Chef Paxx Caraballo Moll was named a “Best New Chef” by Food & Wine Magazine. I thought his recipe for skirt steaks with carrot puree and braised cabbage sounded interesting. I didn’t do his skirt steaks because I just made an eye roast called FORKING GREAT Eye Roast with magical delicious rub (You can find on my blog in search) that I thought would go well with everything else from this recipe. I did only minor changes to his recipe….The recipe does have more steps than your average dinner but all the steps are very easy and most of them don’t really need directions. I wrote this as a dinner Idea because I think this same plate would be great with any grilled meat. You will want to do something similar over and over again. (For the photo I didn’t put much meat there because I wanted you to see everything else…The meat has it’s own recipe page.

Pickled Orange turmeric onions

1 large white onion – sliced thin

1 orange – the juice and zest

2 Tablespoons rice wine vinegar

1/4 teaspoon kosher salt

1/4 teaspoon turmeric

Mix together in a small bowl. Let sit out 30 minutes. Refrigerate and use when ready.

Basic carrot puree

1- 2 lb carrots peeled and rough dice

1 tablespoon sea salt

1 small brown potato – peeled and rough dice

Place in sauce pot covered well with water. Bring to boil. Medium boil for 15 – 20 minutes. Drain but save carrot water. Blend with a small amount of butter and add a small amount of honey. Add reserved carrot water till a smooth consistency.

Basic gremolata (gremolata is usually just parsley lemon and garlic…..This one differed so I made it different too)

1/2 cup parsley leaves – chopped

1/2 cup cilantro (fine stems ok) – chopped

1 lemon zest

1 teaspoon sambal oelek

2 Tablespoons scallions – chopped

4 Tablespoons oil (I used cilantro oil that I made from a previous recipe)

Mix the above together in a small bowl.

Braised cabbage…..not sure but I think there was a misprint in the magazine because plain thin cabbage was to go in a dry fry pan for 4 minutes until soft.????????????.

1 small head purple cabbage sliced thin.

1/4 cup soy sauce

1 Tablespoon Worcestershire sauce

1/4 teaspoon sambal oelek

1/2 cup light brown sugar

1/4 teaspoon ground cumin

I would do this different next time……and just roast the cabbage with these flavors.

I started the cabbage in a pot and on high heat for around 5 minutes with the soy sauce. Then I added the rest and reduced to medium heat till liquid was absorbed.

Optional – I thought the cabbage was too soft so I crisped it up in a 400 degree F oven for around 20 minutes and I thought it was better.

Put it all together with whatever protein or grilled protein you made.

A Special THANKS!!!! To chef Paxx Caraballo Moll and Food & Wine Magizine so I could come up with what I got here.