish garnishing with basil.
