Archive for the ‘charcuterie’Category

Cochon555 highlights winning tastes of heritage pigs

Cochon555 Deporkables chefs in Boston
Roughly five hundred folks feasted on about 1,500 pounds of succulent heritage pork last weekend at the Boston stop on the Cochon555 (cochon555.com) national barbecue competition tour. And they drank a surprisingly broad array of wines, cocktails, punches, and spirits selected by local sommeliers to pair with the cuisines.

The winning team opted for a Mexican menu with six different dishes served on two separate plates. Working with a 281-pound Mulefoot hog from Dogpatch Farm in Maine, the “Deporkables” were led by Matt Jennings of Townsman (townsmanboston.com), a brasserie-inspired restaurant on Boston’s Greenway. The plate at right included bbq pork head tamales with a thin slice of a pork loin burrito. They were contributed by team member Will Gilson of Puritan & Co. (puritancambridge.com) in Cambridge. The little cup held a delicious sample of pig skin noodle and smoked tripe menudo created by team member David Bazrigan of Bambara (bambara-cambridge.com) in Cambridge. Additional dishes include Jennings’ chorizo verde with sliced cactus leaves and guacamole, pork belly al pastor from Colin Lynch of Bar Mezzana (barmezzana.com), and a Yucatecan-style roast pork from Matthew Gaudet of Superfine Food (superfinefood.com) in Manchester By the Sea.

The annual Cochon555 US Tour consists of similar super-local events at 20 cities across the country. It wraps up on October 1 in Chicago. Ten chefs will face off at the Grand Cochon competition. The series is in its tenth season. It was organized to publicize heritage breed pigs and a portion of the proceeds supports the Piggy Bank—a farm ark of ten heritage breeds that gives piglets to farmers trying to build heritage pig herds. (It’s a good charity. For more about it, see www.piggy-bank.org.)

Christian Asencio and Marte of Moody's in Waltham

A nod to the butcher


Moody’s Delicatessen & Provisions (moodyswaltham.com) ran a pop-up butcher shop at Cochon555, with the proceeds supporting the Piggy Bank. They were featuring a Berkshire/Tamworth cross from Brown Boar Farm. And, contrary to the years of advice to cook pork to death, they were advising that the roasts go into a 375°F oven for 35 minutes per pound until the internal temperature reaches 135°F. As a treat for the guests at Cochon555, Moody’s was also giving away samples of some of their exquisite charcuterie. That’s sous chef Christian Asencio (Moody’s Back Room is the restaurant behind the butcher shop and deli) with his friend Marte.

Riane Justin with ale-cask aged Glenfiddich

A taste of Scotch with that ‘Q


The tour has a number of local and national sponsors. One of the most unusual was Glenfiddich, the Speyside single malt Scotch whisky. At the Boston event, the distiller erected a domed tent that offered several cocktails made with Glenfiddich as well as some sensory tricks designed to make drinkers pay closer attention to what they taste. Samples of Glenfiddich 12 Year Old colored red or green made some tasters think one was spicy and the other minty. (They were identical.) Distillers William Grant & Sons have been experimenting with variations on their lightly peated single malt, offering a Glenfiddich 14 Year Old sweetened by aging in bourbon casks. (It’s the base for the Old Fashioned recipe below.) They have also started aging in IPA casks, which imparts a nice bite of herbal hops to whisky. That’s Rhode Island’s own Riane Justin offering samples in the photo above.

GLENFIDDICH 14 YEAR OLD FASHIONED


Aging in bourbon barrels makes this whisky sweeter than usual, while the peach bitters accentuate the peat very nicely. It’s very good with pork barbecue.

Ingredients


2 parts Glenfiddich Bourbon Barrel Reserve 14 Year Old
1/4 part Demerara syrup (equal parts hot water and Demerara sugar)
2 dashes peach bitters
grapefruit twist to garnish

Directions


In a double rocks glass, add the Demerara syrup and bitters. Add the Scotch, then ice, and stir. Garnish with a grapefruit twist.

