inspiration—palettes—method
Total Active Time: 2 hours and 10 minutes
Total Rest Time: 1 hour and 30 minutes
Cook Time: 1 hour and 25 minutes
Prep: 45 minutes
Ingredients
Choripán
Chorizo Marination:
60 cm of sausage casing
1 pound ground pork
1 lime (zest and juice)
6 red chili peppers
4 garlic cloves
2/3 cup shallots
4 tbsp coconut oil
4 tbsp Woodford Reserve Bourbon
2 tbsp unsweetened dark chocolate chips
4 tsp black cardamom pods
2 tsp wiri wiri chilis
2 tsp licorice root
2 tsp curry leaves
1 tsp of black peppercorn
1/2 tsp nutmeg
1/2 tsp safflower
1 tsp white pepper 1 tbsp kosher salt (25 grams per pound of meat)
+++
1/8 tsp pink salt (0.24 grams per pound of meat for cures)**
Chorizo:
Method # 1
2-3 garlic cloves
1 lime (zest and juice)
1 yellow pepper
1/2 yellow onion
2 tbsp olive oil
1/2 tbsp lemon wine vinegar
salt and pepper to taste*
+++
4 black cardamom pods
Method # 2
4 black cardamom pods
1 lime (zest and juice)
1 green pepper
1/2 yellow onion 1/4 cup carbonated water
2 tbsp coconut oil
1 - 1 and 1/2 tbsp balsamic vinegar
1-2 tbsp butter
1/2 tbsp brown sugar
1 tsp cinnamon
salt and pepper to taste*
+++
1/2 tsp chicory
Poached Eggs:
2 eggs
1/4 cup white vinegar
1/4 tsp salt
salt and pepper to taste*
Buttermilk Pain au Lait:
2 eggs
4 cups all-purpose flour
1 cup whole milk (60 F)
1/4 cup greek yogurt
1/4 cup buttermilk
3/4 cup unsalted butter
1/3 cup cane sugar
1 and 1/2 tsp active dry yeast
1/2 tsp nutmeg
1/2 tsp vanilla extract
2 and 1/2 tsp la baleine salt
+++
2 tbsp unsweetened dark chocolate chips
1 tbsp sprinkles (garnish)
Honeycomb Yucca Frites
1 yucca
1 lemon (zest)
1/4 cup black sesame seeds
1/4 cup coca cola
1/4 cup carbonated water
1/4 cup coconut oil
1 tbsp water
1 tsp cinnamon
1 tsp salt
2 tsp honeycomb (garnish)
powdered sugar (garnish)
+++
Condiments:
Method
Chorizo Marination
Prep—
1. Prepare your palette board: Measure, chop and grind the following items and place them on a blank slab:
lime
red chili peppers
garlic cloves
shallots
coconut oil
Woodford Reserve Bourbon
unsweetened dark chocolate chips
black cardamom pods
wiri wiri chilis
licorice root
curry leaves
black peppercorn
nutmeg
safflower
white pepper kosher salt (25 grams per pound of meat)
+++
pink salt (0.24 grams per pound of meat for cures)**
Heat—
1. Heat a large skillet with the oil and 1/2 tsp of the salt and bring to a gentle boil. One minute. Add the garlic, licorice root and shallots and turn heat to medium. Two minutes. 2. Add the chilis, peppers, peppercorn and cardamom pods and let simmer. Three minutes.
3. In a separate sauce pan melt the chocolate chips down and add them into the marination.
4. Pour in the bourbon followed by the nutmeg, white pepper, safflower and lime zest. Squeeze the juice of a lime and add salt to taste. Add a splash of water as the liquid diminishes and let simmer. Cook until chilis and peppers are soft.
5. Purée the liquid in a food processor and let cool. Post Heat—
1. Using your hands, combine the remainder of kosher salt along with the pink salt if curing with the ground meat and mix well. Next, pour the marinade into the meat and combine.
2. Maintain the ground meat in the refrigerator and place it in the freezer exactly twenty minutes before filtering it through the grinder for lucrative movement through the machine.
3. Soak your chorizo casing in salt and water for at least thirty minutes.
4. Attach the sausage making mechanism to your meat grinder. Prepare your casing in a series of rings wrapping them around the bottom metal filter of the machine and attach the head of the casing to the machine. 5. Using the plunger, filter the meat through the top of the machine by pushing it into the tube at the top. Keep your thumb centered atop the casing at the end of the filter in order to properly direct the meat into the casing and prevent air bubbles from erupting in the meat casings. 6. Push all of the meat through and keep filtering it at the end of the meat grinder, maintaining a tight seal between casing and machine. When the meat has run its course, cut the casing to liking and tie a knot to seal the meat in the casing half an inch from the end of the meat link. 7. To form two links from one, make a division with your hand and squeeze the meet towards the end of the casing with the one half inch of space. Cut the casing to separate the two new formed links and top of the new formed link and tie a knot at the top of the new link and the bottom of the original link.
8. Using a clean safety pin or needle, poke a series of small openings on each side of the casings in order to create ventilation for the air to filter through to the meat for better curing.
