Cornish Game Hens
- sjomansbiff Mar 28, 2009 01:27 PM
Anyone have suggestions for the best way to prepare or sides? Let me know your favorites? Thanks
One of my favorites for cornish hens is to stuff them with a wild rice, raisin, and apricot mix with a tangerine glaze.
I've never made them myself, but a good friend makes them all the time. She rubs the hens with olive oil then seasons them with salt, pepper and garlic. She seasons the cavity as well, then stuffs it with a cut up lemon, some parsely, dill and a cut up onion. After the hens have cooked, (she roasts them in her oven at 375 or 400 degrees), she removes the "stuffing" and replaces it with wild rice that she has prepared separately. She always likes to serve fresh asaparagus with pimentos (for color), an assortment of sauteed mushrooms in olive oil and garlic, or some roasted peppers (also different colors). I like stringbeans with slivered almonds. She makes that, too. Enjoy your hens. I'm sure others here will have some great ideas for you.
Butterflied Peppered Hens with Hot and Spicy Ginger
(adapted from In the Hands of a Cook - Jody Adams)
2 (1-1/12) Cornish game hens - butterflied
1 1/2t hot pepper flakes
1T fresh grated ginger
2-4 garlic cloves
1 1/2t fennel or anise seeds
Rub hens with oil and the above ingredients and marinate 1-24 hours. To cook, add and heat oil in two medium hot cast iron pans, put hens skin side down and place a heavy weight on top (a brick). Cook for 20 minutes, turn, replace brick, and cook another 20 min until done and skin is crispy. Remove the breastbones and set aside.
1 1/2t grated ginger
1-2 cloves of garlic
2 shallots thinly sliced
1/2 c dry sherry
2c chicken stock
1t sherry vinegar
In one of the pans, saute until tender the ginger, garlic, and shallots (may need additional oil). Deglaze with sherry and reduce by 3/4. Add the stock and reduce by 2/3 then add butter, vinegar, and salt as needed. Serve under or along side the hens.
Serve with a rice pilaf of dried fruit and nuts.
If you want to really impress guests or a date, de-bone them before cook them and do not overcook them.
Jfood serves over wild rice with some cranberries or quinoa salad.