14

04 2017

Château La Nerthe delivers warmth, finesse, and power

Turkey lentil cassoulet with 2012 Château La Nerthe from Châteauneuf-du-Pape
Châteauneuf-du-Pape might be the ultimate late autumn comfort wine. At its best, it’s rich, nuanced, and warm. It has a gentle power that responds to those hormones that surge when the days get shorter. It also plays very well with food.

Château La Nerthe from Châteauneuf-du-Pape on tableThe 2012 Château La Nerthe is the very model of what Hugh Johnson once called “a glowing, roast-chestnut warmth” characteristic of good Châteauneuf-du-Pape.

Admittedly, good wines from this southernmost portion of the Rhone cost enough to be out of our league for everyday drinking. But this bottle comes in at a reasonable $65 suggested retail price—closer to $55 at discount wine shops. Just entering its drinking years (now through 2023, we’re told), it blossoms when double-decanted and served at around 60° F. We opened the bottle two hours ahead of dinner and found it tannic and tart. Placed back in the bottle after decanting and rested on a cool windowsill, it was spectacular with a classic cool-weather cassoulet.

Great Châteauneuf-du-Pape in tough year

Châteauneuf-du-Pape had a difficult year in 2012. A severe winter froze a lot of buds and some entire vines. Grenache was afflicted with coulure (a tendency not to develop grapes after flowering). Plus the region had a very dry summer. The 225 acres of vineyards at Château La Nerthe weathered these vicissitudes better than most.

Château La Nerthe vineyard in Châteauneuf-du-Pape Certified organic since 1998, the vineyards depend on a thick layer of glacial cobbles (galettes) that seal in moisture and radiate heat up to the vines at night (see photo at right, courtesy of Château La Nerthe). The vineyards were harvested on schedule in late August. The vintage ended up with a blend of 44% Grenache Noir, 37% Syrah, 14% Mourvedre, and 5% Cinsault. That’s about a quarter less Grenache than usual for Château La Nerthe, but Grenache still dominates the finished wine. The nose is rich with blackberries, dark cherries, and aromatic spices. Hints of oak remain on the palate, and just a hint of leathery Syrah comes through.

It was the ideal wine for the dank weather that followed Thanksgiving in New England. Low turkey prices inspired the following cassoulet using Puy lentils, roasted garlic, and charcoal-roasted turkey thighs in place of duck confit.

POST-THANKSGIVING SMOKED TURKEY CASSOULET

cassoulet-for-recipeTurkey is ridiculously cheap in the weeks running up to Thanksgiving. We butcher the birds, saving the breasts to brine and roast separately. The backs and wings go into stock. We slow-roast the thighs and legs in a charcoal grill to produce the next best thing to duck confit without the fat. Rub the legs with 2 teaspoons ras al hanout and 1 teaspoon sea salt and refrigerate in a plastic bag overnight. Add 2 tablespoons olive oil to the bag and rub well to coat. Roast about 15 minutes per side in closed but vented Weber grill with fire built on the other side of the grill. This produces smoky, overcooked turkey. Let cool and strip the meat. It should yield 12-14 oz. of stringy, smoky pulled turkey.

8 servings

Ingredients

4 ounces smoky thick sliced bacon, cut in 1-inch strips
12 ounces chicken garlic sausage
1 head of garlic
white wine to deglaze pan
meat from charcoal-roasted turkey legs

2 tablespoons olive oil
2 medium onions, diced
3 medium carrots, peeled, diced
3 celery stalks, diced
sea salt and freshly ground pepper
1/4 teaspoon cayenne pepper
2 teaspoons coarsely chopped fresh sage
2 teaspoons coarsely chopped fresh thyme

1 bay leaf
2 cups French green lentils (lentilles du Puy)
8 cups chicken or turkey broth, preferably homemade
3 cups breadcrumbs made from day-old white bread (or panko, if necessary)
1/4 cup (1/2 stick) butter, melted, or equal amount of olive oil
1 tablespoon chopped flat-leaf parsley

Directions

Set oven at 350ºF. Place half the bacon strips, sausages, and whole head of garlic in heavy-bottomed roasting pan or 12-inch cast iron skillet. Roast 25-30 minutes, turning sausages at least once, until sausages are browned, bacon has rendered its fat, and garlic is roasted through. Remove sausages and bacon to a plate to cool. Place garlic on separate plate to cool. When garlic is cool, cut head in half horizontally and squeeze out roasted garlic for use later with vegetables.

