- 36-hour sous vide pork belly, crisped before serving as described in this post. Something that I learned when I made this: don't trim the pork belly into nice square pieces until after you've crisped it up. Otherwise your nice rectangles or whatever deform during crisping, which is what happened here.
- Granny Smith apple juice and maple syrup caramel. Strangely, I was planning on doing this when Playing With Fire And Water posted basically the same thing and did the work for me. It required a lot of adjusting, so I don't have a good recipe for this.
- Granny Smith Apple, julienned and a parisienne ball (which I am not yet good at)
- Jalapeno, seeds and most of the fins removed, julienned.
- Maple-sherry vinaigrette to dress the apple and jalapeno salad.
- Red Onion Confit, i.e. heavily caramelized red onions (not pictured)
- Thyme, flavor incorporated via the brine
Awesome combination. Similar to a famous Tailor dish.
Posted by Barzelay on 2009/01/28 @ 2:00 | Comments (0) | Meat, Sauces, Condiments