What to do with Romanesco. Looks like a space creature from Star Trek right? Well, its like cauliflower with a hint of sweetness and broccoli.
First, I made a falafel with romanesco mixed with chick pea flour. I crusted each one with a risotto crust. I laid them atop a roasted bell pepper coulis surrounded by fresh tarragon, basil and bacon salt. Yes, BACON SALT!
Second, I seared some lamb pops (M-R). The lamb pops sit atop a pepper grilled Romanesco puree in a Saffron infused champagne vinegar reduction bath.
Third, I roasted romanesco spears wrapped in honey cured bacon w/ red pearl onion confit. Then drizzled with a spicy orange honey and fresh oregano flakes.
Lastly, I stuffed peppered tenderloin with sauteed shallots and romanesco. I paired them with a shredded in-house smoked Mimolette cheese.
It was a fun experience getting to use this “space creature” of a vegetable. Its like cauliflower/ broccoli but with less cauliflower flavor with a hint of broccoli and sweetness.
If anyone has any other recipes I can try please let me know.
Hope your enjoying the new year and thanks for taking a look at my night with Romanesco!
Well, the results are in and I apologize for the delay! Ganim is our #1 winner followed by Shaun and Steve. The winner, Ganim, will get bragging rights and his recipe/ bio will be posted within the week.
Ganim’s Pork Belly was a Honey Smoked Pork Belly w/ saffron apple sauce topped w/ hoisin glaze.
Shaun’s Pork Belly was a Rendang style Pork Belly on top of a Kaffir lime and carrot risotto croquette with chive oil, plum gastrique and sichuan chile pepper oil.
Steve’s Pork Belly was a Coffee BBQ rubbed Pork Belly rolled on top of Texas toast w/ lemon jam, shredded house smoked mimolette cheese w/ green onion coulis.
I must say, the judges had a challenging time judging the plates, However, after all is said and done, the winner was Ganim. His accompaniments were hands down perfect. Congrats to all contestants and I cant wait for our next challenge.
Should you care to see other recipes of the contestants please notify me.
Thanks again for keeping up with my blog!
WHAT TO DO WITH PORK BELLY SCRAPS! I chose to do asian inspired appetizers for the scraps of pork belly.
First, I did a Potsticker filled with shredded pork belly (mixed w/ 5 spice, cardamom, ground ginger, sichuan peppercorns, star anise and allspice,) mint, carrot, green onion, kaffir lime leaf and shallots. For the dipping sauce I did a traditional Nuac Cham with mint and lemongrass.
Second, I made some wonton crisps topped w/ Seared pork belly, fried quail egg and a red pearl onion confit. These were then topped with a coconut milk infused w/lemongrass, kaffir lime leaf, sambal and pork belly drippings.
If you would care for the full recipe please let me know.
I don’t believe in throwing away anything and so, I love sharing my ways to keep using these special ingredients and enriching our lives with yummy yummy foods!
Hope you enjoyed these apps as much as I did making them.
Today, I pulled my pork belly from the smoker. Allowed it to rest and then its getting wrapped to conserve its juices and await the La Caja China Roasting Box. To those of you who don’t know what that is, its an above ground cooking box for roasting yummy yummy things. On Monday, January 2nd 2012, my “Rendang Pork Belly” and Steve’s “Coffee BBQ Rub” Pork Belly will slowly roast for four hours. I cant wait to plate up the end result and finally taste them. This has been a long three weeks. I cant wait to see the other chefs serving accompaniments.
Shaun Verespej, a chef at Kurant Events is a contestant to an in-house challenge. Four chefs working for Kurant Events are facing off in a Pork Belly cook off. This picture is of Shaun Verespej’s “Rendang” style cured pork belly. Stay tuned for the winner and his or her recipe.