Thursday, March 15, 2012

Shank, Fregula, Eggplant

Black Raisin Puree
Go through and pick any steams off the raisins. In a small pot make a caramel with honey, add fresh thyme. When the thyme stops popping deglaze with banyuls vinegar.  Reduce mixture by 25%. Pick out only steams of the thyme, leaving the thyme leafs in the mixture. Add the cleaned black raisins to the gastrique. Once the raisins are plump, add port to cover the raisins reduce by half. Season with salt and pepper. Strain the liquid off the raisins and reserve on the side. Blend the raisins in a Vitamix until smooth, adding the reserved liquid to your desired thickness. Adjust the acidity with banyuls, and check the seasoning. Strain after blending.

16 Hour Braised Pork Shank
Crispy Pork Ear
Fregula "Risotto"
Preserved Lemon
Smoked Eggplant Puree
Oven Roasted Tomatoes
Micro Salad
   Bronze Fennel
Pork Jus

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