| FOOD PAIRINGS |
Combine lime , honey , carrot juice , and salt . Mix thoroughly with escovitch , then reserve cold until ready to serve .
** For Escovitch 1 tbsp . minced Fresh ginger 1 tbsp . minced Habanero chili 4 cups Rice wine vinegar 2 cups Carrot juice 2 tbsp . White sugar 1 julienne Yellow onion 1 julienne Red bell pepper 1 julienne Orange bell pepper Kosher salt to taste
KAMPACHI ESCOVITCH
Sweat ginger and habanero in oil until raw flavor is out . Add carrot juice , vinegar and sugar ; reduce to a syrup . Add onions and peppers and cook until soft , about 5 minutes . Season with salt to taste . Cool and reserve .
Place the kampachi and avocado in alternating shingles . Top with carrot nage and pickled pepper . Sprinkle with maldon salt and garnish with cilantro .
ROASTED AND CONFIT CHICKEN GEERAH
For this cumin chicken dish , plate 1 marinated chicken breast and 1 confit chicken thigh , top with 4 tbsps . Geerah jus and a pinch of Maldon salt .
Marinated Chicken : 3 lbs . Chicken breast , skin-on / bone-in 3 tbsp . Curry powder 10 cloves Garlic , peeled and minced 1 small diced Yellow onion 2 tbsp . Ground cumin 3 tbsps . Cilantro , finely chopped Canola oil as needed Kosher salt as needed
Combine all ingredients except chicken and mix thoroughly . Add to a ziploc bag with chicken and coat well . Close bag , pushing out as much air as possible , and refrigerate 24-48 hours . When ready , sear in a pan on 6 minutes each side or until it reads 165 on a thermometer once placed in the thickest part .
Confit Chicken : 4 Chicken thighs 3 tbsps . Curry powder 2 tbsps . White granulated sugar 2 tbsps . Cumin ½ gallon Duck fat 1 tbsp . Kosher salt Canola oil as needed
Mix the curry powder , cumin , salt and sugar together . Coat chicken with this rub and let sit for 4 hours refrigerated . Rinse of chicken and pat dry . Melt duck fat in a Dutch pot and place the chicken inside . The chicken should be completely submerged , and cook in 300 ° F oven for 3 hours . Let cool in fat for 2 hours .
Meanwhile , heat a pot of oil to 400 degrees . Place chicken thighs in the oil and fry until crispy and browned . Remove from oil and place on a paper towel lined plate . Season with kosher salt and cumin .
Geerah Jus : ½ gallon Chicken stock 1 small Yellow onion , diced 12 cloves Garlic , peeled and minced 3 tbsps . Curry powder ½ Habanero chili , minced 3 tbsps . Ground cumin 1 tbsps . Fresh lime juice Kosher salt to taste Canola oil as needed
Add oil to a pan and add onion , habenero and garlic . Sweat over medium heat then add the rest of the ingredients . Simmer for 30 minutes and transfer to a blender . Blend until smooth and strain through fine mesh strainer , season with salt to taste .
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