Sweet Revenge (Inspired by Django Unchained) — John Tesar
Ingredients for the Yuzu parfait:
16oz Lemon Curd
10oz Swiss Meringue (stiff)
2 C Cream (stiff peaks)
2 T Yuzu
Combine oil and curd then fold in meringue
Fold together and pipe into acetate tubes
Ingredients for the Swiss Meringue:
Combine sugar and whites in kitchen aid bowl.
Place over steam bath and warm.
Ingredients for the Green Tea Ice Cream:
568 grams Milk
84 grams Cream
120 grams Yolk
120 grams sugar
3 grams stabilizer
42 grams milk powder
40 grams glucose
20 grams trimoline
6 bags green tea
Milk and cream to warm, add tea bags cover and let steep.
Whisk together sugar, stabilizer, then whisk into yolks.
Squeeze out tea bags and rewarm milk.
Dissolve glucose and trimoline into milk.
Whisk in milk powder and dissolve.
Temper yolks and proceed ala anglaise.
Chill overnight then freeze in paco.
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Beasts of the Southern Wild: Twice Cooked Pork Belly with Crawfish Maque Choux
Argo: Lamb sausage and yogurt sauce
Life of Pi: Sauteed Onaga (Hawaiian Ruby Red Snapper), Namasu, Black Garlic Puree, Tamarind Sauce
Amour: Pot-au-feu (“pot on the fire”
Les Miserables: New York Strip, Radicchio, Juniper Berry & Blackberry Jus
Lincoln: Grilled Bacon and Cornbread Puree. Stove Pipe Hat Sauce
Django Unchained: Sweet Revenge
Zero Dark Thirty: ZD30 cocktails