Talk Takeaway: Cooking with Chef Richard Blais

Posted on Jun 28, 2013 10:45am

Chef Richard Blais visited "The Talk" for a Talk Takeaway: Cooking segment.  He whipped up some delicious food for the ladies.  Here are the recipes!

Lemon Curd and Black Pepper Roast Chicken




1 tbsp. black peppercorns

2 tsp. Szechuan peppercorns (optional)

2 tsp. coriander seeds

8 cups water

1 cup Kosher salt

1 fresh red Thai chile, sliced

1 4-5 lb. free-range chicken


Lemon Curd

4 large egg yolks

1/3 cup sugar

Grated zest and juice of 2 lemons

2 tbsp. unsalted butter, diced

1 tbsp. black peppercorns

1 tsp. coriander seeds

1 tsp. finely chopped fresh rosemary

1 tsp. finely chopped fresh sage

1 tbsp. water


  1. To brine the chicken: put the black peppercorns, Szechuan peppercorns, if using, and coriander seeds into a saucepan and toast over medium low heat, swirling the pan, 2-3 minutes. Add 2 cups of the water and salt, raise the heat to medium high, and stir until the salt is dissolved. Remove from heat and add the remaining 6 cups of water and the chile. Let cool to room temperature.

  2. Rinse the chicken under cold water. Transfer to a tall narrow plastic container just large enough to hold it. Pour brine over the chicken so that it is immersed. Refrigerate for 2-3 hours, or overnight.

  3. To make the lemon curd: In a medium sauce pan, whisk the egg yolks, sugar and lemon zest and juice until combined. Put the pan over low heat and stir constantly with a wooden spoon until the mixture is thick and hot, but just below a simmer, about 15 minutes. Remove from the heat and whisk in the butter a little at a time until smooth. Using a rubber spatula, press the mixture through a fine-mesh strainer set over a small bowl to remove the zest. Cover and let stand until cool or refrigerate if not using right away.

  4. Position a rack in a roasting pan.  Remove the chicken from the brine and rinse well under cold running water.  Pat the chicken completely dry with paper towels and set it on the rack in the pan.  Let the chicken come to room temperature, 20 to 30 minutes.

  5. Preheat the oven to 450 degrees Fahrenheit.  Coarsely crush the black peppercorns and coriander seeds with a mortar and pestle or a cutting board with the bottom of a small pan.  Transfer to a small bowl and stir in the rosemary and sage.  Add three-quarters of the spice mixture to the lemon curd, along with the water, and stir to combine.

  6. Pat the chicken again with paper towels to make sure it is completely dry.  Gently loosen the skin by sliding your fingers between the breast and skin and working them down to the thighs and drumsticks.  Spoon half the lemon curd under the breast skin and use your hands to spread the curd evenly under the loosened skin all the way to the legs.  With kitchen twine, tie the legs together tightly.  Brush the remaining curd evenly over the surface of the chicken, coating the whole bird.  Sprinkle the remaining spice mix evenly over the chicken.  Return to the rack in the pan and pour 1 cup of water into the pan.

  7. Roast the chicken for 30 minutes.  Reduce the heat to 325 degrees Fahrenheit and continue roasting until the chicken is golden brown and the juices run clear when the thigh is pierced, 1½ to 1¾ hours.  Add water ½ cup at a time to the pan if it starts to dry out.  let the chicken stand for 10 to 15 minutes before carving.

Green Gazpacho


1 ½ lbs. green tomatoes, coarsely chopped

½ cup coarsely chopped fresh cilantro leaves and stems

½ red onion, coarsely chopped

1 small jalapeno, chopped

½ tsp. ground coriander

½ tsp. ground cumin

Juice of ½ lime, or more to taste

1 tsp. kosher salt

Freshly ground black pepper to taste

½ tsp. chicken or ham-flavored Sazon (*optional)

Tortilla chips, croutons, or chicharrones for garnish (*optional)


  1. Put the tomatoes into a blender and puree. Add the cilantro, onion, jalapeno, coriander, cumin, lime juice, salt, pepper and Sazon (if using), and puree until smooth. Add water 2 or 3 tablespoons at a time until the desired consistency is reached. Taste and adjust the seasoning with salt, pepper and lime juice if necessary.

  2. Serve the gazpacho in chilled bowls, garnished with tortilla chips/ croutons/ chicharrones, if using.


Whipped Yogurt with Marinated Berries & Lavender

Serves 4


½ cup Greek yogurt
1 NO2 charger
1 gourmet whip
1 cup Local berries, strawberries, halved lengthwise
¼ cup good honey (sub agave for vegan)
1 tablespoon lavender petals
1 Bottle DRY lavender soda
1 vanilla bean split & scraped
Tiny basil & mint leaves


1. In the iSi siphon combine the yogurt that was mixed with the vanilla seeds.
2. Charge with a NO2 charge.
3. Warm the honey with the lavender petals.
4. Marinate the berries in lavender soda.

To plate, in a bowl put some whipped yogurt and top with the berries and a drizzle of honey. Garnish with the herbs.

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