Hot Dish

By: Judi Gallagher

  Chef Michael Koertgen of Lee Roy Selmon’s just raised good old mac-and-cheese to Mount Everest levels. He starts with fresh whole milk, aged cheddar and smoked Gouda cheese. Perfectly cooked curly pasta is blended with the melted cheeses, then topped with a kick of chipotle toasted bread crumbs. Now here it comes: Slow-braised fall-off-the-bone […]


 

LEE ROY SELMON’S MACARONI & CHEESE WITH BRAISED SHORT RIBChef Michael Koertgen of Lee Roy Selmon’s just raised good old mac-and-cheese to Mount Everest levels. He starts with fresh whole milk, aged cheddar and smoked Gouda cheese. Perfectly cooked curly pasta is blended with the melted cheeses, then topped with a kick of chipotle toasted bread crumbs. Now here it comes: Slow-braised fall-off-the-bone short ribs are tossed into every bowl. Eat it with a spoon, eat it with a fork, but eat it before all your friends at the table eat it up.

Lee Roy Selmon’s, 8253 Cooper Creek Blvd., (941) 360-3287; 6510 Cortez Road W., Bradenton (941) 798-3287. Learn more about Lee Roy Selmon’s at chef Judi Gallagher’s “Foodie’s Notebook” blog at sarasotamagazine.com

[To see every week’s top 5 events, sign up for our Weekend Insider.]

 

+1Share on LinkedInPin it on Pinterest








<< Oct 2013 >>
MTWTFSS
30 1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31 1 2 3