Recipe from Chef Josh Watkins, Carillon, Austin

Pan-Seared Red Snapper

1 bag microwave popcorn
4 ears of yellow corn
4 ounces heavy cream
4 ounces extra-virgin olive oil
4 four-ounce filets of red snapper, skin on
sea salt to taste
4 heirloom tomatoes, diced
1 cup malt vinegar
2 ounces granulated sugar
1 shallot, diced

Pop microwave popcorn and set aside. Using a knife, remove corn from cob. Place in a medium sauce pot and simmer with heavy cream until tender. Place in a blender with a handful of popcorn, purée until smooth, and pass through a fine mesh sieve. In a large sauté pan over high heat, add 1/2 ounce extra-virgin olive oil. Season both sides of snapper with sea salt, place skin side down in sauté pan, and sauté for approximately 2 minutes on each side. Season heirloom tomatoes with sea salt and remaining extra-virgin olive oil. Place malt vinegar, granulated sugar, and shallots in a small sauce pot and simmer until reduced to a syrup.

Braised Short Ribs

2 pounds beef short ribs
salt and pepper to taste
1 cup celery, roughly chopped
2 cups yellow onion, roughly chopped
1 cup carrots, peeled and roughly chopped
1 tablespoon garlic, diced
1/2 cup mushrooms, chopped
1/2 cup Roma tomatoes, chopped
1/4 cup tomato paste
2 cups red wine
2 cups beef stock
4 sprigs fresh thyme
1 bay leaf
fleur de sel to taste

Liberally season ribs on all sides with salt and pepper. In a large sauté pan sear ribs on all sides. Remove from pan and set aside. In the same pan, sauté celery, onion, and carrots until tender. Add garlic, mushrooms, and Roma tomatoes. Let cook 3 minutes. Add tomato paste and deglaze with wine. Add stock and bring to a boil.

Place ribs in a deep, oven-safe roasting pan. Cover ribs with hot stock mix and add thyme and bay leaf. Cover and place in a 200-degree oven. Cook 18—24 hours or until tender. When ready to serve, season with fleur de sel.

To serve, spread some of the corn purée in the middle of a large dinner plate, place a short rib and a filet of red snapper on either side. Add the marinated tomatoes between the two. Garnish with reduction and popped corn. Serves 4.