Chef Guide for Chefs: Chef Michael Elsner
Chef2Chef Recipe Club - Volume 1 Number 051 - November 26, 2001.
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Welcome to a new week of recipes. This week's recipes come from Chef Michael Elsner of The Wolf's Lair restaurant in Dobson, N.C. You'll find Chef Michael and The Wolf's Lair at the prestigious Black Wolf Vineyards, at the north end of the Yadkin River Valley, an up-and-coming wine growing area within North Carolina. Visit them at http://www.blackwolfvineyards.com

Chef Michael promises other themes in upcoming weeks, but this week his recipes and theme are: Old New York German Recipes. Enjoy!

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Growing up in New York there were many influences when it came to food. This is a menu that I put together to reflect food items that have a German origin. Some ingredients have been changed to reflect American ingredients and my own personal taste, but they're all from the old neighborhood.
Chef Michael Elsner

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Monday

Roast Game Hen

Ingredients:

4 Cornish game hens
2 boxes (6oz. Each) White and Wild Rice
salt and pepper to taste

4 new potatoes
2 carrots
2 turnips
2 celery ribs
1 onion (peeled)
2 Tbl.  Oil
2 sprigs of fresh Thyme
salt and pepper to taste

Method: Prepare the rice and set aside to cool. Wash the hens and season inside and outside with salt and pepper. Fill hens with rice and tie the legs together. Pin wings back and place hens in a roasting pan on a rack.

Wash vegetables and quarter potatoes, turnips and onion. Slice carrots and celery on a thick bias. Heat oil in a sauté pan and add vegetables and thyme, season with salt and pepper. Lightly sauté for 3-4 minutes and then place vegetables in the roasting pan around the hens. Bake @ 350F until hens have an internal temperature of 160F.

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