Drain fat from roasting pan into a Dutch oven. Deglaze pan with wine and reserve liquid.

Add remaining bacon to Dutch oven and heat over medium-low until bacon begins to color but is not yet crisp. Remove bacon to plate with sausages and other bacon.

Turn up heat in Dutch oven and add turkey meat. Cook, stirring often, to crisp up edges. Remove from pan and reserve.

Add olive oil to Dutch oven and add onion, carrots, and celery. Reduce heat to medium low. Cook, stirring occasionally, until the onions start to become translucent and vegetables are al dente. Season with salt and pepper to taste. Add cayenne, fresh herbs, and the mushy garlic squeezed from roasted head. Cook, stirring, about 1 minute. Remove from pot and reserve.

Turn oven up to 375ºF.

Deglaze Dutch oven with a little chicken stock. Then add lentils and bay leaf. Add remaining stock. Bring to a boil, then reduce to a simmer and cover. Cook about 15 minutes, until lentils are tender but not mushy. Remove bay leaf. Stir in vegetable mixture and turkey. Cut cooked sausages into 1/2 inch slices and stir in. Add reserved deglazing liquid.

Assemble and finish

At this point you can transfer everything into a 4 quart casserole, if desired, but the Dutch oven will work fine as well. Mix bread crumbs with melted butter and spread evenly over surface. Place lid on Dutch oven or casserole (or use aluminum foil) and bake in oven about 30 minutes. Remove lid or foil and continue cooking another 20 minutes until breadcrumb topping has turned dark gold.

Remove from oven and sprinkle with chopped parsley. Let rest about 15 minutes before serving with a green salad topped with pear slices and dressed with a mustardy, garlicky vinaigrette.

15

12 2016

Sawers gourmet shop in Belfast champions Irish flavors

Sawers in Belfast has been around since 1897.
Sawers was established in 1897 to bring gourmet foods from around the globe to the people of Belfast. It is the oldest deli in Northern Ireland. The purveyor even provided the R.M.S. Titanic with game, seafood, cheese and other delicacies for its infamous maiden voyage. The people of Belfast can still rely on Sawers more than a century after that ship’s larder full of caviar and pheasant ended up at the bottom of the Atlantic. They can stop by to shop for Spanish hams, Italian pastas, French pâté and escargot, Greek olives, and Turkish candies. At the holidays, the place buzzes with people filling gift “hampers” with exotic gourmet goodies.

But Sawers also cherishes great Irish foods, making it a must-stop for overseas gourmands. The cheese case alone includes more than 200 varieties, including some of the spectacular artisanal Irish cheeses that have arisen recently. The staff at Sawers seem to know the pedigree of every Irish cheese in the case (shown below). For a cheddar type, they introduced us to Banagher Bold. Introduced in fall 2015, it’s made from pasteurized cow’s milk, aged for three months, and washed in a Derry craft beer. Northbound Brewery’s No. 26 helps impart the mouth-forward sharpness. For a blue cheese, it’s hard to say enough about Young Buck. The raw-milk blue is made by Michael Thomson in Newtownards, about 10 miles east of Belfast, with milk from a single herd. He calls his company “Mike’s Fancy Cheese.”

Sawers in Belfast has a broad selection of Irish cheeses.

All manner of spreads


Sawers favors pairing some of these cheeses with jams and chutneys. The house brand Sweet Chilli Jam is especially popular. Like their English cousins, Belfast folk love preserves and condiments. Sawers’ own line includes Belfast Preserve (raspberry and lime), Belfast Breakfast Marmalade (lemon, orange, and grapefruit), chutneys such as Indian Spiced Pineapple, Smoky Apricot, or the combination Mango, Chilli, and Lime chutney. Ditty’s Oat Cakes (made with County Armagh oats) are the classic support for cheese and jam.

