NO. 1 BEST OVERALL
TUNA AU POIVRE,
LIGHTLY SEARED
RARE, WITH
BRUSSELS SPROUTS,
MISO GINGER MAPLE
VINAIGRETTE, PUMP-KIN
SEEDS AND
MICROGREENS.
Smoked Pulled Pork
INGREDIENTS
1 Boston butt
2 cups brown sugar
1 cup kosher salt
1 Tbsp celery salt
1 Tbsp garlic powder
PREPARATION
Combine dry ingredients to make a rub. Take pork
butt and cut a crosshatch into fat cap without
cutting into the meat. Rub the butt liberally with
the dry rub all over, place in container, wrap, and
refrigerate for 12 hours. After letting the butt sit
overnight, fire the smoker up. Once the smoker is
up to 225, place the butt on the grill, fat side up.
Allow the pork to smoke until it reaches 185, which
will take 10-12 hours depending on temperature
control and size of the butt. After pork cools, pull
apart, discarding the fat.
Beet Cured Salmon
INGREDIENTS
INGREDIENTS
Fresh tuna
Cracked peppercorns
1 cup white miso
2 fresh, peeled ginger roots
2 cups rice wine vinegar
½ cup blended oil
Brussels sprouts
Pumpkin seeds
¼ cup maple syrup
Salt and pepper
PREPARATION
For vinaigrette, blend ginger roots, white miso,
maple syrup and rice wine vinegar until smooth,
then slowly add oil to emulsify. Set aside. Roast
pumpkin seeds at 350 degrees with salt and pepper
until golden brown. Salt and peppercorn tuna loin,
sear until your desired temperature. In a separate
pan, lightly oil and toss halved Brussels sprouts
with salt and pepper, roast for about 15 minute at
375 until golden brown. For plating, put Brussels
down, then slice tuna thinly and present across
Brussels. Top with vinaigrette and pumpkin seeds.
Smoked Pork Sandwich
INGREDIENTS
5 ounces smoked and
pulled pork
1 brioche bun
2 Tbsps salted butter
Vinegar-based BBQ sauce
1 ounce prepared slaw
PREPARATION
Toast the brioche bun with
the butter. Mix the pork
and sauce to taste. Place
the barbecue on the bun,
top with slaw, and enjoy.
*Chef Scott Surratt sent along his method
of smoking pork and preparing the
sandwich, but declined to share the recipe
for the tuna poke.
Herb Farmers Cheese
INGREDIENTS
1 Tbsp onion powder
10 split hardwood logs
(hickory and apple
are commonly used
in North Carolina)
1 ½ - 2 pounds boneless and
skinless salmon filet
1 cup salt
½ cup sugar
1 Tbsp cracked black pepper
1 big or 2 small beets, peeled
and grated
3 sprigs chopped fresh dill
1 lemon and fresh zest
PREPARATION
Check salmon for pin bones, rinse under cold water and dry
with paper towels. Combine the rest of the ingredients in a
bowl and mix well. Lay plastic wrap on workspace. Place half
of the beet mixture on plastic wrap and spread the length of the
salmon. Place salmon on top of beet mixture. Spread the other
half of the beet mixture on top of the salmon, evenly spread-ing
across the whole filet. Fold in sides of plastic wrap tightly,
removing as much air as possible. Place in a pan or baking
dish, place another pan on top and weigh down with cans from
the pantry. Refrigerate for 72 hours, flipping every 24 hours.
Unwrap salmon and gently rinse off cure. Slice thin and serve
or rewrap and place back in the refrigerator for up to 4 days.
½ gallon milk
½ cup lemon juice
2 sprigs fresh rosemary,
leaves removed and
minced
3 sprigs fresh thyme,
minced, stems removed
3 sprigs fresh dill, leaves
removed and minced
½ Tbsp minced garlic
2 tsps salt
½ Tbsp cracked black
pepper
PREPARATION
Pour milk into a pot, stir in salt, cracked pepper and
minced garlic. Bring to a boil over medium heat. Stir
frequently to prevent milk from scorching. When milk
begins to boil, remove from heat and stir in lemon juice
and herbs. After 5-10 minutes the milk will curdle, sepa-rating
the curds from the whey. Line a sieve or colan-der
with cheesecloth and slowly pour milk through the
cloth to catch the curds. Gather the cloth around the
cheese, and squeeze out whey until desired texture and
creaminess is achieved.
CEVICHE’S
81
www.wrightsvillebeachmagazine.com WBM