On The Line: Ryan Carson of Anqi by Crustacean, Part Three

On The Line: Ryan Carson of Anqi by Crustacean, Part Three
Photo by Laila Derakhshanian

We conclude our interview with Anqi by Crustacean's Ryan Carson with a recipe as multi-layered as his personality. Use this when you've got company to impress, because it takes a labor of love to accomplish. If you haven't already done so, be sure to follow-up on parts one and two.

Roasted Cornish Game Hen
with sweet potatoes, Sicilian pistachios, red mustard frills, Vietnamese herbs, nước mă'm
Ingredients:

Roasted Cornish Game Hen
4-24 Ounce Cornish game hens
1 Quart lime juice
4 Ounces turmeric
½ Cup garlic, chopped
½ Cup ginger, chopped
1 Tablespoon  tiato, chopped
1 Tablespoon cilantro, chopped
1 Tablespoon quinzoi, chopped
Kosher salt
2 quarts olive oil (blend 10/90)

Sweet Potatoes
2 Sweet potatoes, large dice
1 Tablespoon olive oil (blend 10/90)
3 Tablespoons cracked black pepper
3 Sprigs thyme
1 Tablespoon maple syrup
Kosher salt

Red Mustard Frill Salad
2 Ounces red mustard frills
1 Jicama, sliced and julienned
½ cup Sicilian pistachios (roasted)
Vietnamese vinaigrette

Vietnamese Vinaigrette
1 Cup fish sauce
2 Cups water
1 Cup sugar
½ Cup lemon juice
1 Tablespoon sambal
1 Tablespoon garlic
1 Tablespoon Thai basil, chopped
1 Tablespoon tiato, chopped
1 Tablespoon cilantro, chopped
1 Tablespoon quinzoi, chopped
1 Tablespoon scallions, sliced
1 Tablespoon red jalapenos, chopped

Directions:

Add all ingredients for Roasted Cornish Game Hen (except for the game hen) in bowl and whisk until slightly emulsified. Marinate Cornish game hen in turmeric marinade for 2 hours. Place on roasting rack and cook in oven at 375*F for 20 minutes, or until juices are running clear in the cavity.

While hen is roasting, heat an 8 inch sauté pan with the olive oil until one line of smoke appears at the edge of pan. Being very careful, put sweet potatoes in sauté pan and toss to make sure they don't stick. Toss in black pepper and thyme and put in the same oven as the hen. Cook until tender, but still slightly al dente. Pull out of oven and toss with maple syrup. Reserve warm.

While hen and sweet potatoes are cooking add all ingredients for the Vietnamese vinaigrette (following cutting instructions) in bowl and whisk until slightly emulsified.

Toss together all ingredients for red mustard frill salad (following cutting instructions) and add as much or little of Vietnamese vinaigrette to your taste.

Pull Cornish game hen out and let rest for 10 minutes. Serve family style with sweet potatoes down in the middle of the plate, cornish game hen on top, red mustard frill salad to the side and garnish with more Vietnamese vinaigrette, if desired. Enjoy!

On The Line: Ryan Carson of Anqi by Crustacean, Part Three
Photo by Laila Derakhshanian

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