Piglatin Plate Recipes

WAGYU BRISKET PLATE

Steps:

• For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
• For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
• Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
• Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.

WATERMELON PLATES

Steps:

• Prepare the ginger simple syrup: In a small pot, combine the water, sugar and ginger. Bring to a boil and simmer for 3 minutes until the sugar is dissolved. Remove from the heat, cover and steep for 5 minutes. Strain. Stir in the lime juice. Set aside.
• Prepare the lime salt: Mix the lime zest with salt together in a small cup or bowl. Rub the zest into the salt until completely mixed.
• Prepare the watermelon and toppings: With the tip of a paring knife, make an outline on the top of one watermelon slice that is 1/4-inch from the edge and 1/4-inch deep. Make a pocket in the slice by sticking the knife in the side of the slice 1/4-inch deep. Lift out the cut piece on top of the slice. Enjoy the cut piece as a chef's snack or save for another use. Repeat with the remaining watermelon slices. The prepared watermelon slices are now watermelon plates.
• Using a skewer, poke 6 to 8 holes halfway through each watermelon plate. Set aside.
• Prepare the strawberry-peach topping: Combine the strawberries, peaches and about 2 tablespoons of the ginger simple syrup in a medium bowl. Add the basil and gently toss.
• Prepare the radish topping: Combine the radishes, red onions, jalapeno, olive oil and vinegar in a medium bowl. Season with salt and pepper. Add the mint and gently toss.
• Sprinkle the watermelon plates with the lime salt. Top half of the watermelon plates with the strawberry mixture. Top the remaining half of the watermelon plates with the radish mixture.

VIETNAMESE HERB AND SALAD PLATE

Steps:

• Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.;
• Cut the tip off each carrot on a long diagonal. Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks. You should have approximately 2 cups. Place the carrots in a large strainer and set aside. Use the same method to make daikon strips. You should have approximately 2 cups. Add to the carrots in the strainer and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. Don't cook the vegetables, bathe them. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving. To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
• Rinse the bean sprouts well in cold water, drain, and place in a large bowl. Add scallions and set aside. Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar. Remove from the heat and let cool to room temperature. Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables. Let stand at room temperature for 1 to 2 hours. Drain the bean sprouts and serve mounded on several plates.

QUICK PLANTAIN AND MANGO SALSA PLATE

Steps:

• In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside.
• In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to "plantain chip".

CAVIAR PLATE

Steps:

• Place the caviar tin in a small bowl of ice, to keep cold. Peel eggs and separate the whites and yolks. Chop yolks and whites separately. Place caviar on a platter and surround with small bowls of chopped egg yolks and whites, lemon wedges, red onion, chives, creme fraiche, melted butter, blini, and toast points.