- The Life of Loi is made possible by the Behrakis Family.
Experience Abu Dhabi.
The Greek National Tourism Organization.
And SALFO Engineering & Management.
LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.
When I was growing up in Thermo, a small village in Greece, food was a way of life.
The Mediterranean diet is considered the healthiest in the world.
And I have seen how it can truly change people's lives, like it changed mine.
And since then, my life has been all about the Mediterranean diet.
Each season, I take the cornerstones of the Mediterranean diet and travel the world, learning about different cultures, gathering inspiration, exchanging ideas... - Oh!
LOI: And then, going back home to share with you.
On this week's episode, we'll be visiting chef Sergio Cabrera on Al Reem Island.
We will be cooking MouzMari short ribs, a dish which reflects his commitment to quality, flavor, and sustainability.
Later, we will travel out into the desert, where we will take part in a remarkable feast served out under the stars.
(Loi laughs) - Yassou... LOI: Then, back in Greece, I will be preparing my own take on some mouthwatering short ribs.
This chef creates unforgettable dining experiences, combines innovation with tradition.
He is committed to quality, flavor, and sustainability.
Most of the ingredients he uses in his cooking come from local farms.
At MouzMari, it's not about meat.
It's a culinary journey from Patagonia in Argentina to Abu Dhabi.
Chef Sergio Cabrera.
- Welcome.
LOI: Yassou.
(laughs) That means "hello" in Greek.
- Okay.
LOI: Thank you, thank you very much.
I came to your restaurant... - Yeah.
LOI: ...and we loved the food.
- Thank you very much.
LOI: And it's, um...
It's something different, actually.
- Yeah.
LOI: And you combine this Argentinian... - Argentinian flavors, yes.
LOI: ...with Emirati.
- Yeah.
LOI: Ingredients... - Twist.
LOI: ...and the way.
And also, this restaurant has built like the Emirati one.
- Yeah.
LOI: Everything, it's so beautiful here.
So tell us what we're going to do today.
- Today, we're going to have the short ribs.
LOI: Mm-hmm.
- It's slow-cooked short ribs with the MouzMari sauce.
Okay?
We have mashed potato and brava potato.
Okay?
LOI: You combine everything.
- Yeah, yeah, yeah.
Actually... LOI: That's really good.
Is this cooked already or what?
- This one we sous-vide during overnight.
LOI: Mm-hmm.
- Okay?
Normally, when sous vide is in service, we vacuum and we cook in the sous vide during at least 12 to 14 hour.
And after, we regenerate in the oven.
We have a Josper charcoal oven.
And the wood that we use in the oven also is summer wood, is from here, from U.A.E.
LOI (chuckles): Even the wood is from here.
- Yeah.
LOI: Even the wood.
- All of the sauce is smoky, okay?
LOI: Smoky.
- Yeah, uh, we... We are doing the normal demi-glace.
Once it's ready, the demi-glace, we put in a container and we bring to the oven, in the end of the service, as well, to give the smoke.
We will put this in the skillet... LOI: Okay.
- ...to allow us to bring in the oven.
As you see, the demi-glace is very dense.
LOI: Yeah, but I want to know what you put in there.
- Bone marrow, cook in the oven.
LOI: Mm-hmm.
- Caramelize in the oven with, uh, different vegetables-- onion, garlic, carrot, you know?
And once it's enough caramelized, we bring in a pot, in a big pot, we put, we fill with water, and we reduce during two days.
That's why we get this gelatin and all the collagen of the bone.
LOI: Is there something else secret?
- Some ingredient is, is there, yes.
(Loi laughs) LOI: You don't have any...
Anything else?
- Yeah, we have sesame, sesame seed, yes, to give the identity of the flavor of the ribs.
LOI: He thought that I wouldn't take out, you know, the secret.
So... (both laughing) So the sesame seed makes it different, right?
- Yeah, yeah.
LOI: Good.
- Give it another flavor.
LOI: Here, do we add any salt, pepper?
Nothing?
- Nothing, nothing, because the meat is already marinate with the barbecue... LOI: Okay.
- ...barbecue sauce.
LOI: And, uh, we're going to put this in the oven?
- In the oven, yes.
LOI: Okay.
Can I give this to your team?
- Of course.
LOI: Here.
Thank you.
And you made the potatoes?
- Yeah, basically, what we do with the potato... LOI: Mm-hmm.
- ...we slice.
LOI: Yeah?
- And... LOI: Very thin.
- Yeah, very thin.
And we arrange in layers, like, kind of, up to 15 layers.
LOI: 15 layers, no more.
It's so easy.
- (laughs) LOI: And you add what?
Spices or what?
- Basically, we put olive oil, salt, and pepper-- nothing else.
LOI: And it's... Mm-hmm?
