Smoked Pata Croquette
Spicy Coconut, Braised Lacinato Kale, Brassica Flowers
Chef Carlo Lamagna of Magna | Portland, OR
Yield: 2 croquettes
This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Carlo Lamagna was inspired by Sauvignon Blanc, Bodegas Norton, 1895 Coleccion, Mendoza, Argentina, 2017 as a pairing.
"After tasting the wine alongside this dish, the citrus/pumelo/grapefruit instantly hits you then finishes off with an herbaceous/fennel/coriander undertone. Both of these elements played very well with the earthiness of the dish from the brassicas and the acidity level helped with cleaner, sharper flavors from both the smoky croquette and the coconut broth. The overall wine also helped to highlight the fruitiness of the habanero without completely nullifying the present heat."
Adapted by StarChefs | April 2018
INGREDIENTS
Pata Croquette:
2 smoked ham hocks
2 quarts pork stock
3 cloves garlic
2 bay leaves
2 teaspoons Ground black pepper
2 tablespoons minced shallots
Flour
Eggs
Finely ground panko bread crumbs
Spicy Coconut-Braised Kale:
Yield: 1½ quarts
2 teaspoons grapeseed oil
3 cloves garlic, minced
1 pound Lacinato kale, stripped and cut to ½-inch strips
2 teaspoons mushroom powder
2 cups unsweetened coconut milk
1 habanero, slits cut down sides and stem removed
Salt
To Assemble and Serve:
1 serrano pepper, deseeded and thinly sliced
Wild mustard flowers
Micro Russian kale
Broccoli sprouts
Thinly sliced green onion
METHOD
For the Pata Croquette:
To a heavy pot, add hocks, stock, garlic, bay, and black pepper. Braise until hock meat is tender. Strain through a chinois into a saucepan. Reserve half the braising liquid for the Spicy Coconut-braised Kale. Reduce the remaining liquid to consistency of a glace. Medium dice meat and add to a bowl with shallots; combine. Fold the braising liquid reduction into the meat mixture. Press mixture into a rectangular mold and freeze. Unmold and trim into 1- by 1- by 4-inch rectangles; return to freezer. Using standard breading procedure, double bread croquettes; freeze.
For the Spicy Coconut-Braised Kale:
In a hot pot with oil, sauté garlic and ginger. When lightly browned, add kale. When kale is slightly wilted, add 2 cups of the reserved braising liquid; cover. Decrease heat and gently braise so that kale releases liquid and forms a pot liquor. Add mushroom powder and coconut milk and allow to cook uncovered until kale is tender and liquid reduces by half. Remove pot from heat, add habanero, and steep minimum 30 minutes. Season with salt. Keep warm.
To Assemble and Serve:
Heat oil to 350°F. Fry croquettes until golden and hot throughout (use a cake tester to test heat level). Drain and season with salt. Line the bottom of a 10-inch coupe with braised kale, allowing the liquid to pool in the center. Arrange croquette slightly off center on top. Finish with serrano pepper, mustard flowers, micro kale, broccoli sprouts, and green onion.
