hours. I finished it by searing it on high heat in a saute pan.
Lettuce - Romaine tops, the greenest part, were blanched and shocked in ice
water and sauteed with shallots in pork fat.
Tomato - San Marzano sauce was cooked down to a fine paste. I added
nothing to this, just pure tomato flavor.
Mayo - This is a smoked mayo. I infused white vinegar with burnt wood
chips from my smoker and whisked up a mayo with it. *Recipe follows.
Pork Rind - Just for more pork flavor and some added texture. I have huge
bags of pork skin in my freezer most of the time. Whenever I make bacon,
I make a tone of it, which leaves me with a ton of skin. It would be very
ignorant of me to throw it all away, so I save it and make pork rinds out if
it. I will have a post dedicated to pork rinds this fall.
*Smoked Mayo Recipe
- 1 Tbsp. Smoke infused vinegar (you can sub with 1 tsp. of liquid smoke)
- 1 Egg Yolk
- Pinch of salt, Pepper & Sugar
- 1/2 C. Neutral tasting oil like Canola or Grape Seed
Place the smoked vinegar, yolk, salt, sugar and pepper in a bowl and whisk
Continue whisking as you slowly start to drizzle the oil into the bowl. It will
begin to emulsify and thicken as more oil is added. To make this easier, I
always invert one of the burners from my stove top and place a rolled up
towel inside to hold the bowl and keep it from moving around. Once all of
the oil is emulsified chill the mayo in your fridge before using. The Mayo
should good for at least 2 weeks if kept in an airtight container.
This recipe can be flavored with anything you can think of. Sometimes I use a 50/50 mix of truffle and grape seed oil and sherry vinegar. Just stick to the basic ratio of 1 yolk and 1 tbsp of liquid for every 1/2 cup of oil.