I was reading a cookbook today and saw a recipe for Dotch....
LAMB TONGUE FRIES, ROSEMARY KETCHUP
We had these fries on the menu for about one week when Andy Ricker, the chef-owner of Pok Pok, came in to eat. He was loving the fries—until he bit into the bullet that had taken down that particular lamb. He politely put it on a bread plate and handed it back to Eric, our sous-chef. All this is to say we’re extremely fastidious when cleaning our tongues, and even more so now, if that’s possible. And you should be too.
Note: The tongues have to braise for 4 hours and then chill for 2 hours for this dish. {MAKES 1 LARGE BOWL OF FRIES}
10 lamb’s tongues
4 cups (1 l) water
2 cups (500 ml) white wine
½ yellow onion, sliced
1 head garlic, halved
3 sprigs rosemary
1 teaspoon red pepper flakes
2 tablespoons kosher salt
3 eggs
½ cup (125 ml) whole milk
1½ cups (185 g) all-purpose flour
2 cups panko
Rice oil or vegetable oil for deep-frying
Spicy Rosemary Ketchup for serving
1. Preheat the oven to 350°F (180°C).
2. In a large Dutch oven, combine the tongues, water, wine, onion, garlic, rosemary, red pepper flakes, and salt. Cover and braise in the oven until the tongue is very tender when pierced with a paring knife, about 4 hours. Remove the tongues from the braising liquid and discard the liquid. When the tongues are cool enough to handle, peel off the outer layer (see sidebar). Refrigerate the tongues for 2 hours and then remove them from the fridge and quarter lengthwise.
3. In a small, shallow bowl, whisk together the eggs and milk. Set up three bowls: the first with the flour, the second with the egg wash, and the final one with the panko. Working in batches, about five pieces at a time, coat the tongues in flour, shaking off any excess. Dip the floured pieces in the egg wash and then dredge them in the panko. Repeat until all pieces are breaded. In a deep pot over medium high heat, pour oil to a depth of 8 inches (20 cm). When the oil reaches 350°F (180°C) on a candy thermometer, carefully add thebreaded tongues, working in batches of 8 at a time, and fry for 2 minutes. Remove the tongues from the pot with a slotted spoon and drain on paper towels.
4. Serve immediately with the ketchup.
SPICY ROSEMARY KETCHUP
Makes 2 cups (500 ml)
1 tablespoon minced fresh rosemary
1 tablespoon olive oil
2 cups (500 ml) LP Ketchup (left) or purchased ketchup
1 teaspoon Tabasco
In a small sauté pan over medium-low heat, warm the rosemary in the olive oil for 2 minutes. In a bowl, fold the rosemary and oil into the ketchup and add the Tasbasco. Refrigerate in an airtight container for up to 10 days.
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