Directions

In a sauce pan combine vinegar, water, sugar, fennel seeds, coriander seeds, peppercorns, star anise, and salt. Bring to a boil. Remove from heat and pour the liquid into a heat proof bowl. Add the fennel bulb, carrots and daikon radish. Stir to combine, let cool uncovered, about 2 hours. Once cool it may be refrigerated and kept in the refrigerator about 2 weeks. Preheat oven to 325 degrees F. Add the oil to a large cast iron or oven proof skillet set over medium heat. Add the short ribs, meaty side down and sear them well. Remove the meat from the skillet and set aside. Add the chopped carrot, onion and garlic to the same skillet and cook, stirring often until caramelized, about 5 minutes. Add the ale to the pan to deglaze. Place the meat back into the skillet and add the rosemary, salt and pepper. Cover the skillet and transfer to the oven to braise, about 2 1/2 hours until fork tender and falling off the bone. Move the meat to a cutting board to cool slightly. Leave the oven on. Skim the fat from the braising liquid then strain about 1 cup into a small bowl, discarding solids. If there is less than 1 cup add a bit a water. Add the horseradish to the bowl and whisk until well incorporated. Cut the baguette crosswise into 4 equal pieces, and then slice each in half lengthwise to create tops and bottoms for the sandwiches. Remove some of the bread from the top half "canoe style" if it seems like there is too much bread. Place the tops and bottoms onto a baking sheet cut side up. Brush the bottom halves generously with the horseradish mixture. Pull the meat from the bones and tear it into big chunks, discarding any connective tissue. Distribute the meat evenly over the four bottoms of the baguette. Place the cheese on top of the meat on all 4 sandwiches. Transfer the tray with the baguette bottoms and tops to the still hot oven. Remove the tray when the cheese begins to melt and the bread get a bit toasted. Brush more horseradish sauce on the tops of the baguettes. Top with the pickled vegetables. Close the sandwich and cut into halves. Serve warm.

Directions

n a small bowl add the mayonnaise, 1 tablespoon Asian Fish sauce and ground coriander. Mix well and set aside. In a small skillet, toast the white and black peppercorns over moderately high heat until fragrant, about 1 minute. Transfer them to a work surface and using the side of a heavy knife, coarsely crack the peppercorns; transfer to a large, deep bowl. Add the 3/4 cup plus 2 tablespoons kosher salt and the brown sugar, and then add the Serrano chilis, garlic and one-third of the jalapenos. Stir in the warm water until the sugar and salt are dissolved. Add the pork and enough cold water to submerge the roast. Cover and refrigerate overnight. Preheat the oven to 400 degrees F. Drain the pork and pat dry, then transfer to a roasting pan. Let the pork return to room temperature. Roast the pork for about 1 hour and 15 minutes, turning once; the pork is done when an instant-read thermometer inserted in the thickest part registers 165 degrees F. Let rest for 30 minutes before slicing thinly. Meanwhile, in a medium bowl, combine the white vinegar, granulated sugar and table salt and stir until dissolved. Add the carrots and let stand until softened, about 30 minutes. Drain well. Spread the cut sides of the rolls with the spiced mayonnaise you set aside. Top with roasted pork, cucumber, cilantro leaves, pickled carrots and the remaining sliced jalapenos. Sprinkle lightly with the fish and soy sauce. Close the sandwiches. Cut the baguettes in thirds and serve with hot sauce (optional).

Directions

TUNA Carefully wash and dry the tuna steak as well as possible. In a mortar and pestle add the salt, thyme, garlic, fennel seeds, red pepper flakes, anchovies, and black peppercorns and 1 tbsp olive oil. Grind and mix the ingredients well to form a paste. Rub this paste all over the tuna. Add the tuna to a deep bowl. Cover it with 3-4 cups of olive oil and refrigerate for several hours overnight. The next day transfer all these ingredients including the tuna to a heavy-bottomed saucepan set over medium-high heat. When the oil is the right temperature (not too hot) bubbles will begin to form along the edges of the pan. Lower the heat to maintain this temperature, and put the lid on. Poach the tuna in this mixture about 15-20 minutes, turning the fish over once or twice to ensure even cooking. Check the tuna by piercing with the tip of a knife. It should still be pink at the center, but a little past rare. When the tuna is ready remove it from the oil and allow it to come to room temperature. Reserve the oil. Once the tuna cools completely, return it to the oil and refridgerate 4 or 5 hours or up to to 3 days. BEANS Put the cranberry and white beans into a sauce pan adding enough water to cover by 1 inch. Add a little salt, and the fresh thyme and bring to a boil. Turn off the heat and let the beans cool in their cooking liquid. These may be cooked ahead and kept at room temperature for a few hours or up to 3 days. Clean and trim the green beans leaving them whole. Add them to a pot of rapidly boiling salted water. Cook for 2-3 minutes. Quickly plunge them into an ice bath to stop their cooking. Make a vinaigrette in a small bowl with the diced shallot, red wine vinegar, and ½ teaspoon salt. Heat about ½ cup of the preserved tuna oil until it begins to bubble, Strain the oil into the bowl with the red wine vinegar and add freshly ground black pepper, whisking to emulsify. Taste and add more salt and vinegar to taste. SALAD Toss the tomoates in a little olive, salt and pepper. Roast the tomotoes on a parchment lined baking sheet for 2 to 2 1/2 hours (depending on the size of the tomatoes) at 225 degrees F. They should be crinkly, but still moist inside. This will bring out their sweetness, even in winter when the tomatoes are not at their best. You can skip this if you have sweet, juicy summertime tomatoes. Heat 2 tablespoons of the preserved tuna oil over medium-high heat. Add the garlic clove slices and as many cubes of bread as will fit in a single layer (this may need to be done in a couple of batches). Toss and toast the bread until golden brown on all sides, stirring frequently. Add additional tuna oil as needed (the bread will soak it up as it toasts). Remove from heat and place the bread in a large bowl. This may be made up to a day or two ahead. When ready to serve, add the washed greens to the bowl with the bread cubes. Drain the cranberry and white beans and toss them with the green beans and the warm vinaigrette (reheating and re emulsifying if necessary). Add these, along with the warm roasted cherry or grape tomatoes to the bowl as well. Toss well. Pour the well mixed salad onto a large serving platter. Toss the onion slivers across the salad and top with the tuna, broken into bite sized chunks. Serve with optional aioli alongside.