Category Archives: avocado

A Foodpairing® Burger for Innovation leader Tom Kelley

TomKelleyBurger

World Creativity forum is Europe’s biggest conference on entrepreneural creativity. Foodpairing® created personalized burgers for the main speakers of this years edition. In this blogpost we present you – the Tom Kelley Burger – a burger as innovative and sophisticated as the man himself. 

Tom Kelley is the general manager behind award-winning design firm IDEO and author of The Art of Innovation. In his book Tom Kelley states that creativity is a mindset that anyone can cultivate, not a personality trait you either have or you don’t.” This mindset is of great value and of relevance to Foodpairing®. Through our Foodpairing® Inspiration Tool we try to cultivate and stimulate culinary creativity and help chefs to think-outside-the-box.

The Tom Kelley Burger : Pork Carnitas – Avocado – Mango – Tomato – Brie

We asked Tom Kelley to share his favorite ingredients with us: “I love the pulled pork meat that Latin America calls “carnitas”. I am a big fan of Brie cheeses, which you are very good in your part of the world. I also love mango, so some kind of mild mango salsa would be good. If that gives you enough ideas, go for it.” Based on his preferences and the Foodpairing® methodology we created a delicious burger.

pork

Why does this combination of ingredients work so well? Seen on aroma-level, the crunchy pork carnitas with their roasted and melty flavors match well with the green and fruity aromas of the avocado, brie and mango. The chutney of mango and tomato adds a balanced acidic taste. The creamy texture of the guacamole and brie cheese goes along well with the crunchy meat and the fresh hints in mango.

The Tom Kelley Burger should be enjoyed with a LeFort Beer. The roasted, malty notes in the beer of Brasserie LeFort link it with the pork carnitas and its floral notes pair with tomato.

The Tom Kelley Burger Recipe (6 persons) 

IMG_0043

Ingredients

350 g pork carnitas
145 g avocado
6 g red wine vinegar
10 g yoghurt
1/2 lemon, juice
5 g coriander, chopped
40 g olive oil
50 g onion, brunoise
10 g sugar
20 g rice vinegar
120 g tomato, brunoise
80 g mango, brunoise
120 g Brie cheese
6 burger buns

Preparation method

Slowly cook the pork in bouillon until tender. Tear apart in little strings. Fry the meat in hot olive oil until it becomes crunchy. Season with pepper and salt.

Mix the avocado, red wine vinegar, yogurt, lemon juice, coriander and olive oil until you get a smooth guacamole.

For the Mango-Tomato chutney, braise the onions in olive oil. Add the sugar and continue braising for a brief moment until it becomes a sugar syrup. Add the rice vinegar and let it reduce. Add tomato and stir for one minute. Add the mango and reduce further. Season according to taste with pepper and salt, let cool.

Add a thick layer of guacamole on your burger bun, put some pork carnitas on top. Dress some mango-tomato chutney on top and finish off with two pieces of Brie cheese. Take a bite and enjoy your Tom Kelley Burger.

Ketel One cocktails

When looking at the aroma profile of the Ketel One Vodka, 3 major flavor themes can be observed:

  • Coconutty
  • Green-citrussy
  • Tropical

This knowledge sparked us to search for more exotic ingredients in the Foodpairing Explorer in order to create some new cocktails. Here is the Foodpairing tree of Ketel One Vodka, click to browse it in the Foodpairing Explorer.

We initially chose peach puree to match the tropical accents in the Vodka. Next we selected vanilla to make a syrup out of. Interestingly vanilla amplifies sweetness, so when making a vanilla syrup, one does not need to add as much sugar as you would do normally. Instead of using lemon or lime juice to counter balance with acidity, we used the more tropical tamarind. A lemon replacer quite popular in African cuisine.

Find the recipe here.

