Port Syup

1 btl tawny port
1 cup huckleberry compote
2 sprigs rosemary
2 shallots, sliced

- reduce by half

Thai Curry Sauce

1/3 cup grapeseed oil
8 oz red curry paste
4 Tbsp brown sugar
2 Tbsp salt
196 oz coconut milk
6 oz bourbon vanilla bean caramel sauce
2 bunches cilantro

- saute the curry paste, brown sugar and salt in the oil over high heat until very fragrant, stirring constantly
- add coconut milk and caramel and whisk to combine
- puree with cilantro in blender

Enough Marinade for 1 Cooked Pork Belly

1 qt strained hong shao braising liquid
2 cups cornstarch

- after pork belly has cooled overnight, combine the above ingredients and return the diced pork belly to this mixture

Hong Shao Finishing Sauce: 12.10.2010

20 ea shallots
10 cloves garlic
6 bird chiles
4" piece ginger, peeled and sliced
1/2 cup chopped cilantro stem
2 pods star anise
1/2 cup grapeseed oil
2 cups sake
1 cup sherry
1 cup ketjap manis
1 can Lyle's Golden Syrup
3 gals chicken stock

- pulse first 6 ingredients in food processor
- over medium heat, sweat above ingredients in oil until very fragrant, stirring often - about 3 minutes
- add sake and sherry and reduce by half
- add ketjap and golden syrup and reduce to a syrup
- add chicken stock and bring to a simmer; reduce by half
- strain through chinois

Jasmine Rice Congee for Salmon: 12.10.2010

2 qts jasmine rice
18 qts water
1 kg red miso
2 cups sake
additional water as necessary

- soak rice in cold water for 2 hours; drain
- combine rice and water in really big pot; bring to simmer
- cover and lower heat to as low as you can manage
- cook to proper consistency
-combine miso, sake and additional water to reach sauce consistency; stir into rice and cool

Hong Shao Pork Belly: 12.11.2010

1 whole berkshire pork belly, peeled if necessary - about 7 lbs
3/4 cup grapeseed oil
3/4 cup sugar (plain, granulated sugar)
3/4 cup chinese rice wine (or equal parts sake and sherry)
clear stock to cover
5-inch piece of ginger, sliced
5 ea star anise pods
5 ea thai bird chiles
2 ea cinnamon sticks
salt, soy sauce and additional sugar to taste

- boil pork belly 4 minutes and chill until cool enough to handle
- cut pork into 1-inch cubes
- melt sugar in oil over medium heat - about 3 minutes
- raise the heat and allow the sugar to caramelize slightly
- add pork belly cubes and gently brown in this mixture
- add rice wine, cook briefly, then add remaining ingredients
- simmer over medium-low heat for about 45 minutes, stirring gently as needed to prevent burning
- raise heat to medium-high and continue to cook 10 minutes
- check for doneness - pork should be tender and luscious
- remove pork from pan and continue to simmer sauce until thickened
- adjust seasoning with salt, soy sauce and additional sugar as necessary

Butternut Puree for Arancini: 11.12.2010

10 lbs butternut squash flesh, diced
2 large spanish onions, diced
leaves from 4 sprigs rosemary
2 Tbsp salt
1 1/2 cups rendered pancetta fat
2 qts chicken stock
2 1/2 cups brown sugar

- toss together first 5 ingredients and roast in a moderate over for 45 minutes
- transfer to saucepan and add chicken stock and sugar
- simmer until squash falls apart, then puree thoroughly in blender
- adjust seasoning with additional salt if necessary