Help me recreate dish from momofuku saam
[This post was moved from the Manhattan board. --The Chowhound Team]
While visiting a friend, we ate at Momofuku Saam. At dinner, I ate the most wonderful brussel sprouts, but don't remember what was in them....chiles, bacon, mint?
I would appreciate any guidance as I would love to recreate the dish at home.
Experimented a bit with this over the weekend. Pretty happy with the results- not sure if it is a sure match for Saam's brussels sprouts, but it is certainly close enough to make me happy. Here is what I did:
Fry 2 pieces of bacon, remove from pan
Blanch small bag of frozen brussels sprouts (no fresh available at my market)
Cut sprouts in half, fry in bacon drippings
Add 1 bunch chopped mint, 2 chopped green onions, 2 T fish sauce, 1 T chili sauce, 2/3 cup chopped kimchee, 1/3 c kinchee liquid, sprinkle with kosher sauce. Sautee.
Add chopped bacon
Obviously, this would be better with fresh brussels sprouts but is was still pretty good.
Inspired by the chili/mint/fish sauce combo in the Momofuku brussel sprouts, I made quick pickles this weekend with Kirby cucumbers, fish sauce (enough to coat the cucumbers, no additional salt), garlic (put through a garlic press), chili flakes, and mint (more than I thought I originally needed - had to keep adding more on retasting).
These worked out really well! The liquid exuded by the cucumbers was really tasty too, and I didn't want to waste it, so I panfried some steak, deglazed the pan with the liquid, sliced the steak really thinly, and served the sauce, steak, and cucumbers on rice. The sauce was especially good - deep umami from the pan juices and fish sauce - the mint and garlic were muted by the heat of the pan, but the cucumber flavor rang out clearly.
I think I cracked the code. Instead of replicating everything exactly, I tried to just get away with the essentials of the preparation. I'd tried baking and sauteing for a long time, but found that deep frying was the way to go.
Let me know if this works for you as well: http://chungfood.blogspot.com/2007/08...