Sexy Recipes for Sunday ~ Tie Me Up Poussin #Bondage 2 comments


Weekend Got Hotter Sexy Recipes 760 x 505

Tie Me Up Poussin with Madeira Sauce

 cornish-game-henlemon rosemary


Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
20 min
Cook:
1 hr

Yield:6 servings
Level:Intermediate
Ingredients

3 poussins, see Cook’s Note*
1 bunch fresh sage
Kosher salt, for seasoning
3 lemon wedges
1 bunch fresh thyme
1 bunch fresh rosemary
6 tablespoons unsalted butter, softened
1 pomegranate, seeds removed and reserved for garnish
Madeira Sauce:
1/2 cup Madeira wine
1 cup heavy cream
1 tablespoon unsalted butter
Salt

Directions

Madeira Sauce, recipe follows:

Special equipment: butcher’s string, 1 large oven-safe saute pan

Preheat the oven to 450 degrees F.

Wash and pat dry each poussin. Tuck 1 sage leaf under the skin of each breast. Season the inside of each cavity liberally with salt. Stuff each cavity with 1 lemon wedge and a generous amount of fresh thyme, rosemary, and sage. Truss each poussin (see Cook’s Note**). Evenly coat each poussin with 2 tablespoons of the butter. Place the poussins breast side up on a baking tray and refrigerate for 20 minutes to let the butter harden.

Heat large saute pan over high heat and place poussin in pan breast side up. Sear for 2 minutes and then place in oven. Roast for 40 minutes, or until the juices run clear from the hip joint (about 160 degrees F). Remove from the oven. Set the poussins aside in a warm place to rest for 10 to 15 minutes. Skim most of the fat from the saute pan and set aside drippings to finish Madeira Sauce. Remove the butcher’s string from poussins. Serve each person 1/2 poussin drizzled with 1 to 2 ounces of the Madeira Sauce. Garnish on a bed of greens with pomegranate seeds.

*Cook’s Note: A small chicken weighing 1 to 1 1/2 pounds or Cornish hen.

**Cook’s Note: To truss the poussins, securely tie the legs and wings to the body of the poussin with butcher’s string.

Madeira Sauce:
After skimming most of the fat drippings from the pan, return the pan to medium heat. Add the Madeira and simmer until the liquid is reduced by two thirds. Add the heavy cream and bring to a boil. Remove pan from heat, swirl in butter. Season with salt and serve with poussin.

Side Note: I’ve found Madeira wines from $5 up to expensive. Use what’s right for you.

Read more at Food Network

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About BeautysPunishment

Once a wild brat that couldn’t be tamed, I have been in a 24/7 DD, D/s relationship since July 14, 2011. We had a collaring ceremony lead by Mistress Joanne and attended by friends. I’m only submissive to Jolynn. Every day I run our business, and anything else so Jolynn can write her books in peace and quiet when she has time. I am the housewife, secretary, publicist, pet parent, and doer of good deeds, squirrel, and fueled by caffeine. Redbull gives me wings to fly through the internets. It is my drink of choice, and it's what's for breakfast. I tend to put my foot in mouth, and will say things without thinking; so if I offend anyone, it's not intentional. I am blunt and to the point, and don't have an inner monologue. According to Jolynn, I don’t have an off button. She keeps trying to find it on the top of my head. I have an off the wall sense of humor; more often than not I am impulsive, a little loud, and sometimes obnoxious. But that's just me.


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