Edible Portland Blog

PALEY'S CRISP PAN-FRIED LAMB TONGUE WITH SPICY SAFFRON AIOLI
From Vitaly Paley, Chef/Owner, Paley's Place
Serves 6

Local sources of lamb tongue include Nicky USA and Cattail Creek Lamb.

Brine
1 cup Kosher salt
1/4 cup sugar
4 qt cold water
1 2-inch cinnamon stick
5 bay leaves
1/4 cup black peppercorns
6 whole lamb tongues

Court Bouillon
1/2 bottle dry white wine
1 qt cold water
1 large carrot, chopped coarsely
1 whole onion, peeled
1 whole clove
1 tsp salt
1/4 cup black peppercorns

Spicy Saffron Aioli
3 large garlic cloves
1 tsp sea salt
Large pinch cayenne
Large pinch saffron threads
1 tsp Dijon mustard
3 egg yolks
1 tsp lemon juice
1 cup grapeseed oil
2 Tbsp extra-virgin olive oil
Freshly ground black pepper

Breading
1 cup all-purpose flour
2 Tbsp smoky Spanish paprika
Pinch of cayenne
1 tsp sea salt
12 grindings black pepper
3 whole eggs
1 cup fine bread crumbs
2 cup grapeseed oil

To make the brine, select a large pot, add all the ingredients, and bring the liquid to a rolling boil. Shut the heat off and allow the mixture to cool to room temperature. Transfer the tongues to the container in which they will refrigerate, pour the brine over the meat, cover, and refrigerate for 24 hours.

From Eric Bechard, Chef, Alberta Street Oyster Bar & Grill Serves 8-10

1/4 cup bacon, small dice
1 cup yellow onion, small dice
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 Tbsp Pernod liquor
3 qt whole milk
2 thyme sprigs
1 bay leaf
8 fingerling potatoes, roasted and cut into 1/2-inch rounds
24 shucked oysters, juice saved
salt and pepper to taste
2 Tbsp parsley, chopped
1 box oyster crackers

In a small soup pot, render bacon, add onion, and cook until translucent. Add butter and flour and cook at low heat, stirring frequently for about 4 minutes. Add Pernod and reduce by half. Add milk, thyme, and bay leaf, and cook at medium-low heat for 20 minutes or until milk is thickened. Season with salt and pepper. Remove thyme and bay leaf, add potatoes and oysters and cook for 2 minutes. Ladle into soup bowls. Garnish with parsley and oyster crackers.