9. Place the chorizo links in the refrigerator for up to 2 days, freeze them for up to two months or hang them in a cool and humid environment (around fifty degrees Fahrenheit with a seventy percent humidity level).
Pain au Lait:
Prep—
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
eggs
all-purpose flour
buttermilk
cane sugar
butter
active dry yeast
nutmeg
vanilla extract
la baleine salt
2. In a large mixing bowl, place the flour along one wall of the bowl, the sugar along the other wall and the salt on the third wall of the bowl. 3. Place the active dry yeast in the center of the bowl. Warm the buttermilk, whole milk and greek yogurt on the stove and add it to the mixing bowl, followed by the eggs, nutmeg, vanilla extract, and soft butter. 6. Knead the dough lightly pressing into it and rolling it around the bowl until it transforms into a smooth ball. Using one hand, slap the dough into a well-floured surface and fold it in upon itself to recreate its ball-like shape. Repeat this motion several times until there is a good amount of air inside of the dough.
7. Cover the ball with butter before placing a cloth over the bowl and letting it rest for one to twelve hours or until it doubles in volume. 8. After this first rise, place the dough on a well-floured surface and knead it again before dividing it. 9. After dividing the dough, roll each of the pieces out into a series of circles of the dough.
10. Cover the small circles of dough with a cloth. One by one, fold them into ovals twice seam-side down. Fill some of them with dark chocolate if you choose to create a sweet treat. 11. Using a small cutting utensil, scissors or bread scorer, lightly score the top of each of the rolls.
12. If you choose, garnish the ones filled with chocolate with pearl sugar. 13. In a small bowl, whisk the yolk of an egg with the water and using a small brush, lightly spread the egg yolk mixture over each of the pain au laits until gently coated.
14. Place the rolls on a parchment lined baking sheet and let rest covered.
Heat—
1. Preheat the oven to 360 degrees F.
2. Fill a cast iron skillet with water and place on the lowest rack of the oven. 3. Place the rolls into the oven for fifteen minutes. 4. Turn the heat down five degrees and carefully remove the skillet filled with water. 5. Continue to bake for an additional ten minutes— watching every so often for a golden and crispy top. 6. Remove from oven and let cool.
Chorizo:
Method # 1 and # 2
Prep—
1. Prepare your palette board: Measure, chop and grind the following ingredients and place them on two blank slabs:
Method # 1—
garlic cloves
lime (zest and juice)
yellow pepper
yellow onion
olive oil
lemon wine vinegar
salt and pepper to taste*
+++
black cardamom pods
Method # 2
black cardamom pods
lime (zest and juice)
green pepper
yellow onion carbonated water
coconut oil
butter
brown sugar
cinnamon
balsamic vinegar
salt and pepper to taste*
+++
1/2 tsp chicory
2. Chop the sausages in half lengthwise and again chop them in half in width. Remove their casings if preferred.
Heat—
1. Place the chorizo links into a soup or stock pot and fill the pan with water just enough to cover the meat. Bring the pot to a gentle boil and let simmer on medium for ten minutes.
Method # 1
1. Heat the oil in the pan. Add the garlic cloves, yellow onion and a pinch of salt and let cook on high for two to three minutes. Bring heat to medium. Add the pepper and black cardamom pods.
2. Throw in the chorizo link and cook on medium heat for ten to fifteen minutes or until slightly seared adding the zest and juice of the lime and a splash of lemon wine vinegar and salt.
3. Turn off heat and serve on Pain au Lait Bun.
Method # 2—
1. Heat the oil in the pan. Add the garlic cloves, yellow onion and a pinch of salt and let cook on high for two to three minutes. Bring heat to medium and add the pepper and the cut meat link. 2. Next, stir in the butter, cinnamon, chicory and brown sugar followed by pouring in the carbonated water. 3. Finalize by adding the zest and juice of a lime and the balsamic vinegar. Stir together and let cook until browned on both sides.
4. Turn off heat and serve as you wish.
Honeycomb Yucca Frites
Prep—
1. Prepare your palette board: Measure, peel, chop and grind the following ingredients and place them on a blank slab:
yucca
lemon (zest)
black sesame seeds
coca cola
carbonated water
coconut oil
cinnamon
salt
honeycomb (garnish)
powdered sugar (garnish)
2. Line a baking sheet with parchment paper and pour the oil over it. Place the frites on the sheet and sprinkle the salt and cinnamon over them. Add the black sesame seeds. Pour the carbonated water and coca cola over the frites.
Heat—
1. Preheat the oven to 450 degrees F. 2. Bake the frites for fifteen minutes. Remove them from the oven and flip them on their other side. Add the lemon zest.
3. Bake them for fifteen more minutes or until golden brown and crispy.
4. Garnish with honeycomb and powdered sugar.
Poached Eggs:
Heat—
1. Heat a medium sized pot with water and bring to a near boil. 2. Add the salt and white vinegar. 3. Drop in the eggs one at a time and stir gently allowing for them to come together and form into two white bubbles. 4. Heat off and remove from water. Add salt and pepper to taste and place as a garnish atop the meat in the Churipán.
Taste and Enjoy!
Color to the Method—
Music to the Method—
Margarita Lecuona/Alfonso Cruz Jimenez: Babalú
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