Margarita infused watermeln, faux hot dog with triple cooked asparagus, 72hr pork cheeks (hot dog style and contemporary) and for desert, apple and almond butter gelato. Growing up......every Saturday at 5pm, hot dogs and bugs bunny (and an argument over a special plate - which I could not procure-yes I looked). Sometimes french fries, sometimes not, some times hot dog buns, most times, sliced bread. I corresponded with the manufacture of the hot dogs/weiners that we had as children, reworked the recipe and adapted it to Pork cheeks.....brined 56 hrs, cooked CV
@62C for 72hrs. Served 3 ways. Started the meal with Margarita infused watermelon. The first on the plate (of 3), close to traditional in a home made 10min brioche bun with CS ketchup (this is SO close to my childhood ketchup it's scary) and mustard with triple cooked chips. Next, another pork cheek served over carmelized fennel cooked in smoked pork fat with white asparagus.....an finally...a complete turn away from the meat using a cucumber juice meringue (ala El Bulli) as the bun (this.....meringue?? still disappears no matter what flavor-would reconsider flavor next time, works well, but cucumber less than ideal), watermelon (similar to Mugaritz) as the hot dog with CS beet root and balsamic vinegar as the ketchup and Pistachio puree as the mustard with triple cooked white asparagus fries (think I would just saute' in butter next time :-)..)....for desert, an apple juice and almond butter gelato (which is so nicely balanced in flavors).
