almond chicken with mustard 3 ways: frisee, sheeted-pickled carrot, mustard seed caviar, tuile, lemon powder
Recipe courtesy of Lance Cook, WCMC, MWMCS, CCCD, CEC, CCA, CFBE, FMP, WSET II, Executive Chef, Hammock Dunes Club (Palm Coast, Fla.)
Ingredients
- Ingredients for Honey Mustard Dressing:
- mayonnaise - 3/4 gallon
- Dijon mustard - 2 cups
- balsamic vinaigrette - 1 1/2 cup (see following recipe)
- honey - 3 cups
- kosher salt - to taste
- white pepper - pure ground, to taste
- Ingredients for Balsamic Vinaigrette:
- balsamic vinegar - 2 quarts
- honey - 2 cups
- Dijon mustard - 2 cups
- parsley - 2 bunches, chopped
- garlic - 20 cloves
- rosemary - 10 sprigs, fresh, leaves only
- shallots - 6 ea.
- canola oil - 7 quarts
- water - as needed
- kosher salt - to taste
- white pepper - pure ground, to taste
- Ingredients for Mustard Seed Caviar:
- rice vinegar - 1/2 cup
- mustard seeds - 1/2 cup
- apple cider vinegar - 1/4 cup
- sugar - 1/4 cup, granulated
- kosher salt - 1/2 tsp.
- water - 3/4 cup
- Ingredients for Mustard Tuile:
- egg whites - 2 oz.
- cornstarch - 2 oz.
- butter - 2 oz., unsalted, melted
- Dijon mustard - to taste (1/2 teaspoon or so)
- kosher salt - to taste
Instructions
Procedure for Honey Mustard Dressing:
Yield: 1 1/2 gallon
- Combine all ingredients together to incorporate.
- Season, label, store, chill.
Procedure for Balsamic Vinaigrette (to make the honey mustard):
Yield: 2 1/2 gallon
- Combine all ingredients except oil, salt, pepper. Mix with immersion blender.
- Stream in oil slowly to emulsify. Use water to achieve desired consistency.
- Season, label, store, chill.
Procedure for Mustard Seed Caviar:
- Combine all ingredients over medium heat.
- Simmer for 50 minutes until seeds are tender.
- Allow to cool slightly.
Procedure for Sheeted Carrot Ring:
- Pass carrot through sheeter. Cut into desired shape.
- Bring 1 cup white vinegar, 1 cup water, 1 tablespoon sugar, 1 tablespoon salt and aromatics to a boil and pour over sheeted carrot cut outs (while hot to make the carrot tender).
Procedure for Almond Chicken Pieces:
- Cut chicken into desired size and bread with seasoned standard breading process: flour, egg wash, breadcrumbs (½ crushed toasted almonds and ½ spun panko).
- Fry until golden and 165°F.
Procedure for Lemon Powder:
- Place maltodextrin in robot coupe.
- Stream in house made lemon oil until fluffy.
- Season with kosher salt.
