Studio 11 LA Guest Chef Mark Kalenderian Shows Us How To Roast A Holiday Goose!
Posted by: Shelly Insheiwat, Web Producer / Editor -
Chef Mark Kalenderian's Roasted Goose From The Tam O'Shanter in Atwater Village:
Fresh or Frozen English Goose
Lawry's Seasoning Salt
Fresh Ground Black Pepper
Extra Virgin Olive Oil
Rub thawed or fresh goose with spices. brush with a light coating of olive oil.
Cook at 400 degrees for 20 minutes to sear the outside of the bird. Reduce heat to 325 degrees. Continue cooking at 325 for 35 minutes. Let goose cool before serving.
1lb Brussels sprouts, blanched in salted water and halved 1/2 c thick cut bacon, cut into lardons, rendered prior to cooking dish 2ea lg shallots, julienne 1Tbs butter, unsalted 1 Tbs EVOO 1 tsp white wine Pinch of large flake sea salt Fresh ground black pepper
Heat EVOO in large pan over medium flame and place sprouts face down in oil. Once they begin to caramelize add rendered bacon and shallots and cook until shallots are translucent. Splash with white wine and finish with butter. Season with salt and pepper.