restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce

restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce



restauran week - recipes pan- roasted poussin with kale, creamed corn, scallion wheat pancake and rosemary-maple chili sauce

Restaurant: North Square Restaurant and Lounge
Chef: Yoel Cruz

Ingredients for Pan-Roasted Poussin
Three 16-ounce poussin (Cornish game hen)
4 ounces vegetable oil
1 cup white wine

Directions for Pan-Roasted Poussin
1. Clean each poussin and split in half, seasoning
both sides with salt and pepper. Heat two 12-inch
frying pans on high heat, add 2 ounces vegetable
oil to each. Place three halves in each frying pan,
searing each side for four minutes. Transfer the
poussin halves into a large roasting pan, skin side
up.
2. Remove any extra grease from the frying pans,
add ½ cup of white wine to each pan, cook gently
and pour the mixture into the roasting pan, over
the poussin halves. Set aside.

Ingredients for Kale
½ ounce vegetable oil
4 strips bacon
½ onion, sliced
2 bunches green kale, cleaned and cut to a
thickness of 1 inch

Directions for Kale
1. In a 12-inch pan heated with vegetable oil, slowly
cook the bacon on low heat for about 5 minutes
(do not crisp!). Add onion and stir for two
minutes.
2. Remove some of the fat and add the kale,
cooking for 3 minutes. Season with salt and
pepper, remove from pan and keep warm.

Ingredients for Creamed Corn
1 ounce vegetable oil
½ onion, diced
2 cloves garlic, chopped
2 cups fresh corn
1½ cups chicken stock
½ cup heavy cream
2 sprigs basil

Directions for Creamed Corn
1. Heat vegetable oil in a large pot. Keeping the pot
on low heat, add onion, garlic and corn, and cook
for 5 minutes.
2. Add chicken stock, heavy cream and basil. Let the
mixture simmer for 10 minutes.
3. Remove from heat, take half of the mixture and
blend with a hand mixer (making sure to blend all
the basil). Strain and put the sauce back into the
pot and keep warm. Season with salt before
serving.

Ingredients for Scallion Wheat Pancake
1 whole egg
1 cup milk
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2 scallions, diced
2 tablespoons butter, melted
2 tablespoons butter, cubed

Directions for Scallion Wheat Pancake
1. Mix egg and milk in a bowl, then slowly add
whole wheat flour, baking powder, baking soda
and salt. Add scallions and melted butter.
2. Heat the 12-inch pans, add one tablespoon butter
into each pan and allow butter to melt. With a
ladle, pour out 3 pancakes into each pan. Cook for
2 minutes on each side, remove from pan and
keep warm.

Ingredients for Rosemary-Maple-Chili
Sauce
6 seeded, dried guajillo chilies
1 ounce vegetable oil
1 onion, sliced
3 garlic cloves, sliced
½ cup maple syrup
3 sprigs rosemary
2 cups chicken stock
1 cup veal stock

Directions for Rosemary-Maple-Chili Sauce
1. Break the chilies into small pieces, soak in hot
water for 5 minutes and puree in a blender.
2. Heat the vegetable oil in a large pot. On low heat,
cook the sliced onion and garlic cloves for 5
minutes. Slowly add maple syrup. Add the chili
puree and rosemary. Let boil for five minutes
until the mixture bubbles. Add chicken stock and
veal stock. Simmer the sauce so it reduces by
half.

To finish
1. Pour Rosemary-Maple-Chili sauce over the
poussin halves in the roasting pan. Roast at 350°F
for 12 to 14 minutes, or until thoroughly cooked.
Remove the sauce and strain it. Season sauce
with a dash of salt.
2. Reheat all ingredients before plating. On six 12-
inch plates, first place the kale at the center of
each plate, then place pancake on the kale, then
place the poussin half on top. Spread creamed
corn on one half of the plate, and drizzle sauce on
the other half.



Serves 6
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