I think the processing is more labor intensive than something comparable like chicken, driving the cost. On top of that in my area you can only find them frozen.
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Didn’t make, wish I had, but ordered off the menu tonight. Burrata and Strawberry Salad. Fresh organic strawberries, strawberry gazpacho, shaved carrots, shaved radish and wild arugula, finished with flower petals, bee pollen, whipped honey and maldon sea salt.
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That makes sense. For reasons I have not figured out, I usually find myself subbing-in duck. Or. on rare occasion, goat.
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strawberry gazpacho??? … ok — going to need more info on that one!
It doesn’t matter. Whatever fits on your counter. We’ve used everything from a small space heater on just fan setting (the original Chicken Fan) to a big box fan to a stand fan pointed at the counter.
I love the fan base (pardon the pun) that Chicken Fan has built. He’s so popular now, I hear he’s opening for Taylor Swift next month.
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Chicken Fan needs his own t-shirt. Could make real money at that T Swift concert!
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It was pretty sweet, guessing strawberry, roasted red pepper, cucumber, some type of sweetener. Every time I’m there they have a different version of a burrata salad. Lots of times with beets but always adding a seasonal fruit or two. Always a feast for the eyes.
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Salad with the Kewpie Toasted Sesame dressing. Grilled Tuna (reduced the marinade for a glaze. Mirin, Tsao Tsing wine, soy, sambal olek) some wontons and spring rolls brought in from neighborhood Thai place stir fried cauliflower “rice” and pickled daikon and carrots.
Fan not used
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Do you use the fan instead of drying in the refrigerator? We generally salt (almost) everything and like to dry for at least 24 hours, but preferably 48, on a rack in the refrigerator. Does a fan on the counter cut that time significantly with similar results?
I swear, you’re all a bunch of fan boys (and girl!)
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It doesn’t cut, it eliminates that time.
We used to do the 2-3 day dry in the fridge, but now a few hours on the counter in front of the fan produces the same results. I know because Jonathan always preps two chickens at once, one for tonight, one for a couple days later. So we have a direct compison. The one that spends a couple of days drying in the fridge might even have a slightly tougher skin.
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Hmmmm … interesting; not sure I’d dig something overtly sweet, but the combination of ingredients sounds oddly appealing. Thanks for the reply! 
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Generally, the dish isn’t sweet at all, except for maybe some bits of fruit. This one on the other hand, the gazpacho was sweet and it really played well with the Burrata cheese and arugula.
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Definitely more expensive for less yield than I would have thought but was able to get it fresh from my local butcher. With more practice I may have been able to get more out meat of the saddle but a fun change of pace regardless.
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It’s not a food-specific fan, just an inexpensive fan with two features I think are important: rubber feet (keeps it from sliding in the slick kitchen counter) and a head that I can point down or up, not just side to side. Many things I like to dry or chill are much shorter than the fan, and being able to direct the fan head downward, directly onto the food helps a ton. I know we can all rig some contraption to tip a stationary fan, but this makes it easy.
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Pan Seared Halibut, White Bean Ragout, Lovage Oil
It’s the beginning of Halibut season on the east coast, one of my all time favorite fish for its superior texture and density. I brined the fish for 15mins in a 10% solution, then dusted with fennel pollen and seared in a carbon steel pan with clarified butter. For the ragout I took leeks and garlic and sweated them slowly in butter and white wine, then added cannellini beans, fennel pollen, golden raisins, and the end of some gai lan along with a splash or 2 of water to bring it all together. Once the consistency was where I wanted I folded in a bunch of fennel fronds to echo the pollen on the fish. This one really worked for me.
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