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FAST
MAKE-AHEADChef Way Reddington cooks smoked ham hock (the lower portion of a hog’s hind leg), which he transforms into a ham foam. He serves the dish topped with quail.
Easy Way Leave out the ham foam and quail; the lentils and ham are delicious on their own with the sherry vinaigrette.
NOTES
Sommelier Choice Blanchard likes the earthy notes in the 2001 White Hawk Vineyard Syrah, from California’s Central Coast.
Easy-to-Find Choice 2005 Jaffurs Santa Barbara County.
Cook It!
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