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B 2. b Stir together lardo, ½ tablespoon oil, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, remaining 2 teaspoons chopped thyme, remaining 1 tablespoon minced garlic, and remaining 1 teaspoon lemon zest in a medium bowl. The meat after resting is very juicy on its own, but with the warm, pink peppercorn - infused sweet-and-sour brown butter sauce, it's downright swoonworthy. i B 1 (3- to 3½-lb.) picanha (coulotte) roast (see Note) b B ½ cup red wine vinegar b B 1 Tbsp. plus 1 tsp. granulated sugar b B 2 Tbsp. pink peppercorns b B ½ cup unsalted butter (4 oz.) (preferably Kerrygold) b B 1 egg yolk b B ½ cup whole milk, plus more as needed b B 1 large egg, beaten b B 1 Tbsp. water b MUSHROOM DUXELLES B 2/3 cup dried green du Puy lentils or black lentils b B 1 cup boiling water b B ¼ cup raisins b B 4 (8-oz.) Continue baking ham, turning vegetables occasionally, until collard greens are very tender, surface of ham caramelizes, and a thermometer inserted in thickest portion of ham registers 145°F, 45 minutes to 1 hour, loosely tenting with aluminum foil if ham begins to get too dark. [Extracted from the article] |
