Baloo Timon - Balloo, Timon

Timon Balloo

Biography

As the culinary heart of SUGARCANE raw bar grill, Chef Partner Timon Balloo draws from his broad range of influences and experiences to bring bold, global flavors to every dish on the menu. From his own Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens in which he built his career, each step along the way has led Balloo to become the chef he is today.

Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole in 1998. Under the French Master,... READ MORE

As the culinary heart of SUGARCANE raw bar grill, Chef Partner Timon Balloo draws from his broad range of influences and experiences to bring bold, global flavors to every dish on the menu. From his own Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens in which he built his career, each step along the way has led Balloo to become the chef he is today.

Through the international program of extended studies at Johnson & Wales, Balloo traveled to Belgium to work at Hotel Métropole in 1998. Under the French Master, Chef Dominique Michou, Balloo honed his classical culinary training skills. Balloo went on to become Junior Sous Chef at Azul in Miami’s Mandarin Oriental Hotel under the leadership of Michelle Bernstein. From contemporary Spanish cuisine at La Broche in Miami to the intersection of Japanese, Brazilian and Peruvian dishes at SUSHISAMBA in New York City, Balloo eventually earned Executive Chef status. He partnered with Amir Ben-Zion to launch Domo Japones in Miami’s Design District.

An opportunity to reconnect with Samba Brands Management in 2009 brought Balloo back to the growing restaurant group as Chef Partner of SUGARCANE raw bar grill, which opened in 2010. It was here that he was able to bring together everything he had learned about global flavors and techniques. Shortly after the restaurant’s debut, SUGARCANE raw bar grill was named a James Beard Awards semifinalist for “Best New Restaurant” and Balloo was dubbed “The People’s Best New Chef” by Food and Wine.

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What is your favorite NYC restaurant? And what is your go-to dish? Right now it's Nur and the eggplant carpaccio! #fire What is your ultimate meal? A good crawl in Japan. What three things are always in your pantry? Butter, oyster sauce & fish sauce If you weren't a chef, what would you be? A musician, hopefully! If you could cook with anyone, who would that be? Gangan What’s your favorite NYCWFF memory? So many! It’s the best festival!

Korean Style Beef Short Ribs (serves 4)

 

 

Ingredients:

Galbi marinated short rib
Bartlett pear, washed, deseeded & diced 1 cup
Scallions, cleaned and sliced 1 cup
Yellow onions, peeled and diced 1 cup
Orange peels 1 cup
Garlic cloves, peeled 1 ¼ oz
Ginger, peeled & thin sliced 1 oz
Soy sauce 1 cup
Mirin 1 cup
Granulated sugar 1 cup
Sesame oil ½ tbsp
Flanken style short rib 8 portions

Kimchi pickles
Gochuchang paste 1/2 cup
Kimchi base 3 fl oz
Garlic cloves, peeled 4 ea
Ginger, peeled & thin sliced 1 tbsp
Fish sauce ½ tbsp.
Persian cucumbers 1 lb
Kosher salt 1 ½ oz

Pickled fresno peppers
Fresno peppers, washed & thin slice 4 oz
Rice wine vinegar 1 cup
White wine 1 cup
Granulated sugar 6 oz
Coriander seeds ½ oz
Black peppercorn ½ oz.
Bay leaf 1 ea
Garlic cloves 1 ea
Kosher salt ½ tbsp.

 

Directions:

 

Galbi marinated short rib

In a large mixing bowl, combine all of the ingredients and mix together. Transfer the marinade to a blender and puree until smooth and evenly incorporated. Toss the short ribs in the marinade and place in an airtight container. Allow the short ribs to marinate for 48 hours before cooking.

Kimchi pickles
Place the gochuchang paste, kimchi base, garlic, ginger and fish sauce in a blender and puree until smooth. Transfer to an airtight container and reserve until needed.
Slice the cucumbers approximately 1/16 inch thick and place in a bowl. Toss the cucumber chips in the salt and mix until evenly incorporated and the salt dissolves. Place the chips in a colander and apply weight to the top of them. Place a large bowl underneath the colander, cover the cucumbers and place in the refrigerator to cure and drain for 24 hours. Remove the pickles from the press and squeeze out any additional liquid from them. Once drained and dry, toss the pickles in kimchi marinade. Allow the pickles to marinade at 6 hours before using.

Pickled fresno peppers
In a sauce pan combine the vinegar, wine, sugar, salt and spices and bring to a simmer. Allow the pickling liquid to simmer for 3-5 minutes or until all the alcohol has dissipated. Place the sliced fresnos in a container and pour the pickling liquid over the peppers. Cover the peppers and liquid and allow to steep for 30 minutes. Place the pickled peppers in an airtight container and refrigerate until needed.

To assemble
galbi marinated short ribs 8 portions
kimchi pickles 4 oz
pickled fresno pepers 2 oz
chives, minced 1 tbsp
toasted sesame seeds 2 tbsp
sweet soy sauce 2 tbsp

Place the short ribs on the grill and allow to cook for 3-4 minutes or until caramelized. Turn the short ribs and cook for an additional 3-4 minutes or until caramelized and golden brown. Remove the short ribs from heat and allow them to rest for 1-2 minutes before cutting. Place two pieces of the short rib on each plate topped with the kimchi pickles and pickled fresno peppers. Garnish with the minced chives and toasted sesame seeds and drizzle with sweet soy.