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October Destination Dish

Each month, the Destination Hotels & Resorts culinary teams - including our phenomenal Wild Dunes Resort chefscreate a "dish" featuring a unique ingredient. This months ingredient is apples. Please enjoy our October Destination Dish.

Duo of Ashley Farms Chicken
-Apple-Habanero Glazed Frenched Chicken Wing
-Apple-Raisin Chicken Sausage
Potato Terrine
Apple-Bacon Slaw
Calvados Demi
Dehydrated Apple Crisp

Frenched Chicken Wings (main dish)
Glazed w/ apple-habanero
Apple & Raisin Chicken Sausage

2 each Ashley Farms Chicken Wings, frenched
1 each Ashley Farms Apple & Raisin Chicken Sausage
1-2 tbsp Apple-Habanero Sauce

Method of Preparation:
Set oven to 350F.  Toss chicken wings with oil, salt and pepper; place in oven and par-bake.  Place wings in frying oil until crispy and golden brown; lightly toss with apple-habanero sauce.  For sausage, bake until cooked through; cut on bias and sear or serve.

Apple-Habanero Sauce:
8 habanero pepper, de-seeded
4 tbsp Butter
1 clove Garlic
1-2 grated Apple
1 c Apple Juice
2 tbsp Brown Sugar
½ tbsp Dijon
½ tsp Worcestershire
½ c Franks Hot Sauce
1/3 c Cider Vinegar
Salt & Pepper

Method of Preparation:
Bring apple juice, brown sugar, Dijon, Worcestershire and hot sauce to boil and reduce by half.  In meantime, in separate pot heat 1 tbsp butter add garlic, habanero pepper and grated apple for 3-4 minutes.  Add cider vinegar and apple juice mixture, bring to boil then simmer, blend until well incorporated.  While still hot, whisk in butter and season to taste.

Potato Terrine with Blue Cheese (side dish)
4 Yukon Gold Potatoes, 1/16” slice
3 tbsp Duck Fat
½ c Maytag Blue Cheese
½ each Vidalia Onion, diced
½ c Heavy Cream
2 sprig Thyme
2 tsp Cracked Black Pepper

Method of Preparation:
Pre-heat oven to 375F.  Bring salted water to boil, add potato slices for 30 seconds and transfer to ice bath.  In meantime, heat duck fat and sweat onion with thyme and pinch of salt.  Add heavy cream and bring to boil, reduce heat and melt in blue cheese.  In terrine or narrow bread pan, coat with butter or pan spray.  Add 2 layers of potatoes, season with S&P, then even coat of blue cheese mixture, continue same layers until 2 ½” thick.  Place parchment paper over top layers followed with heavy weight; cook for 30-40 minutes until fork tender.  Remove and slice into 1 ½”x3”x2 ½” block.  Place in broiler or carefully sear top and bottom creating crisp layer.

Apple & Smoked Bacon Slaw Tossed w/ House-made Bacon Mayo (side)
2 each Granny Smith & Red Delicious Apples, Julienned (toss in lemon juice to prevent browning)
3 tbsp Bacon Mayo
1 tsp Honey
1 tbsp Cooked Smoked Bacon, crumbled fine
1 tsp Chives, minced
½ tsp Black Pepper
Salt to taste

Method of Preparation:
Fold ingredients together.  Season to taste and chill before serving.

House-made Smoked Bacon Mayo
4 egg yolks
1 1/3 c Bacon Fat + ½ c Canola Oil
½ tbsp Dijon Mustard
2 tbsp Lemon Juice
½ tsp Applewood Smoked Sea Salt
½ tsp Black Pepper

Method of Preparation:
Whisk egg yolk, Dijon, lemon juice and pepper.  Slowly add bacon fat and oil mixture until emulsified and thick.  Finish with Applewood Smoked Sea Salt making sure it’s not too salty.

Calvados (Apple Brandy) Demi
1 tsp Butter
2 c Prepared Demi
½ c Calvados
½ c Apple Juice or Cider
1 sprig Thyme
1 each Shallot
Salt & Pepper

Method of Preparation:
In saucepan over medium heat, sweat shallots and thyme until translucent.  Bring pot to high heat and add Calvados, cook until alcohol has evaporated.  Add apple Juice and Demi; reduce until sauce consistency is made.  Strain with sieve and season with salt and pepper.

Dehydrated Apple Crisp (garnish)
1 Granny Smith Apple, sliced 1/8” cut into half-moons
¼ c Sugar
½ c Water
2 tsp Lemon Juice
Pinch of Sea Salt

Method of Preparation:
Bring sugar and water to boil, reduce by half creating simple syrup.  Toss apple slices with lemon juice, salt and simple syrup.  Set dehydrator to 120* degrees and cook for 8 hours or until crisp.

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