Pollo a la Brasa
Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.
Ingredients
- game hens - 6 each
- Marinade
- soy sauce - 2 Tbsp.
- limes - 2 each, juiced
- garlic clove - 5 each
- fresh ginger - 1 tsp.
- dark beer - 1/4 cup
- olive oil - 1 Tbsp.
- balsamic vinegar - 1 tsp.
- haucatay paste - 1 Tbsp.
- aji amarillo - 1 Tbsp.
- cumin - 1 1/2 tsp.
- guajillo paste - 1 Tbsp.
- dried oregano - 1 tsp.
- sea salt - 1 tsp.
- fresh ground pepper - 1/2 tsp.
- cayenne pepper - 1/2 tsp.
- Aji Verde Sauce
- avocado - 2 each
- garlic cloves - 3 each
- jalapeno - 1 each, seeded
- lime - 2 each, juiced
- green onions - 2 each, charred
- aji amarillo paste - 4 ozs.
- mayonnaise - 4 ozs.
- feta cheese - 2 ozs.
- cilantro - 1 cup, loosely packed
- mint - 1/2 cup, loosely packed
- sea salt - 1 tsp.
- water - 1 cup
Instructions
- For marinade: Combine all ingredients in the blender or magic bullet and blend until completely smooth.
- For Aji Verde Sauce: Combine all ingredients for the marinade in a food processor; blend into a smooth paste.
Final Preparation and Service:
- Massage the marinade all over the game hens and place in half-gallon Ziploc bags for service.
- Cook game hens for 17 minutes at 425°F.
- Serve with Aji Verde sauce.
(Chef’s Note: We shoot applewood smoke under a glass cloche and remove tableside, for a nice aromatic effect.)