Chef Harold Moore serves up beef shanks on THE Dish

Harold Moore was born and raised in New Jersey, but when the time came to set out on his culinary career path, he headed across the river to New York City.

That decision led to work at some of the NYC's top restaurants with some of the world's greatest chefs, and in 2008, Moore opened his own restaurant: Commerce.

The West Village spot is where the chef remains today. Now, he's offering a few signature dishes from that restaurant: Beef shanks, tomago kake gohan (egg with rice), glazed root vegetables, deviled eggs, creamy polenta, coconut cake and a gold rush cocktail.

Commerce Beef Shank

Ingredients:

For the Beef Shanks:

2 Each Whole Beef Shanks, rimmed down to 12-inches and Frenched

3 Tbsp. Extra-Virgin Olive Oil

3 Each Yellow Onions, roughly chopped

6 Each Celery Stalks, roughly chopped

4 Each Horse Carrots, roughly chopped

1 Gallon Veal Stock

Fine Sea Salt, as needed

Freshly Cracked Black Pepper, as needed

Creamy Polenta, for serving

Glazed Root Vegetables, for serving

For the Rub:

1⁄4! Cup Coarse Salt

1⁄2! Cup Extra-Virgin Olive Oil

6 Each Garlic Cloves, peeled and smashed

4 Each Shallots, thinly sliced

12 Sprigs Flat-Leaf Italian Parsley

10 Sprigs Fresh Thyme

For the Marinade:

1 Magnum Red Wine (I like cheap burgundy)

750 mL Tawny Port

1 Tbsp. Black Peppercorn

2 Tbsp.!! Whole Coriander Seeds

Sea Salt, to taste

Method:

Phase 1: The Rub

1. In a small bowl, mix together the salt, olive oil, garlic, shallot, parsley, and thyme.

2. Split the mixture in half and distribute over each of the beef shanks.

3. Using your hands, massage and exfoliate the meat with the salt mixture.

4. Allow the rub to marinate on the meat for 3 hours.

Phase 2: The Marinade

1. Meanwhile, place the wine, port, peppercorns, and coriander seeds in a large stock pot and bring to a boil over medium-high heat.

2. Reduce the heat to a simmer and cook, stirring occasionally, for 20 minutes.

3. Remove the marinade from the heat and cool.

4. When the rub has set into the meat, pour the marinade over the beef shanks. Cover and refrigerate for 24-48 hours, turning 2-3 times to marinate the meat, evenly, on all sides.

Phase 3: Preparing the Beef Shanks

Preheat oven to 400 ̊F.

1. Remove the beef shanks from the liquid and pat dry with paper towels. Set aside.

2. Strain the marinade and transfer to a large stock pot over medium-high heat and bring to a boil.

3. Allow the marinate to simmer, skimming any impurities off of the top quite frequently, until it has reduced to 1 Quart. Reserve.

4. Meanwhile, a large rondeau or roasting pan over medium-high heat.

5. Coat the pan in vegetable oil and sear the shanks on all sides, until golden brown.

6. Remove the shanks from the pan and set aside.

7. In the same pan, create a bed for the the beef shanks with the chopped mirepoix.

8. Place the beef shanks on top of the mirepoix.

9. Pour the reduced marinade over the meat, followed by the veal stock.

10. Cover the pan with a tight-fitting lid and bake for about 5 hours, checking after 3, 3 1⁄2, and 4 hours for tenderness.

11. When the meat is tender, remove the pan from the oven and cool to room temperature. Cover the pan and refrigerate overnight.

Phase 4: Finishing the Beef Shanks

1. When you pull the chilled beef shanks out of the refrigerator, a layer of fat will have formed on the surface of the liquid.

2. Using a spoon, carefully remove the fat from the surface of the liquid and discard.

3. Gently pull the beef shanks out of the liquid and place on a cutting board.

4. Using two pieces of butcher's twine for each shank, secure the meat to the bone by tying a knot at both ends of the shank meat.

5. When the marinade has come up to room temperature, strain the marinade through a chinois and into a large rondeau.

6. Bring the liquid to a boil, over medium-high heat. When the liquid is bubbling, place the shanks in the pan, standing up. Taste; adjust seasoning if necessary.

7. Using a spoon, baste the shanks with the liquid until heated through. This will create a shiny glaze on the outside of the meat.

8. When the meat is heated through, transfer to a copper pan and present to your guests.

9. Bring the beef shank back to the kitchen to portion.

10. Serve immediately with creamy polenta, glazed root vegetables, and extra sauce.

Tomago Kake Gohan (Egg with Rice)

Yield: Serves 4

Ingredients:

2 Cups! ! Short-Grain Japanese Rice

4 Each! ! Whole Eggs

2/3 Cup Soy Sauce

1/4 tsp. Granulated Sugar

(Optional) Sliced Japanese Pickles for Garnishing, such as: cucumbers, daikon radish, red ginger, and burdock root.

