Lulzim Rexhepi, the executive chef at NYC’s Kittichai restaurant, was born in Kosova, Albania and moved to the Bronx when he was 10 years old. He first worked at Pino Luongo’s Le Madri on West 18th Street in Manhattan (where I had a most memorable lunch of lamb chops on my 30th birthday!) as prep cook under his mother’s training. His culinary resume has grown impressively, listing credits such as Roger Verge’s Le Moulin de Mougin, a three star restaurant on the French Riviera; Switzerland’s Mandarin Oriental; and back in Manhattan, the Blue Water Grill; Four Seasons; Icon at W Hotel; and Citarella.
From his post at Kittichai, we offer up a goose with just a touch of exotic spice and a little bit of a twist to warm you up this holiday season. Thanks for sharing with me, Lulzim!
Thai Style Christmas Goose
1 pt shredded goose legs
1 pt red curry sauce
½ cup chestnuts (use peeled, cooked, whole chestnuts from a jar)
½ cup sweet potatoes, half moon cuts
½ cup red grapes
2 goose breasts
Method of Preparation:
In a small pot combine the red curry, chestnuts, and sweet potato and simmer slowly
at low heat until the sweet potatoes are almost cooked through. At that point add in
the shredded slivers of goose. Place in a large serving bowl. While the goose legs are
simmering in another pan, sauté the goose breast skin side down at low heat,
allowing the fat to render and the skin to get crispy. When done, slice the goose breast
and place over the red curry and goose stew. Garnish with fresh coriander, finely chopped lemongrass, and grapes.
Recipe first featured in Next magazine.
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