Jamón Ibérico-Wrapped Leeks
Onion, Garlic, Meyer Lemon, Valdeón Cheese, Chives
Chef AJ Voytko of The Porter | Portland, OR
Yield: 4 servings
Adapted by StarChefs | April 2018
INGREDIENTS
Extra virgin olive oil
4 leek whites, split lengthwise
1 large yellow onion, coarsely chopped
4 sprigs thyme
1 quart chicken stock
2 Meyer lemons, 1 coarsely chopped, 1 thinly sliced
1 head garlic, halved
Salt
Black pepper
4 ounces thinly sliced Jamón ibérico
2 ounces Valdeón cheese, tempered
6 tablespoons half and half
Chives, finely chopped and cut into batons
Finely chopped parsley
METHOD
Prepare and heat grill. In a sauté pan over high flame, heat oil and place leeks cut side down; char. In a heavy pot over low heat, combine charred leeks, onions, thyme, stock, chopped lemon, and garlic. Add a little water to cover and season with salt and pepper. Poach until leeks are soft. Remove leeks and set aside to cool; discard remaining contents of pot. Put leek halves back together with their original halves. Roll up leeks in Jamón ibérico to cover. Place on a sheet tray and refrigerate. In a bowl with the cheese and half and half, use a wooden spoon to form a creamy paste. Into a nonstick sauté pan over medium flame, heat a little oil, add leek-Jamón rolls, and allow Jamón to crisp, turning the rolls as needed. Season with salt. Onto 4 plates, spoon some of the Valdeón cream. Bias cut each leek-Jamón roll into 1½-inch segments. Place 2 segments atop cream, standing up with bias end pointed up. In a bowl, combine chopped chives and parsley, lemon slices, and a drizzle of oil. Season with salt and pepper. Stir vigorously to break up the lemons and create a vinaigrette. Arrange the salad next to rolls. Finish with the excess dressing from the bowl and garnish with chive batons.
