Pollo a la Brasa

By | September 4th, 2018

Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.

INGREDIENT

Pollo a la brasa by Chef Ryan Wolf

Pollo a la brasa by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.

6 ea. game hens

For the Marinade:

INGREDIENT

2 tbsp. soy sauce

2ea. juiced limes

5 ea. garlic cloves

1 tsp. fresh ginger

¼ cup dark beer

1 tbsp. olive oil

1 tsp. balsamic vinegar

1 tbsp. haucatay paste

1 tbsp. aji Amarillo

1 ½ tsp. cumin

1 tbsp. guajillo paste

1 tsp. dried oregano

1 tsp. sea salt

½ tsp. fresh ground pepper

½ tsp. cayenne pepper

For the Aji Verde Sauce:

(Prep time: 20 minutes)

INGREDIENT

2 ea. avocados

3 ea. garlic cloves

1 ea. seeded jalapeno

2 ea. juiced limes

3 ea. charred green onions

4 ozs. aji Amarillo paste

4 ozs. mayonnaise

2 ozs. feta cheese

1 cup loosely packed cilantro

½ cup loosely packed mint

1 tbsp. sea salt

1 cup. water

Combine all ingredients in the blender or magic bullet and blend until completely smooth.

Final Preparation and Service:

  • Combine all ingredients for the marinade in a food processor; blend into a smooth paste.
  • Massage the marinade all over the game hens and place in half-gallon Ziploc bags for service.
  • Cook game hens for 17 minutes at 425o.
  • Serve with Aji Verde sauce (see recipe above). (Chef’s Note: We shoot applewood smoke under a glass cloche and remove tableside, for a nice aromatic effect.)

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