Recipes contributed by Chef Jevon Martin, Street Social, Petaluma
At the restaurant we serve Vadouvan Butter over pan-seared Liberty Duck breast sprinkled with a Savory Pepita Granola. Experiment to find your favorite uses for these versatile pantry staples.
Ingredients
- 60 grams dried ginger
- 60 grams salt, plus additional to taste
- 60 grams dried garlic
- 7 grams cinnamon stick
- 5 grams star anise
- 4 grams cardamom pods
- 2 grams coriander seeds
- 2 grams fennel seeds
- 1 gram black peppercorns
- 1 gram turmeric
- 1 pound unsalted butter
- 1 cup rolled oats
- ½ cup raw pepitas
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- 2 tablespoons raw honey
- Salt, to taste
Preparation
VADOUVAN BUTTER:
Toast the spices in a dry pan over medium heat until fragrant, being careful that they do not burn. Add the butter and continue to cook until the butter has browned. Process in a Vitamix or other heavy-duty blender until the spices are completely ground.
SAVORY PEPITA GRANOLA:
Combine all ingredients in a large mixing bowl. Spread in a thin layer on a baking pan and bake at 350°F for 10–12 minutes, stirring occasionally, until lightly roasted. Store in a sealed glass jar until ready to use.
