Ingredients

Pickled Radicchio 

• 1 QT Water

• 2 C. Cider Vinegar

• 1 C. White Wine Vinegar

• 1 C. Sugar

• 2 1/2 tsp. salt

• 1/4 C. shaved ginger root peeled

• 3 heads of Radicchio

• 1 1/2 bundles Tuscan Kale

• 1 fennel bulb

• 1 head Castelfranco

• 1/2 sweet onion

• 8 kumquats or Mandarin oranges

Short Rib 

• 3 lb Boneless Short Rib cutinto 1/2” slices

• 1 C. Sweet Onions- Cut into Dice

• 4 Garlic cloves chopped

• 2 oz. Tomato Paste

• 1 C. Red Wine

• 1 oz. Balsamic Vinegar

• 2 C. Beef Stock

• 2 fresh rosemary sprigs

• Salt & pepper to taste

Miso Aioli

• 2 tsp. ginger

• 1 tsp. garlic

• 2 tsp. shallots

• 1 tbsp. seasoned rice vinegar

• 1/4 C. red miso paste

• 3/4 C mayonnaise

• 1 tsp. lemon juice

Wonton Cups

• Round dumpling wraps

• avocado oil spray

Directions

Pickled Radicchio 

1. Bring water, cider vinegar, white wine vinegar, sugar, salt and ginger until brine is brought to a boil

2. Slice Radicchio, kale, fennel, Castefranco, onion and oranges and pour brine on them. Let mixture brine for 3 days minimum

Short Rib 

1. In a pot, brown short rib meat in 2 oz oil. Add chopped onion to carmalize and then chopped garlic, last.

2. Add tomato paste, red wine, balsamic vinegar, beef stock, rosemay and salt & pepper to the pot and simmer meat slowly approx. 2 hours until tender.

Miso Aioli

1. In a bowl, grate ginger, garlic, shallots and mix. Add rice vinegar and red miso paste.

2. Whisk in mayonnaise and lemon juice. Let flavors marinate overnight.

Wonton Cups

1. use round dumpling wraps and spray muffin tin with avoccado oil spray. Bake at 375 F until light brown

2. Toast black sesame seeds in a hot pan

Plating

1. In the crsipy wonton cup fill 1/2 tsp Miso Aioli on bottom. Add short rib and pickeled Radicchio.

2. top with more miso aioli and sprinkle sesame seeds