Tyson and the Avian Flu...

Just in case you need a reason to not buy poultry from Tyson,here is a good one. Of course, no recalls have been ordered and Tyson is "is also stepping up its surveillance of avian flu in the area as a precaution." Seriously, there is something a little wrong with our food supply system, when the reaction to finding a serious virus in our food supply (even if it isn't 'harmful' to humans) is taken so lightly.

For my local friends here in Madison, I would offer a wonderful outlet for all your poultry needs in Pecatonia Valley Farm, which you can find at the Dane County Farmer's Market on the square every Saturday (near M&I and Starbucks) and Wednesday (on MLK in front of City Hall). Their eggs are so sexy, and I would strongly recommend the Smoked Chicken -- recipe following.

Ingredients:
-- 1/2 Smoked Chicken from Pecatonia Valley Farms
-- White Wine
-- Asparagus
-- Baby Crimini Mushrooms
-- Spinach
-- Salt and Pepper
-- Butter
-- Spices -- Italian, basil, oregano, thyme, etc.
-- Shallots or small red onions
-- Garlic clove (2)
-- Rice, Potatoes, etc. (optional)

Directions:
-- Preheat oven to 400 degrees and when this temperature is reached, roast chicken for 15-30 minutes depending on size. (The bird is already cooked via the smoking process, so we are merely warming it up here). I like to add a little white wine and light italian seasoning every 7-10 minutes myself, but this isn't completely necessary.
-- If you want a starch with the meal, I would cook it in this time range. A risotto with the Mushrooms would be nice... Or maybe just roasted red skins?
-- Saute the Quartered shrooms in butter and S+P. Add the spinach when the mushrooms are just about cooked through. Finish quickly, just enough to wilt the spinach. S+P to taste and reserve.
-- Steam the asparagus (boiling is an option)
-- After you remove the spin/mushroom mix from the pan, add two cloves worth of diced garlic and a finely diced shallot to the pan over high heat. When these start to brown, add some white wine and bring to a boil. Reduce the wine and add a little butter. Little bits of butter at a time will keep the sauce from breaking. Keep the heat relatively high and keep the pan moving as you thicken the sauce.

To Plate:
Make a nice sized bed of the spinach and mushroom blend, add a quarter to an eighth of a bird to this "nest" and then 5-7 asparagus spears resting against the chix. Then drizzle the sauce over the entire plate -- focusing on the chix.

Enjoy!
-- All local except: butter (I need a source), wine (local not preferred), and Salt and Pepper.