GRILLED CHICKEN WITH SPICY HOLLANDAISE SAUCE

* 2 tbsp. unsalted butter
* 4 shallots, diced
* 4 large mushrooms, sliced thin
* 2 tbsp. Hi Mountain Cajun Cowboy
* 1 tbsp. Hi Mountain Trail Dust
* 1 bunch cilantro
* 2 tbsp ground cumin
* 2 c. chicken stock
* 3/4 c. heavy cream
* 2 egg yolks
* 2 tbsp brown sugar
* 1/4 c. red wine vinegar
* 3 lbs. boneless skinless chicken breast and thighs
* salt and fresh ground black pepper
* 2 tbsp. vegetable oil
* 1 tbsp. fresh lime juice
* 6 scallions

Melt butter in skillet. Add shallots and mushrooms. Cook until soft and golden. Add cilantro stems and 1/2 the leaves, Cajun Cowboy, Trail Dust, and cumin. Lower heat and cook for 5 minutes. Add Chicken stock, turn heat to high and cook until reduced by half. Add cream and return to a boil. Remove from heat. Puree, strain and return to heat.

Whisk egg yolks, sugar and vinegar together in a bowl. Pour one cup pureed sauce into the egg mix to temper. Combine remaining egg mix and pureed sauce and cook over low heat, stirring constantly until thick and smooth.
Preheat grill. Season chicken lightly with Alaskan Salmon Seasoning, salt and pepper. Mix oil and lime juice in bowl and brush onto chicken and scallions. Grill chicken 9 to 12 minutes skin side down first. Grill scallions 2 minutes per side. Arrange over rice, spooning sauce over all and garnish with cilantro leaves and scallions.