New Year’s Eve was all about indulgences … foie gras with an apple gastrique and chutney, bone marrow, triple créme cheese and baguette rounds that served as the vehicle for all those delectable starters. Then came some shrimp and lentils (for New Year good luck) followed by a main course of cornish hens and black rice. Not just any cornish hens, either. These birds had a little foie gras under the skin and were basted with the fat rendered from the foie. Indulgent!
Though not French, the Chinese black rice was treated with a mirepoix which also included fennel and was mixed with chopped dates and toasted pecans for a little sweet-savory to complement the birds. Side dish: roasted string beans and mushrooms with a little gorgonzola topping.
This month’s challenge is “leftovers”.
Since I had whole hens and accompaniments left over from New Year’s Eve, I decided to “repurpose” them for this challenge — and to take them somewhere different. Far, far, away from their original incarnation.
De-Frenchifying the Ingredients and Giving it an Asian Spin
The hen wings wings and legs were glazed with a mix of sweet chili sauce and mirin; the breast meat with sesame oil and sesame seeds. Both were finished in high temp oven.
The rice was seasoned with a little Thai green curry and soy sauce and then finished with a dash of rice vinegar and sesame oil. Topped off with fresh scallions.
String beans were garlicked up and splashed with fish sauce and sesame oil in a hot skillet.
I also made a scallion-egg pancake with a drop of sriracha in the egg and then thinly sliced it as an accompaniment.
I definitely enjoyed the leftovers. In fact, better than original menu. Some times it really is better the second time around!
Round-up of everyone’s ‘re-do’ will posted here later this month.