Ingredients:
1 red onion, diced
2 tablespoons fresh thyme leaves
1 tablespoon freshly ground black pepper, plus more to taste
½ cup balsamic vinegar
¼ cup honey
½ cup extra-virgin olive oil
8 guinea hen legs, boned out, skin left on
Kosher salt
Charred sweet corn fregula (recipe below)
Black truffle vinaigrette (recipe below)
1.
In a large, non-reactive casserole, combine the onion, thyme, black pepper, vinegar, honey and olive oil. Place the guinea hen legs in the marinade and turn to coat on all sides. Cover and refrigerate for 8 hours or overnight.
2.
Preheat the grill or broiler
3.
Remove the guinea hen legs from the marinade and pat them dry. Place them skin side down over the hottest part of the fire and grill until dark brown and crisp on the skin side, 6 to 7 minutes. Season with salt and pepper, turn and cook on the flesh side until just cooked through, 4 to 5 minutes. Keep warm.
4.
Divide the fregula among four warmed dinner plates. Place two guinea hen egs on each plate, drizzle with the black truffle vinaigrette and serve immediately.
Yields 4 Servings
Charred Sweet Corn Fregola
Ingredients:
Kosher salt
1 ½ cups fregula pasta
2 ears corn, shucked
2 tablespoons extra-virgin olive oil
Freshly ground black pepper to taste
¾ cup chicken stock
¼ cup freshly grated parmigiano-reggiano
1.
Bring 3 quarts of water to a boil and add 1 tablespoon of salt. Set up a small ice bath nearby. Cook the fregula in the boiling water until somewhat tender but no cooked through, 10 to 12 minutes. Drain the fregula, refresh it in the ice bath and spread it on a tray lined with paper towels to dry.
2.
Preheat the grill
3.
Brush the ears of corn with olive oil, season with salt and pepper and place on the grill, turning every 2 minutes until all sides are nicely charred and kernels are just beginning to burst. Remove the corn from the grill with tongs and when the ears are cool enough to handle, cut the kernels off the cob with a sharp knife.
4.
Combine the blanched fregula, the sweet corn and the chicken stock in a 12 to 14 inch sauté pan and cook over high heat until the stock boils and is mostly absorbed into the grain, about 5 minutes. Add the grated parmigiano –reggiano and salt and pepper and toss over high heat for 1 minute more.
Black Truffle Vinaigrette
Ingredients:
1 cup sliced shallots
1 cup sherry vinegar
1 tablespoon Dijon mustard
3 cups extra-virgin olive oil
1 cup finely chopped black truffles
Salt
Freshly ground black pepper to taste
Cook shallots in sherry vinegar until soft. Puree shallots with Dijon mustard. Add olive oil until mixture emulsifies. Whisk in black truffles. Add salt and black pepper, to taste.
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