BOBBY HILL'S RESTAURANT MENU FROM KING OF THE HILL

For the Dipping Sauce

Combine whole milk yogurt, garlic, and shallot in a small bowl. Add the juice of one lemon. Chop 1 handful of fresh dill and add to bowl. Season to taste with kosher salt and freshly ground black pepper. Mix to combine. Lastly, season to taste with furikake seasoning.

Let sit in the fridge overnight to let the flavors get to know each other.

For the Herring

Make your basic tempura batter: Combine cornstarch, flour, egg, water, vodka, and salt in a large bowl. Whisk to combine. Set aside.

Remove herring from jar and pat dry. Dust with potato starch to coat.

Drop the coated fish into the tempura batter, one piece at a time.

After coated in batter, drop each piece into pre-heated neutral oil heated to 350 degrees Farenheit.

Let fry for 2-4 minutes. Place pieces of fish onto a wire rack set in a rimmed baking sheet. While still hot, top with a dusting of Furikake seasoning.

Plate the fish on a plate with a dish of the dipping sauce. Top with additional Furikake seasoning as desired.

Place your meat grinder in the freezer.

Take your pork shoulder and cube it into 1-inch pieces. Set the pieces on a piece of parchment paper set in a rimmed baking sheet. Place into the freezer for 20-30 minutes - until they’re really firm around the edges, but not totally frozen through.

Take your pork fat back and cut into 1-inch pieces. Set the pieces on a piece of parchment paper set in a rimmed baking sheet. Place into the freezer for 20-30 minutes - until they’re really firm around the edges, but not totally frozen through.

Take your veal and cut into 1-inch pieces. Set the pieces on a piece of parchment paper set in a rimmed baking sheet. Place into the freezer for 20-30 minutes - until they’re really firm around the edges, but not totally frozen through.

Once your sushi rice is cooked, season it with rice vinegar and kosher salt while still hot. Let cool completely.

Finely chop your daikon radish - you don’t want large pieces!

Attach your meat grinder attachment or prep your meat grinder.

Pass the pork shoulder, pork fat back, and veal cubes through the meat grinder’s coarsest plate first. This will give you a coarse, pebbly grind.

Put all of the ground meat back in the freezer for 15 minutes to firm up again.

Now pass all of the meat through the finest grinder plate.

Add the ground meat farce to the bowl of a stand mixer. Add 2 Tbsp kosher salt, ground white pepper, mace, ground ginger, dried mustard, freshly grated nutmeg, egg yolk, and heavy cream.

Next, add 2 Tbsp of the finely chopped daikon radish.

Add 1 ½ cups ice to a blender and blend until it is an icee-type consistency. Add ½ cup of this ice to the bowl of the stand mixer with the other ingredients.

Beat on high speed for 1-3 minutes, until the mixture lightens in color and gets smooth.

Add about 1 cup of the cooked, cooled sushi rice and mix again briefly. Chef’s note: Babish recommends omitting the rice from this recipe.

Give the mixture a taste by pulling out a small ball, patting into a patty and cooking in some vegetable oil in a skillet until brown on both sides and cooked through.

Add 1 tsp of yuzu kosho paste to the stand mixer bowl and mix once again. Try another test piece and confirm seasoning is to your preference.

Pour the meat mixture back onto parchment paper in a rimmed baking sheet. Put back in the freezer for 10-15 minutes to firm up.

Soak your hog casings in ice water to rinse and prepare for stuffing. Thread casing onto the sausage stuffer. Snip off the end and tie a knot. Poke a small hole at the end so that air doesn’t get into the sausage. Now you’re ready to stuff!

Diligently stuff the farce back into the meat grinder and use it to fill the sausages. Be patient with your meat! It’s a job best done with 3 hands, so recruit a friend or enemy to help!

Twist the sausages in opposing directions as you go, so that they don’t unfurl as you cook. Let the sausages sit uncovered in the fridge overnight in a rimmed baking sheet. This will dry out the casings to keep them from splitting on the grill.

Empty 4-6 beers into a wide high-walled skillet (you want enough beer that it will cover your sausages when dropped in). Bring the beer to 180 degrees Fahrenheit.

Poach the sausages gently for 15-25 minutes, depending on the girth of your sausages. You want them to reach 155-165 degrees.

Put the sausages back on the tray and let them cool completely. Cover the tray and put back in the fridge for up to 3 days before consuming.

To cook sausages, prep by putting your binchotan into a charcoal chimney. Place that above a high powered burner to ignite the charcoal for 20-25 minutes until bright and hot.

Transfer hot charcoal to a binchotan grill.

Rub the sausages down with vegetable oil and then slice the sausage into segments. Put the segments on skewers.

Add your skewers to the binchotan. OR, you could just…put them on your grill. Your call.

Enjoy!

For the Dessert Sauerkraut Topping

To make the dessert sauerkraut topping, start by peeling the outer leaves off the red cabbages. Cut off the stems and then cut them into quarters. Core them, and then thinly shred them on a mandolin or food processor slicer attachment.

Take your orange peel and finely julienne it. Add it to the bowl with the shredded cabbage.

Grate about 1 tsp of fresh ginger into the bowl. Chef’s tip: Freeze your ginger first for easier peeling and grating.

Add 1 Tbsp kosher salt and 1 Tbsp caraway seeds.

Massage the cabbage - this gets the salt to make contact with the cabbage so that it releases its liquid. Thoroughly massage for 3 full minutes.

Put the cabbage mixture into your sanitized fermentation vessel of choice. Press the cabbage down evenly into the vessel. Weigh the cabbage down by putting some parchment paper on top of the cabbage and then some fermentation weights on top of the parchment.

Seal your fermentation valve. Either top with a couple layers of cheesecloth and band shut, or use a custom fermentation jar where you have a valve that lets air out and not in.

Store in a cool, dark place for at least 10 days or up to 4 weeks. The longer you go, the more sour it will become.

Once fermented, give it a good stir.

OPTIONAL: Take ½ cup of the kraut from vessel and pat until extremely dry. In a small saute pan, combine ½ cup granulated sugar and ½ cup water. Bring to a simmer and drop in the dry kraut.

Cook for anywhere from 5-10 minutes, until most of the water has burned off. Shake the kraut dry and drop it into a bowl of granulated sugar, tossing to coat.

For the Ice Cream

In a large saucepan, combine milk and heavy cream.

In a separate heat proof bowl, combine 2 large eggs with 1 ¼ cups granulated sugar. Add 1 ½ heaping tsp of white miso paste. Whisk to combine until smooth.

Bring milk and cream mixture to a bare simmer and then bring it over to the bowl. Secure the bowl with a moist kitchen towel so that it stays put on your counter.

Whisk your bowl constantly while you slowly ladle in the milk and cream mixture. Add about half of the milk/cream mixture, to ensure you’ve tempered the eggs.

Then, you can dump the bowl into the actual sauce pan with the rest of the milk/cream.

Set the pan over medium low heat and cook for 2-5 minutes until it’s thick. Turn off the heat.

Add about a teaspoon of vanilla extract. Whisk.

Pour the milk mixture through a fine mesh sieve into a glass bowl.

Prepare your sauerkraut by patting dry and then chopping into coconut-sized shards. Add to the milk and stir.

Cover with plastic wrap pressed right against the custard. Put it into the fridge and let cool overnight.

The next day, add the mixture to your ice cream maker and allow to churn for your manufacturer’s recommended amount of time. Once it looks like frozen yogurt of soft serve, dump it into your freezing vessel of choice, smooth it out, and let it sit in the freezer overnight.

Scoop out of container when ready to serve and top with dessert kraut of either kind.