Slicing salami at Saws Belfast. The Irish are big fans of fresh and smoked fish. Sawers smokes several species of fish, and sells smoked salmon from elsewhere in Ireland and from Scotland. The shop also sells the fish spread known as “patum pepperium” or “Gentlemen’s Relish.” Sawers has three versions. The traditional is made with anchovies. The Anglers’ Finest Relish contains smoked mackerel and lemon zest. The milder Poacher’s Relish has smoked salmon and lemon. Spread on crackers, they provide an instant hit of umami.

The charcuterie cases are piled high with a huge variety of sausages. The most popular seem to be imported French and Italian salamis and other hard sausages, along with Italian and Spanish hams.

Dining on charcuterie at Sawers Belfast. We were pleased to find a local “whisky salami.” Traditionally, it’s a garlicky pork sausage made with reduced Bushmills whiskey and whiskey-washed while curing. The salami is very firm and dry, so the Sawers staffer sliced it paper thin. Along with the cheeses, it lasted for days. We finished it off on the bus from Belfast to Dublin Airport, knowing we couldn’t take it through U.S. Customs Preclearance there. (See “Bringing Food Through US Customs.”) Other customers at the charcuterie counter weren’t planning to fly. They elected to enjoy sausages, ham, cheese, and olives at the indoor cafe tables.

Sawers, 5–7 Fountain Centre, College Street, 028 9032 2021, www.sawersbelfast.com.

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01

12 2016

Top Toronto restaurants reflect city’s many faces

Note Bene in Toronto
During our brief stay in Toronto, we managed to dine at three of the city’s leading restaurants not run by Susur Lee. (For a look at his Luckee, see our earlier post.) The Top Chef Canada cooking competition (2011-2014) helped drive the dining culture here, placing an emphasis on restaurants that are personal expressions of the chef. So each of the three had the firm stamp of a strong personality in the kitchen.

Nota Bene


Crsipy duck salad at Nota Bene in Toronto Chef David Lee was a partner when he opened Nota Bene to great acclaim in 2008. After becoming full owner, he overhauled and redesigned the restaurant last February. More than ever, this is a classy yet casual fine dining room expressing the latest fascinations of a very talented, classically trained chef. Born in England and trained in France, Lee also draws on his Asian heritage for inspiration.

His crispy duck salad is a perfect East-West hybrid. In concept, it’s a lot like the duck confit salads ubiquitous in Parisian cafés. But Lee spins it as northern Cambodian by adding green papaya, fish sauce, and Asian chiles and herbs. Instead of bitter melon, he uses cool local cucumber. The dining room (shown above) has a little more decorum than many Toronto foodie haunts. In the face of many new upstarts with exciting and locally focused menus, Lee has shown real staying power. His command of multiple cuisines—from French to Chinese to Peruvian to Scandinavian—is his strong suit. It’s hard to pick a Toronto spot that can appeal better to diners with divergent tastes.
Nota Bene, 180 Queen Street West, 416-977-6400, notabenerestaurant.com

The Good Son


Chef Vittorio Colacitti competed on Top Chef Canada before opening The Good Son in spring 2015. An Italian-Canadian Toronto native, he eschews red sauce and pasta, but he is wed to his wood-burning oven and grill. Most dishes are kissed by fire, whether it’s roasted black cod or the pizzas that appear on almost every table. Decor is self-consciously shabby-chic with mismatched wooden tables and chairs augmented by button-tufted banquettes and booths. But the food is bold and most plates are meant to be shared. The chef’s stint at Thai & International Food Academy in Bangkok gives his food an Asian accent. He even makes a kimchee fried rice to accompany the unctuous bolgogi braised short ribs. Colacitti treats seasonal local products on the eclectic menu to a touch of smoke and bold seasonings.
The Good Son, 1096 Queen Street West, 416-551-0589, thegoodsontoronto.com

Richmond Station


charcuterie at Richmond Station in Toronto
Chef Carl Heinrich launched this Financial District farm-to-table gem in 2012, the same year he won season two of Top Chef Canada. Still an ingredient-focused restaurant, Richmond Station has a strong charcuterie component. Pickled vegetables appear across the menu, and the charcuterie plate (above) even includes a house-made head cheese. Our experience was atypical, of course, since we were sequestered in a small dining room with an extended wine tasting (see previous post).

