CORNISH HEN This is a sample recipe page from Recipe Girl.
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============================== Butterflied Cornish Hens W/ Lemon Garlic Butter Recipe By: Gail Shermeyer Amount Measure Ingredient Preparation Method 4 cornish hens butterflied 1 cup lemon garlic butter at room temperature 1 tablespoons De Arbol chile powder --lemon garlic butter-- 1 cup fresh lemon juice 8 tablespoons unsalted butter 2 tablespoons fresh minced garlic salt and freshly ground white pepper to taste Prepare a wood or charcoal fire and let it burn down to embers. In a small saucepan over medium heat, bring the lemon juice to a boil and reduce to the consistency of honey. Set aside In a food processor, blend the lemon syrup and garlic with the butter and season to taste with salt and pepper. Reserve. Brush the hens with olive oil and season with salt and freshly ground pepper. Sprinkle with the ancho chile powder and grill skin side down over medium low heat, covered, for 15 minutes. The skin should be brown and crispy. Turn the hens over and cook an additional 5 minuets or until done. Remove from the grill and rub them generously with the room temperature LemonGarlic Butter. ============================== Cornish Hens with Corn-Chorizo Stuffing Recipe By: Bobby Flay and Holly McCord Amount Measure Ingredient Preparation Method 1 teaspoon oil 4 Cornish hens skinless 1 tablespoon ancho chili powder 3 1/4 ounces chorizo diced 2 tablespoons defatted chicken broth 2 cups defatted chicken broth 6 cloves garlic diced 1/4 cup celery diced 1 medium onion diced 4 cups carrot diced 1 poblano core 3 teaspoons chopped herbs thyme, sage, cilantro 6 1/2 cup cornbread crumbled freshly ground black pepper Cornbread: Use two 8.5-oz. packages corn muffin mix. