search
Loading
|  home | feedback | help          
StarChefs
Charcuterie
   BACK TO THE ART AND ECONOMICS OF CHARCUTERIE, PART 1
Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV
Chef Zach Allen

Carnevino
The Palazzo Hotel
3265 Las Vegas Boulevard South
Las Vegas, NV 89109
702-789-4141

B&B Ristorante
The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
702-266-9968

Enoteca San Marco
The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
702-677-3390

Testa
Chef Zach Allen of B&B Ristorante, Carnevino, and Enoteca San Marco – Las Vegas, NV
Adapted by StarChefs.com
March 2009
Yield: 100 Servings


INGREDIENTS
Brine:
2½ gallons water                                 
2½ pounds salt                        
¾ pounds sugar                                   
2 ounces black peppercorns                
½ ounce cloves                        
½ ounce bay leaves                 
½ ounce chili flakes                  
¼ cup Instacure #1
1 split pig head

Testa:
⅓ cup salt
5 bay leaves
Ground black pepper
Cayenne
4½ ounces “gold” sheet gelatin

METHOD
For the Brine:
Bring the water, salt, sugar, peppercorns, cloves, bay leaves, and chili flakes to a boil for 20 minutes. Cool completely. Mix in the Instacure. Place the head in the cure and refrigerate below 40°F for 5 days.

For the Testa:
Remove the head from the brine and cover with fresh water, bay leaves, and salt. Cook slowly, either over low heat on a stovetop or in a large pan in a 210°F or lower oven, for 6 to 8 hours. Carefully remove the head; once cool enough to handle pick the meat off bones. Use everything except the ear drums and bones. Discard all but 1 pint of the poaching liquid. Season the mixture to taste with salt, ground pepper and cayenne. Bloom the gelatin in cold water. Bring the pint of poaching liquid to a boil and whisk in the bloomed gelatin. Pass through a chinoise and pour over the meat mixture and mix, being careful not to break up the meat too much. Put in a terrine or other mold (use the size that you wish to obtain) and weigh down the product. Refrigerate overnight and remove from the mold to slice and serve.


 
hotlinks_general_narrow
  • Zach Allen’s Rising Star Bio, Recipe, and Interview
  • Charcuterie Tips with Zach Allen and Chris Cosentino


  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy