2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 stalks lemongrass, finely minced
2 tablespoons minced red onion plus ½ red onion, thinly sliced
½ cup pine nuts
2 cups minced oyster mushrooms
2 pounds ground chicken thigh meat
¾ cup 50/50 cooked house rice
3 cups snow peas, strings removed
2 navel oranges
1 bunch Thai basil leaves
3 tablespoons extra–virgin olive oil
Kosher salt and freshly ground black pepper to taste
In a medium cast iron skillet over medium-high heat, add 1 tablespoon of oil, the garlic, ginger, lemongrass and 2 tablespoons of red onion, and sauté for 30 seconds to 1 minute until the aroma is apparent. Add the pine nuts and the mushrooms and sauté for an additional 3 minutes until the mixture is lightly browned.
Transfer the mixture to a large plate and spread in a thin layer to cool faster. In a large bowl, combine the cooled mixture with the meat and house rice and season. Cook a small patty in a hot pan to check the seasoning and adjust if necessary.
Form the mixture into 4 sausage patties about 1-inch thick and 4-inches in diameter. In the same skillet over medium-high heat, add the remaining oil. Season the patties on both sides and cook until meat is cooked through and exterior is browned, about 4-5 minutes. If the patties are starting to darken but not fully cooked, cover the pan with a lid to ensure even cooking.
Meanwhile, in boiling salted water, blanch the snow peas about1 ½ minutes then shock in an ice bath. Halve the snow peas, lengthwise. Zest one half of an orange, then cut supremes (segments) from both oranges and squeeze the juice from their rinds into a large bowl. To the same bowl add the blanched snow peas and remaining red onion. Slap the Thai basil between both hands and add to the mixture with the olive oil and orange segments. Season with salt and pepper and toss gently to combine.
To plate: Plate the salad first and top with the sausage patties. Tip the salad mixing bowl to one side to spoon some of the vinaigrette off the bottom and drizzle on the patties and the salad.
Gosset Brut Excellence MV ChampagneColor: A crystal clear, pale golden hue. Persistent fine, lively bubbles.
Aroma: Intense, elegant and inviting on the nose. Fresh floral notes reminiscent of honeysuckle, wisteria and white jasmine seamlessly give way to exotic aromas of pineapple, guava and mango with hints of caramel, gingerbread and cinnamon. A trace of pear liqueur completes the harmonious finish.
Taste: This invigoratingly fresh and refined champagne is characterized by rich density and volume. On the palate, delicate floral notes give way to flavors of sweet peaches and nectarines over subtle notes of spices like cardamom and green pepper. The finish is delicate and smooth, with irresistible and deliciously sensual flavors of candied fruit, cinnamon and licorice.