Richmond Station duck pate in TorontoNonetheless, some of the menu classics were featured on the pairing menu concocted by chef de cuisine Hayden Johnston. There’s a hint of Jewish comfort food with this menu, including the delicious duck liver pâté on a toasted brioche. Johnston topped it with a small scoop of tart cherry mostarda and a sprinkle of Maldon finishing salt. Paired with an intense Charles Baker Riesling, it set up all the rich and deep flavors to follow.

The seasonal focus of Toronto restaurants meant that brassicas were big on most of the October menus. Richmond Station normally serves a cauliflower agnolotti with baby greens, pickled shiitake mushrooms, and fried sourdough. To accompany a Tawse Gamay Noir, Johnston adapted the dish to create the quintessence of Toronto fall cuisine. Shown below, the pasta was served with toothy cauliflower, brussels sprouts leaves, and juicy thin slices of dry-aged beef tenderloin.
Richmond Station, 1 Richmond Street West, 647-748-1444, richmondstation.ca

Richmond Station in Toronto - cauliflower agnolotti

11

11 2016

Provisions provides pitch-perfect Boston bistro

Braised beef cheeks and rigatoni at Provisions
We wondered if the opening of State Street Provisions (255 State St., Boston; 617-863-8363; statestreetprovisions.com) during December’s holiday blur was like Hollywood releasing its most promising films just before Christmas to make them eligible for award consideration. In that case, Provisions wins Best Boston Bistro of 2015. But that hardly makes the place out of date for 2016.

Readers of HungryTravelers know we rarely write about our home turf, but Provisions seems so representative of dining trends we’re seeing in Europe and the U.S. alike that we couldn’t resist. Also, we expect a lot of visitors to Boston this year, and we’re happy to send them to this waterfront bistro/gastropub where they’ll get good value (and great food and drink) for their money.

dining room at Provision Executive chef Tom Borgia has piped a pitch-perfect menu for the location and probable clientele. The menu draws heavily on local suppliers—it is just steps from Boston Public Market, after all—and Borgia has used those local ingredients to assemble meal offerings that are somewhere between the simplicity of a Dublin gastropub and the heartiness of a neighborhood Parisian bistro. The backbone of the menu is the pantry of fresh breads, housemade sausages and preserves, pickles, cheeses, and charcuterie. The prepared dishes are inventive without being precious—chicken liver pâté with a cranberry mostarda, for example, or a grilled chicken sandwich with feta, roasted peppers, pancetta, and aioli.

The number of seafood options initially seems surprising, given that famed fish restaurant Legal Sea Foods is just around the corner, but Provisions does seafood differently. We loved starting with fried oysters served with ginger aioli, dashi broth, radish, and some flaked bonito. Fried oysters are usually more about the breading than the oysters, but the accompaniments brought out the succulence of the shellfish.

The dish that ultimately made us swoon was a pasta appetizer of rigatoni—those 2-inch long open tubes that are perfect with a thick sauce. (Provisions makes its own pasta and also offers a pasta of the day.) They were served with braised beef cheeks (a luscious dish on a cold night), and roasted mushrooms and Brussels sprouts. The recipe is below; the photo (courtesy of Provisions) is above.

Cocktails at the bar in Provisions Desserts at Provisions are very bistro-ish as well—baked custards and the like. But the main after-dinner draw is the same as the main pre-dinner draw: the bar. In addition to a good craft beer list and some distinctive wines by the glass, Provisions has an active and inventive cocktail program. And you have to love a bar that has Amaro Lucano on tap.

