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Cooking on the Wild Side with Kirt Martin

Chicken and Apple Sausage Roulade Crepes with Asparagus topped with Brie Cream Sauce

Posted on: October 10, 2007

Chicken and Apple Sausage

2 cups fresh apple cider; reduced to 1 cup
5 lb chicken breast with skin;; bones & tendons removed
3 oz dried apples; chopped
5 tsp. Kosher salt
2 tsp. fresh ground pepper
2 tsp. rubbed sage
2 tsp. fresh thyme
1/2 tsp. Cinnamon; ground
1 tablespoon fresh ginger; chopped
2 tablespoon chives; sliced
2 tablespoon parsley; chopped

Boil down the apple cider to 1 cup and chill. Grind the meat, skin and apples with a 3/8 in. plate Mix the ground chicken, reduced apple syrup and spices until well blended. Regrind a second time. Form into patties or stuff into hog casings. Grill or pan fry. When cooking this sausage do not use to high of heat as it can easily burn because of the high sugar content from the reduced apple cider. This can be frozen up to 2 months.

Crepes

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 each large eggs
2 tablespoon butter; melted
1/8 tsp. kosher salt

Combine all ingredients in a food processor or blender and process until smooth. Cover and let stand for 30 minutes to allow the flour to absorb the liquid and give the gluten in the flour a chance to relax. For a basic savory crepe add 1-1/2 tablespoon of sugar and reduce the salt by half. You cam make the crepes ahead of time and store in between waxed paper and hold in a warm oven, or place in a zip bag and freeze for up to a month.

Brie Cream

1 tablespoon Butter
1/2 tsp. garlic; minced
2 tablespoon shallot; finely chopped
1/4 cup dry sherry
2 cups heavy cream
4 oz. Brie; skinned, grated
2 tablespoon Dijon mustard
1/4 cup tomato, skinned, seeded, diced; to garnish
1 tablespoon chives, sliced; to garnish

In a sauce pan over medium heat add the butter, garlic and shallots cook until translucent, add the sherry and reduce by half. Add the cream and simmer for 5 minutes. reduce the heat , add the brie and Dijon mustard and mix until smooth. adjust the taste with Kosher salt and pepper. Garnish with the diced tomato and chives.

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About Kirt Martin

Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.

Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.

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