Take the Hobbs Cure
with Executive Chef George Morrone
By Ellen Walsh

Right, Hobbs Shore, Hobbs' Applewood Smoked Meats and Chef George Morrone, owner Fifth Floor Restaurant

I hadn't seen George Morrone since he was at One Market, designing the seven course tasting dinners for guests who wanted to sit in the middle of the kitchen and watch all the activity that goes on in back of the house. They were extraordinary combinations that many in the professional foodservice industry considered works of art. It was no surprise when the Kimpton Group chose George Morrone to partner with him in their now 8 month old restaurant inside the Palomar Hotel, The Fifth Floor. I was there with Hobbs to photograph the winning recipe.As we walked through the restaurant and on through the kitchen, we noticed first the sleek lines and rich colors of the room, as if it were a blank canvas to highlight the artistic rendition of the cuisine, visible on every plate we passed.

This integration of the purest of ingredients and artistic expression will propel The Fifth Floor into a four star rating. And deservedly so. Morrone's passion for excellence takes him to three star restaurants throughout France to stay on top of the latest trends. Just back from Alsace and Brittainy, this fall will see the addition of a new shellfish platter to the menu, along with a home made butter that George will make himself.
The recipe featured here, revolves around the poussin, a small bird that is larger than a quail, and smaller than a rock cornish game hen. Hobbs smokes the bird to the specification of the chef, allowing for re-cooking and heating time, so that the bird retains moisture.. Featured here are two original different presentations.

Hobb's Smoked Poussin/ Morels with Hobbs Applewood Smoked Bacon and Braised Romaine
By George Morrone, Executive chef of The Fifth floor Restaurant

Serves 4

Ingredients:
4 Hobb's smoked poussins
8 Fingerling potatoes
6 tbls. olive oil
  salt and pepper to taste

For the Mushrooms:
1 cup diced Hobb's applewood smoked bacon
4 large shallots
3/4 lb. Fresh morels, sliced into rounds
2 tbls. sherry vinegar
1 cup of sherry
2 tbls. unsalted butter
1/4 c. Italian parsley, chopped

For the Romaine:
2 small heads of romaine heads
2 c. chicken stock
10 fresh laurel leaves
1 lb.Salted butter
juice of 4 lemons
zest of 4 lemons grated

For the Morel Butter
1 tbls. chopped shallots
1/2 c.fresh morels, chopped
1 tbls. sherry
1/2 c.unsalted butter, slightly softened

Procedures:
1. Toss the fingerling potatoes with 1 tbls. of olive oil, season with salt and pepper and roast until just cooked through (about 10 . 12 minutes)

2. Morel butter:
Saute the chopped shallots in 1tbls. olive oil until the shallots begin to soften. Add the chopped morels and saute until the mushrooms release their juices. De glaze the pan with the sherry and season with salt and pepper. Puree the cooled mushrooms with the butter until smooth. Reserve.

3. To cook the romaine:
split the heads of romaine in half lengthwise. Place in one layer in a baking dish. Cover the romaine wit the chicken stock and the lemon juice. Add 4 fresh laurel leaves and all but 2 tbls. of the butter. Season liberally with salt and pepper and cover with aluminum foil. Place the baking dish in a 350 degree F. oven and braise the romaine until tender (about 30 minutes). Remove and let stand in the liquid.

4. The morel ragout: In pot, cook the bacon over medium heat until it just begins to crisp. Add the shallots and cook untl they are translucent. Add the sliced morels and cook until they soften.l De glaze the pan with the sherry vinegar and sherry wine. Reduce to 2 tbls.

5. Finish with butter and parsley, salt and pepper.

6. Remove the breasts and legs of the poussins.

To Plate:
On two opposite corners of a large, warm, plate, place 2 tbls. of morel ragout. On each of the other two corners, place 1/4 head of romaine. Place one breast each on t he morels and one leg each on the romaine. Reduce 1/4 cup of the romaine braising liquid by one half. Finish the sauce with 2 tbls. butter and the ground lemon zest. Spoon this lemon butter over the poussin legs. Make a small slit lengthwise in the fingerling potatoes. Gently push the two ends of the potato together to loosen the meat of the potato. Fill each potato with 1 tbls. of morel butter. Rest one potato against each of the poussin breasts. Serve.

Copyright Hobbs Applewood Smoked Meat Company