***Warning!! Those who get squeamish at the thought of eating offal… please avert your precious, little eyes now.***
I've done the whole bone marrow toast with parsley/caper salad, so a little creativity was in order. Luscious, fatty pieces of roasted bone marrow beg for a crunchy counterpart, so in place of a toasted slice of baguette, I substituted a crispy puffed rice cracker. When all else fails, I always turn to my Chinese roots for a little inspiration. Simply spread cooled cooked long grain rice onto a baking sheet. Bake it at 300 degrees until it is dry. Mine took about 45 minutes, but it all depends on your oven and your rice. Break the sheet up into appetizer-sized pieces and set aside until you're ready.
Whenever making or eating a rich (aka fatty) dishes, never underestimate what a hint of acid or a sprinkle of salt can do. It all helps to cut through the fat. A little contrast does wonders on the palate. In place of the parsley salad, I made a crisp napa cabbage and green onion slaw dressed with rice wine vinegar, sea salt and white pepper. Simple enough, right?
Now we're ramping up to the grand finale. Thirty minutes before all your guests arrive (please share the goodness), pop your bones into an oven preheated to 350 degrees. Now is also the time to transform your crispy rice into crispy PUFFY rice. Slip them into in a bath of hot vegetable oil, and like magic, before your very eyes, watch them puff up nice and golden. Transfer to a plate lined with paper towels. After 30 minutes, take your bones out of the oven. They should be soft but not melting away. Scoop your marrow onto your rice crackers and top with a little pile of salad. Eat it quickly while the crispy stuff is still crispy and the buttery meat is still oozing and the cabbage is still crunchy.