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The cheeks of any animal can be the most tender, and flavorful, cut of meat if cooked properly. Here, we will Sous Vide the Cheeks until very tender. The Cheeks will be marinated in a rub consisting of several aromatics as well as Pimentón or Spanish Smoked Paprika and Red Pepper Flakes. The cheeks are then seared in a pan to reheat and glazed with Verjus. Verjus, or French for “Green Juice,” is basically Green Grape juice made from unripe grapes, making it highly acidic. Verjus has been used for centuries and is basically interchangeable with vinegar.
The Cheeks and the glaze are to be served over White Grits. Lastly, a Dandelion Greens will be added on top to finish the dish. The greens will be dressed with Vincotto, or wine must (also know as Saba), and topped with toasted pistachios and red grapes. This dish has it all sweet, tangy, bitter, salty.
Time to Cook: 30 min.
Cook by Day: Monday
Items included (serves 2)
*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish
Meal Contains (including add-ons): Milk. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.
Add-on Checkout Items
Extra Pork Cheeks