Text 12396, 103 rader
Skriven 2007-02-27 12:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Give em an amp or 128
=============================
 HN> Volts don't mean diddley...it's the amps that matter!

Well, lightning is big volts and not so many amps, considering
but enough amps to do the job! I won't lobby hard for Donald
Trump or King Rupe to be killed by a lightning strike, just
to be whapped down spectacularly enough to put the, er, fear
of God into them.

The Decadent Burger
cat: chic, offal, burger
servings: 4

h - Headcheese terrine
1 pig head (about 6 lb)
3 Tb white-wine vinegar
1 sm onion, skinned
1 celery heart
1 rosemary sprig
3 garlic cloves
3 bay leaves
3 Tb rock salt
2 Tb crushed white peppercorns
5 Tb chopped flat-leaf parsley
3 Tb extra virgin olive oil
h - Potato salad
3 c canola oil
1 1/2 lb small red-skin potatoes, diced
1/2 lb bacon, diced
1 sm onion, diced
1 bn dill, fronds only
4 egg yolks
1/2 sm shallot
1 lemon, juice of
2 Tb white-wine vinegar
2 eggs, hard-boiled and diced
Salt and pepper to taste
h - to finish
4 buns
4 Tb Osetra caviar (for topping)

Like his restaurant, Fabio Trabocchi's extravagant headcheese
burger with Osetra caviar is worthy of a celebration.

Set the pig head under cold, running water for 6 hr. Cover
the head in a stockpot with salted water, ice, and the
white-wine vinegar. Refrigerate overnight.

Drain the water from the stockpot and set it aside. Set the
head under cold running water as you prepare the rest of the
ingredients or about 1 hr.

Place the head and reserved water in a pot just big enough to
hold it. Set the pot over medium-low heat. Skimming the surface
frequently, simmer for 20 min, until water is slightly cloudy.
Add the onion, celery, rosemary, garlic, bay leaves, rock salt,
and white pepper.

Simmer very slowly 8 hr, skimming occasionally and making sure
the water stays above the head.

When the head is cooked (its flesh falls off the bone), remove
the pot from the heat and let cool to room temperature.

Drain the liquid and place the head on a sheet pan. Pull all
the meat from the bone and set aside.

Pull a piece of plastic wrap 1 x 2 feet flat across a counter
top. Arrange the pieces of meat along the side of the plastic
closest to you. Sprinkle with chopped parsley. Pull the edge
of the plastic over the meat and roll into a tightly packed
cylinder until all the plastic is used. Tie each end of the
cylinder with string. Refrigerate overnight.

For the salad: Place 2 c canola oil in a saute pan over high
heat. Heat the oil to 350F temperature. Working in small
batches, shallow fry the potatoes until golden brown, 4-5 min
each batch. Drain the potatoes on a paper towel and season
with salt and pepper.

Set a saute pan over low heat and render the fat from the
bacon. Once the bacon is crispy, discard [eat] it and add the
diced onion to the fat. Saute the onion until soft and
translucent. Strain, cool, and set aside.

In a food processor, puree the dill, egg yolks, shallot, half
of the lemon juice, and the white-wine vinegar until smooth.
While the processor is running, slowly add the remaining
canola oil. Once the mixture is blended into a smooth green
mayonnaise, season to taste.

In a bowl, fold together the potatoes, sauted onions, diced
egg, and vinaigrette. Season to taste.

Assembly: cut the terrine into 1/2" slices and drizzle with
olive oil. Let the slices rest at room temperature for 30 min.
Split a bun and toast lightly. Place 2 Tb of potato salad on the
bottom of the bun, then top with a slice of headcheese terrine.
Finish with a quenelle of Osetra caviar. Serve immediately.

Fabio Trabocchi, Maestro restaurant, Washingtonian magazine
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