Recipes

Artichoke and Chicken Balls

  • Servings: 2
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 7 oz boneless, skinless free range chicken breast
  • 1 egg
  • 6 oz heavy cream
  • 1 oz Dijon mustard
  • 2 oz whole grain mustard
  • 1/4 oz chopped chives
  • 2 qt chicken stock
  • hot (water can be substituted) for balls
  • 6 baby artichokes (see below for cleaning)
  • 1/2 lemon
  • 1 oz extra virgin olive oil
  • 1 tsp garlic
  • peeled and chopped
  • 2 oz dry white wine
  • 4 cup chicken stock
  • hot (water can be substituted) for artichokes
  • Salt

Directions

Chicken Balls

  • 7 oz boneless, skinless free range chicken breast
  • 1 egg
  • 6 oz heavy cream
  • 1 oz Dijon mustard
  • 2 oz whole grain mustard
  • 1/4 oz chopped chives
  • 2 qt chicken stock; hot (water can be substituted)
  • Salt
  • 1. Place the bowl and blade of a food processor in the refrigerate 1 hour prior to making the mousse.

    2. Process the chicken breast in the food processor until coarsely chopped. Add egg and process to incorporate.

    3. With the processor running, slowly add half the cream. Remove the cover, scrape down the bowl with a rubber spatula, and slowly incorporate the remainder of the cream while processing.

    4. For a finer textured mousse, pass through a drum sieve into a mixing bowl fitted on ice over another bowl.

    5. Fold in the Dijon and whole grain mustard and season with salt. Make a test by dropping a small amount of the mousse into a pot of simmering stock.

    6. Cook for 10 minutes, remove, taste and adjust seasoning if necessary.

    7. Using a scoop, spoon the balls into the stock. Recipe should yield at least six balls.

    8. Cook for ten minutes on one side, flip, and cook ten minutes on the second side. Remove and keep warm.

    Baby Artichokes

  • 6 baby artichokes (see below for cleaning)
  • 1/2 lemon
  • 1 oz extra virgin olive oil
  • 1 tsp garlic; peeled and chopped
  • 2 oz dry white wine
  • 4 cup chicken stock; hot (water can be substituted)
  • Salt
  • 1. Remove the outer leaves of the artichokes, bending them and snapping them off until you reach leaves that are half yellow and half green. Cut off the end of the stem, leaving it about 1 inch (2.5 cm) long. Cut off the tip of the central cone, to eliminate the tougher green end of the leaves and obtain a flat surface. Clean the outside of the stem, peeling it with a sharp knife. Uniformly pare the base of the leaves. After cleaning each artichoke, cut in quarters and place in a bowl filled with lemon water.

    2. In a non-reactive sauté pan, heat the extra virgin olive oil over medium high heat. Drain the artichokes, pat dry with a towel, and carefully add to the olive oil off of the heat to avoid igniting. Return the pan to high heat and add the chopped garlic. Stir to awaken.

    3. When the pan has reached a high temperature -- but without browning the artichokes -- add salt and white wine. The white wine should create a loud 'pop' when hitting the pan. Reduce the wine until the alcohol evaporates or by about two-thirds.

    4. Add the hot vegetable stock or water to cover the artichokes. Return to a boil as fast as possible and lower the heat to a strong simmer. Cook for about 10-12 minutes or until fork tender. Reserve warm.

    Morels

  • 4 oz fresh morels; trimmed and well washed
  • 1 oz unsalted butter
  • 1 tsp minced shallot
  • Salt
  • 1. Heat a small saute pan over medium heat and add butter. Add the shallots and cook until translucent. Add the morels and sweat until tender. Season to taste and keep warm.

    Garlic Confit

  • 10 cloves peeled garlic
  • 3 oz olive oil
  • Salt
  • 1. Place the garlic and oil in a small bowl, season with the salt, cover with plastic wrap, and place over a double boiler. Simmer for 1 hour or until the garlic is tender. Keep warm.

    Veloute

  • 1.5 cups chicken stock
  • 1 oz unsalted butter
  • 1.5 oz flour
  • Salt
  • 1. In a saucepan, melt the butter over low heat and add the flour. Raise the heat to medium and stir the butter and flour together for about 2 minutes. Once the roux has a toasty aroma, whisk in the stock and keep heating and whisking.

    2. When the stock comes to the first boil, turn down the heat to low and cook until the sauce thickens. Depending on your stovetop, the sauce may take 5 - 10 minutes to get to your desired consistency. Season with salt, strain through a chinois and keep warm.

    ASSEMBLY

    1. Toast the bread on a lightly oiled flat top griddle.

    2. Place the artichokes on the bottom of each piece of bread and top with three chicken balls per piece of bread.

    3. Combine the garlic confit and morels with the velouté, and liberally spoon over the balls.

    4. Garnish with the chives, serve immediately, and enjoy!

    For more information on Phillip Foss and Meatyballs Mobile, check out twitter.com/fossfoodtrucks.
    Advertisement

    Most Popular Photos

    The Live Well Network
    Knock It Off!
    Mirror/Mirror
    Live Big with Ali Vincent
    My Family Recipe Rocks!
    Food Rush
    We Owe What?
    Let's Dish
    Deals
    Mexico: One Plate at a Time
    Home with Lisa Quinn
    Hiring America
    Children's Programming
    The Chew
    Military Makeover
    The Balancing Act
    Motion