Chef Anthony Bombaci
Nana | Dallas
Never heard of Anthony Bombaci? That’s because
he’s spent the last nine years in Spain, honing his skills
with some of Spain’s most innovative chefs, including Ferran
Adrià and Joan Roca. Perched on the 27th floor of a hotel
overlooking the Dallas cityscape, his stunning, artistic presentations
at Nana promise a lot and deliver even more with their
balanced flavors and textures. While his dishes may sound alternative
(sweet tomato marmalade paired with yogurt sorbet and jellied olive
oil) one never feels like a guinea pig at the hands of an experimental
chef. His mature dishes, which draw from a global market of ingredients
and spices, are completely polished and precise, presenting a vision
influenced by his years abroad, but clearly his own.
Slow-Cooked and Seared Cervena
Venison Loin, Caramelized Bananas, Thai Peanut Sauce, Cilantro
Chef Anthony Bombaci of Nana – Dallas, TX
Adapted by StarChefs.com
Yield: 10 Servings
Ingredients:
Liquid Caramel:
- 500 grams sugar
- 2 drops lemon juice
- 200 grams hot water
Pan Roasted Salsify:
- 50 2-inch pieces salsify, cleaned and trimmed
- ¼ cup olive oil
- ¼ cup butter
Thai Peanut Sauce:
- Sea salt
- Sugar
- Rice wine vinegar
- Green curry paste
- Lemon grass stalks, minced
- Ginger, microplaned (while frozen)
- Veal stock
- Shallots, minced
- Peanuts, peeled and not roasted
Venison:
- 10 200-gram venison loin portions, from the saddle
- Salt
- Extra virgin olive oil
To Assemble and Serve:
- ½ cup cilantro, julienned
- 10 bananas, green tip, sliced
- 25 grams unsalted butter
- Micro cilantro
Method:
For the Liquid Caramel:
Make a dry caramel with the sugar and lemon juice then add the hot
water to dissolve the sugar. Cook over low heat, dissolving any
lumps. Strain, cool, and reserve for service.
For the Pan Roasted Salsify:
Preheat oven to 400°F. Toss the salsify with butter and olive
oil and roast until caramelized and slightly al dente. Reserve,
keeping warm.
For the Thai Peanut Sauce:
Preheat oven to 325°F. Combine the salt, sugar, vinegar, green
curry paste, lemon grass, ginger, veal stock, and shallots to taste
in a rondeau over medium heat. When well combined, roast the peanuts
until fragrant and lightly toasted, then remove them from the oven
and allow to cool slightly. Crush the peanuts with the bottom of
a pan and add to the sauce. Bring the sauce to a boil and simmer
until it reaches a light sauce consistency. Reserve, keeping warm.
For the Cervena Venison:
Preheat a thermal circulator to 55°C. Season the venison lightly
with salt and place each portion in its own vacuum bag. Drizzle
about 10 centiliters of extra virgin olive oil in each bag and vacuum
at 99.9%. Cook the venison for 14-18 minutes, the remove from the
water bath, drain and dry the venison with paper towel. Sear the
venison with in a hot pan with olive, caramelizing the loins on
each side. Season liberally with salt immediately after searing.
Allow the venison to rest 4-5 minutes before slicing in two equal
pieces.
To Assemble and Serve:
While the venison is resting add the julienned cilantro to the Thai
Peanut Sauce. Bring the liquid caramel to a boil and add the bananas.
Toss the bananas in the caramel and finish with butter. Garnish
with micro cilantro.
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