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Sweetbread Pastilla from Mark Dunleavy.

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.


Tentop Takes the Next Step.

My original idea for tentop was not to create a thematic supper club. I knew when I took the kitchen manager job at KitchenCru that i would need a creative outlet, a venue where I could experiment with food and write about it.  I also thought I might be able to create a place for buddies of mine to cook; sous chefs or line cooks. Talented people who wanted to cook their own food, but worked under another Chef, so couldn’t. Not another venue to give the reach around to the usual suspects of the Portland food scene, but a place for the talented up and comers who make those Chefs’ celebrity possible. As noble as that all sounds, I also saw it as a chance to continue learning new techniques and biting ideas, the foundation of my culinary prowess. And the obvious benefit of doing half the work and receiving the same amount of glory was not unappealing, truth be told.

So, proud to say; our latest dinner showcased talented Chef Mark Dunleavy of Tabla on NE 28th. I met Mark at Ten-01, and I’ve written about him before on this blog. He picked a menu direction that turned out to be a hard sell: offal. I was a bit disappointed and surprised by this in Portland, with everyone preaching the whole “nose to tail” eating and all that farm to table shit. I figured people would be tripping over themselves to eat this stuff, but we didn’t fill the seats until the last minute. Chef Dunleavy created a menu both interesting and accessible, for the veterans of organ meats and noobs alike. The guests who attended were blown away, we had one couple tell us they wanted to buy a season pass to tentop; and they were visiting from DC.

After posting the pictures from this dinner on facebook, I’ve been inundated with requests from cook buddies in Portland who want to get in here and do a dinner with tentop; and I couldn’t be happier. Upcoming dinners will include themes like “Fusion,” because love it or hate it, it’s where innovation in food comes from. Also “Molecular,” because I know a talented Chef who can teach me some cool shit. And what about straight up Mexican? Everybody loves that shit, and I’ve got a guy for that. So stay tuned faithful readers, if there is still any of you out there. Here’s Mark’s menu, I handled the dessert, of course. I’ll be bugging him to hook me up with some recipes to post.

Offal Good

Chef Mark Dunleavy

foie gras mousse

“ants on a log”

pig heart rueben

house made rye, heart pastrami

confit lamb tongue

beets, watercress, horseradish

raviolo

pig’s head, marinated mushrooms, pickled mustard seeds

veal kidneys

deviled with potatoes, grilled hanger steak and parsley sauce

sweetbreads

in the style of pastilla with carrot ice cream

“squeal”

“pig tail,” blood caramel, milk chocolate mousse