Everybody sometimes want to make a fancy appetizer, that will have the guest in awe. You can never go wrong with caviar to achieve this. The salty, irony tasty and the pop when you bit into them is simply amazing. Here is a great recipe inspired by Eleven Madison Park and Daniel Humm. Start with the buttermilk gel. In a smaller saucepan, whisk together the buttermilk, agar-agar and salt. When it begins to boil whisk constantly for two minutes. Let it cool and refrigerate for two hours. After two hours cut into smaller pieces and puree in a blender on high speed until shiny and smooth. Set aside in a cool place. Start preparing the Buttermilk gelee next. Start by blooming the gelatin in a bowl of cold water for 10 minutes. While you are waiting, heat 1/2 cup of the buttermilk, but don't bring it to boil. Squeeze the gelatin to remove excess water. Stir into warm buttermilk to dissolve and then pur in the rest of the buttermilk. Season with salt to taste. Put a Silpat on a oven tray and pour the buttermilk, yielding a 1/16-inch thick gelee. Zest the lemon with a microplane grater evenly over the gelee. Refrigerate for at least one hour, until set. When ready to serve, cut gelee into 1/2 by 3/4-inch strips. Cut bacon in small bits and quickly saute for a couple of minutes. Make sure that don't burn them. Boil the fava beans for two minutes and then quickly dip in waterbath. Poach the egg by sous viding them in 145.4 degrees Fahrenheit (63 C) for 30 minutes. Now you are ready to assemble your appetizer. For each serving, spoon a tablespoon of the buttermilk gel on a plate and pull it to the left with a spoon. Place a quail yolk on top of the dollop. Season with some fleur de sel. Arrange some Fava Beans on the plate alongside the gel. Lay a tablespoon of caviar by the yolk and then lay a strip of the buttermilk gelee crossways over the yolk. Place 5-7 pieces of bacon bits on the gelee. Garnish with some edible flowers.
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Ingredients: Skinless Chicken breast Whole chickens Your favorite chicken BBQ rub Butter - tons of butter RM Transglutaminase - I use Moo Gloo Dipping sauce - 1/3 BBQ Sauce 1/3 Honey 1/3 Apple juice Real men don't eat sushi - I remember this slogan from an old Chevy commercial back in my native Sweden. I happen to love sushi - but if you want to make something more meaty - well, maybe you should try Smoked Chicken Rolls. Moist and flavorful rolls of chicken wrapped in chicken skin. Too conduct this little neat trick you will need Meat Glue - Transglutaminase. Transglutaminase is an enzyme that catalyzes the formation of an isopeptide bond between a free amine group (e.g., protein- or peptide-bound lysine) and the acyl group at the end of the side chain of protein- or peptide-bound glutamine. In plain English - you can glue different cuts of meat together without any strange flavors. Start with trimming the chicken breast so that they are similar in size. Sprinkle richly on the sides you will connect with each other with Meat Glue. Place the chicken breast opposite each other - so the thin end in one breast connects with the wider end on the other breast. Roll them up so they get a nice log shape in some plastic wrap and keep in refrigerator for at least 8 hours. That is enough time for the meat glue to connect the tissues. Carefully tear the skin of the whole chicken and trim the skin so it fits nicely around the chicken breast roll. Sprinkle your favorite chicken rub on the chicken roll and then sprinkle the backside of the skin with more meat glue. Wrap the skin around the chicken roll and put back in refrigerator for another 8 hours or so. When done, inject breast with some brine and sprinkle outside of skin. You are now ready to start cooking. Place the rolls in an aluminum pan on a bed of butter. Think 8 tablespoons of butter per roll. Cover the pan with foil and place in smoker on indirect heat 400 degrees Fahrenheit. Cook covered for about 45 minutes. After 45 minutes, open the pan and turn the rolls. Cover again with foil and cook for another 30-45 minutes. In order to get some smoke into your rolls, uncover the pan and smoke the chicken rolls for another 20 minutes at the same temperature. I use a light wood like apple or pecan. When the chicken rolls are getting to the right temperature - prepare your dipping sauce. I use 1/3 BBQ sauce, 1/3 Honey and 1/3 Apple Juice. Dip the rolls in dipping sauce. Put them back one final time on the smoker to caramelize the sauce.
When they rolls have a nice orange shine, take them off the smoker, slice and serve!! |
Cooking at home
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