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Abura-ramen, Peconic Escargot, Foie Shoyu Tare, Black Garlic, Samphire


A rich chicken and foie gras broth surrounds tender grilled escargot, a poached egg, and summer veggies. Particularly delicious with a cold beer on a warm summer night.

Foie shoyu tare

1# foie Gras cubes, room temp

1 cup sliced shallot

1 cup sliced scallions (white part only)

12 cloves black garlic

6 cloves minced garlic

4 T thinly sliced ginger

1 cup sake

1/2 cup mirin

2 cups soy sauce

2 tbs grapeseed oil

  1. Sweat aromatics over medium low heat in grape seed oil until translucent

  2. Turn heat to high and seat fork for 90 seconds

  3. Remove foie and deglaze with sake and mirin, summer for ten minutes, add soy and return to simmer

  4. Let it cool a bit, add to blender and blend until smooth, push through tamis

Chicken paitan broth

1 chicken

5 # chicken backs

2 # chicken feet

2 cups shallots

2 cups ginger

2 cups scallion bottoms

1 piece kombu 6"

  1. Start chx, bones and feet in cold water over medium heat, boil for 10 minutes

  2. Toss liquid , rinse bones and chx and start in clean pot with enough cold water to cover by 6" and rest of ingredients

  3. Cook at rolling boil for 6-8 hours adding more cold water when needed

  4. Strain and cool, keep schmaltz in stock

Garnishes

Peeled 6 minute egg

Sliced scallions

Pickled ginger

12 snails, grilled in shell and removed

Blanched seabeans

1 portion fresh ramen noodles

Assembly

  1. Add 1 cup foie mix to bottom of warm bowl, add 1 cup of boiling chicken broth and whisk until smooth.

  2. Cook noodles in unsalted water for 60 seconds and add to bowl, spread noodles around

  3. Arrange garnishes around bowl in little piles.

Greg Ling - Industry Standard - Greenport, NY www.industrystandardbar.com


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