Meyer Lemon

Meyer Lemon Gribiche

 

This sauce is a great accompaniment to fish and if done right it can go with almost any other protein.  It is similar to a remoulade, except your eggs are hard-cooked rather than raw.

 

Meyer Lemon Gribiche

 

3ea  Eggs

 

3t  Stone Ground Mustard

 

1C  Canola Oil

 

1ea  Meyer Lemon

 

2t  Rice Vinegar

 

1T  Chives

 

2t  Tarragon

 

1t  Pink Peppercorns

 

AN  Salt

 

  • Start by boiling some water and cooking the eggs for 10 minutes, this will give you a nice soft-boiled egg.
  • After the 10 minutes of boiling s hock the eggs in ice water to stop them from cooking.
  • Meanwhile, chop the tarragon and chives and set aside.  if you have whole pink peppercorns smash them with a meat mallet or roughly chop them in a spice grinder.  Zest and juice the Meyer lemon and set aside.
  • Once the eggs are cooled, peel and remove the yolk, place the yolk in a bowl and set the whites aside.
  • Chop the whites into small pieces and set aside.

 

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  • Combine the mustard, herbs, egg yolks, and the pink pepper.

 

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  • Mix with a fork until smooth then add the rice vinegar, Meyer lemon zest and juice, continue mixing.

 

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  • Stream in the oil while mixing, you may need someones help so you can hold the bowl and mix while they pour.  The goal here is to emulsify the oil with the egg mixture.
  • Once all of the oil is added, add the egg whites and adjust seasoning with more rice vinegar if needed.

 

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Replace mayo with this gribiche on a sandwich with fresh greens and thin sliced pork, or serve with 72 hour short ribs.

 

Persimmon Salad

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Aside from citrus I feel that persimmons are my favorite winter fruit, be careful though, pick the wrong ones and eat them at the wrong time and you will experience the worst cotton mouth ever, I know from experience….

There are a few types of persimmons out there and some can be eaten right off the shelf and others need to ripen. They can be firm as a pear but eat like a mango, or you can spoon out the insides and eat it like a pudding, both are delicious.m Persimmons are typically orange to yellow in color and have a defined greenish calyx, or sepal on top.

Fuyu persimmons look like a yellow-orange to red-orange tomato, they will start firm and soften over a period of time. The benefit of fuyu’s is that they can be eaten when firm, remove the calyx and you can eat the skin and all.

Fuyu Persimmon

Fuyu Persimmon

Hachiya persimmons are the ones you need to be careful of, if eaten while firm or even semi-firm the tannins in the fruit will dry your mouth out in a flash. It is very unpleasant as I have experienced this before and no amount of water will re-hydrate your mouth. The key to eating a hachiya is to let it sit out until it feels like a rotten tomato. At this point you can easily pull the calyx out and split the fruit in half. Grab a spoon and dig in. I remember having my first persimmon in Italy, which they go by the name kaki, the family took a spoon, split the persimmon in half and let us spoon it out like pudding. The fruit will still be firm but it is very tender and pleasant.

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

Ripe Hachiya Persimmon

I paired fuyu persimmons with some cured pork loin (Lomo), arugula, Meyer lemon vinaigrette, olive oil powder, cocoa nibs, Buddha hands zest, and local meadowfoam honey.

Meyer Lemon Vinaigrette

2t  Honey

5ea  Meyer lemons juiced and zest of 2

1T Chopped Tarragon

1/2ea Shallot Brunoise

AN Blended oil/Canola oil

TT Salt

Pinch  Pink Pepper

  • Combine the first four ingredients and whisk until honey is dissolved
  • Whisk in the oil and taste until the dressing is well-balanced, not too acidic but not to dull (too much oil).  It will be just over a 50/50 blend of Meyer lemon juice to oil.
  • Add salt to your liking and the pink pepper, it is best to let this dressing sit for a few hours to infuse the flavors.

To assemble the salad:

  • Slice the persimmon as thin as you can and with a circle cutter, just smaller than the size of the slice, cut the flesh away from the skin.
  • Arrange the slices onto a plate.  At this point you can wrap the plate with plastic and hold until you are ready to serve.
  • Using a meat slicer, slice the cured meat of your choice as thin as possible, preferably on a meat slicer, and set aside.
  • Prepare olive oil powder in the same fashion as my truffle bacon salt, substituting the bacon fat and truffle oil for olive oil.
  • Slice the finger portion of Buddha hands as thin as possible and set aside.
  • Place a small handful of arugula into a bowl, add a pinch of the Buddha hands citrus, and season with salt and drizzle with a little olive oil.
  • Place the lettuce on top of the persimmons followed by the cocoa nibs
  • Add the cured meat and the olive oil powder.  Drizzle the honey over the top as well as 1-2T of the Meyer lemon vinaigrette.

Enjoy!