Studio 11 LA Guest Chef Mark Kalenderian Shows Us How To Roast A - Los Angeles News | FOX 11 LA KTTV

Studio 11 LA Guest Chef Mark Kalenderian Shows Us How To Roast A Holiday Goose!

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Chef Mark Kalenderian's Roasted Goose From The Tam O'Shanter in Atwater Village:

Roasted Goose:

Fresh or Frozen English Goose

Lawry's Seasoning Salt

Fresh Ground Black Pepper

Dried Thyme

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.

Brussel Sprouts:

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.

Website: TamOshanter.com

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