club DiNiNg

By Chef Isaac Cantu, Executive Chef

Cordillera’s Signature Dining Menu is a collection of fresh cut steaks, fresh seafood and seasonal creations. This menu has a broad span of flavors geared to satisfy any foodie’s craving. Delectable bites of lump crab, grilled hearts of romaine and hot savory soups are just a few things offered to quench your hunger. It doesn’t stop there… great varieties of wine, spirits and craft beer are ready to be paired with any part of your culinary journey. It’s an offering where surf meets turf in the beautiful Cordillera Hill Country setting. Cordillera’s Signature Menu is offered Thursday from 5:00 p.m. until 9:00 p.m. and Friday and Saturday 5:00 p.m. until 10:00 p.m. Come and get your casually refined food fix with the Cordillera Ranch Signature Menu.

Cordillera Ranch 24 Hour Braised Pork Shank

• 1 whole Pork Shank • 1 Bay Leaf • 1 Sprig of Fresh Thyme • 2 oz. Diced Carrot • 2 oz. Diced Celery • 2 oz. Diced Onion • 14 oz. Veal Stock • Red Wine

To start this recipe, please note, a Cryovac machine and bags are recommended along with a thermo-circulator. This can be done without these tools, but requires a different recipe. Simply combine all ingredients in a Cryovac bag; season with a touch of salt and cracked pepper and vacuum seal. Place in a circulating water bath at 135 degrees. Allow this to go for the minimum of 16 hours. After 16 hours have passed, remove all of the products from the Cryovac bag and place into a deep roasting pot. Add ½ cup of red wine and 13oz of veal stock. Cover with a lid or foil, and place in the oven for an additional 8 hours at 200 degrees. Stock may be added if it seems to be drying up.

Black Truffle Potato Gnocchi

• 2 pounds Baked Potato • 2 Large Eggs • ½ cup all purpose flour • 1 Tbsp. Olive Oil

Peel baked potatoes and push the product through a food mill. Place the fine mashed potato in a mixing bowl. Combine with 2 large eggs and oil; mix. Slowly add flour and knead delicately to incorporate the flour to the potato till it forms a nice dough ball that does not stick to the sides of the mixing bowl. Allow to sit for 30 minutes before rolling and poaching. With a table scraper, cut dough into small blocks and roll by hand into long tubes. Cut the tube with the scraper into ¾ inch pieces. Place on a sheet pan and cool. Fill up a large pot with water, season with sea salt and bring to a boil. Using the back of a fork or a grooved wooden paddle, roll the gnocchi into the boiling water. Allow to cook until the dumpling floats to the top of the water. Remove with a strainer and shock in an ice bath. Toss in olive oil, and refrigerate till you are ready to use.

Put it all together

• 1 Braised pork Shank • 7 pcs Black Truffle Potato Gnocchi • ½ cup Diced Vine Ripened Tomato • 2 oz. White Cheddar • 4 oz. Heavy Cream • 1 tsp. Black truffle oil • 1 Tbsp. Chopped Herbs • 2 Tbsp. Butter • 2 oz. Orange-Scented Demi-Glace THE CLUBS

Start by placing the Braised Shank into the oven, covered with a touch of stock to warm.

In a saute pan, start with a touch of cooking oil; place the gnocchi in. Allow the gnocchi to brown. Move them regularly to get even color around. Then add the Heavy cream to the pan; allow the cream to come to temperature while the cream begins to reduce, add the white cheddar and the truffle oil; then lower the heat. Allow this to simmer and thicken. Add the chopped herbs and the butter; remove from the heat and mix with a spoon to emulsify.

Remove the shank from the oven and place into a small saute pan. Add ½ a cup of red wine. Also add any natural drippings that were left in the pan while in the oven. Baste these drippings over the shank until the pan is almost dry. Then remove from heat and pour the orange-scented demi-glace over the shank in the pan, allowing the pan to catch the run off and to mix with the drippings. TO PLATE: Using a large surfaced plate, pour the gnocchi and white cheddar sauce mixture onto the bottom of the plate; allow it to flow naturally. Place the Shank in the center with the bone going to the top right. Pour the pan Sauce directly over the meat. Sprinkle the shank with grated parmesan and then chopped herbs. Enjoy!