Ingredients:

Serves 4

Tea Rub:
8 Tbs. Lapsang Souchong tea
2 Tbs. kosher salt
1 Tbs. chili flakes
1 Tbs. Chilpotle powder
1 Tbs. roasted garlic, dried
1 Tbs. Cayenne pepper, dried and ground
1 Tbs. Green onion flakes, dried
1 Tbs. Chinese Five Spices
1 Tbs. Kaffir Lime Zest, dried

2 small partridges prepped, skin on, head-off, butterflied with back bone removed
1 large fennel bulb
1/2-cup sliced green scallions for garnish
salt and pepper to taste
grapeseed oil

Directions:

1. In a small bowl, combine the tea, salt, chili flakes, chilpotle, garlic, cayenne pepper, green onion flakes, Chinese Five Spice, and lime Zest.
   
2. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
   
3. Slice the fennel bulb lengthwise; brush with the grapeseed oil and season with the salt and pepper (if fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through).
   
4. Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8-12 minutes a side. Be careful to move the partridge around if/when there are flare-ups.
   
5. In a small bowl, combine the tea, salt, chili flakes, chilpotle, garlic, cayenne pepper, green onion flakes, Chinese Five Spice, and lime Zest.
   
6. Coat both sides of the partridge with the tea spice, reserving 1 Tbs. for the fried mushroom garnish.

Orzo Risotto

Ingredients:

1 Tbs. gradpeseed oil
4 shallots, cut into very small dice, about 1/4-cup
1 Tbs. garlic, chopped
4 cups chanterelles, wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for Crispy Chanterelle garnish
2 cups dry orzo
4 cups hot chicken stock
salt and freshly ground black pepper
truffle oil to garnish
1-1/2 cups all purpose flour

Directions:

1. Heat a medium saucepan over medium heat.
   
2. Add grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo.
   
3. Saute, stirring, until soft, about 3 minutes.
   
4. Add a ladleful of the stock and continue to cook, stirring until the liquid is absorbed.
   
5. Add more stock and continue to cook and stir allowing each addition of stock to be absorbed before adding next until the orzo is cooked through and has a creamy, risotto-like consistency, about 15-20 minutes.
   
6. Season with the salt and pepper to taste.
   
7. Toss the flour with a tablespoon of the remaining tea-spice mix.
   
8. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1-2 minutes until brown and crisp on edges.

Plating: On a large platter place a small mound of the risotto in the middle of the bowl. Place bird on top and arrange fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.

Beverage: Brickhouse Gamay-Noir.

Copyright, 2000, Ming Tsai, All Rights Reserved