Food & Wine asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
“I think seaweed will finally break through from professional kitchens into everyday life,” says chef Kyle Bailey of Washington DC’s Birch & Barley. “For Americans, it’s trash—just something that washes up on the beach. But if you look at all of Asia, everybody is already using seaweed. It has really good umami flavor.”
Our favourite recipe suggested is Seaweed-Dusted Pork Chops with Quick-Pickled Carrots, we replaced the wakame with Shony:
1/4 cup fresh lime juice
1/2 tsp crushed red pepper
4 large carrots, cut into ribbons with a vegetable peeler
1.5kg double-rib pork chops
2 tbsp Shony
2 tbsp extra-virgin olive oil
Coriander, for garnish
Preheat the oven to 175°C. In a bowl, stir the lime juice, crushed red pepper and 1 teaspoon of salt until the salt dissolves. Add the carrots and toss to coat. Let stand for 20 minutes or up to 1 hour, tossing occasionally.
Meanwhile, season the pork with salt. Spread the ground seaweed on wax paper and coat both sides of the chops with seaweed. In a large ovenproof skillet, heat the oil. Add the pork and cook over moderately high heat, turning once, until the seaweed crust is slightly darkened, about 6 minutes. Transfer the chops to the oven and roast for 20 minutes, turning once or twice.
Transfer the chops to a cutting board and let rest for 10 minutes.
Cut the pork off the bone and slice the meat; transfer to plates. Drain the carrots and mound alongside the pork. Garnish with the coriander and serve.
Food & Wine