Togarashi-Dusted Roasted Veal Rack, Spicy Asian Pesto & Pho-Scented Demi-Glace

Directions Print

1. For the veal rack, truss the veal rack so that the shape is a cylinder to help with even cooking. Mix the avocado oil and sesame oil together, and spread half of it on the veal rack; season with the togarashi with a heavy hand. Let come to room temperature.
2. Toss the whole shallots, mushrooms and carrots with salt and pepper and the remaining oil mixture; spread in an even layer in a roasting pan and top with the seasoned veal rack. Roast at 400°F for 10 to 15 minutes, then lower the temperature to 300°F and roast to an internal temperature of 125°F. Remove from the oven and let rest loosely covered with foil.
3. For the pho demi-glace, bring the demi-glace to a simmer and add the pho concentrate; continue to simmer, taste and adjust seasoning, if needed.
4. To serve, present the veal rack with the pho demi-glace and roasted vegetables on a large platter; top with some watercress and the spicy Asian pesto.

Spicy Asian Pesto

Servings: 20

1. In a large saucepot, place the avocado oil and the pounded lemongrass. Bring to 200°F, then turn off the heat and let steep for 30 minutes. This will extract the lemongrass oils and infuse the avocado oil. Strain the oil mixture and place in the cooler. Reserve the lemongrass.
2. In a food processor, place the ginger, garlic and reserved lemongrass; pulse/chop until very fine, but not puréed, about 10 to 15 pulses. Add the cilantro, Thai basil and onions; pulse until the herb mixture resembles finely chopped herbs. Transfer the mixture to a bowl; stir in the sesame oil, yuzu juice and the infused lemongrass oil.
3. In a mortar pestle, grind the Szechuan peppercorns. Mix the ground Szechuan peppercorns with the white and black sesame seeds. Combine peppercorns mixture with the herb mixture, and season with salt and pepper to taste. This is best made 1 to 2 days in advance so that all the flavors come together.