From: Chef de cuisine Michael Fiorelli, Mar'sel, Terranea Resort, Rancho Palos Verdes, CA. Note: The chicken “oyster” is the juiciest, most tender part of the chicken, positioned between the thigh and backbone. Yield: 4 servings.
8 chicken oysters (recipe follows)
as needed, creamless creamed corn (recipe follows)
8 oz. blue lake beans, blanched, bias-cut in 3 pieces each
4 fingerling potatoes, roasted and sliced into coins about ¼" thick
½ oz. rendered, small diced bacon 1 oz. pickled watermelon rind (recipe follows)
1½ oz. cold butter, diced
to taste, salt and pepper
Pickled Watermelon Rind:
1 watermelon or rinds reserved from another use
2 cups water
2 cups rice wine vinegar
4 whole cloves
1 stick cinnamon
1 qt. sugar
1 whole lemon, sliced
Creamless Creamed Corn:
2 ears sweet yellow corn, cut off the cob
¼ cup Spanish onions, small dice
1 oz. whole butter, cubed and chilled
to taste, salt and fresh cracked pepper
Chicken “Oysters”:
4 whole chickens, about 4 lb. each
1 oz. vegetable oil for cooking
to taste, salt and pepper
For pickled watermelon rind: Cut the pink and the dark green from the rind, leaving just the center light green flesh. Soak in salt water overnight. Use 1 Tbsp. salt to 1 qt. water. The next day, boil rinds in clean water until tender. After rinds are tender, put into a pot with pickled watermelon rind ingredients until color is clear. Allow to cool in liquid. There will be plenty of extra rind; it will keep for up to 2 weeks, refrigerated.
For creamless creamed corn: Sweat onions over medium heat in 1 oz. butter until soft and translucent. Add corn kernels and continue to sweat until corn is just cooked through. Transfer half the mixture to a blender and puree, adding butter and just a touch of water if necessary. The puree should be smooth and thick. Mix puree and remaining cooked corn together and season to taste with salt and pepper. Set aside or keep warm if ready to serve.
For chicken “oysters”: Carefully remove the “oysters” from chicken (or have butcher do it). Reserve chicken for another use. Season “oysters” on both sides with salt and pepper. Roast in medium hot nonstick pan, skin-side down, for 2 minutes until golden brown and crispy. Finish in a 350°F oven (about another minute), keeping the skin-side down. Remove from pan and finish plate.
To finish: Warm creamed corn. Spoon into the center of plate. Warm potatoes, bacon and beans in the remaining ½ oz. butter. Season with salt and pepper. Place in center of corn with an oyster on each side. Top with pickled rind.
