On the brink of the opening of the Tin Building by Jean-Georges, here are the delicious details behind the Chef's dishes.
FOR THE BRIE (1 PORTION):
• 5 oz. wedge of brie
• ¼ cup kataifi
• 2 ¼ Tbsp. melted butter
• Dash of salt
Directions: Spread kataifi out in an even layer to form a 7-inch-long-by-5-inch-wide rectangle. Drizzle with the butter and season with the salt. Place brie, tip side up, on the right side of the kataifi and roll tightly to the left; fold the kataifi over to seal the edges and refrigerate until needed.
FOR THE MEYER LEMON JAM:
• 2 Tbsp. Meyer lemon skin, small dice, blanched from cold 5 times
• ¼ cup Meyer lemon segments, diced
• 1 ½ Tbsp. sugar
Directions: To blanch lemon skin from cold, place lemon skin in a pot, cover with cold water, then bring to a boil. Strain, and repeat 5 times. Combine all in a large saute pan and reduce on high heat until loose syrup—no color! Do not stir. Cool down over ice.
TO SERVE (1 PORTION)
• 1 piece wrapped brie
• 1 Tbsp. melted butter
• 2 tsp. acacia honey
• 1 Tbsp. lemon jam
• ½ Tbsp. Sicilian pistachio, lightly chopped
• Sea salt/black pepper
Directions: Drizzle sizzle tray with the melted butter and place brie on top. Bake in a 325 F convection oven for 10 minutes. Transfer to a warm plate and garnish in the order listed.
FOR THE DOUGH (MAKES ABOUT 2 PORTIONS):
• 1 ? cup cold water
• 3 ¾ cup Caputo pizza flour
• ¼ Tbsp. yeast
• 1 Tbsp. sugar
• 1 Tbsp. salt
Directions: In a Hobart with dough hook, put water first, then flour, then yeast and sugar, and work on low speed until mixed. Switch to high speed until the dough comes off the wall of the bowl. Add salt and knead until incorporated. Transfer to an oilcoated container, fold the dough over to create a ball and a tight surface, and wrap very well. Let proof at a warm room temperature until the dough is 1 ¾ the size in volume. Refrigerate dough for about 1 hour to let it double in size. With as little flour as possible, pull dough out of the container and put onto a table and fold dough over itself 2 times to create a tight surface, and tuck underneath. Portion and roll the dough into 6 oz. tight balls and close on the bottom. Arrange on a sheet pan brushed with extra-virgin olive oil with at least 3 inches in between. Brush surface of dough with extra-virgin olive oil, cover with another sheet pan or plastic wrap, and refrigerate until needed. Be sure to refrigerate each tray as they are completed so the dough does not overproof. Take dough out to proof at least 1 hour before using. Dough should triple in size.
TO SERVE (PER PIZZA):
• ½ Tbsp. Parmesan, microplaned
• 1 ? Tbsp. fresh mozzarella
• ¾ Tbsp. Fontina, grated
• 3 ? Tbsp. ricotta
• ? Tbsp. preserved lemon peel, julienned (Bel Aria from Dairyland)
• 5 very thin slices of Meyer lemon
• Olive oil • Maldon salt
• Black pepper
• Parmesan, microplaned
Directions: Build the pizza in the order listed. Spread the Meyer lemon around the pizza. Bake in a homemade pizza oven, or place on pizza stone and bake at 475 F until crispy and well charred, but not burnt. Finish with the olive oil, Maldon salt, black pepper and Parmesan.
FOR THE KOMBU BRINE:
• 1 cup water
• 1-inch piece of kombu
• 1 Tbsp. salt
Directions: Combine water and kombu in a small pot and bring to a boil. Add salt and stir to dissolve. Reserve in refrigerator until needed.
FOR THE SEASONING MIX:
• ¼ cup kombu brine
• ¼ cup soy sauce
• 2 Tbsp. oyster sauce
Directions: In a bowl, combine kombu brine, soy sauce and oyster sauce, mix well.
FOR THE MARINADE:
• ¼ cup light soy sauce
• ¼ tsp. garlic, germed
• 1 tsp. young ginger, peeled, sliced ¼ inch thick
• Dash of Sichuan peppercorn, ground fine
Directions: Combine in blender and purée until smooth.
TO SERVE (1 PORTION):
• 6 oz. chicken breast, cut into 2-by-½-inch pieces (about the size of your pinky)
• 1 Tbsp. marinade
• Flour (as needed)
• 2 Tbsp. chile oil
• ¼ Tbsp. Sichuan peppercorn, seeded
• ? Tbsp. garlic, germed, thinly sliced
• ? cup onion, cut into 1 ½-inch pieces
• ? Tbsp. red finger chile, seeded, thinly sliced rondelles
• 1 Tbsp. seasoning mix
• 2 ¾ Tbsp. dried red bird chilies
• ¾ Tbsp. scallion greens, ¼ inch thick
• 1 tsp. toasted sesame seeds
Directions: Combine chicken breast and marinade in a small mixing bowl and mix well. Let stand 5 minutes. Toss with flour to coat well, then shake off excess. Fry chicken in hot oil until golden brown, then drain. Combine chile oil and Sichuan peppercorn in a wok and heat until fragrant. Add garlic, onion and red finger chile, and stir fry until onions are slightly charred. Add chicken and seasoning mix and stir fry until dry. Add the dry chiles and stir fry to mix well. Spoon into a bowl and scat.
Photography by: Photos by Brandon Schulman