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John Stewart & Duskie Estes

 

 

 


Chefs John Stewart & Duskie Estes
Zazu Restaurant & Farm and Bovolo | Sonoma

Black Pig Salumi Antipasti Sampler

Chefs John Stewart & Duskie Estes of Zazu Restaurant & Farm
and Bovolo – Santa Rosa and Healdsburg, CA
Adapted by StarChefs.com
May 2009

Yield: 10 Servings

INGREDIENTS

    Pickled Grapes:
  • 1½ cups apple cider vinegar
  • 1 cup brown sugar
  • 8 ginger coins
  • 6 cloves
  • 2 jalapeños, sliced into rings
  • 2 tablespoons coriander seeds
  • 2 cinnamon sticks
  • 3 star anise (optional)
  • 1 bay leaf
  • 1 pound grapes, cut into bunches

    White Bean Salad:
  • 1 cup white beans
  • 3 cups water
  • 2 bay leaves
  • 2 garlic cloves, peeled
  • Pinch chili flakes
  • 3 tablespoons quality extra virgin olive oil
  • Juice of 1 lemon
  • ¼ cup chopped fresh flat leaf parsley
  • 2 tablespoons minced shallots
  • Kosher salt
  • Freshly ground black pepper

    Duck Liver Terrine:
  • 2 pounds duck liver
  • 4 pints cream
  • 12 eggs
  • 1 cup sherry
  • 1 tablespoon chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • Raisins
  • Pistachios, shelled

    Dry-Cured Olives:
  • 1 cup just-picked olives
  • 2 cups kosher salt
  • ½ cup olive oil

    Marinated Eggplant:
  • 1 28-ounce can peeled tomatoes
  • 2 cloves garlic, chopped
  • ½ teaspoon chili flakes
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh flat leaf parsley
  • Kosher salt
  • 2 tablespoons quality extra virgin olive oil
  • 2 eggplant
  • Balsamic vinegar
  • Quality extra virgin olive oil

    Roasted Peppers:

  • 2 red peppers
  • 1 tablespoon sherry vinegar
  • 2 tablespoons quality extra virgin olive oil
  • ¼ cup chopped fresh flat leaf parsley
  • Kosher salt
  • Freshly ground black pepper

METHOD

For the Pickled Grapes:
Combine the vinegar, sugar and spices in a non-reactive pot and bring to a boil. Pour the hot liquid over the grapes and allow to steep for at least 30 minutes. The pickled grapes may be kept for up to 1 week.

For the White Bean Salad:
Soak the beans overnight, drain and cover with 3 cups water. Add the bay leaf, garlic and chili flakes, and simmer until the beans are tender (length of time depends on the beans—about 1 hour). Drain the beans and toss with the extra virgin olive oil, lemon juice, parsley, and shallots. Season with kosher salt and freshly ground black pepper to taste.

For the Duck Liver Terrine:
Puree the duck liver in a Robot Coupe and strain through a China cap. Incorporate the cream, eggs, sherry, and spices into the liver puree. Spray 2 loaf pans with nonstick spray and sprinkle the bottoms with raisins and pistachios. Split the puree between the two pans and bake at 350°F for 2 hours in bain. Allow to cool.

For the Dry-Cured Olives:
Pick the olives and store in kosher salt. Change out the salt every 3 days for 1 month. Marinate in olive oil.

For the Marinated Eggplant:
Crush the tomatoes by hand or in a food processor, depending upon how chunky you wish the marinade to be. Combine all of the garlic, chili flakes, mint, and parsley in a bowl, adding the olive oil last. Set aside.

Grill the eggplant and place it in the marinade, adding a splash of balsamic vinegar and a splash of extra virgin olive oil. Serve at room temperature the same day.

For the Roasted Peppers:
Grill the peppers until their skin blisters, then peel, deseed and julienne them. Toss the peppers with the sherry vinegar, extra virgin olive oil, chopped fresh flat leaf parsley, kosher salt, and freshly ground black pepper.

To Assemble and Serve:
Plate a sampling of cheeses, salumi, and the above roasted and marinated vegetables.

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  •    Published: May 2009


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