Pastrami-cured kampachi

Pastrami-cured kampachi

The Oval Room, Washington, D.C.

Editor's Note: Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity.

Executive chef Tony Conte cures Japanese kampachi for 24 hours in a mixture of shallot, cilantro, parsley, cracked pepper, lemon juice and raw sugar.

He prepares a spice mix of coriander, paprika, black pepper, caraway and cayenne which he passes through a fine strainer to make a fine dust.

After 24 hours he wipes off the kampachi, ri

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish