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1
In a small bowl, combine the tea, salt, chile flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest.
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2
Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish.
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3
Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper.
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4
(If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.)
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5
Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side.
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6
Be careful to move the partridge around if/when there are flare-ups.
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7
Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl.
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8
Place bird on top and arrange the fennel around the bird.
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9
Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions.
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10
Beverage: Brickhouse Gamay-Noir
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11
Heat a medium saucepan over medium heat.
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12
Add the grapeseed oil and swirl to coat the pan.
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13
When the oil shimmers add the shallots, garlic, and orzo.
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14
Saute, stirring, until soft, about 3 minutes.
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15
Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed.
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16
Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes.
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17
Add mushrooms and stir to heat through.
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18
Season with the salt and pepper, to taste.
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19
Toss the flour with a tablespoon of the remaining tea spice mix.
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20
Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges.
