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THE CHEF'S CHOICE PLATTER INSPIRED BY MONSTER HUNTER: WORLD

cook:

2 h

Picture for The Chef's Choice Platter inspired by Monster Hunter: World

6,176,858 views  The Chef’s Choice Platter has haunted me for years. A glorious, cross-cultural mishmash of cuisines piled high and deep, devoured by a warrior and downed with a flagon of ale. Then it dawned on me: it was a “chef’s choice” platter, and I’m the chef! So I’m making what I want and devouring it like a warrior - slowly, in sensible portions, as leftovers throughout the week.

9 servings

US

original

metric

INGREDIENTS

For the Tepache

1 ripe (organic) pineapple, unwashed

2 sticks cinnamon

3 whole cloves

1 star anise

1 dried guajillo or ancho chili

6 oz brown sugar

For the Homemade Sausage Churrasco

Sausage casings

4 lb sirloin, trimmed

1 lb pork fat back

Curing salt

28 g kosher salt

5 g freshly ground black pepper

fennel

harissa

aleppo pepper

garlic powder

For the Mojo Shrimp Churrasco

½ cup freshly squeezed orange juice

½ cup freshly squeezed lime juice

1 head of garlic, peeled + crushed

1 tbsp olive oil

½ tsp dried oregano

1 tsp ground cumin

1 tsp freshly ground black pepper

2 tsp kosher salt

1 lb jumbo shrimp, peeled + deveined

For the Picanha Churrasco

2 ½ lb Picanha (rump cap)

As needed kosher salt

As needed freshly ground black pepper

For the Red Thai Curry Mussels

2 tbsp vegetable oil

1 small shallot, minced

2 tsp fresh lemon grass, grated

1 tbsp fresh ginger, grated

2 cloves garlic, thinly sliced

1 tbsp Tomato paste

1 tbsp Thai red chili paste

⅓ cup white wine

1 can (14 oz) unsweetened coconut milk

1 tsp fish sauce

To taste kosher salt

to taste freshly ground black pepper

1 lb mussels, clean + debearded

1 tbsp cilantro, chopped

For the Roast Chicken

1 tsp salt per lb of chicken

¼ tsp baking powder per lb of chicken

½ tsp pepper per lb of chicken

1 (3~4 lb) chicken

1 large onion, roughly chopped

6 carrots, peeled + roughly chopped

4 celery ribs, roughly chopped

3 cloves garlic

5 sprigs fresh rosemary

4 - 6 sprig fresh thyme

4 sprigs fresh sage

For the Paebimbop

2 cup dry white wine

6 cup shrimp stock (see recipe below)

3 tbsp vegetable oil

2 yellow onions, finely sliced or diced

4 cloves garlic, crushed or minced

1 tbsp Sweet paprika

2 tsp Gochugaru

1 canned (8 oz) whole peeled tomatoes

⅓ cup gochujang

4 cup arborio/paella rice

2 tsp Sesame oil

1 ½ tsp rice vinegar

To taste kosher salt

To taste freshly ground black pepper

5 head on jumbo shrimp or prawns

Kimchi

Runny fried egg

Scallions

For the Shrimp Stock

3 lb jumbo shrimp

1 tbsp vegetable oil

3 inch carrots, cut into 3 portions

4 inch celery stalks, cut into 3 portions

2 large yellow onions, quartered

5 cloves garlic, smashed

4.5 parsley stems

1 tsp black peppercorns

1 bay leaf

3 L water

DIRECTIONS

1.

For the Tepache

1.

Slice skins off pineapple and place them into a large sanitized jar, pot, or container.

1 ripe (organic) pineapple, unwashed

2.

Add cinnamon sticks, clove, star anise, chili, and brown sugar to the container.

2 sticks cinnamon

3 whole cloves

1 star anise

1 dried guajillo or ancho chili

6 oz brown sugar

3.

Fill the container with enough water to cover the other ingredients.

4.

Cover the container with a lid. Let sit for 24 hours in a dark, room temperature space. If fermenting in a jar or container without a weighted or airlock lid, make sure to release the built up gases every few 8-12 hours.

5.

After 24 hours, check for taste only if you see bubbles inside the jar and no signs of mold.

6.

Optionally, allow the ferment for another 12-48 hours for a more developed flavor.

7.

Once you've reached the desired flavor, strain mixture, and store in an airtight container in the refrigerator.

8.

