November 19, 2012
Robyn’s Roasted Chicken, Brussels Sprouts Hash & Asparagus
Take a tip from Robyn and keep this year's Thanksgiving simple & sexy
Name: Robyn Sinclair
-Clean and season cavity of 1young chicken with salt and pepper generously
-Stuff with lemons and rosemary
-Truss chicken with butchers twine
-Sear off chicken in non stick pan then put in roasting pan and cook at 425 for 1hr and 15 to 30min
-Check temp to see if finished
-Cut up and quarter and garnish with cilantro or parsley
Brussels Sprouts Hash
-Clean and cut brussel sprouts in half.
-Chop up one large onion
-Dice 2 cloves of garlic
-Peel and chop one yam
Chop up thick cut bacon
-Add onions with bacon and cook until onions are translucent
-Add rest of ingredients and cook until most of ingredients have carmalized
-Season with salt and pepper.
Asparagus in Beurre Blanc Sauce
-Clean and cut off hard bottoms of asparagus
-Dice quarter of onion very small.
-Add about 3 cups of white wine and onion to pan
-Turn heat up high and add asparagus
-Cook until aspargus is done set aside in ice bath to stop cooking process
-Add about 7 tablespoons of butter to wine cooking liquid
-When fully melted whisk together and reduce until desired consistency
-Reheat aspargus in hot water
-Add beurre blanc to reheated asparagus
Hometown: Toronto, Ontario
Current Location: Brooklyn
Day Job: Model and part-time chef
Daily Uniform: Jeans and a white T-shirt
I have a few: Too many pairs of sneakers
In the kitchen, I swear by: Organization and cleanliness
The taste I couldn’t live without: Anything hot and spicy
Most incredible dinner out: The first time I went to Mr. Chow
If I could cook for anyone, I’d cook for: My grandmother. I always wanted to cook mashed potatoes, meatloaf and fresh-picked vegetables for her.
I’m dying to go to: El Bulli in Spain to take classes, eat and then die a happy man.
Perfect Date Night: A home-cooked meal, a movie on the couch and a little dessert (hint, hint!)
Top 5 Meals:
1. My mom’s house in Toronto. Everything she creates is amazing.
2. Shwarma plate with hot sauce at Mamoun’s in NYC.
3. Bibimbap from Korean restaurants all around the world.
4. Wagyu Steak. Japan. Fresh from the butcher table to the grill then my belly.
5. Chicken Satay from Mr. Chow
My Motto: It’s never a dull moment.