Method:

1. Place a large bowl in your sink. Add the rice and cover with water. Use your hands to swish the rice granules around in the water to release any excess starch. Drain the rice in a colander. Repeat 2-3 more times, or until the starchy water becomes clear.

2. Rinse the rice, one last time, with plenty of fresh water, drain, and transfer to a rice cooker.

3. Cook the rice in a rice cooker according to the manufacturer's instructions.

Alternatively, in a medium saucepan, combine the rinsed rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.

4. Allow the rice to remain covered, in the rice cooker, for 10 minutes before removing the lid.

5. Meanwhile, in a medium-sized mixing bowl, use chopsticks to whisk together the eggs, soy sauce, and sugar until well combined. Set aside.

6. Divide the cooked rice amongst four serving bowls.

7. Now, working quickly, pour 1/4 of the soy-egg mixture into each bowl.

8. Again, using chopsticks, work the egg mixture into the rice until well combined.

9. Garnish each bowl with a few pickles and serve immediately.

Glazed Root Vegetables

Ingredients:

1 Cup Batonnet of Carrot, blanched

1 Cup Batonnet of Rutabaga, blanched

1 Cup Batonnet of Celery Root, blanched

1 Cup Batonnet of Celery Stalk, blanched

8 Tbsp. Unsalted Butter

1⁄2! Cup Chicken Stock

Fine Sea Salt, as needed

Method:

1. Melt the butter in a large sauté pan over medium heat.

2. Add the vegetables, season with salt, and toss in the melted butter.

3. Add just enough chicken stock to loosen the butter and create a glaze. Start with about 3 Tbsp. of stock and add more, if needed.

4. Cook, tossing the vegetables until they are heated through and well coated.

5. Transfer to a serving dish and serve immediately.

Deviled Eggs

Serves 8

Ingredients

10 eggs

1/2 cup mayonnaise

1/4 cup Dijon mustard

1 shallot, finely diced

1/2 bunch chives, chopped

2 tablespoons pickle juice

3 slices bacon

Directions

1. Bring a medium-sized pot of water to a boil. When the water is at a full boil, carefully add the eggs. Set a timer for 18 minutes.

2. While the eggs are boiling, cut the bacon into a small dice and cook on low heat in a sauté pan with a little bit of cooking oil. Stir occasionally while cooking. When they are crispy, pour the entire contents of the pan into a strainer and reserve the bacon fat, place the crispy bacon on a paper towel-lined plate.

3. When the eggs are done, remove them from the boiling water and place them in an ice bath, or run cold water over them until they are cool. Peel the eggs and cut them in half, put the yolks in a bowl and save the whites.

4. Chop 4 of the egg white halves and add them to the yolks. Crush the yolk and egg white mixture with a fork and add the mustard, mayonnaise, shallot, chives, and pickle juice. Mix well and add salt and pepper to taste.

5. Spoon the filling into the reserved egg whites. Top with a spoonful of bacon fat and some crispy bacon and serve.

Creamy Polenta

It is very important to use coarse grain polenta only when making this polenta because it stays more savory and does not get as sweet as the finer polenta. (You need enough salt to offset the milk and cream. Seasoning the lactose of dairy.)

Ingredients:

4 Cups Whole Milk

4 Cups Heavy Cream

1 Cup Polenta

1 tsp. Kosher Salt

2 Ounces Unsalted Butter

5 Tbsp. Parmesan Cheese, grated

Method:

1. In a medium-sized sauce pot over medium-high heat whip the milk, cream, and salt until bubbles form. (This makes a creamier polenta; the goal is to achieve a froth similar to cappuccino)

2. Rain in the polenta while whisking continuously until the granules swell. Usually around 8 minutes.

3. At this point, stop using a whisk and stir with a wooden spoon. The metals will change the color and flavor of the polenta. After about 5 1⁄2 minutes, the polenta will begin to thicken, turn the heat down to medium and cook until it evenly begins to bubble.

(During the cooking process, if a skin forms in the pan its okay. It is actually a good thing, it gives the polenta a nutty flavor. If it doesn't form, that's okay too!)

4. Turn the flame down to low, covered with a tight-fitting lid, stirring every 10-15 minutes, until cooked through and the liquid has reduced, about 1 1⁄2 hours.

5. During the last few minutes (as you are getting ready to use the polenta) turn the heat back up. Add 2 oz butter, 5 Tbsp grated parmesan cheese. Taste and adjust seasoning if needed. Once the butter and cheese are added, turn off the heat completely. If it seems too thin, don't worry. It will thicken as it cools.

Family Style 20 Herb Salad

Ingredients:

1 Bunch Italian Parsley, picked

1 Bunch Cilantro, picked

1 Bunch Mint, picked

1 Bunch Chervil, picked

1 Bunch Dill, picked

1 Bunch Tarragon, picked

1/2 Cup Chives, cut into 1/2-inch batons

1 Cup Celery Leaves

1 Cup Mixed Microgreens, preferably a mixture of 5 varieties

10 Ounces High Quality Mesclun Mix

2 Cups Shaved Manchego Cheese

3⁄4 Cup Extra-Virgin Olive Oil

3⁄4 Cup Corn Oil

1/2 Cup Freshly Squeezed Lemon Juice

Fine Sea Salt, as needed

Freshly Ground Black Pepper, as needed

Method:

1. To make the vinaigrette, place the lemon juice in a small mixing bowl and season with salt and pepper. While whisking continuously, slowly stream in the olive and corn oils until completely incorporated. Taste; adjust seasoning if necessary.

