Thursday, March 29, 2012

Scallop, Potato, Bacon

Coffee Cured Bacon
Take off all skin off your pork belly. For the dry coffee cure its fine ground coffee beans, brown sugar, salt, black peppercorns, juniper berries, bay leaf, mustard powder, fresh thyme and sodium nitrite. Mix ingredients together and place half of the mixture, spread evenly, in plastic bin, big enough so the belly can lay flat. Place the belly on top of the layer of cure. Spread the other half of the cure on top of the belly, spreading it evenly across the top. Put cheese cloth right on the cure so the bacon and cure are covered. Place another pan on top of the cheese cloth and weigh it down, so it presses the bacon. Put in a cooler, out of the way, for two weeks. After two weeks, wash off all cure and set aside in a cooler. To make the brine, brew very strong coffee add sugar and salt to your liking and cool. Once cool, place the belly in the brine and cover. Store in a cooler, out of the way, for another two weeks. After two weeks, take out of the brine place on a roasting rack and put in a cooler, uncovered, for 24 hours. Once dry, portion and cryovac.

Seared Diver Scallop
Vanilla Carrot Puree
Pea Shoots
Crispy Potato Salad
Hedgehog Mushrooms

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