Grilled Secreto Ibérico, Brussel Sprouts, Cauliflower, and Yogurt-Celery Root Espuma

Adapted by
November 2013


Celery Root Espuma
3 pounds celery root, peeled and cut large dice
1 kilograms half and half, smashed
375 grams milk
9 sprigs thyme
3 garlic cloves
150 grams salt
30 grams Greek yogurt
lemon juice
Brussels Sprouts
40 Brussels sprouts
extra virgin olive oil
Brussels Sprout Leaves
fryer oil
fryer oil
1 baguette, cut into small cubes
kosher salt
Grilled Secreto Ibérico
36 ounces Secreto Ibérico, cleaned and cut into 6-ounce portions
black pepper
To Assemble or Serve
Blended oil
40 grams cauliflower florets
kosher salt
1 gram garlic, minced
25 grams raisins, soaked in hot water


For the Celery Root Espuma:
In a saucepan, combine celery root, half and half, milk, thyme, and garlic. Simmer until celery root is tender. Do not boil the milk and cream. Remove thyme and transfer to a blender. Add the butter and salt and purée until completely smooth. Pass through a tamis, fold in yogurt, adjust seasoning and cool. Add a couple drops of lemon juice if the celery root flavor is muted.

For the Brussels Sprouts:
Remove outer leaves from Brussels sprouts and reserve. Remove any excess stem and cut Brussels sprouts into eighths from stem to top so that each piece has a little stem to hold the leaves on. Reserve any leaves that fall off. Add the Brussels sprouts to a vacuum bag, add a little extra virgin oil, and compress completely. Bring a pot of water to a boil. Add bag to boiling water and cook 8 minutes, topping with a weight to keep bag submerged. Remove from pot and cool in an ice bath.

For the Brussels Sprouts Leaves:
Heat deep fryer to 350°F. Add reserved Brussels sprout leaves to a fryer basket and dunk in oil. Immediately after submerging the leaves, cover with a hotel pan lid. They will spatter violently. Remove from fryer, drain on paper towels, and season with salt.

For the Migas:
Heat deep fryer to 350°F. Fry baguette until golden brown. Remove from oil, drain on paper towels, and season with salt.

For the Secreto Ibérico:
Prepare and heat grill. Season both sides of the meat generously with salt and black pepper. Put on grill and cook to medium-rare. Remove from grill and rest 2 to 3 minutes.

To Assemble or Serve:
Heat a large sauté pan with oil and add 60 grams Brussels Sprouts. When just turning color, add the cauliflower and cook until caramelized. Season with salt, add garlic, and sauté until just golden. Add raisins and 15 grams Migas, toss and remove from heat. Adjust seasoning. Center the sautéed vegetables in a square glass bowl. Top with a golf-ball sized dollop of the warm Celery Root Espuma, centered, and garnish with the fried Brussels Sprout leaves. Slice Secreto Ibérico on a bias, plate on a large wooden board. Garnish with a sprig of thyme and rosemary. Right before sending out to the table, burn the rosemary and thyme with a torch. Serve alongside vegetables.