Ralph Perrazzo, pastry chef/owner, Rare Concepts, www.rareconceptsgroup.com Yield: 35 servings 420 g. coconut milk 90 g. sugar Pinch salt 5 lemon grass leaves, crushed 2 kaffir lime leaves 5 sage leaves 1 bunch Thai basil 3 limes, zested 2 oranges, zested 1 lemon, zested 3 Thai aloe leaves, cleaned and washed 1 bottle Muscat wine 20 g. lychee juice, fresh, if available 1 bunch peppermint leaves 16 gelatin strips 3 avocados 90 g. fromage blanc 10 g. sugar 2 limes, zested and juiced Pinch salt Mandarin Caramel (recipe follows) Crispy Rice (recipe follows) Garnishes: diced pineapple, diced fried tofu, micro Thai basil, passion fruit seed and grated palm sugar Method (1) Simmer coconut milk, sugar, salt, lemon grass, kaffir leaves, sage, Thai basil and zest for 3 hours, then chill in ice bath. Store in refrigerator overnight for infusion. (2) Clean, wash and dice aloe. (3) Marinate aloe in wine, lychee juice and peppermint leaves overnight. (Note: You can buy this product pre-marinated at any Asian market.) (4) The next day, bring infused coconut milk back to a boil, and strain. (5) Bloom gelatin in an ice bath, and squeeze out excess water; add to infused coconut milk. (6) Place coconut milk on a lined sheet tray with plastic wrap up to 1/16” high. (7) Let coconut “noodles” set, and cut to size. (8) Scoop out flesh from avocados. (9) Place avocado, fromage blanc, sugar, lime zest, lime juice and salt in a food processor and blend. (10) To serve, smear a dollop of avocado cream on the plate. Next to that, pile some of the coconut noodles. Top with marinated aloe leaves, a drizzle of Mandarin Caramel (recipe follows), Crispy Rice (recipe follows), diced pineapple, fried tofu, micro Thai basil leaves, passion fruit seed and grated palm sugar. Mandarin Caramel 100 g. sugar 20 g. corn syrup 1 vanilla bean, split and scraped 10 mandarin oranges, zested 200 g. mandarin juice Pinch salt Method (1) Bring sugar and corn syrup to a blond caramel. (2) Add vanilla bean pod and seeds to caramel. (3) Add zest, and cook out for 1 minute. (4) Deglaze with juice, and season with salt. (5) Bring back to a boil; reserve for plating. aloe CoConut noodle dessert salad with Mandarin CaraMel and CrisPy riCe Chef Perrazzo says this dessert was inspired by a latenight stroll through the Asian Market in Las Vegas. Crispy Rice 1 c. rice 2 c. water Pinch salt Frying oil, as needed Method (1) Bring rice and water to a boil, and bake in the oven covered for 20 minutes. (2) Place cooked rice on a parchment-lined sheet tray, and dry overnight in a low oven or dehydrator. (3) Next day, flash-fry rice at 390˚F in grapeseed oil. (4) Place puffed rice on lined sheet trays with paper towels for drying, and season with salt. (Note: The rice will puff fast, so have a metal finemesh strainer on hand for quick removal.) Wine pairing: This complex noodle dessert needs an equally complex wine to match. Rotta Black Monukka Dessert Wine (California) comes from Monukka grapes, which are sun baked to produce a sherrylike nuttiness with flavors of caramel, vanilla and crème brûlée to tie all the components together. Fried Green toMatoes with roasted red PePPer Purée Chip Ulbrich, executive chef, South City Kitchen, Atlanta, www.fifthgroup.com pan; reserve. (2) Place flour in another shallow baking dish; season with salt and pepper, mix and reserve. (3) Put panko in another shallow baking dish; reserve. (4) Slice tomatoes into 1/4” slices, and lay out on a cutting board. You should have 3-4 slices per person. (5) Spread each with approximately 1 T. goat cheese. (6) Assemble a breading station nearby with a baking sheet at the end. Dip tomatoes in the seasoned flour, shaking off excess, then in egg mixture, then in panko, pressing gently. Repeat until all tomatoes are dredged. (7) Heat a cast-iron skillet over medium-low heat, adding 1” frying oil. Heat to approximately 350˚F and add tomatoes , FiFTH GROUP ReSTAURANTS Yield: 6-8 portions 4 eggs 1/2 c. water 4 c. all-purpose flour Salt and pepper, to taste 8 c. panko breadcrumbs 6-8 medium green tomatoes 1lb. spreadable goat cheese Roasted Red Pepper Purée (recipe follows) Basil leaves, finely sliced, for garnish Method (1) Beat eggs with water in a shallow baking To replicate South City Kitchen’s best-selling appetizer, Chef Ulbrich says, “Make sure to use very green tomatoes, as the ones that are turning to red don’t have the same acidity level of the really green ones, and get a smooth, creamy, spreadable goat cheese, like Sweetgrass Dairy, Laura Chenel Chévre or Vermont Butter & Cheese Co.” one at a time until pan is full but not crowded. Cook on 1 side until golden, flip and cook until done. (8) Place tomatoes on a paper towel-lined tray. Cook remaining tomatoes in batches. (9) To serve, pool some warm Roasted Red Pepper Purée on a large platter or individual plates, and arrange fried tomatoes over sauce. Garnish with basil leaves. Roasted Red Pepper Purée (1 qt.) 2 T. chopped garlic 1/4 c. shallots, sliced 1/2 pt. grape tomatoes 1 t. fresh thyme leaves, chopped Olive oil, as needed 1 29-oz. can roasted red peppers, drained 1 c. white wine 1/4 c. basil leaves, sliced Salt and pepper, to taste Method (1) Sauté garlic, shallots, tomatoes and thyme in a little oil. (2) Add peppers, and deglaze with wine. (3) Cook until tender, and add basil leaves. (4) Purée until smooth; adjust seasoning. Wine pairing: Lively, lemony and luscious, Buttonwood Farm Sauvignon Blanc 2009 (California) will cut through the crispy richness of the fried green tomatoes and pair perfectly with the goat cheese and red pepper purée. www.chefmagazine.com August 2010 | 29