Saturday, June 9, 2012

Squid, Lemon, Avocado

Preserved Lemon
Peel off any stickers on the lemons and wash. Cut both ends off so you can see some of the flesh and blanch for 3 minutes in non salted boiling water. Shock in ice water. Make a brine to your liking at least 50-50 salt to sugar, add any spices you like and brine to a boil. Place the lemons in a heavy duty plastic container. Pour the hot brine over the blanched lemons let cool to room temp. Put a lid on the container and put in a cooler. Let the lemons brine for 1 month, then cryovac in portions.

Fried Squid
Lemon Pudding
Avocado Mousse
Chunky Remoulade
Lemon Powder
Pickled Shallot
Caramelized Shallot
Picked Herb Salad
     Chive Tips
     Ruby Streak
Minus 8

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