Recipes, Chef George Mendes, Braised Organic Chicken, Baby Goat Terrine, How To Cook, Chef's Recipes


Chef George Mendes

Baby Goat Terrine with Slow-Roasted Carrots, Golden Nugget Potatoes, Herb Purée, and Honey Vinegar

Courtesy of chef George Mendes


Baby Goat Terrine

- 1 cup olive oil

- 1 onion, peeled and sliced

- 5 garlic cloves, sliced

- 2 teaspoons smoked pimenton

- 2 bay leaves, torn

- 1/2 cup vinho verde (dry white wine)

- 1 baby goat shoulder

- 1 baby goat leg


- 3 market carrots, variety of colors

- 1 tablespoon olive oil

- 3 sprigs thyme

- 1 cup fresh carrot juice

- 2 tablespoons butter

- Salt and freshly ground pepper


- 12 golden nugget potatoes

- 2 cups duck fat

- 2 tablespoons white peppercorns, toasted

- Sea salt to taste

Herb Purée

- 1 bunch parsley

- 1/2 bunch chives

- 1/2 bunch tarragon

- 1/2 bunch chervil

Honey Vinegar

- 1/4 cup honey

- 1/4 cup sherry vinegar

- 1/2 cup water

- 1 tablespoon lecithin

- I tablespoon ultra tex-3


- Chanterelle mushrooms, cooked


Baby Goat

1) Make a marinade with the olive oil, onion, garlic, pimenton, bay leaves, and vinho verde.

2) Cryovac goat leg and shoulder along with the marinade and cook sous-vide at 67 degrees C for 36 hours.

3) Remove from bag, pull all meat from the bone and then press into terrine mold.

4) Press under a heavy weight.

5) Refrigerate overnight.

6) Cut into desired shape.

7) Pieces get seared on plancha to order.


1) Wrap carrots whole in aluminum foil with olive oil, thyme, and salt and pepper.

2) Bake in the oven at 350F for about 1 hour or until tender.

3) Peel and cut into desired shape.

4) In the meantime, make the carrot butter.

5) Reduce carrot juice by three-quarters and monté au buerre.

6) Blend well, season to taste and pour through chinois.

7) Keep warm.


1) Confit the potatoes in duck fat.

Herb Purée

1) Blanch all herbs and shock.

2) Purée in Vitamix and pass through a chinois.

3) Season to taste.

4) Reserve.

Honey Vinegar

1) Combine all ingredients for the honey vinegar and blend with hand-held blender until strong bubbles form.

To Serve

1) Sear the goat terrines until a golden brown crust forms on one side.

2) Heat more in oven if necessary. 

3) Heat the carrots and the potatoes.

4) Brush plate with the herb purée.



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Organic Chicken Braised with Coconut, Kaffir Lime and Lemongrass

Courtesy of chef George Mendes


- 2 x 3.5 pound organic, free-range chickens

- 1 tablespoon canola or grape seed oil

- 1 onion, cut into large dice

- 2 medium carrots, peeled and sliced

- 1 leek, white part only, washed well, sliced

- 3-inch piece of lemongrass, sliced

- 1-inch piece of fresh ginger, peeled and sliced

- 4 garlic cloves, sliced

- 5 kaffir lime leaves, sliced

- 1 cup mirin

- 2 cans Thai coconut milk

- 4 cups chicken stock

- 1/2 bunch fresh cilantro

- Kosher salt and freshly ground white pepper

Poached Chicken Breasts

- 2 cups chicken stock

- 1-inch piece lemongrass, sliced

- 4 kaffir lime leaves, sliced

- 4 garlic cloves, crushed

- 4 chicken breasts, reserved from whole chickens

- Kosher salt and freshly ground pepper


Braised Chicken

1) Remove legs and breasts from the chickens.

2) Breasts should be skinless and deboned.

3) Set them aside for poaching [see below].

4 )Reserve bones for making chicken stock.

5) In medium size heavy-bottomed casserole, heat about a tablespoon of oil over medium high heat.

6) Season chicken legs with salt and pepper.

7) Sear the legs on both sides until golden brown, about 3 minutes per side.  8) Remove from casserole and set aside.

9) Add the sliced vegetables as well as the lemongrass, ginger, kaffir lime leaves, and garlic.

10) Cook over medium heat for 10 minutes, until onions are transparent.

11) Add the mirin and reduce until dry. 

12) Add the chicken legs back into casserole and then pour in the coconut milk.

13) Cook over medium heat until milk is reduced by half.

14) Add the chicken stock.

15) Let cook for approximately 45 minutes, slowly simmering.

16) Check for doneness by piercing with a fork.

17) No red juices should seep out, only clear.

18) Remove chicken from casserole, and set aside covered with aluminum foil to keep warm.

19) Pass cooking liquid (coconut milk and vegetables) through fine colander and pour back into casserole.

20) Reduce over medium heat by half.

Poached Chicken Legs

1) In a small sauce pot, combine chicken stock with the lemongrass, lime leaves, and garlic cloves.

2) Bring to simmer and turn off heat.

3) Let infuse for 30 minutes.

4) Pass through fine colander.

5) Season chicken breasts on both sides with salt and pepper.

6) Place into flavored chicken stock and poach over very low heat for 20 to 25 minutes until chicken breasts are firm.

To Serve

1) Slice each poached chicken breast into 5 slices and serve with the braised leg (If preferred, remove skin from leg and pull the braised chicken meat off the bone).

2) Pour the reduced coconut milk over breast and leg.

3) Can be served with mixed steamed vegetables and rice.



Chef / owner of Aldea in New York City.


Chef Mendes’ menu is inspired by his Portuguese heritage and his extensive experience training at top Michelin-rated restaurants in France and Spain.


- Chef Kurt Gutenbrunner (Blaue Gans & Wallsé)

- Chef Chris Santos (The Stanton Social & Beauty and Essex)

- Chef Chikara Sono (Kyo Ya)

- Chef Sean Brock (McGrady’s & Husk)


George Mendes’ recommendations on where to eat in Manhattan, Brooklyn, New Jersey and around the world.


Photo courtesy of George Mendes



Gramercy / Flatiron


31 West 17th Street

New York, NY 10011 (view map)

T: 212.675.7223 (make a reservation)




Mon - Fri: 11:30am - 2pm


Mon: 5:30pm - 10pm

Tues - Thu: 5:30pm - 11pm

Fri - Sat: 5:30pm - 12am

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