Behind the Cover – 2016 Fall

screen-shot-2016-10-03-at-10-50-47-amOur 2016 fall issue is our DRINK issue.  Yes, we are fully aware that we have a cover image that is not a drink. Usually the cover reflects a strong theme that runs throughout the magazine. The dish is Pastrami Kampachi and Kampachi grows in water, right? We did feature locally grown garlic in this issue and the cover images uses green garlic in the on-line recipe.

When our designer, Scott Johnson and I saw this image we knew it was our cover image. Yes, we did mock up other covers but nothing looked quite right. Sometimes that how cover selection happens and we need to learn to be ok with this process.

So, enjoy this drink-themed issue. Fish and all!

Pastrami Kampachi “Bruschetta” with Green Garlic- Sesame “Pesto”


Servers 4

Green Garlic Pesto:

227 grams Green Garlic (tops only green parts, trimmed, blanched, shocked and squeezed dry)

227 grams Cilantro (picked, washed, blanched, shocked and squeezed dry)

80 grams Meyer Lemon Peel (pith removed, julienne)

320 grams Fresh Meyer Lemon Juice

285 grams Maui Cane Sugar

455 grams Grapeseed Oil

140 grams Toasted Sesame Seeds (keep 60 g aside for garnish)

12 grams Kosher Salt

  1. In a small pot combine lemon juice, sugar and lemon peel and bring to a simmer.
  2. Cook for three minutes and strain through a chinois.
  3. When cooled, combine all ingredients in blender and puree until completely smooth. (Keep 60 g of sesame seed aside for garnish)
  4. In a large bowl, add ice and place a smaller bowl on top of the ice.
  5. Pour mixture into smaller bowl to quickly cool down.
  6. Stir with a rubber spatula until cold.
  7. Fold in remaining sesame seeds as garnish.
  8. Keep well chilled.

Pickled Green Garlic:

15 ounces Whole Green Garlic Bulbs, trimmed

16 ounces Japanese Rice Vinegar, Low Acidity 4%

3 ounces Unsweetened Yuzu Juice

6 ounces Cane Sugar

11 grams Kosher Salt

1 each Hawaiian Chili, washed and split

  1. Put garlic bulbs in a baine marie.
  2. Combine vinegar, sugar, chilies, salt and bring to boil, do not let into a rolling boil.
  3. Add yuzu juice to mixture.
  4. In a large bowl, add ice and place a smaller bowl on top of the ice.
  5. Pour mixture into smaller bowl to quickly cool down.
  6. Stir with a rubber spatula until cold.
  7. Pour over garlic bulbs and let marinate for 24 hours.

Kampachi Cure Pastrami:

Kampachi  top loin, skin off, trimmed

30 grams Cane Sugar

10 grams Ground Cubeb Peppercorn

114 grams Kosher Salt

1 bunch Cilantro Chopped, No Steams

Zest and Juice from 2 riped Meyer Lemons

30 G Green Garlic, sliced very thinly

30 G Fresh Shallot, minced fine

  1. Mix all ingredients except Kampachi in a box until incorporated well.
  2. Evenly coat each filet top and bottom with marinade.
  3. Place on a sheet pan with a wire rack for drainage and let cure uncovered in fridge for a minimum of 24 hours (maximum of 48 hours for more doneness)
  4. Once cured, remove excess cure from filet by hand.
  5. Briefly rinse filet under very cold water to remove excess cure.
  6. Pat dry and return to fridge for 1 hour.

Pastrami Glaze:

2 ounces Backstrap Molasses

1/2 tablespoon Cayenne Pepper

1 tablespoon Caraway Seed, toasted and ground

1 teaspoon Coriander Seed, toasted and ground

1 tablespoon Cubeb Peppercorn, toasted and ground

1 ½ tablespoon Smoked Spanish Paprika

1 tablespoon Espelette Pepper

1 each Pastry Brush

  1. Toast and grind all spices separate until fine.
  2. Mix all spices together in a small bowl and set aside.
  3. Warm the molasses until pliable in the microwave.  Do not over heat.
  4. Lightly brush the top of the filets with the molasses in a very thin and even layer.
  5. Using a fine mesh strainer, dust the top portion of the filet with the spice mixture until the entire filet is evenly coated and red in color.
  6. Chill the filets until ready to slice and serve. Can be eaten raw or cold smoked.

To Serve :

To taste Extra virgin olive oil (optional)

4 slices Country Rye Bread or Pumpernickle

6 oz Green garlic pesto

4 each Heirloom tomatoes, depending on size and must be ripe

20  slices                            Pastrami kampachi, sliced

2 tablespoons Pickled green garlic, drained

To Taste lemon zest, mircoplaned

To Taste micro greens (optional)

  1. Brush sliced bread with extra virgin olive oil and toast until golden brown.
  2. Add approximately one tablespoon of green garlic pesto on the plate
  3. On each slice of toasted bread, spread  tablespoon of green garlic pesto evenly across.  Layer with tomatoes and kampachi alternating.
  4. Top with pickled green garlic, lemon zest, and micro greens or torn fresh basil.