By Adam Perry Lang
With Charred & Scruffed, bestselling cookbook writer and acclaimed chef Adam Perry Lang employs his large culinary heritage to refine and focus the flavors and textures of fish fry and reimagine its possibilities.
Adam's new innovations, from roughing up meat and greens ("scruffing") to cooking without delay on scorching coals ("clinching") to continuously turning and relocating the beef whereas cooking ("hot potato"), produce crust formation and layers of style, whereas his board dressings and completing salts construct upon scrumptious meat juices, and his "fork finishers"—like cranberry, hatch chile, and mango "spackles"—provide an intensely flavorful, focused finish note.
in the meantime, aspect dishes corresponding to Creamed Spinach with Steeped and Smoked Garlic Confit, Scruffed Carbonara Potatoes, and Charred Radicchio with Sweet-and-Sticky Balsamic and Bacon, faraway from afterthoughts, offer fascinating distinction and synergy with the "mains."
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Additional info for Charred & Scruffed
Return the duck meat and skin to the pot and fry over medium heat until the meat is browned and crisp on the outside but still moist and tender inside, about 20 minutes. Stir often, being sure to scrape the bottom of the pot. Drain the meat in a colander (or lift it from the fat with a slotted spoon). (The carnitas can be made up to 1 week in advance and stored in the refrigerator, covered in the fat. ) OUR RECOMMENDED BREWS: Samuel Adams Boston Lager BOSTON BEER COMPANY / Negra Modelo GRUPO MODELO / Eliot Ness GREAT LAKES / Lincoln Park Lager GOOSE ISLAND / Special Amber SPRECHER 38 BEER BITES Gougère Beef Sliders DRY IRISH STOUT SURE, GOUGÈRES, THE AIRY, BURGUNDIAN CHEESE PUFFS TYPICALLY WASHED DOWN WITH WINE, ARE A TREAT BY THEMSELVES.
And the markt has another irresistible tradition: While taking a beer break, visitors love to snack on thinly sliced, salted white radishes on toast with butter and chives. The peppery radish, delicate onions, and rich butter combine to be both thirst-inducing and satisfying without being too ﬁlling. In this variation, liptauer—a garlicky, paprika-kissed cheese spread—ups the butter’s game. Makes 16 to 20 bites 8 OZ/230 G QUARK, FARMER CHEESE, OR COTTAGE CHEESE ½ CUP/110 G UNSALTED BUTTER, AT ROOM TEMPER ATURE, CUT INTO CUBES 4 CORNICHONS OR 6 DILL PICKLE SLICES, FINELY CHOPPED, PLUS A LITTLE OF THE JUICE 3 TBSP THINLY SLICED GREEN ONIONS, WHITE AND LIGHT GREEN PARTS ONLY 2½ TBSP CAPERS, DR AINED AND RINSED ½ SMALL GARLIC CLOVE, MASHED TO A PASTE 1 TSP SWEET PAPRIK A 1 TSP DIJON MUSTARD 1 TSP CAR AWAY SEEDS, LIGHTLY CRUSHED For your beer choice, nothing makes more sense than a true Munich helles (“light”) beer, also known as hell, with the satisfying dry snap of noble hops and yet enough bready malt ﬂavors to complement the tangy, nutty cheese spread.
Fry until golden brown and crunchy, 1 to 2 minutes, adjusting the heat as needed to maintain the temperature of the oil. Remove the fried vegetables with a slotted spoon or skimmer as they are ﬁnished and transfer them to the prepared baking sheet to drain. Repeat to fry the remaining vegetables, allowing the oil to return to 375°F/190°C between each batch. 6. When all of the vegetables are fried and drained, transfer them to a platter and serve immediately, with the dip. OUR RECOMMENDED BREWS: Throwback Lager VICTORY / Yuengling Lager D.