Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills at the Hilton Dallas Lincoln Center by starting out as a line cook and moving up in the ranks to senior sous chef prior to arriving in New Orleans. Join Cody each week as he shares some of his favorite winter recipes.
The Sazerac Restaurant is located inside the historic Roosevelt New Orleans Hotel, just off the grand lobby. Lunch is served from 11 a.m. to 2 p.m. Monday through Saturday, and dinner is served from 5:30 p.m. to 10 p.m. Thursday through Saturday. Reservations can be made by calling (504) 648-5486.
Roasted poussin is the perfect way to bring all ages to the dinner table: a little sophisticated with plenty of flavor.
2 each Poussins (halved and deboned)
10 each thyme sprigs (cleaned and chopped)
¼ cup chopped parsley
1 tablespoon garlic (chopped)
2 tablespoons olive oil
Pre-heat oven to 375 degrees. Rub oil and herbs, and garlic on the poussins, season with salt and pepper. In a oven safe skillet sear the poussin breast side down over medium high heat. Once the skin is crisp turn over and places the skillet in the over. Cook for 15-20 min or until the the internal temperature reaches 165 degrees. This dish is best served with braised greens and country style mashed potatoes.