Recipe - The World Squares Poussin With Pumpkin Seed Sauce

2 Poussin; (cornish hens may
be substituted)
2 Poblano chiles; roasted,
seeded, deveined, chopped
1/3 cup Unsalted; hulled and toasted
pumpkin seeds, (available
in specialty food shops and
health food stores)
2 tablespoon Olive oil
2 tablespoon Butter
2 small Cloves garlic; peeled and
chopped
1 md Onion; chopped
One fourth teaspoon Dried thyme
4 Mexican green tomatoes;
(tomatillos), husk removed,
cooked and ground to a
smooth consistency
Salt and freshly ground
pepper
Cilantro for garnish

Preheat the broiler or grill until very hot.

Cut the backbone of the poussin. Flatten the bird and fold the wings under
or have your butcher cut the poussin for you.

Toast the pumpkin seeds in an ungreased frying pan over medium heat, about
5 minutes. Toast lightly so that they barely turn color; do not let them
burn. Have a lid handy because the seeds can pop about. Set aside to cool.
Once cooled, puree.

In a saucepan add the olive oil, garlic, chilis, and onion and cook over
low heat for about 10 minutes.

Add the tomatoes and One half of the chicken stock. Cook uncovered for about 8
minutes.

Transfer the cooled pumpkin seeds to a blender and puree with the remaining
One half cup chicken stock and the thyme. Add the smooth pumpkin seed
puree to the onion mixture. Cook over low heat for 5 minutes. Whisk in the
remainig 2 tablespoons butter. Season with salt and pepper. Keep warm.

Cut the backbone of the poussin. Flatten the bird and fold the wings under.
Season them with salt and pepper. Grill for about 2 3 minutes skin side
down then turn for another minute, allowing the squab meat to remain
pinkish. To serve, spoon the sauce on a warm plate, set the poussin on top
and garnish with the cilantro. Recipe inspired by Diana Kennedy.

http://www.w2.com/docs2/act/food/sugarplums/dinner.html

Posted to recipeludigest by LSHW shusky@erols.com on Feb 10, 1998