Jalebi and Totok Skewers Recipe

Jalebi and Totok Skewers Recipe

This salty, tangy, and very textured dish, from David Shim, executive chef at Cote in New York City, harnesses the flavors of jalebi, combining marinated short ribs with crunchy tetuk, placing them on skewers and grilling them until smoky. It was introduced at the 2022 New York Times Food Festival, but Mr. Shim’s recipe produces great results on any grill. “The strongest julep flavors come from the sweetness of the marinade, which is produced specifically by Asian pears,” Shim said. The pear and soy marinade tenderizes the meat as it flavors it. Boneless short ribs are cut into small batons that absorb seasoning easily, and are well-suited for grilling due to their high fat content. They even send a signal when they’re done: Once they’re marked on the grill, they’ll be perfectly tender, juicy, and medium-rare, as if by magic. -Alexa Whipple

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