field peas & carrots, pepper, habanero-watermelon
Dewberry Hills chicken thigh - sous vide with salt, pepper, and dill pickle brine. Cooled, breaded with a simple seasoned flour and fried.
Thigh sits on top of a field pea and carrot succotash. (Bell pepper, onion, celery, garlic, herbs and butter are also in this mixture). The thigh is topped with smoked corn, tomato, thinly sliced heirloom peppers, and cilantro mixture that is tossed in cane vinegar, olive oil, salt, sugar & lemon juice. The plate is garnished with emulsified habanero-watermelon cream sauce.
No comments:
Post a Comment