I enjoy combining a variety of cooking techniques when cooking for my friends, and my original motivation in getting an Egg was to be able to use smoke as an ingredient when cooking. I did a seated dinner party at home Sunday night and managed to work the Egg into two of five plates. Here are some pics for Woosday:
: Egg-smoked fennel and red-pepper vodka flight, with a single garlic crouton and prosciutto-wrapped cantaloupe (Egg used to smoke-roast fennel and red bell pepper)
: Sous vide shrimp over homemade lemon peel fettucine (I mixed microplane-grated lemon peel into the pasta dough). Served with a 1994 Sterling Sauvignon Blanc.
: Sous vide lamb finished with a high-temp Egg sear and bourbon barrel smoke, plated with a risotto of spring pencil asparagus and fresh portabella mushrooms, plus wilted spinach. Served with 2004 Salento Enzo di Settte Rue Primitivo.
This might be one case where chips work better than lumps for smoking. The lamb is already cooked and I’m turning to the Egg for an aesthetic sear plus a quick smoke. The chips give lots of smoke quickly, so a sear of a minute or so per side is enough to impart smoke flavor concurrent with the sear. Wood chunks might not be able to produce enough smoke that rapidly. BTW, lamb prepared this way is outrageous.
: Vanilla ice cream on my peppermint brownies, topped with homemade brown sugar bourbon caramel sauce.
For those interested in sous vide (hot tubbing gone to college), here’s what the racks of lamb looked like when bagged with a compound butter:
The bags were immersed for four hours at 130ºF then sear-smoked on the Egg as indicated.
I’m working on a technique to make ice cream with the Egg…stay tuned.