The idea first came from Restaurant Danielle. I saw a cold rabbit porchetta on an old menu and started to imagine what the would look like. Without thinking about the consequences we put a rabbit porchetta on the menu for the Grand Rapids Food and Wine show. Often this is the best approach for new menu items. Don't work every detail out in a mad attempt to emulate Heston or Grant commit to a dish and suss it out. It is too easy to hit a snag and give up on a good idea but when it is in print there is no working it out latter.
We have had rabbit on the menu many times and between me and Varley we had come up with a great way of easily removing each loin with its belly flap attached. This made it easy to stuff and roll. We stuffed ours with sliced sopressata and wrapped it with la quercia speck americano and a bit of caul fat to hold it all together. Last it was wrapped and cooked ghetto sous-vide at about 145f for an hour.
It was served with an anise seed dijon and leek confit and was ABSOLUTELY delicious and ABSOLUTELY lost on the general public.
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