Inside the Kitchen Door - Episode One - Part Two

Of course, the second half of any cocktail pairing is the all important cocktail. After beginning the dish, Chef Andrew Lanier sets about concocting a tasty libation to compliment the food before plating the final dish.


Michael 19 Jan 2010
9:51 am

The chef sauces the pork with a “golden raisin and bourbon sauce” but in the “part one” of this segment, there is no mention of golden raisins at all. In fact the sauce was smooth and strained with no particles.

Also, he mentions cooking the pork belly “sous-vide”, but in the part one segment, he only cooks it on the stove top and finishes it in the oven. There is no mention of an immersion circulator or vacuum sealed bags that are indicative of sous-vide cooking.

I guess the focus of these segments is meant to be the drink, or at least the pairing of the drink to the food. But, it would be awesome if you could make sure and pay attention to continuity.

Otherwise… I love these segments!!!

Andrew Lanier 1 Feb 2010
9:27 pm

Thanks for the feedback!  Yes, there is one missing step in the building of the sauce; simply, a small dice of bacon is sweated in a pan and then golden raisins, fresh sage and the bourbon sauce are added to the bacon and warmed together.
As to the pork belly, it had been cooked sous vide ahead of time.  (We refer to this in the kitchen as compound cooking).  A long cooking process such as sous vide or braising requires the protein to be compound cooked, and then finished a la minute.  The finishing process for this pork belly is what you see on the video.

Thanks again for the feedback, more episodes on the way!

Michael 9 Feb 2010
7:35 pm

The dish is great, and the cocktail is also fantastic. But the two together are genuinely sensational. I made this dish in my kitchen. I don’t have an immersion circulator, but I do have a vacuum sealer. So I just did a stove top sous vide (which is pretty good, I’d have to say). But anyway… the cocktail is sweet, but with the sage leaf, it is complex. And with the fatty pork belly that gets seared crisp on the outside, all that fatty, salty, sweet, aromatic, and even vinegary… this is an amazing app.

I’ve done a lot with wine and even beer pairings, but this is honestly the first cocktail pairing I’ve ever really paid any attention to. It’s fabulous. I am anxiously awaiting what else you have us your sleeve as far as cocktail pairings.

Sean 2 Mar 2010
8:34 am

Would this sauce go well with a rib eye or NY strip?

Andrew Lanier 2 Mar 2010
9:34 am

Yes, this sauce would pair very well with a NY Strip or a rib eye steak.  However, I would recommend omitting the golden raisins included in this episode.  The same base ingredients can also work very well if you substitute a blended scotch for the bourbon.  Tailor the sauce to match the accompaniments with the steak, as well as the drink served alongside.  The technique used to build this sauce is universal for stock based reduction style sauces, and can be modified to suit the dish you are preparing.  Experiment with different vegetables for the base, use different wines and spirits to build upon, or change the aromatics, herbs and spices.  One of the goals for this series is to introduce people like yourself to complex cooking techniques, in the hope that they apply the methods to their own cuisine.  Whether you recreate this sauce or apply the technique to your own creation, I hope you enjoy!

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