Pluma Ibérico with Meyer Lemon
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 3 hr 50 min (includes chilling time)
- Active: 1 hr 20 min
Ingredients
Pluma:
6 Meyer lemons, 4 sliced, 2 cut in half
1 cup minced fresh thyme
1 tablespoon olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
6 cloves garlic, sliced
4 pounds Ibérico Pluma
Escabeche Liquid:
2 cups rice wine vinegar
1 1/2 cups 1/4-inch-thick slices jalapeño chiles
1/2 cup 1/4-inch-thick slices red onion
1/2 cup sugar
1/4 cup kosher salt
1 tablespoon oregano
5 whole cloves
2 large cloves garlic, lightly crushed
1 bay leaf
Ribbons in Escabeche:
2 cups thinly sliced ribbons tricolor carrots (use a vegetable peeler)
1 cup celery leaves
1 cup thinly sliced cauliflower florets
1 cup thinly sliced tricolor baby bell peppers
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Guasacaca Sauce:
2 ripe Haas avocados, roughly diced
2 medium cloves garlic, smashed
1 large jalapeño chile, chopped
1 serrano chile, chopped
1 small onion, quartered
1 green bell pepper, stemmed, seeded and roughly chopped
3/4 cup packed roughly chopped fresh cilantro
1/4 cup packed roughly chopped fresh parsley
1/2 cup olive oil
1/4 cup white vinegar
1 tablespoon lime juice
Kosher salt and freshly ground black pepper
Directions
- For the pluma: Combine the sliced lemons, thyme, olive oil, salt, pepper and garlic in a medium bowl. Add the pluma to the marinade, then cover and refrigerate for 1 hour.
- Preheat the grill to high heat.
- Remove the pluma from the marinade, then set outside the fridge for 10 minutes. Place the pluma on the grill and cook until it reaches an internal temperature of 140 to 145 degrees F, 3 to 4 minutes on each side. Place the halved lemons on the grill until golden brown, 3 to 5 minutes. Let the pluma rest 5 minutes, then slice on the bias.
- For the escabeche liquid: Stir together the vinegar, jalapeños, red onions, sugar, salt, oregano, cloves, garlic, bay leaf and 2 cups water in a 3-quart saucepan. Bring to a boil, then cook for 5 minutes. Let chill completely before using.
- For the ribbons in escabeche: Dip the carrot, celery, cauliflower and peppers in ice water until ready to use or at least 20 minutes. Remove from the ice water. Toss the carrots, celery, cauliflower and peppers with the olive oil, salt, pepper and 2 ounces escabeche liquid in a medium bowl and serve. (Reserve the remaining escabeche liquid for another use.)
- For the guasacaca sauce: Puree the avocados, garlic, chiles, onion, bell pepper, cilantro, parsley, olive oil, vinegar, lime juice, salt and pepper in a blender. Refrigerate until ready to use.
- Serve the pluma with the ribbons in escabeche and guasacaca sauce on a large platter along with the grilled Meyer lemons.