Tierra Y Mar

• 5 pounds Beef Belly , or prepared cured wagyu beef belly Foodshedexchange.com
• 1.5 oz Aleppo Chile salt, foodshedexchange.com, or kosher salt
• 2 cups Polenta , preferably, Grist and Toll
• 2 ears fresh Yellow corn
• 3 tablespoons Wagyu Golden Culinary Oil, foodshedexchange.com, or grass fed butter
• 85 grams fresh Italian parsley , picked and washed
• 25 grams fresh cilantro , picked and washed
• 25 grams fresh oregano , picked and washed
• 4 cloves garlic
• 1.5 teaspoons aleppo chili flakes, Or Aleppo chile salt
• 1.5 cups distilled vinegar
• 3/4 cup Walnut oil
• 100 grams walnuts, toasted and chopped
• 8 each Sweet water prawn , or Jumbo shrimp

1. 1. Three days before preparation of meal: Rise beef Belly throughly, and pat dry with paper towels. Coat entire belly with 1.5 ounces of Aleppo chile salt wrap in plastic and place in refrigerator in a on corrosive container for 3 days. If you are using the cured and prepared Wagyu Beef Belly from Foodshedexchange.com omit this step and continue to step 2.
2. 2. On third day preheat oven at 350 degrees fahrenheit. Remove beef belly from refrigerator, rinse throughly and pat dry with paper towels. Place Belly in an oven safe container and cover with foil. Roast in oven for 3 1/2 hours.
3. 3. For the Prawn: Take one tablespoon of Wagyu Culinary Cooking Oil and lightly coat all prawns. Season lightly with aleppo chile salt and refrigerate. Holding until final step.
4. 4. For the Polenta: Rinse 2 cups of Grist and Toll Polenta with cold water in a fine mesh stainer. While Polenta is drying take two ears of corn and remove kernels with a cheese grater, making sure to save all the corn liquid. Set aside. In a 4qt sauce pan place 2 tablespoons of Wagyu Culinary Oil, heat gently. Add grated corn kernels and corn liquid. Cook for about 5 minutes until corn is tender and bright. Add polenta and 4 cups of water. Cook Polenta as directed on package. Usually 20-40 minutes on a very low heat. Season to taste with sea salt.
5. 5. For the sauce: Finely chop all the parsley, cilantro, oregano. In a bowl mix the walnut oil, chopped herbs, aleppo chile flakes, and toasted walnuts. Set aside until last step.
6. 6. Before serving: remove beef belly from oven let rest for at least 20 minutes. Cook prawns on medium to high heat on a grill or cast iron skillet. cook to medium and let rest for 1-2 minutes. While Wagyu beef belly and shrimp is resting. Mix vinegar into herb and nut mix in bowl. Season to taste. Bring Grits to temp and season to taste.
7. 7. Plate up: a shallow bowl/plate is best for this dish. Place hot grits on the bottom of the bowl. Top with thin slices of the cured Wagyu beef Belly and grilled Prawns. Top the beef and shrimp with the herb and walnut sauce. Garnish dish with a pinch of Aleppo Chile salt and a drizzle of Wagyu Culinary Oil. Enjoy

beef belly, salt, polenta, corn, wagyu golden, italian parsley, fresh cilantro, fresh oregano, garlic, aleppo chili flakes, distilled vinegar, walnut oil, walnuts, sweet water

Taken from www.epicurious.com/recipes/food/views/tierra-y-mar-56389350 (may not work)