Ballottine or Gallantine… I had to look up the difference.

“Chicken Thigh Ballottine, Foamy Mole Pudding, Crispy Chicken Skin, Sweet Potatoes, Housemade Raisins”

 I was waiting for a new batch of chicken to come in to work (we get out chicken from a free range farm in Missouri call Campo Lindo). I wanted the thighs and the skin and also the oysters (oysters are for tomorrows amuse!!!) The ballottine ( “French term which refers to a hot or cold dish consisting of meat or poultry that has been boned, stufffed, rolled, tied up and braised or poached” Oxford Companion to Food) was only chicken thigh and leg pounded out and rolled in its own skin. Then it was poached at 157 F (Souse Vide) for about 2 hours and then shocked. It was at only about 145 F when pulled out and was finished when the rendering of the skin was done closer to the time of service for maximum juicyness. I thought that I could pull the fatty skin from the chicken cavity and bake it until it was crisp with some herbs to add a nice crunch to the dish.This was also the first mole’ that I have made and I liked the flavor the fact that it came out like a foamy pudding when I was done with it was awesome too. The raisins with the sweet potatoes added necessary sweetness and the juicyness from the raisins was a great addition as well.

Tonight the Halls (The owners of the restaurant and the billionaire owners of Hallmark) came in to eat. We gave them caviar ($250 an ounce) as an amuse, then after their first course we gave them their amuse. I was able to take their plate to the table and shake the hand of the man who is worth 5 billion dollars and explain my dish to him. I also told him that my grandmother did a portrait of him when he was younger that used to hang over his fireplace 40 something years ago. It was a great oppurtunity and really exciting

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