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

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