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Several types of radish, each done a different way: Easter-egg radishes, heavily seared; breakfast radishes, butter-braised and finished with honey and a touch of apple cider vinegar; and black radishes sliced thinly on a mandoline then salted and sprinkled with apple cider vinegar. The radishes were all served hot, with a sauce made from pork stock heavily reduced, enriched with creme fraiche, and seasoned with a lot of honey. Several pieces of grapefruit were scattered beneath and around the radishes. And a "streusel" made of puffed pork skin and walnuts was heavily sprinkled over all. Finally garnished with some wild fennel.
I love love loved this course. Sadly, no diners cited it as their favorite course, at least in my recollection.
I came about this dish honestly, starting with radishes, lardo, and honey, and building flavors and tweaking from there. But it ending up being similar in flavors to a dish in the Alinea cookbook. (Pork, Grapefruit, Sage, Honeycomb, p. 273-275). This was unintentional, unlike the dessert at this dinner, which was clearly a nod to some other chefs (and which you'll see tomorrow on this blog).
Posted by Barzelay on 2011/04/25 @ 4:55 | Comments (4) | Meat, Veggies, Fruit, Grain, Cheese
Comments
This was Emmett's favorite dish, though not sure if he mentioned it to you at the time. He got up in the middle of eating it to go into the kitchen because he just had to tell you guys how awesome it was.
Posted by: Leslie at April 25, 2011 10:24 AM
Pork rind streusel! Awesome!
Posted by: dirty at April 25, 2011 2:24 PM
Ha! Funny, I just recently made and blogged about the Alinea dish you mention (Pork, grapefruit, sage). That being said I honestly would never have associated it with this dish you made. Yours comes off as original even though it uses grapefruit and some crispy pork. Seems to me that the radishes are what stands out.
Posted by: E. Nassar at April 26, 2011 11:53 AM
This was MY favorite dish. Also my favorite pairing.
Posted by: Jeanne at April 27, 2011 8:25 PM