Tuesday, November 16, 2010


Smoked Almond-Chicken Breast
Beef Tendon
Watermelon Rind Kimchee
Fish sauce Caramel

-Marinated the breast in a smoked almond & buttermilk brine, steamed it, sliced it thin.
-Braised beef tendon in broth and spices, semi-froze, sliced paper thin
-Marinated watermelon rind in salt, sugar, chilies & fish sauce for 2 weeks (so far...)
-Equal parts fish sauce and sugar, reduced and cooled to a loose caramel.
-A few dots of yuzu over the top.

I really enjoy how the beef tendon looks almost like pancetta draped over the chicken breast, which, after a 3 day brine, infused a great deal of smoked almond in the breast without losing the essential chicken flavor. The rind kimchee I can't get enough of, I always reach in the fridge and snack on them, tasting the transformation of a Korean-inspired southern s(e)oul food time lapse. The caramel needs some work, but I know I want to go somewhere in the direction of "Umami caramel". This was not only an experiment, but an improvisation. I didn't harbor over notes, jots and doodles for weeks, doubting myself and then reassuring. I just had an open fridge and an open mind which will, hopefully, lead to an open heart {purgarey}

Make it your motto day and night.
Experiment and it will lead you to the light.
The apple on the top of the tree is never too high to achieve,
So take an example from Eve, experiment.
Be curious, though interfering friends may frown,
Get furious at each attempt to hold you down.
If this advice you always employ, the future can offer you infinite joy
And merriment.
Experiment and you'll see.
-Cole Porter

No comments:

Post a Comment