PROVISIONS’ RIGATONI & BRAISED BEEF CHEEKS


You could substitute a good grade of commercial pasta for the home-made rigatoni, especially if you don’t have a machine to extrude pasta. But note that the Provisions pasta is made using only egg yolks instead of whole eggs—creating a silky, densely colored rigatoni. The optional poached egg creates a genuinely yummy sauce.

Makes 6 appetizer servings

Dough for rigatoni
1/4 lb. semolina flour (generous 3/4 cup)
1/4 lb. all purpose flour (generous 3/4 cup)
1/4 lb. egg yolks (6-7 large yolks)
1 Tablespoon water

Braised beef cheek
2 lb. beef cheek
3 Tablespoons canola oil
1 carrot peeled and rough chopped
1 stalk celery rough chopped
1/2 Spanish onion peeled and rough chopped
1/4 cup tomato paste
1/2 cup red wine
2 quarts chicken stock
salt and pepper to taste

Roasted oyster mushrooms
8 ounces oyster mushrooms (stems removed)
3 Tablespoons canola oil
1 teaspoon minced shallot
salt and pepper to taste

Roasted Brussels sprouts
8 ounces Brussels sprouts quartered
3 Tablespoons canola oil
salt and pepper to taste

Make the pasta:
Mix all ingredients together in a large mixer or food processor until it forms a uniform ball. Allow to rest for 10 minutes. Push through pasta extruder with hollow rigatoni attachment and cut into 2-inch lengths.

Cook the beef cheek:
Season beef cheeks with salt and pepper and then brown on high heat with canola oil in a thick bottomed stainless steel or cast iron pan. Remove beef cheeks and add rough chopped vegetables.

Lower heat to medium and brown vegetables slightly. Add tomato paste and allow to cook for 2 minutes on medium heat. Add browned beef cheeks back to pan and add red wine.

Allow red wine to reduce until thick. Add chicken stock, cover, and reduce heat to low and cook until beef cheeks are very tender (about 1 hour). Remove beef cheeks from the pan, strain braising liquid and reserve. Dice the beef cheeks and reserve.

Roast the mushrooms:
Toss all ingredients in a mixing bowl until mushrooms are well coated with oil, salt, and pepper. Spread seasoned mushrooms on a baking sheet and roast at 350° F for 8 minutes. Reserve.

Roast the Brussels sprouts:
Toss all ingredients in a mixing bowl until quartered Brussels sprouts are well coated with oil, salt, and pepper. Spread seasoned sprouts on a baking sheet and roast at 350° F for 12 minutes. Reserve.

To Plate:

Boil the rigatoni in heavily salted water until tender (2-3 minutes). Meanwhile, heat diced cheeks, mushrooms, and Brussels sprouts in the braising liquid. Add pasta and heat for an additional 1 minute. Place a small amount on each plate and garnish with chopped parsley and grated Pecorino Romano.

Optional:
Top each serving with a poached egg. Heat a small amount of salted water and vinegar to about 180°F. Stir and crack an egg into it. Keep water at 180°F for about 4 minutes. Remove the egg with a slotted spoon and place ever so gently on top of pasta. Then garnish with parsley and grated Pecorino Romano.

San Antón: Madrid’s best market makeover

slicing ham at San Anton market in Madrid
Madrid has been renovating and updating its historic fresh food markets in recent years, starting with the transformation of Mercado San Miguel next to Plaza Mayor into a jewel box full of tapas bars and high-end deli food. But we’re even more impressed with Mercado San Antón in Chueca. The market is a symbol of how that neighborhood—once the part of town where you went to buy sex or drugs—has become one of the hippest and most gentrified parts of the central old city. FYI, about the nastiest stuff you’ll find on Chueca streets these days are some shoes with 15-centimeter spike heels in the shops on calle Augusto Figueroa.

