Lindey’s Recipe, Continued
Blood Orange Citronette
Ingredients
16 oz of blood orange juice or frozen puree
8 oz rice vinegar
4 oz honey
3 oz Fennel bulb, chopped
4.25 oz blood orange oil
Pinch salt
Instructions
- Place all ingredients in pot and reduce to 10 oz of liquid, set aside and let fully cool.
- place in blender or food processor (blender is better) and process while slowly drizzling in oil to complete the citronette.
Crispy Potato Pavé
Ingredients
3 lbs peeled idaho potatoes
2.5 oz heavy cream
2 oz melted butter
1 Tbsp kosher salt
Instructions
- Thinly slice potatoes on a mandoline about 1/6″ thickToss with butter, cream and salt
- Pack in single layers in a small baking dish to create da layered effect
- Bake covered in oven at 350 degrees for 1 hour and15 minutes, then remove foil and finish another 15 minutes
- Place parchment paper over surface. Cover with another baking dish of same size. Weight down with something heavy and chill at least 8 hours or overnight
- Once chilled and compressed you can pop out of pan and cut into 2×4″ slabs to crisp up when cooking the dish
Finishing Butter
Ingredients
2 oz wagyu beef tallow
2 oz unsalted butter
1 Tbsp of fresh parsley, chopped
1 Tbsp fresh chives
Instructions
- Combine all ingredients and warm in small sauce pot to melt fats and infuse flavors
- Brush on grilled pork or steaks
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