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Pickle tots with rec onion yogurt (serves 4).

Pinot Noir, Cep Vineyard Peay Vineyards Sonoma Coast CA 2009

[ILLUSTRATION OMITTED]

For the dry cure: *

8 ounces kosher salt
6 ounces brown sugar
1 ounce pink self

For the chicken breast bresaola:

2 1/4 pounds skin-on chicken breasts
1 1/2 ounces dry cure, from above
3 cloves garlic minced
2 sprigs thyme, chopped

Finely grated zest of! lemon Applewood chips, for smoking

For The pickle tots: *

3 pounds 12 ounces shredded russet or Kennebec potatoes

4 ounces unsalted butler
1 3/4 ounces gelatin sheets
1 pound, 6 ounces shredded dill pickles, squeezed dry
1 3/4ounces Activa
1/2 ounce agar agar
Cornstarch, for dusting Salt

For the red onion yogurt: *

1 large red onion, cut into medium pieces
1 pound, 9 ounces Greek yogurt
l 1/4 ounces red beet juice
Cayenne pepper
Salt
To serve:

Canola oil, for frying

For The garnish:

Sliced green onion tops

Dill sprigs

* yields more than needed for plating

For the dry cure: Mix salts and sugar together until well blended.

For the bresaola: Rub chicken breasts with cure, garlic, thyme, and zest. Tightly seal chicken in a small container, Cure for 36 to 48 hours in refrigerator, rotating every 12 hours, until chicken feels firm, like clenched muscle. Rinse and dry for 24 hours, uncovered, in refrigerator. Cold-smoke with applewood chips in a combi oven at 155 degrees for 1 hour. Remove wood chips and set comb oven to 160 degrees and 0% humidity Cook chicken to internal temperature of 155 degrees. Turn oven down to 140 degrees and 0% humidity and dry out chicken for z15 minutes more. Thoroughly chill chicken. Slice very thin on electric slicer.

For the pickle tots Rinse potatoes under cool water until water runs clear. Squeeze all extra water from potatoes (this makes a big difference) Melt butter, add potatoes, and cook on medium-low heat, stirring constantly. Season with salt and keep stirring, tasting potatoes for seasoning and making sure they are fully cooked. Starch flavor should be gone, but they should still have texture. Remove potatoes from heat and stir occasionally to cool slightly. Bloom gelatin in cold water, squeeze out extra water, and add to potatoes. Stir in shredded pickles until well mixed and gelatin has melted, Rain in Activa and agar agar and stir until well mixed and homogenous. Coat half sheet tray with nonstick cooking spray and line with double layer of plastic wrap, leaving overhang on all sides. Spread potato mixture in pan until completely smooth. Bring all four flaps of plastic wrap over mixture, creating fight package. Top with second sheet tray and heavy weight to compress mixture. Press overnight in refrigerator. Unmold potato mixture. It should be firm but not hard. Cut into bite-size pieces. Dust with cornstarch, tapping off excess.

For the red onion yogurt: Put onion in a dehydrator and dry until very crisp, about 12 hours. Grind to powder. Weigh out 2 1/4 ounces red onion powder; reserve extra for another use. Blend powder with yogurt, beet juice, cayenne, and salt and hang overnight in cheesecloth pouch set over a bowl or tray in refrigerator. Pass yogurt through a fine-mesh sieve until smooth.

To serve: Heat oil to 350 degrees and fry tots until golden brown. Plate as shown.

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Publication:Art Culinaire
Article Type:Recipe
Date:Jun 22, 2013
Words:548
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