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Chef RJ Cooper of Vidalia  Washington, D.C.
Chef RJ Cooper
Vidalia
1990 M St NW
Washington, DC 20036
(202) 659-1990
   

Truffled Heirloom Potatoes, Crispy Pork Belly, Garlic Cream and Juniper-Infused Sea Salt
Chef RJ Cooper of Vidalia – Washington, D.C.
Adapted by StarChefs.com
June 2009
Yield: 4 Servings

INGREDIENTS

Truffled Heirloom Potatoes, Crispy Pork Belly, Garlic Cream and Juniper-Infused Sea Salt Juniper-Infused Salt:
1 part juniper, roasted and ground
3 parts sea salt

All Blue and Peanut Potatoes:
½ pound All Blue potatoes
Olive oil
Juniper-Infused Salt, to taste
2 small bay leaves
4 sprigs thyme
2 sprigs rosemary
1 garlic clove
½ pound Peanut potatoes
1 Tablespoon duck or pork fat

Garlic Cream:
½ pound Yellowfin potatoes, peeled
1 teaspoon roasted garlic puree
1 cup heavy cream
Salt and white pepper
Fresh nutmeg

Fingerling Potatoes:
1 Banana Fingerling potato
Oil for frying
Juniper-Infused Salt, to taste

Pork Belly:
½ pound pork belly
1 quart ham hock stock

Garnish:
2 ounces chicken glace
1 ounce fresh shaved truffle, Alba White, Périgord or Burgundy

METHOD

For the Juniper-Infused Salt:
Mix juniper and salt together. Infuse for one month.

For the All Blue and Peanut Potatoes:
Preheat oven to 375ºF. Make two aluminum foil pouches. Toss the All Blue potatoes in olive oil and Juniper-Infused Salt. Place in one pouch with 1 bay leaf, 2 sprigs thyme, 1 sprig rosemary and one garlic clove. Seal the pouch.

Toss the Peanut potatoes in the melted duck or pork fat in the second pouch. Add the remaining herbs and seal.

Roast both pouches for 45 minutes, or until potatoes are cooked through.

For the Garlic Cream:
Simmer yellowfin potatoes, garlic purée and cream in a heavy-bottom pot until the potatoes are thoroughly cooked. Strain the potatoes and garlic and reserve the cream. Blend the potato mixture in a Vita-Prep® on medium speed and slowly add the reserved cream, taking care not to break the emulsion. Season with salt, pepper, and nutmeg, to taste. Pass through a fine mesh sieve and set aside, keeping potatoes warm.

For the Fingerling Potatoes:
Slice the fingerling potato very thinly on a mandolin. Place the slices, one at a time, into a deep fryer. Fry until golden brown and season with juniper sea salt.

For the Pork Belly:
Cover the pork belly in ham hock stock and braise at 200ºF for 4 hours, or until tender. Cut into 2-ounce cubes. In a heavy-bottom sauté pan, pan roast the pork belly over medium heat until golden brown on all sides. Keep warm until ready to plate.

To Assemble and Serve:
Place garlic cream in center of plate, using the back of a spoon or a small palette knife to spread the cream to desired thickness. Top the cream with pork belly, then place the All Blue and Peanut potatoes on either side. Top belly with the Fingerling potato chips. Drizzle chicken glace on either side and shave truffles over the entire plate.

 

 

 
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