Friday, April 20, 2012

Ramp, Rice, Pheasant

Caramelized Pheasant Confit
Rinse off pheasant legs and pat dry. Make a salt cure to your liking and put a thin layer on the bottom of a hotel pan. Place the pheasant legs on top of the thin layer of cure. Place the rest of the cure on the pheasant legs, covering them. Put another hotel pan on top, with some weights and press the legs over night. The next day wash the cure off the legs and pat dry. In a hotel pan, line the bottom with white onions sliced one inch thick. Pre heat oven to 250 degrees F. Place the washed and dried legs on the onions and cover with melted duck fat. Cover with plastic and two layers of foil.  Cook in the oven until the legs are tender about 4 to 5 hours. After done cooking drain off fat and cool the legs. Pick the legs of all the meat. In a hot saute pan, and clarified butter and the confit. Cook until the confit is caramelized, deglaze with banyuls and add chopped parsley.

Ramp and Cipollini Onion Risotto
Sunny Side Up Quail Egg
Herb Brioche Croutons
Macerated Blackberries
Pickled Banana Pepper
Micro Herbs

Friday, April 13, 2012


Rinse off the pig in cold water and pat dry. Make a dry cure with salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, pink salt, lemon and orange zest, fresh thyme, fresh parsley and fresh rosemary. Spread a thin layer, of the cure, on the  bottom of a plastic container large enough to hold the pig. Place the pig onto of the cure and evenly distribute the cure all over the pig inside and out. Cover with plastic wrap and let cure for 24 hours. After 24 hours, flip the pig and cover and let cure for another 24 hours. On the second day of curing, make a apple cider brine with apple cider, water, salt, brown sugar, black peppercorns, pink peppercorns, bay leaves, juniper berries, red pepper flakes, lemon and orange zest, lemon and orange juice, granny smith apples, apple cider vinegar, fresh thyme, fresh parsley and fresh rosemary. Bring the mixture to a boil and cool in a cooler until the next day. After the second 24 hours, rinse off the cure and place the pig in the cold brine, in a fresh plastic container, brine the pig for another 24 hours. After done brining, take the pig out, pat dry and place on a roasting rack. Pre heat a oven to 170 degrees F. Spray the pig ears and snout with non-stick cooking spray and wrap with foil. With butchers twine tie the pigs front and back legs so they stay at its side, and place an apple in its mouth. Roast over night 12 to 16 hours, depending on its size. It will be golden brown when finished. Take foil off the snout and ears and free the back legs from the twine. Before presenting the pig brush with honey, so it shines and replace the cooked apple with a fresh apple. 

Wednesday, April 4, 2012

Pork, Hearts of Palm, Soy

Sous Vide Hearts of Palm
Clean the hearts of palm by peeling the outer, woody, tough layers until you reach the tender soft inners of the palm. Cut the palm into desired size and shape. In a cryovac bag add, milk, lemon zest, kaffir lime leaf, lemon grass, coriander, Thai chili and salt. Add the cut hearts of palm to the bag, arranging them neatly. Cryovac making sure it has a good seal. Sous vide the hearts of palm at 160 F for about 2 hours or until tender, depending on the size. While the hearts of palm are cooking make a pickling liquid with sriracha, sweet chili Sauce, rice wine vinegar, cilantro and salt, bring to a boil and set aside. Once the hearts of palm are tender, drain off the liquid and put into a new clean cryovac bag and add the pickling liquid. Cryovac and let pickle over night in the cooler.

Pork Tender Loin
Coconut Black Rice
Supreme of Lime
Soy Glazed Pearl Onions
Tempera Enoki Mushroom
Teriyaki Pork Jus
Picked Mint