Taste of the NFL

Since 1992, the non-profit organization The Taste of the NFL, has raised more than $25 million for hunger relief. Their annual event, Party with a Purpose takes place the evening before the Super Bowl each year. This year’s event is hosted by former Minnesota Viking, Ben Leber.

Every U.S. city with an NFL team sends one chef to Party with a Purpose to represent their town. Thomas Boemer is the man representing the Twin Cities. He’s the man behind the restaurants Corner Table and Revival.

Tickets for Party with a Purpose is sold out but there are some still available for Taste of the NFL’s Founders Breakfast on Saturday, February 3rd at the St. Paul RiverCenter. Click here for more details on these events.

Chicken and Wild Rice Ballotine

1 ea whole chicken
1 lb Crimini mushrooms
1 ea clove garlic
1 tbl butter
1/2 cup chicken stock
1/4 cup heavy cream
1 cup wild rice
2 tbl butter (for wild rice)

Wild rice
Rinse wild rice with cold water and drain. Cook covered at a simmer with a 3 to 1 seasoned water (or stock) until the rice starts till split and becomes tender ( approximately 40 to 50 min). Drain off excess water and fluff with a little butter.

Mushroom stuffing
Clean, dry, and quarter mushrooms. Sauté with butter until mushrooms start to brown. Add garlic to pan. Deglaze pan with chicken stock and reduce by 1/2. Add heavy cream and reduce until sauce consistency. Empty mixture into food processor and pulse until the mushrooms are in 1/4 x 1/4 size. Place in container and chill.

Debone chicken while leaving the skin intact. Place skin side down on sheet of plastic wrap and season the meat with salt and pepper. Place mushroom stuffing in a line running down the middle and use the plastic to roll the chicken into Ballotine. Tie the ends and then roll again to secure. Gently poach at 170 degrees for 1 hr and chill in ice water. Remove from plastic and tie with running truss. Season skin with salt and pepper and sear on all sides until all skin is golden brown and crispy. Place in 400 degree oven and cook to an internal temp of 165 degrees. Allow to rest and then slice and place on top of wild rice mixture.

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