Vietnamese Apple Kebab Recipe from ‘Cognitive Cooking with Chef Watson’

The following is a recipe from “Cognitive Cooking with Chef Watson,” which is the result of a collaboration between IBM, which created the computer Watson, and the Institute of Culinary Education. Using a massive database of recipes and food chemical compounds, Watson created groups of ingredients that satisfied three metrics: surprising, pleasant, and synergy. A team of chefs would then create recipes using those ingredients. Here, Chef Watson creates Vietnamese Apple Kebabs.

The ingredients in Watson’s output initially seemed incompatible (mushroom, strawberry, chicken, pineapple), but all of them share significant levels of the flavor compound g-dodecalactone. The trick here was to create a Vietnamese-inspired dish without the use of familiar flavors like fish sauce, chili peppers, lemongrass, garlic, and cilantro.

Pro Notes and Tips

The Vietnamese curry powder is mixed into the meatball mixture, but it is also used as a marinade for the chicken through a pressure infusion technique, which allows the flavors to penetrate the meat more effectively than through conventional methods. If you don’t have a foam canister, the marinating time would increase by roughly 30 to 45 minutes

PORK MEATBALLS

1 pound (450 grams) ground pork
¼ cup (40 grams) scallion, white portion, finely minced
¼ cup (40 grams) Granny Smith apple, brunoise
1 tablespoon (5 grams) fresh ginger, finely minced
zest of ½ lime, grated
zest of ½ lemon, grated
2 tablespoons (2 grams) fresh mint, finely chopped
1½ teaspoons (4 grams) Vietnamese curry powder
½ teaspoon (2 grams) white pepper
1 vanilla bean, split and scraped, pod discarded fine sea salt, as needed lard, as needed

1. Thoroughly mix all ingredients, except for the lard, until combined. Portion and roll the mixture into 24 meatballs, each weighing about ½ ounce (15 grams).

2. Arrange the meatballs in a single layer on a roasting pan lightly greased with lard and place them in an oven preheated to 320?F (160?C) for about 20 minutes (or until thoroughly cooked). Remove from the oven and season as desired.

PRESSURE-INFUSED CURRY CHICKEN

½ cup (160 grams) water
3 tablespoons (40 grams) vegetable oil
1 tablespoon (15 grams) lime juice
1 tablespoon (15 grams) lemon juice
2 tablespoons (15 grams) Vietnamese curry powder
12 ounces (340 grams) chicken breast, trimmed and cut into 24 bite-sized pieces
fine sea salt, as needed

1. Whisk together the water, oil, lime juice, lemon juice, and curry powder.

2. Place the chicken breast pieces and the curry mixture into a half-liter foam canister, seal, and dispense two N2 O chargers. Gently shake to distribute and allow to stand for 5 minutes. Slowly release the pressure, empty the contents into a shallow pan, and chill.

3. Transfer the chicken and the remaining marinade into a shallow saucepan over low heat, stirring, until the chicken is thoroughly cooked. Season to taste and allow the chicken to cool in the marinade.

PINEAPPLE BROTH

1 cup (225 grams) pineapple juice
1 vanilla bean, split and scraped
1 tablespoon (5 grams) ginger, finely minced
1 tablespoon (15 grams) lime juice
1 tablespoon (5 grams) lemon juice
zest of ½ lime, grated
zest of ½ lemon, grated
salt, as needed
white pepper, as needed
¼ teaspoon (1 gram) xantham gum (optional)

1. Combine the pineapple juice, vanilla, ginger, lime juice, lemon juice, and zests. Gently heat to 140°F. Cover and allow to infuse for 1 hour.

2. Strain, season to taste with salt and white pepper, and thicken slightly by whisking in the xantham gum, if desired.

PICKLED CARROT AND SHIITAKE MUSHROOM

2 medium shiitake mushrooms (about 40 grams)
1 tablespoon (10 grams) vegetable oil
white pepper, as needed
fine sea salt, as needed
1 small carrot (about 80 grams), peeled, and julienned
1 tablespoon  (5 grams) ginger, finely minced
1 tablespoon (15 grams) lime juice
1 tablespoon (15 grams) lemon juice

1.) In a medium-size sauté pan, gently cook the mushrooms in vegetable oil just until softened and season to taste.

2.) Add the carrot, ginger, lime juice, lemon juice. Over low heat, slowly reduce until the liquid has absorbed. Remove from heat.

3.) Allow to cool Adjust seasoning and acidity as desired.

TO SERVE

¼ cup (40 grams) Granny Smith apple, julienned
¼ cup (45 grams) cucumber, finely diced
¼ cup (45 grams) strawberry, finely diced
2 scallions, green portion, thinly sliced and held in water
2 sprigs of fresh mint leaves, torn
12 pieces of chives, sliced into 1/3-inch legnths
zest of ½ lime, grated
Maldon sale, as needed
white pepper, as needed

1. To serve as an entrée, arrange 6 of the warmed pork meatballs and 4 pieces of the chicken into each bowl. Top with a small amount of the apple, cucumber, and strawberry followed by the pickled carrot and shiitake mixture. As an appetizer, use half the amount.

2.) Pour a small amount of the warmed pineapple broth into the dish and finish with the scallions, mint, chives, and lime zest. Season with Maldon sale and an additional grind of white pepper.