Roy Khoo
Ocean Palace Resort and Spa, Long Branch NJ
taped at The Ritz-Carlton St. Thomas, U.S.V.I.
http://www.oceanpalaceresort.com

Born in Penang, Malaysia, Chef Khoo started out with his family in the catering business, delivering food on a bicycle.

He joined the Golden Sands Beach Resort in Panang as a kitchen artist, mainly doing ice sculptures and tallow work.

His first break came when he was offered a job as assistant chef garde manger in Bermuda at the Southampton Princess in 1987. After three months, the garde manger chef left and Khoo was promoted, where he stayed for three and a half years.

In 1990 he joined The Ritz-Carlton Buckhead in Atlanta as assistant garde manger chef, where he won best of show in food competition. After a year, he joined The Ritz-Carlton Amelia Island, Florida, as an opening team member and garde manger chef. In his six years there, he headed all areas of the kitchen as cafe, banquet chef, and finally executive sous chef, before moving to the Ritz-Carlton St. Thomas as executive chef. Since taping for Great Chefs, Khoo has taught, worked at the Ritz-Carlton Bali, and has now moved to the Ocean Palace Resort and Spa in Long Branch, New Jersey.
 

Roasted Game Hen with Goat Cheese and Spinach
Steven Schaefer
The Ritz Carlton Amelia Island
Amelia Island, Florida

Serves 4

Confit is an old-fashioned alternative to roasting goose or duck legs. Here the frugal chef makes good use of the legs and thighs of the game hen to prepare a delicious confit that adds flavor and texture to the filling. Although the procedure is simple, there is a long baking time, so begin early

Goat Cheese Filling
1 teaspoon olive oil
1 tablespoon peeled and minced shallots
1 garlic clove, peeled and minced
3 ounces spinach, washed, cleaned, and dried
4 ounces goat cheese
4 ounces Game Hen Confit

Game Hen Confit
Legs and thighs from the game hens
1 garlic clove, peeled
2 sprigs fresh thyme
Cracked pepper to taste
3 cups (or enough to cover hen parts by 1‚ÅÑ2 inch) duck fat and/or olive oil

Stewed Vidalia Onions
3 tablespoons olive oil
6 cups thinly sliced Vidalia onions
1 tablespoon red wine vinegar
3 tablespoons sugar
1‚ÅÑ2 teaspoon salt
1 teaspoon chopped fresh thyme
Cracked black pepper to taste

Apple Cider Vinaigrette
1‚ÅÑ2 cup apple cider
2 tablespoons (about 1 small lemon) freshly squeezed lemon juice
1 tablespoon peeled and finely diced Granny Smith apple
1 tablespoon peeled and finely diced Red Delicious apple
1 tablespoon peeled and minced red onion
6 tablespoons olive oil
Salt and pepper to taste

Apple Ginger Pecan Butter
4 cups peeled and diced Granny Smith apples
1‚ÅÑ2 cup apple cider
1‚ÅÑ2 cup brown sugar
1 teaspoon minced fresh ginger
1‚ÅÑ2 teaspoon ground cinnamon
1‚ÅÑ4 teaspoon grated nutmeg
1‚ÅÑ4 cup chopped pecans

Cherry Tomato Garnish
1 tablespoon olive oil
1‚ÅÑ2 cup (about 2-ounce weight) stemmed and halved cherry tomatoes
3 tablespoons peeled and chopped red onion
1 teaspoon chopped fresh thyme
2 fresh basil leaves, thinly sliced
2 tablespoons chopped fresh parsley

4 whole game hens, breasts, legs, and thighs removed, breasts boned except for wing bone
1‚ÅÑ2 cup chicken stock (see Basics)
1‚ÅÑ4 cup olive oil
1‚ÅÑ4 cup Apple Cider Vinaigrette
1‚ÅÑ2 cup Cherry Tomato Garnish

To make the goat cheese filling: In a large saute pan heat the olive oil over medium-high heat and saute the shallots and garlic about 1 minute, just until softened, being careful not to burn the garlic. Add the spinach and cook about 1 minute, just until the spinach begins to wilt. Immediately remove the pan from the heat and transfer to a medium mixing bowl. When the spinach has cooled, fold in the goat cheese and game hen confit.

To make the game hen confit: Preheat the oven to 200 F. Season the legs and thighs with the garlic, thyme, and cracked pepper and place in a roasting pan with enough fat and or fresh oil to cover by 1‚ÅÑ2 inch. Cover the pan and continue cooking until the meat is tender when pressed. The skin should be crisp and evenly colored, but the fat should not turn more than a deep yellow. Remove the hen pieces from the fat and drain on paper towels. When cool enough to handle, remove the skin and shred the meat. If desired, strain the cooking oil and reserve for another use.

To stew the Vidalia onions: In a large saute pan heat the olive oil over medium-high heat. Add the onions and stir 1 minute. Cover and cook about 15 minutes or until the onions are tender, stirring occasionally. Uncover and add the red wine vinegar, sugar, and salt. Increase the heat to high and boil about 5 minutes or until the liquids have evaporated and the onions are deep golden and caramelized. Season with chopped thyme and pepper. Remove the pan from the heat and keep at room temperature.

To make the apple cider vinaigrette: In a small mixing bowl combine the apple cider, lemon juice, apples, and onion. Add the oil in a thin stream, whisking constantly. Season to taste with salt and pepper.

To make the apple ginger pecan butter: In a medium saucepan combine the apples, cider, brown sugar, ginger, cinnamon, and nutmeg. Cook over medium-high heat, stirring occasionally, until most of the liquid has evaporated. Transfer the mixture to the work bowl of a food processor fitted with a metal blade and pulse two or three times. The mixture should be slightly lumpy rather than smooth and puréed. Fold in the chopped pecans.

To make the cherry tomato garnish: In a small saute pan heat the olive oil over medium-high heat. Add the tomatoes and onion and cook until the onion is tender, about 5 minutes. Remove the pan from the heat and add the fresh herbs.

To cook the hens: Preheat the oven to 400 F. Stuff the boned breasts by loosening them from their skin, but keeping attached to the wing as follows. Lay the game hen breasts skin side down on the work surface. Being careful to leave the skin whole, pull the breast meat from the skin and spoon a tablespoon of the stuffing on the skin. Bend the meat back down onto the stuffing, and fold the skin around to partially enclose it. Lightly season with salt and pepper. Place the breasts skin side up in a roasting pan. Add the chicken stock and brush with the olive oil. Roast in the oven about 10 minutes or until the juices just begin to run clear. Remove from the oven and reserve the cooking juices.

To serve: Place 2 tablespoons of the stewed onions on each of the four serving plates. Add 2 tablespoons of the apple butter on one side of the onions, and place a hen breast on top. Drizzle 1 tablespoon each of the roasting juices and apple cider vinaigrette over the game hens. Finish with 1 tablespoon of the seasoned cherry tomatoes.