Lent-Friendly Food at Marsh House:
Cauliflower Steak with piquillo sofrito, garlic cream and Marcona crumb
Scallops with wilted greens, squash, pickled mirliton and brown butter crumb
Alabama Blue Crab Fingers with nuoc cham and peanuts.
Cauliflower Steak
piquillo sofrito, garlic cream, marcona crumb
Serves: 2
Cauliflower
1 head of cauliflower
1 T extra virgin olive oil
1 ea garlic clove, smashed
2 ea thyme sprig
Salt to Taste
White Pepper to Taste
Piquillo Sofrito (recipe below)
Garlic Puree (recipe below)
Marcona Crumb (recipe below)
Instructions:
Cut the cauliflower in half, then trim the sides so they lay flat. trim the root of the cauliflower so it creates two circles.Lightly rub cauliflower steaks with extra virgin olive oil, salt and ground white pepper. Place in a large vac bag with garlic, thyme and olive olive oil. Seal bags at 98% and sous vide steaks for one hour at 185 degrees F.
Piquillo Sofrito
172 g onion, diced medium
42 g garlic, sliced
1/2 c extra virgin olive oil
85 g piquillo pepper, diced medium
1.5 tea salt
1/2 tea smoked paprika
Instructions:
● In a large pot add onion, oil, 1 tbsp salt. Cook over low heat for 15 minutes
● Add garlic and continue cooking over low heat for 15 minutes
● Add piquillo peppers, 2 tbsp salt, 2 tbsp paprika, continue cooking
● Stir frequently until jam-like, approximately one hour
● Strain
Garlic Purée
160 g garlic
Heavy Cream, as needed
Salt, as needed
Instructions:
● Peel garlic cloves and make sure to remove any bottoms from garlic.
● Add garlic to a stainless steel pot and cover the garlic with 1 inch in cold water.
● Over medium heat, bring garlic to a simmer. Once at a simmer, remove garlic and discard hot water, start fresh again with cold water. Complete this step seven times.
● Repeat this step one last time, using heavy cream until the cloves are just covered. Add salt to taste and slowly bring to a simmer. Allow to steep 15 minutes until fully tender but not falling apart. Do not scorch or brown.
● Strain, but save, the cream from the garlic. Add garlic to vitamix and add just enough cream to get the garlic to puree freely without agitation (no ladle, tool, etc). It will take a lot less cream than you anticipate, remember, you can always add but not take away. Puree until smooth, check seasoning before serving.
Marcona Crumb
1 t lemon zest, chopped
1 ea garlic clove, microplaned
3 T butter
1 t salt
1 T parsley, chopped
¾ c marcona almonds, very finely chopped
Instructions:
● Heat a large saute pan on medium heat. Once the pan is warm, begin melting butter. Melt butter until it almost starts to brown.
● Add lemon and garlic clove and cook, mixing for 30-45 seconds. Rawness should be cooked out.
● Add panko bread crumbs and salt, mixing constantly to as not burn bread crumbs. Mix and toss until bread crumbs are golden to deep golden brown. Toss parsley in at the end.
● Immediately spread out on a sheet tray lined with parchment and allow to cool to room temperature.
● Once cooled, mix in chopped marcona almonds
Where: Marsh House is located at 401 11th Avenue South in Nashville.
Website: http://www.marshhouserestaurant.com/
Mocktails:
The "D" is Silent – ginger, lime, honey, pineapple, chili, Soda
Say "What" Again – coconut, passionfruit, lime, pineapple, Soda Float, grenadine
Why Am I Mr. Pink? – lemon, grapefruit, cinnamon, pear syrup, Soda
The "D" is Silent
.75 oz ginger
.75 oz lime
.5 oz honey
1.25 oz pineapple
3 dashes chili
Soda
Cilantro and ginger for garnish
Pour contents into shaker, shake, then pour into glass over crushed ice.
Say "What" Again
.75 oz coconut
.75 oz passionfruit
.5 oz lime
1 pineapple
.25 grenadine
Soda Float
2 pineapple frond, and flower for garnish
Pour contents into shaker, shake, then pour into glass over crushed ice.
Why Am I Mr. Pink?
.5 oz lemon
1.5 oz grapefruit
1 cinnamon
.5oz pear syrup
Soda
Cinnamon stick for garnish
Pour contents into shaker, shake, then pour into glass over crushed ice.
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