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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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