- Once it's soft and cook enough, we press it and we seal it with the vacuum bag again.
And we have ready for the service.
Once we need to reheat, we reheat again in the charcoal oven with olive oil, we cut in a square, and we serve.
LOI: So this is cooked already?
- It's precook, yes.
LOI: And can I add some olive oil... - Sure.
LOI: ...before we reheat it?
- Exactly.
LOI: Or you do it.
I don't know how much you want.
- Okay.
I think this is enough.
LOI: You sure?
- Yeah, we can put some more.
(both laughing) LOI: Because me, I'm all about olive oil.
- Olive oil.
LOI (laughs): Okay.
Here, guys, thank you.
- Thank you.
LOI: It, it's so good!
- Good?
LOI: Yeah!
- We're going to plate now, the short ribs.
LOI: Yeah.
- We're going to put the mashed potato on the bottom.
LOI: What else you have in the mashed potatoes?
- Olive oil.
LOI: Yeah.
- Salt, pepper.
And we emulsify with the blender machine.
LOI: You don't add anything in there.
It's the potato with the olive oil.
- Yeah.
LOI: I believe him.
He's, he's super-honest.
(laughs) So now you take this... - Yeah.
LOI: You can take it by hand, don't worry.
- We will put, after that, we're going to put some of the sauce... LOI: Mm-hmm.
- ...on top.
And now we garnish with some of the pistachio.
Now we put this spicy sauce on top.
LOI: What is in there?
- They have milk, smoke olive oil, which we bring, um, wood... LOI: Mm-hmm.
- ...and we put in the olive oil to get the smoke.
LOI: Smoked olive oil?
- Yeah.
LOI: It's a new market.
(both laugh) - And we blend all the ingredient together to get the consistent of the sauce.
LOI: Okay.
- And we finish the plate with chive.
LOI: What about this red thing that I like?
- This red thing is the beetroot powder that we used to garnish the mashed potato.
And we have the corn dust, as well, we use to garnish the plate.
LOI: What is that?
- Corn dust.
LOI: Corn.
- The cut over that we have from the corn we use in the kitchen, we dry, and we blend to get the, the powder.
LOI: And I like that corn, too, but you cannot have everything in your life, okay.
- (chuckles) LOI: And now... (chuckles) Patatas bravas.
- Yeah.
LOI: Well, is it Argentinian or Mexican?
- It's from Spain, actually.
But we incorporate in our kitchen, as well.
LOI: You know something?
I had the idea, you know, that patatas bravas comes from Mexico.
- (laughs) LOI: Because my chef at Loi Estiatorio, he comes from Mexico, Felipe.
Hi, Felipe!
And he always said that.
- No, no.
(laughs) Brava potato is from Spain.
LOI: Felipe... - (laughs) LOI: From Spain, okay.
- So... LOI: And how many you have there?
- The portion is six potato, six square.
LOI: Give it to me, please.
Why you take it away?
That's for me.
- Okay.
LOI: I have to try.
- (laughs) LOI: Mmm.
- So we arrange the brava potato with the rosemary.
LOI: And these are lentils, right?
- Yeah, they are lentils just to garnish the plate.
LOI: Mm-hmm.
- We are not using them to cook.
LOI: But the customers can take them home and they can cook.
- Yeah, of course.
They can do some stuff.
LOI: It's a big plus.
- (chuckles) LOI: Mm-hmm.
- And we garnish with the brava sauce... LOI: Mm-hmm.
- ...and aioli sauce.
LOI: Okay.
What is in the brava sauce?
- Yeah, it's kind of a spicy sauce... LOI: Mm-hmm.
- ...with tomato.
LOI: Yes.
- We bring in the tomato in the oven and we blend with the olive oil and paprika.
LOI: It's easy, it's not difficult.
- It's not difficult.
LOI: Right?
- Yeah.
LOI: And then?
- Here we put the aioli on top of it.
LOI: You can add, you can add aioli.
- Yeah.
LOI: It's nice, it's garlic.
I love garlic.
- Yeah?
LOI: Yeah.
- And we garnish with that.
LOI: We should put some over there.
- Yeah.
LOI: Huh.
Come on, chef.
- (chuckles) LOI: You can make this with yogurt, you know?
- Yeah... LOI: The garlic.
Let me see some here.
See?
- And we garnish... LOI: Mm-hmm.
- ...with the charcoal onion.
LOI: Charcoal onion?
- Yeah.
Literally, we burn the onion in the oven... LOI: Yeah?
- ...until it get black.
After, we dry in the heat machine, and we blend to get the charcoal powder.
LOI: So, that was the secret when I ate this.
- (laughs) LOI: Huh, now I know.
Are you going to try your food, too?
- Of course.
LOI: Good!
- Always.
LOI: Look at this.
It's so beautiful.
