Recipe courtesy of Jack McDavid
Episode: Philadelphia PA
Print
Yield:
14 to 16 servings

Ingredients

Roasted Capon:
  • 10 pound capon
  • 1 teaspoon fresh chopped savory
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon sage
Spelt and Corn Salad:
  • 2 cups spelt groats
  • 3 cups vegetable stock
  • 2 teaspoons salt
  • 2 cup fresh yellow corn kernels
  • 2 cup fresh shelled peas
  • 6 tablespoons lemon juice
  • 2/3 cup extra virgin olive oil
  • 1/4 teaspoon freshly grated pepper
  • 1 cup cubed peaches
  • 2 teaspoons ground cumin
  • 1 cup chopped red bell pepper
  • 1 cup chopped scallion
  • 3 tablespoons finely chopped shallot
  • 2 teaspoons minced mint

Directions

For the Roasted Capon: Combine ingredients and rub capon with seasonings. Place in pan and roast in a preheated 425 degree oven for 2 hours.

For the Salad: Rinse the spelt groats and drain. In a large stock pot, add vegetable stock, 1/2 teaspoon of salt, and spelt groats. Bring to a boil and simmer for 1 hour and 15 minutes. While still hot, add corn and peas. Cover and allow to cool.

In a small bowl, stir 1 1/2 teaspoons of salt and lemon juice together until the salt is dissolved. Stir in the oil and pepper and set aside. Place the spelt and corn in a large bowl. Add the peaches, cumin, bell pepper, scallion and shallot, and mix together well. Pour in the lemon juice and oil mixture. Toss until all the salad is evenly coated. Garnish with mint.

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