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Special equipment: food smoker, such as Polyscience Smoking Gun, sous-vide circulator, dehydrator
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2
For the marinade: Toast the mustard seeds, coriander seeds, grains of paradise, black peppercorns, pink peppercorns, green peppercorns, fennel seeds, mace, cinnamon, cloves and star anise in a dry skillet until fragrant, being careful to not burn.
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3
Blend the toasted spices in a spice grinder.
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4
In a blender or food processor, blend the spices, onions, ginger, spinach, cilantro, garlic, tamari, salt and chiles until smooth.
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5
Add the grapeseed oil and blend until emulsified.
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6
Marinate the chicken in the green curry for 1 hour.
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Add the buttermilk and marinade for 1 more hour.
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8
For the aioli: Shuck the oysters carefully, reserving their liquor.
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Strain the liquor through a coffee filter.
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Use the strained liquor to rinse the oysters and remove any sediment or bits of shell.
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Strain the liquor one more time, and pour over the cleaned oysters.
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12
Place the eggs, garlic and oysters into a tall, round container.
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Add a quarter of the oil and, using an immersion blender, blend until emulsified.
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14
Then slowly add the remaining oil while continuously blending to maintain the emulsion and blend until smooth.
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15
Transfer the aioli to a wide storage container and cover with plastic wrap to ensure the container will trap the smoke.
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Place the container over an ice bath.
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Use a food smoker with the applewood and alfalfa dusk to fill the container with smoke.
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Allow the smoke to infuse until it completely dissipates.
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Taste and smoke again if you would like a more pronounced smoke flavor.
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20
Reserve the aioli in a container over an ice bath and store in the refrigerator until ready to use.
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21
For the custard: Sprinkle the yolks with the salt and lightly mix with a whisk.
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Place the yolks into a vacuum-sealed bag and compress under full pressure.
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23
Cook in a circulator at 65 degrees C (149 degrees F) for 1 hour.
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24
Alternatively, cook the custard in a double boiler set over low heat stirring with a rubber spatula.
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Chill the mixture in an ice bath until completely cooled.
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Pass the custard through a fine mesh strainer.
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It should have a thick, smooth texture.
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Reserve in a squeeze bottle or piping bag.
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29
For the sea urchin powder: Gently wipe the seaweed with a damp towel and cook it in 1 liter of filtered water at 70 degrees C (158 degrees F) for 1 hour.
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30
Strain the seaweed and add the salt to the cooking liquid, mixing until the salt dissolves.
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Chill the mixture over an ice bath until completely cool.
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Use the mixture to brine the sea urchin for 10 minutes.
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Remove the sea urchin from the brine and blend with the mirin.
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34
Place the mixture in a dehydrator programmed to the medium setting.
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35
When the sea urchin is completely dry, blend in a spice mill.
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36
For the fried chicken: Fill a cast-iron skillet with about 3 inches of grapeseed oil and some schmaltz if using.
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37
Heat the skillet until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
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38
Strain the chicken from the buttermilk and dust in the flour.
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39
Fry the chicken until golden, turning as necessary, 5 to 7 minutes.
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40
Season the fried chicken with the sal de gusano and sea urchin powder.
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41
Dot the fried chicken with egg yolk custard and place a few coriander blossoms and fennel fronds on top.
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42
Serve over the smoked oyster aioli.