 

The Ketel One Citroen is laced with 6 different citrus fruits, which results in a very obvious yet complex citrusy theme. Instead of following the apparent citrusy direction when designing our next cocktail, we chose to focus on some rather concealed themes, like spicyness, greeny and flowery.For starters we selected avocado, playing the green match in full. This we acidified with lime and yoghurt. Lime might be a close relative to lemon, but it surprisingly has a lot of green notes to it, combining well with the avocado. We further polished the cocktail by adding milk.

Find the recipe here.

Make sure to check out our other recipes with these Ketel One Vodka and Ketel One Citroen in Foodpairing Recipes.

 

AVOCADO-TEQUILA-STRAWBERRY-COCONUT FOODPAIRING AT MONASTRELL

About a month ago we participated together with the people from Monastrell in a Foodpairing Cocktail & Foodpairing dinner.
Chef Maria José San Roman presented food combinations together with cocktails by bartender Gegam Kazarian.

One of the spectacular Foodpairing combinations was this dessert with strawberry and coconut linked with a avocado-tequila-lime juice-ginger-basil cocktail.
The tequila in the cocktail is a special one Excellia, Tequila aged in Cognac barrels. We didn’t analyze yet this particular tequila, but from the Foodpairing tree you can see tequila and strawberry do combine.

TRENDS 2012: BASIC FOOD FOODPAIRING+

Comfort food is great, but we still want to experience thrills and new tastes. We see Foodpairing being used more and more frequent to uplift classical dishes, to give them a surprising twist.
Gourmet burgers are a nice example that there is no limit to add surprising great tasting ingredients; bone marrow, porcini, sesame oil aïoli… or rework cheese burgers

or chicken burgers. Find here some of the combinations you can make with e.g. chicken

Components like hummus will come in a dozen of more new flavors, Guacamole will be enhanced with surprising additions
These are some of the combinations you can make with Avocado to make your new version of Guacamole;

AVOCADO PAIRING

As the end of the year is approaching, sites like Food&Wine start to launch ‘lists’ like the Top 10 restaurants dishes of 2011
One of the dishes is this salmon-sea beans-buckwheat-avocado by Salt of the Earth, Pittsburgh.

(source: Food&Wine – Laura Petrilla)

With avocado you can indeed do much more than making guacamole. Have a look at the Foodpairing tree of avocado;

So why not trying avocado, chicken and coconut sausage, yoghurt, white chocolate, mint (experiment by Peter Coucquyt)

RHUBARB AND AVOCADO

Going through the flavor profile of rhubarb, I came across avocado as being one of the best combinations. As always we then start to look who already made this combination before. If you Google it, this website is one of the hits: Italian notes (+recipe)
This is what the website tells about this pairing: “Any talk of a marriage between rhubarb and avocado will arouse nose-wrinkling suspicion, but come to think of it, the combination is not that far-fetched. Avocado goes well with lemon, grapefruits and oranges, rhubarbs can be very sweet and very sour, and anything that strikes a good bittersweet fat-and-salty balance seems attractive in theory. In this case reality goes to match. The actual salad is surprisingly refreshing and a great accompaniment to red meat, strong cheese and hot and spicy salumi.

Rhubarb as combines with chocolate in desserts or in classical combinations with fish like Mackerel by Nigel Slater

or by Gordon Ramsay or in this combination of Hubert Keller: Sea Bass with Rhubarb coulis

A LOOK AT DOVETAIL: AVOCADO PAIRING

While surfing on the site of Starchefs (Sadly I won’t make it for Starchefs ICC this year. If you are there certainly visit Sang Hoon Degeimbre. He will also do a workshop using Foodpairing.com) I got across some of the recipes of the Michelin star awarded Dovetail NYC restaurant. In the chef’s tasting there is a fluke, melon, avocado, celery root, shisito pepper combination. Here is a visualisation;

we haven’t analyzed Fluke or Shisito peppers yet, but you can see from the Foodpairing tree; fish combines well with avocado and also several chiles.