I HEART BACON
Sunday, November 25th, 2012

Course #6: Quinoa-coated shrimp with sweet chili sauce

For the fish course I found a recipe for quinoa-coated shrimp in A Day at El Bulli. The quinoa was mixed with a solution called metil, but it was difficult to coat each individual shrimp and get the quinoa to stick. It was even harder to fry them without losing the coating entirely, but it was worth the effort.

The shrimp were crisp and crunchy and delicious dipped in sweet chili sauce.

See Molecular Gastronomy Party for the complete menu.

Sunday, November 25th, 2012

Course #5: Asparagus with soft poached egg & lemon mustard emulsion

Next up was a “greens” course. I wanted to make the asparagus with the soft poached egg recipe from Momofuku, but with a lemon-based sauce.

For the eggs I used my broken sous vide machine to monitor the water temperature and perform water circulation, but had to use a burner on low with an improvised heat diffuser made out of tinfoil for the heat. With this setup I could keep the eggs at 145┬░ F for 50 minutes to soft-poach them in their shells.

I brought out a platter of asparagus roasted with olive oil and julienned mint and bowl of what looked like raw eggs and had everyone plate their own dish. I got some confused looks from guests wondering about the eggs, and loved the surprised and gleeful looks when they cracked them open to find a perfectly poached egg. Kind of like performing a magic trick.

The final addition was a lemon & mustard emulsion (see recipe below) that used xantana for a thickener. It was a gorgeous, viscous sauce that had body and a great savory lemon flavor. This might have been my favorite dish of the night and I would definitely make it again.

Some of the fire happy people finished off their eggs a bit more with the blow torch.

Lemon & Mustard Emulsion
.5 grams xantana
1 cup olive oil (use a good quality one with a somewhat neutral flavor)
4 T water
1/3 cup mustard (again, use a really nice mustard)
1 T lemon juice (or more to taste)
zest of 1/2 a lemon

Add all ingredients to a bowl and whisk vigorously, or use an immersion blender. Will keep several days in the fridge.

See Molecular Gastronomy Party for the complete menu.