My favorite restaurant while in college was a restaurant by the name of The Ambry in
Fort Lauderdale, Florida. More than any other dish off of their 9 only main course menu choices, they were famous for their Teriyaki Sirloin. Their recipe was a blend of red burgundy wine, fresh ginger, soy sauce and pineapple juice. The chef's were my buddies in and out of the restaurant and gladly shared with me as we did with them. Yummy for us all.
I think I'm the only one left who knows this secret recipe, although now you know.
The Ambry is still there, however new owners totally revamped the menu and there is no Teriyaki steak anymore.
For my side dish I would always order the jumbo artichoke. The recipe couldn't have been simpler.
Boil these always big fat artichokes in salted water with fresh tarragon and serve with a side of melted butter.
A quick aside. They offered only 3 side dishes (one was the artichoke) and you gotta love this...
one dessert;their famous homemade cheesecake.
My inspiration for the artichoke ravioli with tarragon butter comes directly from the flavors I remember from the Ambry's artichoke. As well, the recipe couldn't be simpler.
I probably would not even be writing this recipe had I not inadvertently found this ravioli seeking out some fresh made pasta in the city one evening.
We had our friends Lesley and Nigel visiting us from the UK and I wanted to serve fresh pasta in my lasagna and "BOOM"...there was Raffetto's on Houston Street. While there, I picked up the artichoke ravioli with the thought of possibly duplicating to some degree the flavor I remember from the Ambry.
Guest what? It worked!
So...here it is...
Ingredients (Serves 2)
-8 Artichoke & cheese filled raviolis (wherever you can find it)
-Heavy 2 Tbsp Sweet Butter (don't be shy)
-Kosher Salt (1.5 tsp)
-Fresh Mill White Pepper (black works, however make sure the grind is fine)
-On low heat, warm fresh tarragon in sweet butter (about 10 minutes)
-Bring water to boil (reduce to medium high after boiling) and add raviolis and 1 tsp salt. Add a couple of sprigs of fresh tarragon until raviolis are plump and afloat. Try to time it so the raviolis are finished at the end of the tarragon and butter warming process
-Immediately drain (reserve and equivalent of 1 Tbsp starched water per ravioli) and pour raviolis and starched water into the tarragon/butter blend. Add small amounts of kosher salt and pepper. Raise temp to medium and cook for a few minutes until most of the starched water is cooked off and absorbed into the raviolis. Kosher salt and pepper to taste.
-Grate fresh Parmigiano Reggiano over the top and serve immediately
Arrrggghhhhh! I was out of my Parmigiano Reggiano for this pic...Saawwwwy...
As usual, please feel free to comment. All are always appreciated!