The Cuisineist welcomes Executive Chef James Aptakin as a contributing Chef and he shares a receipe for Spanish Short Ribs
The Cuisineist welcomes Executive Chef James Aptakin as a contributing Chef. We have had the pleasure to meet this talented young Chef and enjoy his culinary artistry. When in the Napa / Sonoma area he is worth looking up.
Executive Chef James Aptakin was born in Miami, FL, and picked up South American, Spanish influences of food growing up. He has worked in various restaurants in Miami. James joined the Navy after high school, traveling the world on the USS Abraham Lincoln (CVN 72), cooking for 6,000 people.
James has over 18 years experience in the culinary world. James pursued his education at the California Culinary Academy and Culinary Institute Of America. He has made California his home for the past 16 years, picking up Hawaiian cuisine and all Pan Pacific styles; infusing all his passion into his own creations making him a pioneer of New World cuisine.
James has been featured in numerous newspapers, magazines, radio shows, TV, and now on the Travel channel, and Food Network where he made history for the first time on the show.
James has won numerous awards, first place finishes, and local Iron Chef competitions in the Northern California area. James is a local celebrity Chef of Napa and Solano county. He is also well known for his charity work in the community, and gives his time to make a difference helping others. James is the Co-producer for Chefs for Charity.
CHEF JAMES APTAKIN RECIPE
SPANISH STYLE SHORT RIBS
yields 10 people
Ingredients | Portions | Measurements |
Cooking Oil | 1/4 | c |
Boneless Short Ribs | 10 | # |
Diced Onion lg | 1 | Ea Medium |
Celery Stalks sm dice | 5 | ea |
Carrots lg sm dice | 2 | ea |
Leeks cut 3inch bottom cut 1/2 | 1 | Ea julienne |
Green bell pepper sm dice | 2 | Ea med |
Minced Shallot | 1 | tbs |
Minced Garlic | 1 | tbs |
Jalapeño pepper, seeded and chopped | 1 | Ea Medium |
Cumin | 4 | tbs |
Kosher salt | | To taste |
White pepper | | To taste |
Red Wine | 1 | C |
Veal stock or beef | 5 | c |
Bay leaf | 1 | ea |
crushed tomatoes | 3 | c |
Fresh tomatoes quartered | 3 | ea |
Tomato paste | 4 | tbs |
Chipotle pepper (can) minced | 2 | Ea peppers |
Options : Corn Ear (or canned equivalent) | 2 | Ea |
Black Beans (soaked overnight , cooked or canned) | 1 | C |
Spanish olives pitted | 6 | ea |
Pot. | 5 | ea |
Serve with Spanish rice, or steamed white rice, add caramelized plantains for sweetness.
Cooking tip:
You can use any potatoes, you want, purple Peruvian, gives it more exotic flare, as well as Yucca which is a root used in the
You can add a nice demi, or gravy if you like thicker stews, or flour the meat before searing. You can use boneless, but the bones is what helps, thicken your stew and add intense richness and flavor to the dish. You can substitute Pork, with beef short ribs, or use chicken for same dish, only cooking for 1 hour. This dish is warm, hearty, comfort foods, of South American, and vibrant palette and eye appeal hunger that will place you in an amazing mind set of goodness. My favorite meal to eat any time of year brings me back to home.