For the Homemade Sausage Churrasco

1.

To calculate curing salt: Click Here: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator

2.

Place grinding tools in the freezer for 1 hour before using.

3.

Prepare the sausage casing by rinsing them thoroughly and then allowing them to sit in warm water for 1-2 hours. Replace the water periodically.

Sausage casings

4.

Cut the sirloin and fat back into 1-2” cubes.

4 lb sirloin, trimmed

1 lb pork fat back

5.

Transfer the meats to a rimmed baking sheet lined with parchment paper. Place the tray in the freezer to allow the meat to firm up before grinding, about 20-30 minutes.

6.

Using the largest grinder setting or slide, grind the chilled meat. Make sure for every two pieces of sirloin, you add one piece of fat.

7.

Transfer the ground meat back to the baking sheet and freeze for 10-15 minutes.

8.

Pass the ground meat through the ginder once more using the smallest grinder setting or slide. Make sure to weigh the meat mixture after grinding in order to calculate the amount of curing salt needed (see link provided).

9.

Once again, transfer the meat to the baking sheet and freeze for 10-15 minutes.

10.

Meanwhile, combine the curing salt, salt, pepper, fennel, harissa, aleppo pepper, and garlic powder in a small bowl. Whisk to combine.

Curing salt

28 g kosher salt

5 g freshly ground black pepper

fennel

harissa

aleppo pepper

garlic powder

11.

Add the spice mixture to the meat and mix by hand until the mixture becomes sticky.

12.

Fill the sausage casings with the mixture using the extruder tool. See video for filling/shaping tips.

13.

Transfer the sausages to a large rimmed baking sheet. Refrigerate overnight or up to 24 hours.

14.

Remove the sausages from the fridge for 1-2 hours before smoking to allow all the moisture to evaporate.

15.

Prepare your smoker with your preference of wood chips.

16.

Before smoking, prik the sausages with a small needle or skewer to avoid bursting.

17.

Smoke the sausages at 200°F for 2-3 hours or until the internal temperature reaches 160°F.

18.

Allow the sausage to cool before grilling.

19.

Cut the sausages into 2-3 inch portions.

20.

Skewer the sausages and grill for 2-3 minutes on each side.

21.

For the Mojo Shrimp Churrasco

1.

Combine the orange juice, lime juice, garlic, olive oil, oregano, cumin, black pepper, and salt in a large bowl.

½ cup freshly squeezed orange juice

½ cup freshly squeezed lime juice

1 head of garlic, peeled + crushed

1 tbsp olive oil

½ tsp dried oregano

1 tsp ground cumin

1 tsp freshly ground black pepper

2 tsp kosher salt

2.

Add the shrimp and cover the bowl with plastic wrap.

1 lb jumbo shrimp, peeled + deveined

3.

Let the shrimp marinate for 30 minutes to 1 hour in the refrigerator.

4.

Skewer the shrimp and grill for 2-3 minutes on each side or until cooked through.

5.

For the Picanha Churrasco

1.

Cut cross-hatches across the fat cap of the beef.

2 ½ lb Picanha (rump cap)

2.

Slice the beef into 1.5 - 2 inch portions across the grain of the meat.

3.

Roll the beef into a C-shape and skewer.

4.

Season the beef on all sides with salt and black pepper.

As needed kosher salt

As needed freshly ground black pepper

5.

Grill for 10 minutes on each side or until the meat reaches your desired doneness.

6.

For the Roast Chicken

1.

Combine salt, baking powder, and pepper in a small bowl.

1 tsp salt per lb of chicken

¼ tsp baking powder per lb of chicken

½ tsp pepper per lb of chicken

2.

Pat the chicken dry and make sure to remove any innards that may be inside the cavity.

1 (3~4 lb) chicken

3.

Sprinkle the seasoning mixture all over the bird, making sure to get in all of the nooks and crannies.

4.

Transfer the bird to a shallow baking dish or a small rimmed baking sheet. Refrigerate the chicken uncovered overnight or up to 24 hours.

5.

The next day, preheat the oven to 425°F (or 400°F with convection fan).

6.

Arrange onions, carrots, celery, and garlic on the bottom of a large skillet.

1 large onion, roughly chopped

6 carrots, peeled + roughly chopped

4 celery ribs, roughly chopped

3 cloves garlic

7.

Place the fresh herbs inside the cavity of the chicken.

