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" Blond Roux  Ingredients  \u2022 2 T butter \u2022 \u00BD cup flour Directions  Melt butter in pot; add flour. Stir continuously over low heat for five minutes to remove gluten. Set aside. Short Ribs Ingredients  \u2022 Six 6-7oz. boneless beef short rib pieces \u2022 Kosher salt \u2022 Fresh cracked black pepper \u2022 2 tsp. olive oil \u2022 1 cup dry red wine \u2022 1\u00BD quarts rich lobster stock \u2022 \u00BE cup canned plum tomatoes, preferably San Marzano \u2022 6 oz. unsweetened coconut milk \u2022 \u00BE cup carrots, diced \u2022 \u00BE cup celery, diced \u2022 \u00BE cup onion, diced \u2022 2 T minced garlic \u2022 3 T minced fresh ginger \u2022 2 T minced fresh thyme \u2022 6 fresh bay leaves Equipment: 8&amp;quot; x 10&amp;quot; x 3&amp;quot; pan Directions  Preheat oven to 350\u00B0. Season each piece of beef with kosher salt and pepper. Brown the ribs in a skillet over high heat for 30 to 45 seconds in olive oil. Remove ribs and lay flat in pan.  Deglaze the skillet with the red wine and reduce for 4 minutes. Add all remaining ingredients; empty into the pan, covering the ribs. Cover pan with foil, place in oven and let cook for 3 hours. Check ribs for desired tenderness; cook longer if needed. Remove ribs from pan.  In a saucepot over high heat, reduce braising liquid down to about 75%. Add 3 tablespoons of blond roux, stirring constantly. Reduce heat; simmer for 10 minutes. Put the sauce and ribs back into original pan. Allow to rest. Serves 6.  Gnocchi Ingredients  \u2022 2 lb. sweet potatoes, peeled and diced \u2022 1 tsp. curry powder \u2022 2 T buckwheat honey \u2022 7 cups unbleached all-purpose flour \u2022 1 T minced cilantro Directions  Boil the sweet potatoes in slightly salted water until tender. Pass through a food mill or mash by hand until no chunks remain. In a stainless steel bowl, add the rest of the ingredients and knead into a dough. It should be just dry enough so it no longer sticks to your hands as you knead. Pull off into pieces and roll into penny-wide tubes. Cut tubes into bite-sized pieces and place on floured tray. Get a large pot, big enough to fit 10 times the volume of the dough. Put the gnocchi-sized pieces in this pot and fill with salted water. Wait one minute after first adding the gnocchi before stirring. Boil for 5 minutes. When the gnocchi floats, cook for 2 to 3 additional minutes. Remove gnocchi and immediately put in slightly salted ice water.  Garnishes \u2022 6 oz. cooked, minced lobster meat \u2022 Sliced scallions \u2022 Toasted coconut Putting It All Together  Bring the liquid to a light boil, stir in 2 tablespoons unsalted butter and add the gnocchi. Place the gnocchi and a little sauce in six separate pasta bowls. Put one hot, tender tasty short rib atop of the gnocchi, then top each one with 1 oz. minced lobster, minced scallions, and toasted coconut. Serve with fork &amp;amp;amp; spoon. \u2014Courtesy of Zebo&amp;#039;s Wine Bar, St. Croix  "^^<http://www.w3.org/2001/XMLSchema#string>
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