Grilled Poussin with Pommes Mousseline and Carrots Vichy

Yield: 4 servings

Ingredients

Marinade

4fl. oz. Olive oil
4fl. oz. Canola oil
3each Garlic cloves, crushed
1 Lemon peel, cut into strips
1/2 oz. Ginger root, peeled, sliced
2each Bay leaves
2each Thyme, sprigs
1oz. Shallots, sliced
1/8 tsp. cayenne

4each Poussin
Salt, as needed
Pepper, as needed

Preparation

1. Combine all of the ingredients for the marinade and reserve.
2. Pour the marinade over the poussin and marinate for 1-2 hours.
3. Remove the chicken from the marinade and allow any excess to drain. Season with salt and pepper.
4. Place the poussin on the grill, continue cooking until chicken is done.

Mousseline Potatoes

Carrots Vichy

Red Chicken Coconut Curry

Yield: 2 servings

Ingredients

2 each Boneless, skinless chicken breast
2 fl oz. Coconut cream

1/2 to 1 oz. Red curry paste

12 fl. oz. Coconut milk

4 oz. eggplant, dice

3 oz. pineapple, dice

1/2 fl. oz. Fish sauce
1/2 tablespoon sugar

4 each lime leaves

2 tablespoon basil leaves, chiffonade

1 each fresh red bird's eye chile peppers, thinly sliced

1 each Red bell pepper, trimmed 1 1/2" julienne

Preparation:

1. 
   Trim chicken of all gristle and fat, Cut the meat into large bite-sized and set aside.


2. 
   
   heat coconut cream in the saucepan over a moderate heat until the oil separates and the liquid cooks away, about 3 to 5mins. Add the curry paste and smash it into the fat as it cooks, Cook for a minute or two, Add chicken and stir fry for 3 mins. to infuse with flavor.


3. 
   
   Add the coconut milk and bring it to a boil. Add the eggplant, pineapple, fish sauce, sugar and the lime leaves. Simmer until eggplant is tender and chicken is almost done, add the bell pepper let it cook for another minute.
   
4. 
   
   When done, scatter the basil into the curry along with the chile peppers, ready to serve.

sauteed quail with sweetbread marmalade, foie gras & cranberry sauce