Archives for November 2011
Milk Braised Rabbit Casonsei with Mike Perez.
18 November 2011 | chef, delicious, food porn, tentop | 2 Responses
It should come as no surprise that tentop’s recent Pastafarian dinner was a resounding success. Pasta is universally loved around the world and our guests were happy to eat five courses of it. The highly exalted Flying Spaghetti Monster was pleased and we felt his benevolent smile shining upon us all. The guest Chef, one Michael Perez; is a talented cook, one as immersed in the Chef life as I’ve seen. Fucking guy lives and breathes kitchens, and this pasta dinner proved his skill. It was a blast working with him again, we’ve got a rich history. Each dish was more succulent than the last, but recipe that follows was by far my favorite. As I was picking the meat off the rabbit carcasses I kept popping the plump little milk braised garlic cloves into my mouth. Your supposed to save those for the farce I guess. Use this filling to stuff your favorite pasta, we did casonsei, which look like little candy wrappers. Don’t be afraid to bust out your dick shaped cutter for other fun filled shape. I bet it would also make a great burrito filling.
Milk Braised Rabbit farce by Mike Perez
1 rabbit (hind quarters)
4 Spanish yellow onions(julienne)
1 gallon milk
1 bulb garlic
6 oz Pecorino Romano
1 bunch thyme (1/2 picked and chopped)
1 bunch rosemary (1/2 picked and chopped)
Salt
Pepper
Season legs and sear. Rest on a rack. Add onions to pan and caramelize, reserve half of the caramelized onions for later. Add all the garlic to the onions in the pan with the thyme and rosemary (whole) sauté until you smell the aromatics. Add legs back to pan and add milk to cover. Braise at 300*f until meat is falling off bone.
Shred pecorino. While hot pick rabbit off bone and salvage any garlic left in the milk, discard milk (it will be separated) and braised onions. In a food processor; process rabbit, fresh milk, chopped herbs(to taste), reserved onions, pecorino, garlic, and salt and pepper to taste. Balls deep.
-side note
You HAVE to process everything while hot or it will not be emulsify correctly or have a proper consistency. When the farce cools it will tighten up and be ready to pipe into any number of dick shaped pastas.
Sweetbread Pastilla from Mark Dunleavy.
12 November 2011 | creative presentation of the week, faithful readers, offal, tentop | 3 Responses
At tentop’s recent Offal Good dinner we served many of Chef Dunleavy’s creations; and one of the stand outs was this little goddammit here. A riff on the classic dish of Algeria; one seen throughout the Maghreb. An age-old sweet and savory combination, Pastilla combines a salty meat filling and a buttery sweet crust. Mark pushed the envelope a bit by replacing the traditional squab with veal sweetbreads, and the addition of a creamy carrot ice cream. The sweetbreads were seasoned with popular Moroccan blend of spices called Ras al Hanout, which kept me thinking of this guy, It all came together nicely with marcona almonds and fresh herbs. My faithful readers should take heart in the story of Chef Dunleavy, a real rags to riches story. Or in his case, a jizz-mopper to Chef story. I salute any who take on this recipe, the pay off is truly worth it.
Veal Sweetbreads Pastilla by Mark Dunleavy
Filling
2 lbs sweetbreads
1qt veal stock
1 T ras al hanout
1/8 c parsley, chopped
1/8 c chervil, chopped
1/8 c chives, chopped
pinch saffron
salt & pepper
soak sweetbreads in a couple changes of mildly salty water overnight . drain and dry. Remove membrane. Season with ras al hanout and salt. Sear in a rondeau until golden on both sides. Remove. Add veal stock, ras al hanout and saffron. Bring to a simmer. Add sweetbreads cover and place in 350F oven for about 10 minutes, or until cooked with a minimal amount of pink remaining. Cool in braising liquid at room temperature and then press sweetbreads between two sheet pans. Reduce braising liquid by ¾. Clean sweetbreads and portion into popcorn size nuggets. Mix with a ¼ c of reduced braising liquid, 1 T crème fraiche, the chopped herbs and salt, pepper and ras al hanout to taste.
1 package of filo
½ c marcona almonds
1 T sugar
½ tsp cinnamon
Prepared filling
¼ c parsley, chopped
½ c melted butter
Prepare four layers of filo with butter and parsley spread between each layer. Crush marcona almonds and toss with sugar, cinnamon and pinch of salt. Portion 1 ½ oz of filling and place on the filo. top with a covering of marcona mixture. Cut a rectangle 2” x 3” around the filling. Roll like a chimichanga, motherfucker.
Carrot I.C. (adapted from someone else’s recipe)
600 ml carrot juice
50 g glucose powder
40 g sugar
10 g glucose syrup
2 g ice cream stabilizer
Pinch salt
5 egg yolks
300 ml cream
Reduce 300 ml of the carrot juice to a syrup. Add remaining juice, glucose powder, sugar, glucose syrup, ice cream stabilizer and salt. Scald. Temper into yolks. Cook to custard and strain into cream. Freeze
Bake filo pouches at 350 f until golden. Serve with carrot i.c and nut garnish.
