peas, pea tendrils, peanuts

There have been a few impromptu menus lately that we have thrown out this salad (or reasonable facsimiles thereof).  I've grown addicted to the flavor of the fresh locally grown baby pea tendrils that we toss in grilled peanut oil with only salt and pepper.  The simplicity allows the toasty meaty flavor of the oil and freshness of the greens to really shine.

In a shortened menu, we add other elements such as this MyCryo seared torchon (to which we've had various levels of crispy crusted foie success to soggy failure... we think we know why, but that's another story).  MyCryo is a fantastic ingredient and every kitchen should explore its merits.  The makers suggest mixing it with bread crumbs to get a nice crust, but we've had some great results by mixing it with other starches such as corn and tapioca.  No fat is needed in the pan.  The MyCryo (which is made of 100% cocoa butter) melts and instantly fuses with the starch element... good crust.  Getting a crust on foie gras is not easy, so MyCryo is a savior.

This version (from my photo archives), also has pearls of compressed, frozen, and thawed apple.  The apple tastes and feels like poached apple, except that it is never subjected to heat at any time.  Also added are candied toasted peanuts and warm maple vinaigrette.

My focus here is on the peanut flavor trio.  Although pea tendrils have nothing to do with peanuts except for a naming fluke, the combination with grilled peanut oil is great.  I'd also like to reproclaim my love for this oil.  It's definitely something I grab for quite often when we need a plate on the fly.  Since we are using some for an upcoming promotional event, Sid Wainer is going to send us a couple of extra bottles... thanks!

Comments

[foodplayer]

this looks very tasty.
Actually, peas and peanuts are related...they are both legumes because they grow in pods and they share a lot of flavor compounds.
Roasted peanut oil smells & tastes like peanut butter without the sugar...yum!