Whipped Beef Fat

I have been saving all the beef fat trimmings for quite some time. Basically I rendered down all the fat with a lot of rosemary, thyme, garlic, and bay leaf in a roasting pan. After a few hours in the oven, the fat was rendered. I strained it and allowed it to cool to room temperature. I froze the mixing bowl to our Hobart mixer and then whipped the fat to create a butter consistency.

When serving the beef fat it should be close to room temperature or it won't be as spreadable. I have been using it for everything, starting with our charcuterie board. Rich fried an egg with it, which I thought was pretty clever (steak & eggs). The picture above is whipped beef fat / picholine and fennel tapenade / orange peel.

Port Clyde Fresh Catch Shrimp

Maine shrimp, House cured lardo, RI. Macintosh apple, Picholine olive, Radish, Vanilla Blasamic

Bone Marrow Creme Brulee

Beef Bone Marrow Creme Brulee

1.5 cup heavy cream

20z beef bone marrow

2 egg yolks

1 whole egg

salt & pepper

Remove the marrow from each bone and reserve 2 ounces. In a double boiler melt down the marrow, constantly whisking. In the meantime, place the cream in a saucepan set over medium-high heat and bring to a boil. Fold the bone marrow into the cream. In a bowl, whisk your eggs. Next you want to slowly pour the cream into the eggs while constantly stirring. When you finish with the base strain through a fine mesh sieve.

Pour the mixture into ramekins. Place the ramekins into a cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Place into a 325 F degree oven for about 45 minutes or until set. Remove ramekins and let set for at least 3 hours.

Sprinkle sugar on top of the custard and brulee. There you have it...a savory, delicious creme brulee.

James Beard Menu 2010

James Beard House NYC

March 6, 2010

Executive Chef Richard Garcia

Chef De Cuisine Matthew Maue

Jorge Ordonez

hors d'oeuvres

cold

Foie Gras Torchon/house cured bacon & cava vinaigrette

Golden Beet Root & Afuega’l Pitu Atroncau Blanco Terrine/ raspberry vinaigrette/ salted pistachio

True Jamon Iberico “simply sliced”

hot

Blackbird Farm Beef Tongue Pastrami/manchego/rye

Crispy Veal Sweetbread Pintxo/smoked apple puree/guindilla peppers

Botani Dry Moscatel 2008

Atecca Garnacha 2008

First Course

Bombster Scallops (Stonington Ct.)

“Crudo”

whipped salsify root, blood orange, caramelized pears, lime & marcona almond gremolata

Bodega Shaya Old Vines Verdejo 2008

Second Course

Island Creek Oysters (Duxbury MA.)

“Poached”

dashi, green apple fluid gel, meyer lemon, Las Brisas extra virgin olive oil

Avanthia Godello Valdeorras 2008

Third Course

Lola Duck (Hudson Valley NY.)

“Smoked Ham” & “Confit”

truffled pardinas lentils, gilfeather turnip puree

Alto Moncayo Garnacha 2007

Fourth Course

Sweet Grass Farms Lamb Belly (Vernon NY.)

“Braised”

foie gras sausage/Asturian fabada white beans/green harissa

Bodegas El Nido Clio Jumilla 2007

Dessert Course

"Frozen"

“Blood Orange & Rosemary”

Jorge Ordonez Co. Victoria #2 2007

to purchase seats to this amazing evening of food & wine please contact the James Beard House at

(800) 36-BEARD

Bone Marrow Bruschetta

Bone marrow custard / Pickled radish & mustard seeds / Herbs / Caper berries / Orange Vinaigrette.