Sous vide large pork loin chunk, seared from frozen, cooked at 54C for 3h.
Seared really hard afterwards, buttered, salted, peppered, rested til room temp.
Eggplant sticks, salted and allowed to get rid of liquid, cleaned, rested, dried.
Floured with salt, pepper, coriander and a lot of paprika powder.
Dredged and pankoed (is that a word?).
Fried at 360F. Oven finished at 225F.
Should be like a buttery fry with a crunchy outside.
Fresh spinach wilted in bacon lard, garlic chips, cream, rice vinegar, salt, pepper.
Garnished with the crispy bacon.
Finally just red baby bell peppers. Roasted, seasoned with a little siracha, rice vinegar, salt, pepper, cumin, coriander and some brown sugar, blended and Xhantanisized.