The aroma of all these ingredients that you have put in there comes out here.
- Thank you very much.
LOI: In the palate.
Also, I like that onion, the burnt onion, very much.
And...
I don't know what to say what I like... - (laughs) LOI: ...the most.
Cheers.
Okay.
- (laughs): Double potato.
LOI: I am super-happy.
I am in my favorite place here in Palaio Faliro, where my mother used to come have coffee and ice cream.
I'm not going to continue that, but I'm going to tell you.
And I'm happy because I have my friend, chef Tassos Andriotis from Corfu.
Tasso, la.
(chuckles): I love you.
So, loipn.
I'll tell you what.
We went one day to a restaurant that a friend of mine told me.
And they said, "MouzMari."
I said, "What is that name, 'MouzMari'?"
And we saw nobody there.
And they said, "Oh, maybe it's not good."
I said, "Let's go!
My friend knows, okay."
So we went in there.
- (murmurs) LOI: The best.
So...
He taught me how to make this meat with a lot of spices, herbs.
And then I said, like, "It's going to be too much."
It wasn't.
It was perfect.
- Really?
LOI: Yeah.
- Perfect?
LOI: So, and because you told me that you're making this herbs and spices, that's why I wanted him to bring his recipes to make this one.
(laughs) - What type, it is this?
LOI: Short ribs.
- Ah, okay.
LOI: So what do you need here?
- First, the spetseriko with spices.
LOI: How much?
- About two spoon, I think.
LOI (gasps): What is in here?
- It smells, it's very... LOI: Tasso, you have to tell us a secret.
- Of course.
No secret in the cooking, uh, for me.
LOI: Uh-huh.
- It's a spag...
It's a paprika, smoked paprika, uh, black pepper, oregano from Corfu, and thyme.
LOI: Mm-hmm.
- And that's it.
LOI: No, no, no, no.
- A, a little bit cinnamon.
(chuckles) LOI: No, no, no, no-- say.
- And a little bit kumquat, a little bit.
(both laughing) LOI: I got it.
So, okay.
Next is, uh... - And the next is the spetseriko with herbs.
LOI: Herbs.
- It's oregano, thyme, and, uh, sesame... LOI: Yeah.
- ...and kumquat, dry.
(Loi laughs) LOI: Now, now he's giving us his secret, the kumquat.
Salt and pepper?
- Of course.
LOI: Olive oil?
(both laughing) - Of course.
LOI: Me?
We thought... - Oh, my God, look, everywhere.
Can I help you?
LOI: Yes, please.
- Perfect.
LOI: Thank you.
I appreciate it.
- Now is perfect.
LOI: Excuse me.
Hello!
(laughs) - I'm sure for that.
(Loi laughs) Maria Loi without tomato paste is not Maria Loi.
LOI: Good.
- (laughs) LOI: Oh, my goodness, I love, I love this.
I can't live without it and without olive oil, see?
- Can I try it?
Oh, thank you.
(Loi slurps) LOI: It's good, huh?
- Yeah.
LOI: Wow, it's going to be amazing.
- It's good now.
LOI: No!
- (chuckles) LOI: I finished it.
Now... Preheated oven.
160 degrees for one-and-a-half hours.
- Argjiro, I'm coming.
LOI: Yeah.
(both speaking Greek) - Yassas.
LOI: Yassou.
Okay.
- Okay.
LOI (speaking Greek): LOI: Yassou.
- Yassas.
(kisses, all laughing) LOI (speaking Greek): I can't wait to taste it.
Wow, wow, wow-- hot.
- Mmm.
(chuckles) LOI: Usually, I add cheese in this, but I'm not going to, because this sauce, it's different.
And it's so tasty-- full of flavor.
- It's very...
It's rich-- I think the flavor is rich, huh?
LOI: Mm-hmm.
- I can't wait to try.
(Loi chuckles) Is ready?
LOI: Wait.
Olive oil makes life... - Of course.
LOI: ...taste better and healthier.
- (murmurs) LOI: Bon apptit!
- (laughs) LOI: See?
Immediately for the pasta!
- Mmm.
LOI: Okay.
- Thank you.
LOI: You're welcome.
Look at that.
- Wow.
LOI: Off the bone.
- Wow.
LOI: I want some meat, too.
- Mmm.
LOI: I have to admit.
- Right.
Eh?
I'm telling you.
It's so tasty, so rich flavors...
So Greek.
(laughs) LOI: Actually, it is Greek, but you know what?
It reminds me from the meat that I had in Abu Dhabi.
But now you made it different.
Thank you.
And thank you.
LOI: I have to tell you, chef.
I've done many, many, many of these things in the desert.
Not in the desert of Abu Dhabi, which is amazing, and I love it.
- Thank you.
LOI: But like this feast?
No.
- Thank you, thank you very much.
