Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 152 of 217

Devilish Game Hens with Peach-Cranberry Mostarda Yield: 4 half-bird portions • Prep time: 1½ hours, plus refrigeration and standing time • Shelf life: 2 to 3 days Poultry alla diavola is a classic Italian preparation. In this version, Cornish game hens are served with mostarda, a tangy fruit condiment often made in Cremona. This dish may be served at room temperature. You can also use frying chickens for this recipe, increasing the cooking time as needed. For the game hens: 2 Cornish game hens 3 to 4 large cloves garlic, chopped ½ cup extra-virgin olive oil, plus extra to brush the pan ¼ cup fresh lemon juice 1½ tablespoons chopped fresh rosemary leaves 1 tablespoon red pepper flakes 2 teaspoons salt For the mostarda: 7 ounces peeled firm ripe peaches or defrosted unsweetened frozen peach slices, cut into ½-inch cubes 6 ounces peeled Granny Smith apple, cut into ½-inch cubes 2 ounces dried cranberries 1 ounce thinly sliced shallots 4 sprigs fresh thyme 1 star anise 1 tablespoon coriander seeds, lightly toasted ½ tablespoon mustard seeds, lightly toasted 2 cups apple cider vinegar 2⁄₃ cup packed light brown sugar rosemary sprigs, to garnish 1. Remove the backbones, breastbones, wingtips and extra fat from the birds, but do not cut the birds in half. 2. In a large zip-close bag, combine the game hens with the garlic, olive oil, lemon juice, rosemary, red pepper flakes and salt. Seal and turn several times to coat evenly. Refrigerate for 5 hours or overnight. Remove the hens from the refrigerator about an hour before cooking and blot dry; discard the marinade. 3. Prepare the mostarda: In a medium pan, combine the peaches, apple, cranberries, shallots, thyme, star anise, coriander and mustard seeds, vinegar and brown sugar. Bring to a boil, then lower the heat and simmer until the fruit is partially softened, 5 or 6 minutes. Pour the liquid through a strainer and transfer the fruit to a heatproof bowl. Over high heat, reduce the liquid to ¾ cup. Pour back over the fruit, cover and set aside for several hours or overnight, stirring occasionally; remove the thyme and star anise, strain the liquid back into a small pan and reduce to a syrupy consistency. Pour back over the fruit, stir and set aside. 4. Heat the oven to 425 F. Heat a large heavy skillet over mediumhigh and brush with a little oil. Lay the birds skin-side down in the pan and cook for 3 to 4 minutes to brown the skin. Using tongs, turn and transfer to the oven to cook for 25 to 30 minutes or until the skin is crisp and an instant thermometer reads 165 F when inserted deep into the thigh. Remove and let rest for 5 minutes, garnish with a rosemary sprig and serve with the mostarda. Nutritional Data (per portion): Calories: 610; Cholesterol: 115 mg; Sodium: 1,260 mg; Fat: 32 g; Dietary Fiber: 2 g Chilled Thai Curried Mango Soup with Lobster and Mango–Red Pepper Salsa Yield: 4 generous portions • Prep time: 40 minutes Shelf life: soup at least 3 days; salsa 1 day Combining fresh mangoes and nectar with coconut milk, Penang red curry paste, ginger and lemongrass creates an exotic, floral, sweet and spicy soup that is easy to prepare. Vegetarians can substitute tofu for the lobster. Curry paste can vary in intensity, so adjust accordingly. For the soup: 16 ounces peeled and cut fresh mangoes 1 cup aseptically packaged mango nectar, plus more as needed 1 cup canned coconut milk 1 to 1½ tablespoons Penangstyle red curry paste 1 tablespoon finely chopped fresh lemongrass 1-inch piece of fresh ginger, peeled 1 tablespoon firmly packed light brown sugar 1 tablespoon unsalted butter 8 ounces lobster meat, cut into ½-inch cubes salt and freshly ground black pepper 2 tablespoons dark rum (optional) For the salsa: ½ cup finely diced ripe mango ½ cup finely diced red bell pepper or a combination of bell pepper and hot red chile 2 tablespoons finely chopped basil 1 tablespoon fresh lime juice 1. Prepare the soup: Combine the mangoes, mango nectar, coconut milk, curry paste, lemongrass, ginger and brown sugar in the jar of an electric blender and puree until completely smooth. Pour the soup through a fine strainer into a bowl, pressing to extract as much liquid as possible. If too thick, add a little mango nectar. 2. In a large skillet over medium-high, melt the butter. Add the lobster and saute until just cooked through, 1 to 2 minutes, turning frequently. Season to taste with salt and pepper. Pour on the rum, if using, and cook over high heat for 30 seconds. Scrape into the soup. 3. Prepare the salsa: In a bowl, combine the diced mango, red pepper (and chile, if using), basil and lime juice. Divide the soup among four large, flat soup bowls. Top each with a generous spoonful of salsa FIND and serve. Nutritional Data (per portion): Calories: 320; Cholesterol: 90 mg; Sodium: 290 mg; Fat: 16 g; Dietary Fiber: 3 g Joanna Pruess is a regular contributor to Specialty Food Magazine. @ INGREDIENT cost worksheets at specialtyfood.com/ onlinehighlights.

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