From: Proprietor/executive chef Mark Martin, Ethan's of Elizabeth, Charlotte, NC. Yield: 4 servings. RILLETTE: 1 sweet onion, sliced thin 2 large bay leaves 2 medium carrots, coarsely chopped 6 cups olive oil 3 cloves garlic, mashed 1/2 tsp. ground cumin 1/2 tsp. coriander 2 Tbsp. salt 1 tsp. freshly ground black pepper 3 turkey legs 1 lemon, juiced TRUFFLE HOLLANDAISE: 2 large egg yolks 1 cup clarified unsalted butter, warm 1 lemon, juiced 1/2 Tbsp. truffle slices or peelings to taste, ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.