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Cooking like a Chef at Home with Chef Thierry Blouet! – Roasted Rock Cornish au Lime & Honey

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Missing all those dishes from your favorite restaurants in Punta Mita region? If you are far away from your Punta Mita home and would like to bring a little bit of paradise to you; or if you are looking to hone your culinary skills, please join us in this article series where we’ll feature exquisite recipes from local chefs that will share their best-kept kitchen secrets to guide us on the preparation of amazing dishes…

Let’s begin!

In this article…

Chef Thierry Blouet, chef and owner of Café des Artistes in Puerto Vallarta and Tuna Blanca in Punta de Mita shares with us the recipe to prepare a delicious Roasted Rock Cornish au Lime & Honey!


Ingredients (2 pax)

  • 1 Rock Cornish (spring chicken, 24.6 oz) 
  • 4 tbsp Dijon mustard.
  • 4 tbsp honey.
  • 3 tbsp balsamic vinaigrette. 
  • 2 tbsp soy sauce.
  • 2 oz olive oil.
  • 4 pcs juicy green limes. 
  • 6 pcs mini sweet peppers.
  • 10 pcs Cherry tomatoes
  • 3 pcs shallots.
  • 3 garlic cloves.
  • 20 pcs fine green asparagus
  • Salt and black pepper.

Directions

  1. HONEY-LIME LACQUER: Mix well all ingredients using a whisker: honey, soy, mustard, vinaigrette, lemon zest, and juice.
  2. Season chicken with salt and pepper inside and out. 
  3. Sauté in olive oil. Cover in lacquer and bake at 356 ºF. Add more lacquer every 10 minutes. Continue soaking the chicken using the lacquer gathered from the pot. At 40 minutes turn up the heat to 428 ºF for roasting, add more lacquer for 10 more minutes. TIP: To know if it’s well done, insert the tip of a knife to the bone, if clear juice runs out, it’s ready!
  4. Cook asparagus in water with salt.
  5. Sauté to brown mini sweet peppers in olive oil. Add the garlic cloves and shallots sliced by half. Cook at low heat. Add the cherry tomatoes at the end for a couple of minutes.
  6. Remove chicken from the oven and unboned. Serve half a chicken per person, stir some lacquer from the pot into it, add sautéed vegetables and decorate with the asparagus.

Bon appétit!


About Chef Thierry Blouet

Thierry Blouet, chef and owner of Café des Artistes in Puerto Vallarta and Tuna Blanca in Punta de Mita, was – as they say – born for the business. Chef Blouet was born in Puerto Rico, his French parents educated him in France and Mexico where haute cuisine is an integral ingredient of the good life. His paternal grandfather, Max Blouet, spent 30 years as General Manager of the ultra-elegant George V in Paris.
An extremely visual chef, his dishes are sensual compositions. In addition to colors that enliven the visual, there’s a harmony of aromas that tempt the nostrils, subtle textures that excite the feeling in your mouth, and concentrated flavors that enhance the taste.
He began his career at the Camino Real Hotel in Ixtapa, 1983. Later, he was promoted as Chef de Partie at the prestigious Camino Real in Mexico City.
He became the sole owner of a restaurant in 1994, where diners discovered gastronomic elegance within an authentic ambiance. In 2003, he introduced new concepts to Café Des Artistes. He enlivens the atmosphere of the Costantini Martini & Piano Bar, currently named P’yote Lounge, with a tapas menu and live music. Two years later, in 2005, created the jewel of the corporation, the genuine concept of “Thierry Blouet Cocina de Autor” unique restaurant based in artistic creations in every detail.
In addition to his own business, Blouet, who is also a member of the Académie Culinaire de France, brings together chefs from France, Mexico, Canada, and the United States to share and enrich their cooking techniques while maintaining traditionally high standards. He also devotes himself to promoting important cultural and “foodie” festivals in Puerto Vallarta and Mexico.


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