LOI: You are the best.
- Thank you.
LOI: I knew it.
He's the best.
I went to his restaurant, we ate.
Me, I don't eat meat.
And I love what he does.
And I love what he did here, in the middle of the desert.
Even the lamb, the way that they cook in Crete, antikristo.
Unbelievable.
- So let's try the meat?
LOI (laughs): He is a chef.
He doesn't care what I say about him, you know?
He wants me to try the meat.
You know something?
I'm going to sit down and you do whatever you want.
- Sure.
LOI: How's that?
Okay?
- Perfect.
LOI: Go ahead.
Thank you.
- Thank you.
(talking in background) LOI: Yassou!
Yassou!
Yassou!
(laughs) - Yassou... LOI: Yassou!
- Yassou!
LOI: And yassou.
I am in my favorite place.
In Athens.
Palaio Faliro.
I lived here for a few years, but for me, Palaio Faliro, it's because my mother was here.
In this hotel here, she used to come to have ice cream, coffee, and I was here with her.
So that means I love this place.
But I love also my friend Tassos Andriotis, who came from Corfu to cook with me.
So what is in here?
- Spetseriko-- this is herbs and spices.
LOI: Mm-hmm.
- With paprika, smoked paprika, black pepper, cinnamon... (slowly): ...and a little bit dry kumquat.
(both laugh) LOI: Okay, I was expecting that.
Okay-- see?
That's it here.
- And the second spetseriko's with herbs.
It's oregano, thyme, sesame, and, uh, dry kumquat.
(both laugh) LOI: He's trying to hide that.
But you, you know me.
I can take out from anyone secrets.
Enough?
Okay.
Salt and pepper?
- Of course.
LOI: Not too much.
So I have here... - Tomato paste, of course.
LOI: And olive oil, of course.
- A lot olive oil-- love olive oil.
(laughing) LOI: Of course.
Let's mix it.
- Simple.
LOI: Now I have this can of tomatoes.
Where's my scissor?
You see my scissor?
My sister nicked it.
- (laughs) LOI: Cut it.
You can blend it if you want.
- But it's better with a...
It's more wild.
LOI: Like you.
(both laugh) LOI: Oh, I have to tell you something.
Don't get those tomatoes in the can that they're salty.
Okay?
Full of sodium.
Please, make sure it's just water or olive oil.
- Natural, it's better, huh?
LOI: Yes.
See?
Now it is ready.
- (exhales) LOI: So I cut also... - Pepper.
LOI: Yeah.
- It's Florina pepper.
LOI: Ha.
- (laughs) LOI: I was expecting that.
- It's very sweet, it's very... LOI: Yup.
- ...smoke-- the aroma, it's smoke.
LOI: So we'll have this chicken.
So what we're going to do, I want to have some potatoes.
- With lemon in the water.
LOI: Yeah-- why?
- For, uh, oxidate, eh?
LOI: He's a good chef.
He knows everything.
- (laughs) LOI: So what I'm going to do, I'm going to take the potatoes and put it next to the chicken.
So it's enough, right?
- Yes.
Easy.
LOI: Yeah.
You take it to Argjiro, okay?
So she can bake this for, uh, almost an hour-- we don't need an hour.
Okay.
- A half is enough, yes.
LOI: 170 degrees.
Preheated oven, huh?
Remember that.
- Always.
LOI: Yeah.
- (chuckles) LOI: Less than an hour.
And I think Argjiro has one ready for us already.
- Perfect.
LOI: Thank you, Tassos.
- (speaking Greek): LOI: And I'm going to clean up.
Stay here with me-- don't go away.
Okay, let me help you.
And I need some of this, too.
- Perfect.
Good choice.
(chuckles) Oh... Look, look at the color.
Op, op, op, op, op, op, op.
LOI: It's so good.
- (chuckles) LOI: You know, my mouth is watering.
What else?
- Eh, something green?
LOI: I have it.
- (chuckles) Please.
LOI: Okay, hold it, please.
I'm not going to cut it-- just like this.
- Whoa.
LOI: Beautiful.
And what about dill?
I love dill.
It's so good for your health.
- (murmurs) LOI: How's that?
- Like a painting.
Mm.
LOI: It's one of the best.
- I think it is-- it's very easy.
LOI: Please make this chicken.
Now is the time.
- I'm waiting for this all day.
(chuckles) Normally the morning.
(laughs) LOI: He does.
Every day, he drinks olive oil in the morning.
Yassou.
- Yassou.
(chuckles) LOI: And yassou.
Remember, everything in moderation except love, olive oil, and good deeds.
(kisses): Love you.
- Yamas.
- The Life of Loi is made possible by the Behrakis Family.
Experience Abu Dhabi.
The Greek National Tourism Organization.
And SALFO Engineering & Management.
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