Sip Northwest, Spring 2019

SERVES 4 INGREDIENTS 1 cup dry mung beans or lentils 5 tablespoons kosher salt plus more for seasoning 6 cloves garlic divided 1 bottle Dragons Head Cider Perry 4 chicken thighs 2 bay leaves 1 medium yellow onion ends trimmed and peeled cut in half lengthwise 6 medium carrots sliced into inch rounds 10 12 radishes quartered 6 8 turnips quartered cup golden raisins 1 teaspoon salt cup olive oil divided 1 tablespoon paprika 3 tablespoons honey cup rice vinegar to taste cup apple cider vinegar 1 bunch of pea vines chopped into 1 inch pieces reserve 4 8 tendrils for garnish Fresh ground black pepper to taste 2 tablespoons capers 6 8 scallions white and green parts chopped 1 bunch fresh parsley chopped 10 sprigs fresh thyme picked from stems DIRECTIONS Place the dry beans in a large pot of water for 4 hours Strain and set aside In a small saucepan heat 1 cup water with 5 tablespoons of salt Crush 2 cloves of garlic and add to the saucepan Heat until all of the salt is dissolved about 10 minutes In a plastic non reactive container add the salt water to 1 quart of cold water Add the perry reserving cup for later Stir to combine Add the chicken thighs making sure they are covered in the brine solution then refrigerate for 2 3 hours Remove the chicken from the brine and pat dry with a clean paper towel Set on a plate and refrigerate uncovered for 2 3 hours Add the soaked beans back to the pot over high heat Add 4 cups of water the remaining garlic cloves bay leaves and onion bringing to a boil Reduce heat and PERRY BRINED CHICKEN THIGHS ON A SPRING MUNG BEAN SALAD Recipe courtesy of The Ruby Brink VASHON WA T he latest addition to Vashon Island the islet just off the Seattle mainland The Ruby Brink is the lovechild of butcher Lauren Garaventa chef Rustle Biehn and Portland barman Jake Hiel Opening early this spring the island to table restaurant whole animal butcher shop and cocktail bar showcases perry in the brine for this recipe while also bringing the liquid to a springy mung bean salad on the side simmer until the beans are tender around 30 minutes stirring occasionally Drain and spread on a sheet pan discarding the bay leaves garlic and onion Sprinkle with salt and apple cider vinegar Set the beans in the refrigerator until they are just cool Preheat the oven to 450 F 232 C Lay the carrots radishes and turnips on a sheet pan Drizzle with 2 tablespoons olive oil and a pinch of salt and roast for approximately 15 20 minutes until the roots are soft and slightly charred Cool and set aside Heat the cup of reserved perry in a small saucepan and bring to a boil Add the golden raisins and remove from the heat Let sit for 15 20 minutes to rehydrate Sprinkle 1 teaspoon salt cup olive oil paprika and the honey over the beans Season to taste with the rice vinegar and apple cider vinegar Let beans sit for 20 minutes to absorb flavors and taste again Add the carrots radishes turnips and chopped pea vines to the beans Drain the raisins and add Mix in capers scallions parsley and thyme Heat 1 tablespoon olive oil in a cast iron skillet over medium heat Place the chicken thighs skin side down into the pan as it comes up to temp Check as they cook and when the skin is golden brown and crispy and the fat has rendered out around 15 minutes flip the thighs over and finish cooking Use a meat thermometer and make sure the meat is at 165 F 74 C before you remove from the pan Set the chicken aside to rest for 5 minutes Divide the mung bean salad on to four plates Drizzle with some of the chicken cooking fat and top with the thighs Garnish with reserved pea vines and a sprinkle of finishing salt PAIRING Fellow Vashon Islander Dragons Head Cider PERRY takes on dual roles in this recipe both in the brine and the salad so it naturally fits as a pairing Subtly sweet with full pear flavor and structural tannins to lift up the richness of the dish this perry features pears harvested from trees likely planted by homesteaders to the island nearly 100 years ago 57 S I P N O R T H W E S T C O M