2. Using your hands, gently toss all of the herbs and greens in a large mixing bowl.

Season with salt and pepper.

3. Add the vinaigrette and the cheese and toss gently, making sure not to break up the cheese shavings or bruise the herbs.

4. Transfer the salad to a large serving dish and serve immediately.

Coconut Cake

Yield: 1 Cake

Ingredients:

1 1⁄2 Sticks Unsalted Butter, room temperature, plus more for pans

2 Cups "00" Flour

1⁄2! Tsp. Baking Powder

1⁄4! Tsp. Baking Soda

1⁄4! Tsp. Fine Sea Salt

1 Cup Granulated Sugar

4 Each Large Egg Yolks

2⁄3 Cup Sour Cream

1 tsp. Pure Vanilla Extract

1⁄4! Tsp. Coconut Extract

1 Batch Vanilla Pudding (see recipe)

1 Batch Cream Cheese Frosting (see recipe)

4 Cups Angel-Flake coconut, toasted

Method:

Preheat Oven to 350° F.

Prepare two 6" x 2" round cakes pans with parchment paper and flour and set aside until needed.

1. In a large mixing bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.

2. In a separate bowl, whisk together to egg yolks, vanilla extract, and coconut extract in a large bowl. Set aside.

3. Place the sugar and butter in the bowl of a stand mixer, fitted with the paddle attachment, and cream together, on medium speed, until light and fluffy. About 2 minutes.

4. Slowly drizzle in the egg yolk mixture and continue to mix until fluffy and pale in color, scraping the sides down with a rubber spatula, as needed. About 3 minutes.

5. Add the dry ingredients and sour cream to the batter, alternating between the two, until just combined.

6. Distribute the batter, evenly, between the two prepared cake pans and bake for 30-40 minutes, or until a cake tester comes out clean, rotating the pans halfway through baking.

7. Transfer the cake pans to a wire rack to cool for 15-20 minutes.

8. Remove the cakes from their pans and allow them to cool completely on the wire racks, top-side up.

9. When the cakes have cooled completely, slice each cake in half, horizontally with a serrated knife.

10. To assemble the cake, create a work space with a cake stand, an offset spatula, the 4 layers of cake, the icing, the pudding, and the toasted coconut.

11. Place one layer of cake on the cake stand and, using an offset spatula, spread 1⁄3 of the pudding over the cake. Repeat this process with two more cake layers and the remaining 2⁄3 of the pudding. Finally, top with the last layer of cake.

12. Ice the exterior of the cake, again using an offset spatula, with the cream cheese icing.

13. While the icing is still soft, gently press the toasted coconut onto all of the sides of the cake.

14. Refrigerate until needed.

Refrigerate. Until needed.

Vanilla Pudding

Yield: About 4 Cups

3⁄4 Cup Sugar

5 Tbsp. All-Purpose Flour

1⁄8 tsp. Fine Sea Salt

6 Each Large Egg Yolks

3 Cups Whole Milk

1 1⁄2 tsp. Vanilla Extract

1 1⁄2! Cups Sweetened Angel-Flake Coconut

1. In a medium-sized sauce pot, whisk together the sugar, flour, salt, egg yolks, and milk.

2. Cook the mixture, whisking continuously, until it comes to a boil and just begins to thicken.

3. Remove the pan from the heat and add the vanilla extract and the coconut.

4. Place a layer of plastic wrap over the pudding, to prevent a skin from forming, and cool.

5. Reserve until needed. Cream Cheese Frosting

Yield: About 3 Cups

12 Ounces Cream Cheese, at room temperature

10 Ounces Unsalted Butter, at room temperature

1 1⁄2 Cups Confectioner's Sugar

2 tsp. Vanilla Extract

1⁄8 tsp. Fine Sea Salt

1. In a stand mixer, fixed with the paddle attachment, begin to mix the butter on medium speed.

2. Gradually add the sugar to the butter and continue to mix for 2 minutes.

3. Add the cream cheese, salt, and vanilla extract.

4. Mix on medium-high speed for 2 minutes, scraping down the sides occasionally, until light and fluffy.

5. Reserve until needed.

Gold Rush Cocktail

Serving: 1 Cocktail

Ingredients:

2 Ounces Bourbon,

3⁄4 Ounce Freshly Squeezed Lemon Juice

3⁄4 Ounce Honey Syrup

1 Each Lemon Wedge, for garnish

Method:

1. Mix the bourbon, lemon juice, and honey syrup in shaker with ice; shake to chill.

2. Strain into a rocks glass, filled with ice.

3. Garnish with a lemon wedge.

4. Serve immediately.