entrance to Mercado San Anton market in Madrid The Mercado San Antón isn’t exactly a temple of food like La Boqueria in Barcelona or the Mercado Central in Valencia. We think of it as the parish church of food for the fairly hip, fairly young crowd in Chueca. The basement has a small SuperCor supemarket for the essentials—laundry detergent, canned white asparagus, cheap wine, Coca-Cola in 1.5 liter bottles, etc. The real food is on the first level, where the market stalls have everything from perfectly selected fresh fruit in season to one of the best curated fish stalls we’ve ever seen. Madrid is in the middle of the country far from the fishing ports, but Madrileños so love their fish that the wholesalers overnight the catch to the capital. There wasn’t a cloudy eye to be seen on the mackerel, cod, hake, or grotesque whole monkfish. As befits a great market in Spain, all the ham is cut fresh, as in the photo above.

The second level is even more amazing than the fresh food. It consists entirely of tapas stalls, a wine bar, a pastry/ice cream/coffee stall, and a few tables around the edges. At mid-morning when people are shopping for food, it’s placid. From 2 p.m. until 5 p.m., it’s a madhouse as people come for a cheap lunch. Some tapas cost as little as €1, as indicated in the image below. You can also get a tuna or an eggplant empanada, a small pork steak and fries, or—at the stall of creative tapas, a fancy burger topped with foie gras for less than €6.

The top level is a restaurant operated by the Jabugo ham group Cinco Jotas. It’s not all thin, precious slices of Iberian ham served with Manchego and sherry. The menu includes a wide range of meat and fish dishes. Half the restaurant is on an outdoor terrace, which solves the Spanish need to smoke all through the meal now that indoor dining is smokefree by law.

Mercado San Antón is at calle de Augusto Figueroa, 24; tel: 913-30-07-30; www.mercadosananton.com. The market is open daily from 10 a.m. until midnight.

tapas at Mercado San Anton in Madrid

18

10 2015

Sustenio’s escabeche puts zing on the plate

Sustenio charcuterie
The San Antonio outpost of super chef Stephan Pyles, Sustenio at the Eilan Hotel (18603 La Cantera Terrace, San Antonio, 210-598-2950, www.eilanhotel.com), veers more toward Mediterranean cuisine than his Dallas restaurants, which range from the made-in-Texas cookery of Stampede 66 to the global fusion of his eponymous dining room. Sustenio Mike Collins With executive chef Mike Collins (right) in the kitchen, Sustenio presents a light and bright Mediterranean option to San Antonio diners who are often otherwise forced to pick between Mexican cooking and a steakhouse. The menu is especially strong on charcuterie (top), much of it made in house. Those plates are great for munching at the bar with craft cocktails before sitting down to a table and tucking into tandoori-style roast salmon (below).

Sustenio salmonWhen we ate at Sustenio in May during Culinaria, Collins was kind enough to share a number of recipes with us, though many of them were pretty daunting. One of our favorites, though, was his version of escabeche. Collins often serves mussels in escabeche. They’re steamed first, then marinated for at least two hours in the tangy sauce. The bright orange flavor is a nice complement to the meaty, briny shellfish. We also thought Collins’ version would work well with chicken, which we first tried on skewers at Tragatapas in Ronda, Spain (C/ Nueva 4, Ronda, 011-34-952-877-209, www.tragatapas.com). When we went to the market and found grape tomatoes and colored carrots, the following dish was born.

Skewers
ESCABECHE CHICKEN AND CARROT SKEWERS

You have to plan ahead for this dish, as the chicken and carrots should marinate overnight in the escabeche. We serve the skewers cold with a variation on Caprese salad: chopped fresh tomato and tiny balls of fresh mozzarella tossed with couscous and sprinkled with chopped basil.

Serves 6

Ingredients

For escabeche
juice and grated zest of 2 Valencia oranges
1/2 cup olive oil
1/2 cup white wine
1/2 cup sherry vinegar
3 whole allspice berries
1 stick cinnamon
2 teaspoons cumin seeds, toasted
1 teaspoon ground black pepper
1 bay leaf
1/4 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon salt

For skewers
8 ounces wood-roasted chicken breast
1 1/2 cups carrot rounds, steamed al dente (about 3 minutes)
1 1/2 cups grape tomatoes
bamboo skewers

Directions

1. Combine all the ingredients for the escabeche and bring to a boil. Reduce to a simmer for five minutes and cool.

2. Once the liquid is cool, cut the chicken in half-inch cubes and add to escabeche with carrot rounds. Refrigerate overnight.

