This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competition Team 1: Natalie Gallina, Julianna Gazzoli, Samantha Pharoah and Vanessa Cianco.
For the Brazilian BBQ Cornish Hen Supreme: On a cutting board deskin the Cornish hen. Place the skin on a parchment lined baking tray and top with parchment paper. Add skin to boiling water and roast at 350 degrees Fahrenheit for 15 minutes. Next debone Cornish hens and use the wings, carcass and the rest on the bones for a pan stock. Add bones to a large saucepan with the oil, chopped leeks and carrot. Next add the water to steam as well as the rosemary and thyme. Let it simmer until the liquid is reduced. Take out the bones and proceed to add butter and flour to make a roux sauce. Take the breast and leg of the Cornish hen and start Frenching the bone and remove the fibula bone of the leg. Chop the thigh the proceed to dice it. Place it into a bowl then plastic wrap the bowl with the thigh. Next, plastic wrap the Cornish hen’s legs and breast together. Put them into fridge for later. Turn on deep fryer at 350 degrees Fahrenheit. Take the hen breasts and legs out of the fridge. Season the breasts with Club House Sea Salt, French Mediterranean and Club House Black Pepper. Place skin side down in a medium saucepan with oil to sear it. Once seared on both sides, add the rosemary, thyme, and butter to base it then place into the oven for 15-20 minutes at 350 degrees Fahrenheit.
For the Stuffing: Take the chestnuts and cut them to make a cross then place on baking sheet and roast at 350 degrees Fahrenheit at 30 minutes. On a cutting board cut the chestnuts in half and deshell. Dice them and set aside then procced to do the same to the shallots and mushrooms. Place them into the bowl with the hen thigh for the stuffing. Mix until combined. Take the legs and flip over the meat to make tulip look and stuff it with the chestnut and mushroom stuffing. Place into the fridge to firm up a little, then dip it into flour, then egg then panko then proceeds to fry them into the deep fryer for 10 minutes until crispy golden brown.
For the Puree: Cut the spaghetti squash into half and removed the seeds. Drizzle oil, Club House Sea Salt, French Mediterranean and Club House Black Pepper inside the squash. Place squash on a baking tray inside down and roast in oven at 400 degrees Fahrenheit for 45 minutes. Take out the spaghetti squash and proceed to fork it. Add the strands into a medium saucepan as well as cream and butter. Let it sear for 5 minutes, flip then proceed to place it into a blender to puree it.
For the Potato Gratin: Wash the potatoes then procced to use a mandolin to cut them more thinly. Layer into a skillet, add the butter in the middle and the cream. Place into the oven for 25 - 30 minutes at 350 degrees Fahrenheit.
For the Garnish: In a medium pot add corn and bring it to a broil for 15 minutes. Then shuck it, set aside. In a small pot place the beans and cook for 10 minutes. Place them into ice bath to blanch it. Repeat the same steps for the carrots.
For serving: On a plate, place a dollop of spaghetti squash puree in the middle. Top the puree with the potato’s and Cornish hen. Place remaining potatoes around the plate alongside the deep-fried leg outward. Garnish with beans, carrots, corn, roasted skin and roux sauce around the plate.
