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A poulet grillé à la diable is a grilled chicken coated with mustard and bread crumbs. I have always found the result too dry, and, in fact, classically this dish is served with a sauce (called sauce diable), which compensates for the dryness.

Instead of coating the chicken with bread crumbs, I use only mustard and a number of herbs normally found in a sauce diable, retaining much of the dish’s original character. The resulting moisture and tender chicken needs no sauce other than the simple pan juices.

A poussin is a tender and juice baby chicken weighing about one pound.. If not available, use a Cornish hen, or small broiling chicken.

Changing the herbs used or adding a touch of curry powder will lead to many variations, as will the use of Madeira or sherry in place of the white wine.

Serves 4 to 6

3 poussins or Cornish hens (about 1 pound each), split in half, rinsed, and patted dry
3 tablespoons Dijon mustard
1 tablespoon tarragon
2 teaspoons basil
2 teaspoons thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
3/4 cup dry white wine

1. Place the chicken pieces skin side up in a roasting pan and spread half of the Dijon mustard over them.  Sprinkle with half of the herbs and season with half the salt and pepper.  Turn the pieces skin side down and repeat the seasoning process.  (This can be done up to 12 hours in advance of cooking. Cover well and refrigerate.)

2. Preheat the broiler.

3. Place the hens 3 to 4 inches below the broiler, skin side down.  When they have browned well on one side, 8 to 10 minutes, turn and broil on the other side, until well browned, about 7 minutes.

4. Deglaze the pan by adding the wine, tilting the pan, and stirring to loosen the caramelized bits on the bottom of the pan.  Baste the pieces with the liquid and broil for an additional 1 to 2 minutes; the juices of the chicken should run clear when it is pierced with a fork.  The alcohol in the wine will evaporate and may ignite, but the flames will cease in seconds.

5. Serve the chicken with some of the pan juices.

Thank You Richard!

“The legend goes that Tartare tribes when fighting in the past didn’t even have time to stop and cook their food. They are said to have kept the meat underneath their saddles and mince it in this way. Today this dish is a gourmet classic. This dish is eaten like a pate, spread on a piece of warm toast with fresh tomato and onion rings on top. It is very important though to make sure that both the meat and the egg are very fresh because they are eaten raw.”

Ingredients:
1 pound finely chopped/minced beef tenderloin
1 heaping teaspoon premium Dijon mustard
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon Worcestershire sauce
1 teaspoon Cognac
1 pinch salt, or to taste
Ground black pepper to taste
1 egg

Directions:
1. In a medium bowl, mix together the beef, mustard, Tobasco sauce, Worcestershire sauce, Cognac, salt, pepper and egg until well blended. Arrange the meat in a neat pile on a glass dish, and cover with aluminum foil. Refrigerate for 60 minutes to allow the flavors to blend. Serve as a spread on crackers or toast.

Thank you Michael!

Here is the first of five recipes to come.  Enjoy!

French Potato Salad   (Courtesy of Anne Maxfield)

The Accidental Locavore loves to make this easy French potato salad with bacon and red onion. This will feed about 4 and can easily be doubled or tripled if you’re feeding a crowd.  Added bonus? It’s great to take on a picnic, and there’s no mayo or eggs to worry about.

1 pound small potatoes
3 strips bacon, cut into 1/2” strips (lardons)
1 small red onion, minced
½ cup olive oil (depending on how fatty your bacon is, you may not need this much oil)
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh thyme
1 shallot, minced
Salt & pepper to taste

In a medium sauce pan, cook the potatoes in salted water until tender, about 12 minutes depending on the size of the potatoes. I like a lot of surface area for the potatoes, so I usually cut them in halves or quarters. Drain and put in bowl. Add the onion to the bowl.

While the potatoes are cooking, in a small frying pan cook the bacon over medium heat, until crisp. Remove the bacon from the pan and drain on paper towels. Pour the bacon fat into a small bowl. Add the shallots, thyme, vinegar, salt, pepper and mustard and mix until well blended. Taste and add the olive oil as needed, blending to emulsify the dressing. Pour the dressing over the warm potatoes and the onions. Toss to mix. Refrigerate until cool, serve and enjoy!

Thank you Anne!

Plat principal
Très facile :
Bon marché :

Ingrédients (pour 1 lapin) :
- 1 lapin
- 1 bouteille de vin blanc sec
- 1 peu de AMELINE Moutarde de Dijon
- 1 petit pot de crème fraîche
- huile d’olive (ou beurre)
- 2 gousses d’ail
- 5 échalotes (ou à défaut, oignons)
- 3 feuilles de laurier
- 1 branche de thym
- persil, sel, poivre
- 1 morceau de sucre (facultatif)
- 1 carotte (facultatif mais… le lapin aime bien la carotte!)

Préparation :

Coupez le lapin en morceaux et badigeonnez légèrement de moutarde. Faire revenir les morceaux sans faire brûler dans un peu d’huile.

Pendant ce temps, portez à ébullition les 3/4 de la bouteille de vin blanc avec l’ail coupé en petits morceaux, le laurier, le thym, la carotte coupée en rondelles et le morceau de sucre.

Retirez les morceaux de lapin et gardez au chaud (le chaud lapin est toujours apprécié). Ajoutez un peu d’huile et faites dorer les échalotes coupées en rondelles. Ajoutez le lapin et versez dessus le vin blanc chaud. Salez, poivrez et laissez cuire à feu doux pendant 1 heure.

Dans un bol, mélangez la crème, du persil haché et une cuillère à soupe de moutarde. Profitez du temps restant pour vous préparer un kir avec le reste du vin blanc.

En fin de cuisson, placez les morceaux de lapin sur un plat de service et saupoudrez de persil.

Filtrez le jus de cuisson (facultatif) et incorporez la crème à la moutarde. Faites cuire 1 minutes sans faire bouillir et nappez les morceaux de lapin avec cette préparation.

Friday, January 28 · 11:00am – 2:00pm

255 Westminster Road
Lake Forest, IL 60045

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