That is the Fried Turkey Leg Platter. Served it yesterday and today as well. Serves 2 to 3. We had it for Baohaus/XY Staff Thanksgiving. Deep fried leg we brined then topped with red cooked gravy. Basically, I took the jus from the chairman bao stock at baohaus and made a roux with it.
Back side of the turkey leg. We carved the meat on the outside of the leg, then refried the bone so that the little bits of meat got crispy like chicharron.
This is the brine for the turkey. It's chili pepper and soy based.
Mashed Potatoes with scallions, red sausage, a little lard and white pepper
Back side of the turkey leg. We carved the meat on the outside of the leg, then refried the bone so that the little bits of meat got crispy like chicharron.
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this looks incredible. please please please open up shop in LA.
ReplyDeletethe west coast needs you, mang.
You don't play :)
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