On a recent very quick trip to NYC my mom and I visited Kin Shop. I’ve been before, loved it, and thought it was a place she’d like. We tried some excellent (and super spicy) grilled shrimp.
Some lovely (though maybe slightly chewy) grilled squid.
A delicate fish curry redolent of coconut milk.
And some goat massaman curry that had some of the most tender meat I’ve ever eaten.
The best dish, however had to be a duck larb. I almost found it too spicy to eat, but somehow I couldn’t stop.
So I was thrilled when I found the exact recipe on serious eats. My home made version was slightly less spicy and I fried up the duck skin into chicharones to garnish with.
Tonight’s reward for getting enough chores done this afternoon. So easy: season a tenderloin with salt, pepper, and pimenton and seal it with herbs and garlic (I used fresh rosemary, thyme, and oregano). Sous vide at 137 for at least 2 and up to 4 hours. It will be the juiciest tenderloin you’ve ever had (and without the hassle of brining). Serve with sherried tomato chickpeas.