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TYLER'S BULLSH*T INSPIRED BY THE MENU

Picture for Tyler's Bullsh*t inspired by The Menu

2,300,264 views  If you ever find yourself in need of impressing your chef-idol moments before your death, then we’ve got the recipe for you! Although, we suppose this would also work for an intimate dinner party – either or! 

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INGREDIENTS

For the Black Garlic Bearnaise Sauce

For the Black Garlic Bearnaise Sauce

Adapted from NYT Cooking Béarnaise Sauce

Adapted from NYT Cooking Béarnaise Sauce

white wine vinegar

¼ cup white wine vinegar

shallot, peeled + chopped

1 shallot, peeled + chopped

tarragon, chopped + divided

2 tbsp tarragon, chopped + divided

large egg yolks

2 large egg yolks

unsalted butter, melted

12 tbsp unsalted butter, melted

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

black garlic, crushed

1 clove black garlic, crushed

For the Confit Leeks

For the Confit Leeks

extra virgin olive oil

½ cup extra virgin olive oil

leeks, trimmed + halved

3 leeks, trimmed + halved

thick preserved lemons

3 ½ slices thick preserved lemons

large garlic cloves, smashed

2 large garlic cloves, smashed

For the Pistachio  Crusted Lamb Chops

For the Pistachio Crusted Lamb Chops

rack lamb, frenched

0.5 rack lamb, frenched

As needed kosher salt

As needed kosher salt

cooking olive oil

2 tbsp cooking olive oil

panko breadcrumbs

½ cup panko breadcrumbs

Parmesan Cheese

Parmesan Cheese

Rosemary

Rosemary

dijon mustard

1 tbsp dijon mustard

Confit Leeks (see recipe above)

Confit Leeks (see recipe above)

Black Garlic Bernaise (see recipe above)

Black Garlic Bernaise (see recipe above)

Pickled chiles, chopped

Pickled chiles, chopped

Radish microgreens

Radish microgreens

DIRECTIONS

1.

For the Black Garlic Bearnaise Sauce

1.

Preheat a small pot over medium heat. Add the vinegar, shallot, and about half of the tarragon.

white wine vinegar

¼ cup white wine vinegar

shallot, peeled + chopped

1 shallot, peeled + chopped

tarragon, chopped + divided

1 tbsp tarragon, chopped + divided

2.

Bring the mixture to a simmer, the continue to cook until only about 1 tablespoon of liquid remains, about 3-5 minutes. Turn off the heat and set aside to cool to room temperature.

3.

In a medium metal bowl, combine the cooled shallot mixture and the egg yolks. Whisk to combine, then place the bowl over a simmering water bath.

large egg yolks

2 large egg yolks

4.

Whisk constantly while the sauce cooks over the water bath. Continue cooking until the sauce has thickened and turned pale in color, about 5-7 minutes.

5.

Slowly stream in the melted butter while whisking constantly.

unsalted butter, melted

12 tbsp unsalted butter, melted

6.

Once all of the butter has been incorporated, turn off the heat and season the sauce to taste with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

7.

Stir in the remaining tarragon and crushed black garlic clove.

tarragon, chopped + divided

1 tbsp tarragon, chopped + divided

black garlic, crushed

1 clove black garlic, crushed

8.

Serve immediately.

9.

For the Confit Leeks

1.

Prepare a large pot or tub of water with an immersion circulalor. Set the temperature to 185 °F.

2.

Fill 6-8 ice cube tray slots with the olive oil. Freeze for 2-4 hours or until the oil is firm enough to unmold from the tray.

extra virgin olive oil

½ cup extra virgin olive oil

3.

Rinse the leeks in a large bowl of clean water, then pat them dry.

4.

Transfer the leeks, preserved lemon, garlic, and frozen olive oil to a vacuum sealable bag.

leeks, trimmed + halved

3 leeks, trimmed + halved

thick preserved lemons

3 ½ slices thick preserved lemons

large garlic cloves, smashed

2 large garlic cloves, smashed

5.

Vacuum seal the bag, then transfer to the prepared water bath.

6.

Sous vide the leeks fro 40 minutes.

7.

Remove the leeks from the vacuum sealed bag. Pat try, then preheat a yakitori grill or grill plate over high heat.

8.

Grill the leeks sliced-side down for 3-5 minutes, then flip and cook for an additional 3-5 minutes or until the leeks are well browned on each side.

9.

For the Pistachio-Crusted Lamb Chops

1.

Preheat the oven to 400 °F with convection.

2.

Season the lamb with kosher salt.

rack lamb, frenched

0.5 rack lamb, frenched

As needed kosher salt

As needed kosher salt

3.

Preheat the oil in a large skillet. Add the lamb and sear on all sides.

cooking olive oil

2 tbsp cooking olive oil

4.

Allow the lamb to rest while you prefer the crust.

5.

In a medium bowl, combine the breadcrumbs, parmesan cheese, and rosemary. Toss to combine then transfer the mixture to a shallow baking dish or plate.

panko breadcrumbs

½ cup panko breadcrumbs

Parmesan Cheese

Parmesan Cheese

Rosemary

Rosemary

6.

Brush the lamb chops with the dijon mustard, then coat them in the breadcrumb mixture.

dijon mustard

1 tbsp dijon mustard

7.

Transfer the rack of lamb to a grill rack placed in a sheet tray. Roast the lamb until the internal temperature reaches 120 °F.

8.

Slice the lamb into individual chops, then serve with Confit Leeks, Black Garlic Bernaise, and garnish with pickled chile peppers and microgreens.

Confit Leeks (see recipe above)

Confit Leeks (see recipe above)

Black Garlic Bernaise (see recipe above)

Black Garlic Bernaise (see recipe above)

Pickled chiles, chopped

Pickled chiles, chopped

Radish microgreens

Radish microgreens

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