Dinner - Rice, Grains, Noodles Flashcards
Jerk chicken rice / butterbeans / crispy habanero
Our version of Rice and Peas is made with high quality sushi rice from California that is washed, steamed and seasoned with rice vinegar, salt and mirin. It has an incredible texture and the rice is flavorful, aromatic and has a beautiful shine.
Boneless, skinless chicken thighs are marinated with smoked oil and jerk spice(ginger, cinnamon, all spice, paprika, onion powder, garlic powder, brown sugar, cayenne) and braised with caramelized onion, coconut milk and aromatics (garlic, habanero, thyme, bay) slowly until super tender, the aromatics are discarded and the chicken is whipped into the braising liquid so the chicken is shredded evenly throughout the liaison.
Rice is boiled and stirred like risotto with the jerk chicken and garnished with fresh speckled butterbeans from covey rise farm poached in Bay leaf broth and garnished with chicken fried pickled habanero (habanero, rice vinegar, sugar, buttermilk, flour) dusted with paprika and a little herb oil
Allergies:
Allium, dairy, gluten
Table talk:
Jerk chicken rice with bay poached butterbeans and crispy habanero
NOTES:
Can be gluten free and dairy free without chicken fried habanero
Farro risotto / maitake mushrooms /minted breadcrumbs
The farro is an ancient grain that is a type of wheat and is similar to barley.
The farro is boiled in salted water and cooled. Some is fried to puff for garnish.
The dish components include farro, roasted maitake mushrooms, mushroom butter (butter, mascarpone cheese, grana padana, chili flake, lemon, shallot, garlic, parsley and mushroom puree) minted breadcrumbs (fried mint buzzed with stale country bread ends) garnished with puffed farro and mint tops.
Allergies:
Gluten, dairy, allium
Table talk:
Farro risotto with maitake and mint
Notes:
No substitutions
Fried gulf oysters / oyster gravy / jasmine rice
The gravy is the base of this dish and is made with dark roux, mirliton, gulf oysters, Worcestershire, crystals and cream. Pureed smooth.
The jasmine rice is dressed with chiffonade little gem hearts and lemon vin and plated alongside the gravy.
3 large gulf oysters are breaded in heirloom cornmeal and jerk seasoning fried a la minute and tagged into the gravy. Garnished with sliced chives.
Allergies:
Shellfish, dairy, gluten, onion
Spaghetti Pomodoro
Spaghetti Pomodoro is spaghetti with tomato and basil, Spaghetti is the shape of the long solid noodle 10-12 inches in length. Pomodoro means tomato in Italian.
We are making fresh spaghetti with eggs, “00” flour (00 depicts the fine grind of the flour), semolina and olive oil. 5 oz portion.
Our Pomodoro is made by peeling roma/plum tomatoes and stewing them lightly with preserved peeled tomatoes for 45 min, then basil/garlic oil and chili flake is emulsified into the sauce.
The spaghetti is cooked and combine in the pan with tomato sauce and finished with butter, grana padana and fresh basil.
Allergies:
Gluten, dairy, garlic, egg
Notes:
Can be made without cheese and butter
Ricotta Agnolotti / carrots / peas / soft herbs
Agnolotti al plin are a type of stuffed ravioli from Piedmont Italy. “Al plin” means to pinch, and Agnolotti is the plural of Agnolotto. They are made from a single piece of thin pasta dough folded over a filling then pinched and separated. The fold also helps to catch and hold onto sauce.
These are filled with ricotta that is seasoned with breadcrumbs, olive oil and salt.
The dough is a fresh dough made of eggs, 00 pasta flour, salt, olive oil and water. The dough has a rich yellow color from the amount of egg yolks used to make it.
They are cooked a la minute and glazed with butter. Served with classic pairing of carrots and peas, soft herbs, garlic breadcrumb and carrot curry.
The carrot curry is a vegan coconut curry made with carrot juice, a lot of spices and aromatics. White onion, lemongrass, ginger, turmeric, garlic and thai chilies are cooked down and seasoned with paprika, cayenne, chili flake and simmered with carrot juice, coconut milk and a sachet of aromatics (cardamom, coriander, black pepper, star anise, bay leaf). It is then thickened slightly with agar and finished with lime juice. The sauce is bright and spicy.
The carrot curry goes on the bottom of the plate and the agnolotti glazed with roasted carrots and peas are plated over the sauce then garnished with soft herbs (basil, parsley, mint, cilantro)dressed in lemon vin, garlic bread crumb and parmesan cheese.
Allergies:
Dairy, gluten, allium, egg
NOTES: Can be made allium-free with no carrot curry and no garlic breadcrumbs.
12 pieces per portion
