Wednesday, December 29, 2010

Merry Christmas and Happy New Year

Santa Claus or The Jesus Character from South Park? You be the judge.
From left to right:
Smoked, fennel crusted sausage, tasso ham, Chorizo stuffed date wrapped in bacon, Okinawan yam custard with orange caviar, farmer's cheese dressed with fresh thyme and black truffle, organic honey comb, Humbolt Fog

1/2 gallon whole milk
1 cup butter milk
2 tbsp. white vinegar
1/4 cup extra virgin olive oil
1 tsp. honey blossom vinegar
salt and pepper
Bring the milk up to a simmer. Add the vinegar and buttermilk and stir vigorously. Stop stirring and let the curds settle at the surface. Turn off the heat and let it rest for 10 minutes to allow the curds to fully seperate from the whey. Skim the curds from the top and strain through a china cap with cheese cloth. After about an hour, pour the curds out into a bowl and season with sea salt, cracked pepper, extra virgin olive oil and honey blossom vinegar. Wrap the cheese loosely and press it flat with a hotel pan overnight(poke holes in the plastic to release any air).

5 lbs pork loin cut into small chunks(including some of the cap)
2 lbs. applewood bacon cut into small chunks
1/4 cup toasted fennel seed
2 tbsp. cracked black pepper
1 tbsp. dried sage
Put all of the meat and grinding utensils in the freezer for 1 hour. Grind all of the pork while adding the spices and salt gradually. Test a small piece and adjust with seasoning. Shape the sausage with plastic wrap and steam for 45 minutes. Remove the sausage from the plastic and roll it in chopped fennel and black pepper. Smoke the sausage for 2 hours with cherry wood.
10 oranges(juiced)
2 tbsp yuzu juice
1/4 cup sugar
8 sheets of gelatin(bloomed)
2 qts. of grapeseed oil in a tall, thin bain marie(in a large bowl that's surrounded by ice and in the freezer)
Bring the orange, yuzu, and to a boil. Reduce to a simmer and dissolve the gelatin into the liquid. Allow the liquid to cool to room temperature and transfer it into a small squeeze bottle. Drip the liquid out slowly into the bath of cold oil. It should be cold enough to gel the liquid before it hits the bottom of the bain.

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