#pignight

On Sunday, August 25, 2013, I was honored to be a part of an Iron Chef-style cooking competition complete with a secret ingredient that was revealed only 30 minutes prior to the beginning of cooking. As you can guess from the picture above, it was not cucumbers! I cooked alongside Jeff Mattesich against Kathy Gibson and her mother. We lost. But it was by the slimmest of margins. Given that I got to experience a couple of life goals in one night and surprised myself with the food we were able to produce in that short of a period of time, I count the night overall as a win.

Since the entire menu was composed without a recipe and because I was so happy with how things tasted, I wanted to capture the important components of the design behind the meal so that I wouldn’t forget.

Cocktail:

Mint-Infused French 75 1 oz gin .5 oz mint infused simple syrup .5 oz lemon juice : shaken top with champagne

Explanation of Composition

A light, refreshing, simple and delicious drink to allow a flavor-filled appetizer shine.

Things to Change

Use a glass, rather than a paper cup.

Appetizer:

composed tostada of cheek and jowls on a bed of slaw.

Tostada: corn tortillas fried in a couple inches of rendered, smoky pork fat and veg oil.

Jowls: pressure cooked for 30-45 mins in marinade. finished on grill

Marinade: chicken stock soy rice vinegar sesame oil ponzu shallot red pepper chili oil sherry vinegar

Slaw: 2 parts shredded cabbage finely diced { 1 part rhubarb (peeled) 1 part green tomato 1 part red tomato } Grilled and smashed { 1 part eggplant 1 part fig } 1/3 - 1/2 part chopped and smashed garlic salt & lime juice to taste should have had a little spice chopped up jowls and cheeks couple dashes of sesame oil after composed, little drizze of lime juice

Explanation of Composition

We chose a primarily Asian flavor profile and a casual, “hands-on” delivery for the appetizer. This resulted in meat that was marinated in a very flavorful, soy-based marinade placed on a bed of slaw composed with a combination of flavors: sweet, robust, tart, salt, acid and a little sour. A combo of textures: crunchy, soft, meaty, seedy. This was supported by a tostada flavored by deep-frying in oil rendered from smoked pork fat.

Things to Change

Needed more color for presentation

Main Course:

Pressure cooked pork belly, butter poached carrots and leek, duck fat fried potatoes, drizzled with sauce from marinade and leftover butter, dash of lime juice.

Explanation of composition

The primary goal was to pair a tender, flavorful meat that was uniquely pork with vegetables that contrasted texture, but that was simultaneously rich enough to stand up to the pork and subdued enough to not distract from the pork.

Things to Change Leek should have been cut into thin rings and tossed with the carrot.

Dessert

Deconstructed blackberry crumble with lemon zest whipped cream.

blackberry compote: blackberries sugar cornstarch

crusts: { 1/2 cup each flour and oats 1/3 each cup brown sugar cold/frozen butter Cut like crust until combined }

Explanation of Composition

By deconstructing the cobbler were could separate the two crusts, berries and whipped cream. The structure and flavor of each component was able to be appreciated to the fullest degree. Each bite retained a clarity from crunchy crust that had no sogginess, from yet-undissolved powdery topping, and from a whipped cream that had just barely begun to melt on the top of the warm berries.

Things to Change