3. Before assembly, dip the tomatoes in boiling water for 10 seconds and slip off skins.

4. Make skewers, alternating chicken with carrot rounds and tomatoes.

29

07 2014

San Antonio’s Cured is good for whatever ails you

Cured building
Long known as the cradle of Tex-Mex cuisine, San Antonio has definitely upped its game in the last few years. Until recently, a smattering of upscale, fine-dining restaurants like John Besh’s Lüke on the Riverwalk and a plethora of steak houses formed the city’s gastronomic constellation. That’s changing quickly and a lot of action is taking place in the suddenly trendy Pearl District. San Antonio’s spring-fed eponymous river made it an important beer-brewing town in the 19th century. The predecessor to Pearl Brewing opened in 1883, and the factory didn’t close until 2001. The subsequent redevelopment of the 22-acre former Pearl complex is still underway, but it’s already ground zero for serious foodies. Not only does the complex contain the San Antonio campus of the Culinary Institute of America, it has several terrific restaurants. Steve McHugh’s superb gastropub Cured (306 Pearl Parkway, Suite 101, 210-314-3929, www.curedatpearl.com) joined the neighborhood at the end of 2013.

Cured chef owner Steve McHughMcHugh came to San Antonio from John Besh’s flagship New Orleans restaurant August to open the old-fashioned German-style brasserie Lüke. Diagnosed with non-Hodgkins lymphoma in January 2010, he fought back. Once his doctor pronounced him in remission, he fulfilled his dream of opening his own restaurant. Since his specialty is charcuterie — he buys whole hogs and cures the parts in a glass-walled meat locker prominently featured in the dining room — he named his restaurant “Cured,” a name with dual meanings. In addition to making his own hams and sausages, he crafts a whole range of charcuterie. A dollar from each charcuterie plate goes to a different charity each quarter.

Cured charcuterieThe food is terrific, and the lively ambience is infectious. The dishes are simple — a gumbo using his own smoked pork and andouille sausage, for example, or seared redfish with asparagus, citrus, and shrimp — yet they’re always thoughtful combinations of flavors.

The Cured Burger is the talk of San Antonio and would make a big hit at any July 4 cookout. Here’s a slightly simplified version of the recipe.

Cured burger
CURED BURGER

Three things make chef Steve McHugh’s burgers so delicious and juicy. The meat is part beef, part cured bacon. McHugh is liberal with his application of salt and pepper. And he tops the burgers with an amazing smoked onion jam before putting cheese on top to melt. When we’re in a hurry, we ask our butcher to grind the meat for us and we use the very good Roasted Garlic Onion Jam from Stonewall Kitchen.

Makes 6 burgers

For the Burgers
Ingredients
1 1/2 pounds top round, cut into large pieces
1/2 pound good quality bacon
Salt and pepper to taste

Directions
Grind the top round and bacon alternately through a large die (3/8”) so that there is a good beef-to-bacon ratio. Switch to the smaller die (3/16”) on your grinder and regrind the meat to a smooth consistency. Divide the burgers into six patties. Season your burgers with salt and twice as much pepper than you think. Pepper is the key to a great burger. Grill to medium well-done.

For the Onion Jam
Ingredients
4 yellow onions, top and bottom removed, peels left on
1/2 cup rice wine vinegar
1/2 cup water
1 cup sugar

Directions
Using your smoker, hot smoke your onions for 4 hours until completely soft. Peel the onions and place into a food processor and blend with vinegar and water. Place them in a pot along with the sugar and cook for 2 hours until a jam-like consistency has been reached. Reserve for later.

Assembly
Top the burgers with a spoonful of the onion jam and top with your choice of cheese. While Cheese is melting, place the rolls on the griddle to brown. Assemble and destroy!

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06 2014