5 sprigs fresh rosemary

4 - 6 sprig fresh thyme

4 sprigs fresh sage

8.

Truss the chicken with butcher's twine or gauze.

9.

Place the chicken breast-side down on top of the vegetables.

10.

Roast for 30 minutes, then carefully, flip the bird breast-side up on top of the vegetables.

11.

Roast the chicken for another 30 minutes or until the thickest part of the thigh has reached 175°F.

12.

For the Red Thai Curry Mussels

1.

Heat oil in a large pot over medium-high heat.

2 tbsp vegetable oil

2.

Add the shallots and cook until lightly browned and tender, about 3 minutes.

1 small shallot, minced

3.

Add the lemon grass, ginger, and garlic. Cook for an additional minute.

2 tsp fresh lemon grass, grated

1 tbsp fresh ginger, grated

2 cloves garlic, thinly sliced

4.

Add the tomato paste and chili paste, continue cooking for 2 minutes.

1 tbsp Tomato paste

1 tbsp Thai red chili paste

5.

Deglaze the pan with the wine. Cook for 1-2 minutes to allow the alcohol smell to cook off.

⅓ cup white wine

6.

Add the coconut milk and fish sauce, bring the mixture to a boil.

1 can (14 oz) unsweetened coconut milk

1 tsp fish sauce

7.

Add the mussels, cover the pot with a lid, and cook for 4-5 minute until all the mussels open.

1 lb mussels, clean + debearded

8.

Transfer the musself to a large bowl, removing any unopened mussels in the process.

9.

Pour the broth over the mussels.

10.

Garnish with chopped cilantro.

To taste kosher salt

to taste freshly ground black pepper

1 tbsp cilantro, chopped

11.

For the Paebimbap

1.

Preheat the oven to 375°F.

2.

In a medium pot, begin heating the white wine and stock over low heat. Keep warm until ready to use.

2 cup dry white wine

6 cup shrimp stock (see recipe below)

3.

In a large dutch oven, begin heating the oil over medium-high heat.

3 tbsp vegetable oil

4.

Add the onions and cook until tender and just beginning to brown, about 5 minutes.

2 yellow onions, finely sliced or diced

5.

Add the garlic, paprika, and gochugaru. Cook for an additional 30 seconds to toast the spices.

4 cloves garlic, crushed or minced

1 tbsp Sweet paprika

2 tsp Gochugaru

6.

Add the tomatoes and gochujang, cook for about 5 minutes or until the tomatoes begin to soften.

1 canned (8 oz) whole peeled tomatoes

⅓ cup gochujang

7.

Add the rice and mix to thoroughly combine.

4 cup arborio/paella rice

8.

Add the sesame oil, rice, wine vinegar, stock mixture, salt and pepper.

2 tsp Sesame oil

1 ½ tsp rice vinegar

To taste kosher salt

To taste freshly ground black pepper

9.

Bring the mixture to a boil and give the rice one final mix.

10.

Cover and place the dutch oven in the preheated oven and cook for 15 minutes.

11.

Add the shrimp on top of the rice and return the paebimbop to the oven to cook or an additional 15-20 minutes.

5 head on jumbo shrimp or prawns

12.

Meanwhile, brush a large cast iron baking dish with more vegetable oil.

13.

Transfer the paebimbop to the cast iron dish.

14.

Heat over medium-high heat until the bottom of the dish is sizzling, about 3-4 minutes, then continue cooking for another 1-2 minutes.

15.

Garnish the dish with kimchi, scallions, toasted sesame seeds, and optionally, one runny fried egg.

Kimchi

Runny fried egg

Scallions

16.

For the Shrimp Stock

1.

Remove the shells from the shrimp. Reserve or freeze the shrimp for later use.

3 lb jumbo shrimp

2.

Add the oil to a large stock pot and begin heating over medium-high heat.

1 tbsp vegetable oil

3.

Add the shrimp shells, cook until the shells brighten in color and become aromatic, about 2-3 minutes.

3 lb jumbo shrimp

4.

Add the remaining ingredients and bring the stock to a boil.

3 inch carrots, cut into 3 portions

4 inch celery stalks, cut into 3 portions

2 large yellow onions, quartered

5 cloves garlic, smashed

4.5 parsley stems

1 tsp black peppercorns

1 bay leaf

3 L water

5.

Reduce the heat to low and allow the stock to simmer for 45 minutes to 1 hour.

6.

Strain and reserve the stock.

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