Smoked
Poussin / Morels with Smoked Bacon
and Braised Romaine
By Executive
Chef George Morrone,
The Fifth floor Restaurant, Palomar Hotel, San
Francisco, CA
Made
with:
Hobb's Applewood Smoked Bacon and Smoked Poussins
Serves
4
Ingredients:
4 Smoked Poussins
8 Fingerling Potatoes
6 tbls. Olive Oil
TT Salt and Pepper
For
the Mushrooms Ingredients:
1 cup Applewood Smoked Bacon (diced)
4 Large Shallots
3/4 lb. Fresh Morels (sliced into rounds)
2 tbls. Sherry Vinegar
1 cup of Sherry
2 tbls. Butter (unsalted)
1/4 cup Italian Parsley (chopped)
For
the Romaine Ingredients:
2 small heads of Romaine
2 cups Chicken Stock
10 Fresh Laurel Leaves
1/lb. Butter (salted)
Juice of 4 Lemons
Zest of 4 Lemons (grated)
For
the Morel Butter Ingredients:
1 tbls. Shallots (chopped)
1/2 cup Fresh Morels (chopped)
1 tbls. Sherry
1/2 cup Butter (unsalted, slightly softened)
Procedure::
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)
Morel
Butter:
Saute the chopped shallots in 1 tbls. 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.
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.
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.
Finish
with butter and parsley, salt and pepper.
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
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