Oatmeal Fluffernutters

Vanarin Kuch, The Albert, Chicago, IL; Event - Swine & Sweets at Cochon Chicago 2019

For the Oatmeal Cookie:
200 g butter
120 g sugar
110 g brown sugar
3 g salt, kosher
10 g vanilla extract
2 eggs
75 g oatmeal
165 g all-purpose flour
Method for the Oatmeal Cookie:
1. Cream together butter and both sugars, add egg. Mix in flour, oatmeal, salt and vanilla extract. Mix until just incorporated.
2. Scoop dough onto baking tray and bake 325 degrees for 8 minutes.
For the Pad Thai Peanut Butter:
110 g The Perfect Purée Coconut Puree, thawed
175 g The Perfect Purée Tamarind Puree, thawed
110 g The Perfect Purée Ginger Puree, thawed
400 g peanut butter, smooth
195 g powdered sugar
2 limes, zest and juice
3 Thai chilies, blended
2 lemon grass stalks
10 g salt, kosher
15 g fish sauce
Method for the Pad Thai Peanut Butter:
1. Blend together Coconut puree, Tamarind puree, Ginger puree, lime zest and juice, Thai chilies, lemon grass, salt and fish sauce (smooth blend).
2. Cream together peanut butter and powdered sugar.
2. Mix together the puree mix and peanut butter cream.
For the Marshmallow Cream:
75 g The Perfect Purée Coconut Puree, thawed
110 g egg whites
220 g sugar
2 gelatin sheets
5 g vanilla extract
Method for the Marshmallow Cream:
1. Bring water and sugar to a boil. Boil to soft ball stage.
2. Bloom gelatin in cold water.
3. Pour hot sugar mixture over whipping eggs, then add gelatin.
4. Whip until cool. Add vanilla extract and Coconut puree.
For the Pork Floss:
900 g pork butt or shoulder
110 g soy sauce
200 g The Perfect Purée Ginger Puree, thawed
3 Thai chilies
5 garlic cloves
2 onions
30 g salt, kosher
Method for the Pork Floss:
1. Blend together soy sauce, Ginger puree, Thai chilies, garlic cloves, onions and salt
2. Make a puree, then rub the puree over the pork shoulder.
3. Bake 225 degrees for 1 1/2 hours.
4. Once pork has been cooled, shred the pork with a fork.
4. Place pork in a dehydrator, dry over night.
For the Sesame Nougatine:
30 g The Perfect Purée Tamarind Puree, thawed
30 g sesame seeds, white
200 g sugar
20 g glucose syrup
Method for the Sesame Nougatine:
1. Bring sugar, glucose syrup and Tamarind puree to boil for 20 seconds.
2. Add sesame seeds.
3. Pour onto parchment paper.
4. Roll between two parchment papers, cool down.
4. Robot Coupe, reserve.