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Brian Scheehser on StarChefs.com

Brian Scheehser
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   Made possible by funding from Pernod on StarChefs.com

Intensifying Flavors Through Curing
Chef Brian Scheehser of the Hunt Club at the Sorrento Hotel - Seattle, WA
As demonstrated at the Northwest Foodservice Show


Salt curing is a form of preserving that draws out excess moisture from meat or fish, while at the same time intensifying the natural flavor of the product. Once cured, the meat or fish can serve as a deeply flavorful base for a dish. The technique can be used with many types of meat and fish.

STEP 1: Mix salt and spices together and rub mixture over meat.

STEP 2: Refrigerate meat, covered: cure duck for 10 minutes; lamb or beef for 30 minutes; salmon for 48 hours.

STEP 3: Rinse meat in water and dry thoroughly.

STEP 4: Re-season meat and cook by grilling or pan searing.

Medallions of Lamb With Wild Foraged Morels
Chef Brian Scheehser of the Hunt Club at the Sorrento Hotel - Seattle, WA
As demonstrated at the Northwest Foodservice Show
Adapted by StarChefs.com


Yield:
2 - 4 Servings

Ingredients:

    Cure:
  • 2 sprigs thyme, chopped
  • 2 sprigs savory, chopped
  • 1 cup kosher salt
  • ½ cup brown sugar
  • Light dusting of pepper
  • Zest from 1 orange
  • Zest from 1 lemon

  • Lamb:
  • 1 rack Niman Ranch lamb
  • 1 Tablespoon olive oil
  • 1 shallot, minced

  • Local wild foraged morels, sautéed in butter, seasoned with salt and pepper
    1 bunch watercress for garnish

Method:
Mix together all curing ingredients in a medium bowl. Rub mixture over lamb and refrigerate, covered, for 30 minutes. Rinse meat and toss with olive oil, shallots, and pepper. Grill lamb over oak chips to desired temperature. Remove from heat and let rest about 5 minutes before cutting meat into medallions.

To serve:
Arrange medallions with natural juices on warmed plate along with sautéed morels. Garnish with watercress.

 


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