Zakary Pelaccio
5 NINTH & FATTY CRAB | New York
Zakary Pelaccio's restaurants reflect the distinctive facets
of his culinary education and experience. The eclectic menu at 5
Ninth is inspired by Pelaccio's travels across Western Europe
and anchored by his classical training at the French Culinary Institute
and stints at The French Laundry with Thomas Keller and
Daniel with Daniel Boulud. At Fatty Crab, his
more recent endeavor just around the corner, his menu focuses on
Malay cuisine, a tribute to his time spent traveling and cooking
in Southeast Asia. Here, Pelaccio's menu features the feet, brains
and bellies that have become just one small part of his daring,
signature style. Prior to opening 5 Ninth, Pelaccio first
caught the attention of New York's foodie insiders at the Chickenbone
Café in Williamsburg, Brooklyn, where he developed a
distinctive menu that was cleverly dubbed “Brooklyn Global.”
Fatty Brisket with Pickled
Tomatoes
Chef Zakary Pelaccio of Fatty Crab – New York, NY
Adapted by StarChefs.com
Yield: 6 Servings
Ingredients:
Brisket Rub:
- 10 shallots
- 20 garlic cloves
- 2 inches young ginger
- ½ round gula jawa (palm sugar)
- ¼ cup fish sauce
- ¼ cup coconut milk
- 1 part hard roasted dry chilies
- 1 part black pepper corns
- Zest of 4 limes
- 1 brisket
- Sea salt (enough to heavily coat the beef)
Green Tomato Pickle:
- I lemongrass stalk, sliced
- 2 shallots, thin sliced
- 3 garlic, thinly sliced
- 0.6 ounces young ginger, thinly sliced
- 0.2 ounces fresh turmeric, peeled
- 1 Thai chili, thinly sliced.
- 1 quart rice wine vinegar
- 1 Tablespoon sea salt
- 7 green tomatoes, seeded and cubed
Sweet Cilantro Sauce:
- ¼ pound cilantro, chopped
- 5 rounds palm sugar
- 8 Thai Bird chilies
- 4 ounces rice wine vinegar
- 4 ounces lime juice
- Salt and pepper
Method:
For the Brisket Rub:
In Robot Coupe blend shallot, garlic, ginger, gula jawa, fish sauce
and coconut milk until smooth and watery. In a spice grinder add
the hard roasted dried chilies, pepper and the lime zest. Combine
coconut mixture and spices to form a paste. Salt the meat, then
rub it down with the paste. Let marinate for 3 days, then smoke
with oak wood at 200°F for 15 hours.
For the Green Tomato Pickle:
Pound lemongrass, shallots, garlic, ginger, turmeric, chili and
salt in mortar. Heat pan and sweat out the pounded ingredients until
soft and fragrant. Add rice wine vinegar and salt. Adjust seasoning
as needed. Bring to boil, then remove from heat and strain liquid
over cubed tomatoes. Let sit in the cooler over night.
For the Sweet Cilantro Sauce:
Pound the cilantro, sugar and chilies in a mortar. Work in the vinegar
and the lime juice and season with salt and pepper.
To Assemble and Serve:
Alternate brisket and tomatoes on a skewer and place atop sweet
cilantro sauce.
Wine Pairing:
Pinot Noir, Domaine Chanson, Bourgogne, 2003
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