Strange Flavor Figs

SAVORY

Nov 29

Tahini, Chile Crunch, Scallions, Garlic, Fresh Herbs

Chef Spencer Horovitz of Slug | Oakland, CA

INGREDIENTS:

Tahini Dressing:
Yield: 2 pints
7 grams grated garlic
7 grams grated ginger
50 grams white soy
20 grams dark soy
30 grams light soy
40 grams Shared Cultures Mirepoix Modern Miso (or dark miso)
32 ounces tahini
45 grams pickle juice
30 grams Meyer lemon juice.

Chile Crisp:
Yield:7 pints
250 grams garlic, peeled and trimmed
2 tablespoons kosher salt, divided
450 grams shallot, peeled and medium diced
3 quarts rice bran oil
150 grams ginger, peeled and diced
15 grams puya chile, stemmed and seeded
30 grams toasted sesame seeds
5 grams ground cumin
14 grams ground coriander
5 grams green cardamom
5 grams black cardamom
2 grams star anise
1 gram cinnamon
1 gram ground cloves
3 grams black peppercorn
3 grams white peppercorn
4 grams green Szechuan peppercorn
30 grams gochugaru
6 grams MSG

Figs:
2 black mission figs, stems removed, quartered
1 brown turkey fig, stems removed, quartered
2 candy stripe figs, stems removed, quartered
Lime juice
Smoked salt

To Assemble and Serve:
Yield: 1 serving
Toasted sesame seed
Sliced scallion
Mint
Cilantro
Za’atar
Nepitella
Opal basil
Thai basil
Citrus marigold leaves

METHOD:

For the Tahini Dressing:
In a Vitamix blender, combine all the ingredients except tahini with 600 grams filtered water. In a mixing bowl, add tahini. Slowly whisk in blended ingredients until fully incorporated. Transfer to a non-reactive container and reserve.

For the Chile Crisp:
In a Vitamix blender, pulse garlic, 1 tablespoon salt, and 1 ½ quarts water until garlic is broken up into uniform pieces. Strain mixture through a fine mesh sieve into a non-reactive container. Reserve the water and set aside. Spread garlic onto a paper towel-lined sheet tray and set aside. Repeat process for shallots, pulsing with reserved water in Vitamix blender until shallots are broken up into uniform pieces. Strain shallots through a fine mesh sieve into a non-reactive container, discard water, and spread shallots on a separate paper towel-lined sheet tray. Set aside.

In a wide rondeau over medium flame, heat oil to 225°F. Working in batches, fry 1 cup reserved garlic until golden brown. Strain garlic through a fine mesh sieve set over a tall metal bain marie; reserve oil. Transfer fried garlic to a paper towel-lined sheet tray and set aside. Return reserved oil to rondeau and, in batches, fry remaining garlic, making sure the oil maintains a temperature of 225°F. Repeat process with shallots and the reserved oil, and then repeat once more with diced ginger.

Once frying is complete, add puya chiles to the bain marie with reserved oil for 15 seconds, or until puffed. Strain the chiles into a Vitamix blender, and return oil to the rondeau; keep warm. Process chiles in blender until a flaky consistency is reached. Transfer chile flakes to a non-reactive container and set aside.

In a saucepan over medium heat, toast all spices except gochugaru. In a large metal bain marie, combine the toasted spices, reserved chiles, and gochugaru. Carefully pour in the reserved frying oil and let cool to room temperature. Meanwhile, in a bowl, combine the fried alliums, fried ginger, MSG, and remaining salt. Once oil has cooled, add fried allium mixture to oil and gently stir to combine. Transfer to pint containers and store at room temperature for up to 3 weeks.

For the Figs:
In a large bowl, combine figs. Season with lime juice and smoked salt. Toss to coat and set aside.

To Assemble and Serve:
Place small amount of Tahini Dressing on the bottom of a shallow serving bowl. Give the bowl a light tap to help evenly distribute dressing across the bottom of the bowl. Arrange Figs. Sprinkle sesame seeds in and around the Figs, making sure to fill all cavities. Spoon Chile Crisp over top, allowing the oil to pool in the bowl. Garnish with scallions, herbs and marigold and serve.

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