Each week on the Food Chain, we ask a chef to describe a dish he or she recently enjoyed. The chef who prepared the dish responds and then picks his or her own memorable meal. On and on it goes. Last week, Masa chef-owner Masa Takayama discussed a Big Ass Pork Plate with Dinosaur Bar-B-Que founder John Stage. What say you, Stage?
Thats one of my crave dishes. The first time I had it, I underestimated it, and the egg yolk spit all over my shirt. I think [Tom Valenti] poaches the egg really lightly, gently tosses it with panko bread crumbs, and deep-fries it for ten to fifteen seconds, because its still really yolky. He cant be messing with for it too long. There are good acidic greens against the richness of the egg. Its sloppy, deep, and crunchy. I've had it probably ten to fifteen times.
Chef-owner Tom Valenti responds:
Thats been on the menu since day one here, May 2001. It started as a how to utilize all of the duck dish. The smoked duck breast was a component. We were going to use a duck egg (which was like frying something thats already very rich); do a bit of duck sausage with the skin of the neck; and then still on the plate use an emulsified duck-liver vinaigrette. Once we got further along in testing, it occurred to us that in almost all the cases, less was more, so we stripped it down to its current form. We use a chicken egg. We poach the egg, cool it, then its simply breaded and fried. We get fresh Hudson Valley duck from DArtagnan, put it on a wet cure almost like a brine and cold smoke it at the restaurant. I always like going after temperature contrast and textural contrast. Youve got the warm fried egg with the runny yolk against the cool smoky meat. The duck-liver vinaigrette has mustard in it, so thats the sharp contrast. We opted for baby arugula because its got a nice bite to it in a peppery aspect, and crunch. It certainly is a signature dish. Weve tried to swap it off, and thats met with great resistance.
Read about a recent dish Tom Valenti enjoyed.