Archive for July, 2015
By Chef Louisa Chu
Louisa Chu is a food consultant, food journalist, and one one of the iSi Culinary Ambassadors. Louisa hosts Chewing the Fat, the WBEZ podcast on food. For contact information, go to louisachu.com.
Well, technically I call my dish Chicago Dog, and I created not one but two recipes for the May National Restaurant Association show in Chicago. The Hot Dog Espuma was inspired by Chef Rick Tramonto’s Foie Gras, substituting hot dogs for the goose liver. The Chicago Style Foam was inspired by Cucumber-Yogurt Espuma, but I substituted the toppings of a Chicago hot dog: neon green relish, yellow mustard, onion, tomato, kosher-style pickle, and hot sport peppers.
I served the savory pink Hot Dog espuma and acidic green Chicago Style foam on a crisp Jay’s potato chip with soft, torn poppy seed bun, finished with essential celery salt.
Both of the original recipes can be found in the iSi Recipe Database online. Plus on the iSi Recipe app, I’ve posted my recipe variations.
What do you pair with Hot Dog Espuma?
My mixologist colleague Cristiana DeLucca paired my Chicago Dog with her Strawberry Soda and Lemon Infused Whipped Cream. In my last post, I wrote that Cristiana prefers to pair drinks from finished food menus. But how?
“I start pairings by thinking about if I want a similar or contrasting experience,” says Cristiana, “But I’m always thinking about how flavors will taste together, and that includes textures and aroma.”
Why, but why, Hot Dog Espuma?
People really like hot dogs, even at the National Restaurant Association show. Despite food samples everywhere, visitors waited in long lines for hot dogs, from New York’s Nathan’s Famous and Chicago’s Vienna Beef.
Thanks to everyone who visited our booth. Below you’ll find our full menu. Next time I’ll share details for your chance to win an iSi Culinary Ensemble.
iSi National Restaurant Association Show 2015 MenU
Day 1: Food: “Deep Dish” (Tomato Hollandaise Espuma and Pizza Foam on olive oil toasted Tuscan bread, fresh mozzarella pearls, and micro arugula) Drink: Lemon Basil Soda with “Tomato as a Fruit” Foam
Day 2: Food: “Guac” (Guacamole Espuma and Taco Foam on tortilla chips, goat cheese, and micro radish) Drink: Watermelon Soda with Jalapeno Infused Whipped Cream
Day 3: Food: “Rangoon” (Scallion Espuma and Duck Sauce Foam on lobster chips, chow mein, and Chinese American microgreens)
Drink: Cucumber Soda with Sriracha Foam
Day 4: Food: “Chicago Dog” (Hot Dog Espuma and Chicago Style Foam on Jays potato chips, poppy seed bun, and celery salt)
Drink: Strawberry Soda with Lemon Infused Whipped Cream
Hot Dog Espuma
170 g hot dogs, fully cooked
110 ml milk
210 ml heavy cream
salt to taste
In a blender add hot dogs and milk, then purée until smooth. Please note, purée hot dogs with milk only, not cream. When smooth, stir in heavy cream. Season to taste. Pass the mixture through an iSi Funnel & Sieve directly into an 0.5 L (~17 fl. oz.) iSi Whipper. If using a Thermo Whip, chill empty whipper thoroughly first. Charge with one iSi cream charger then shake well. Test for desired consistency. Shake further if firmer texture preferred.
Dispense to warm buns. Customize with regional toppings to taste. Keep refrigerated.
Chicago Style Foam
165 ml Chicago neon green relish
165 ml yellow mustard
dill pickle to taste
red tomato to taste
white onion to taste
sport pepper to taste
Please note that relish and mustard create a stable base to add remaining ingredients to taste. Final mixture can total 500 ml max for 0.5 L iSi Whipper.
In a blender add all ingredients, then purée until smooth. Pass the mixture through an iSi Funnel & Sieve directly into an 0.5 L (~17 fl. oz.) iSi Whipper. If using a Thermo Whip, chill empty whipper thoroughly first. Charge with one iSi cream charger then shake well. Test for desired consistency. Shake further if firmer texture preferred.
Dispense on Hot Dog Espuma and poppy seed bun. Finish with celery salt. Keep refrigerated.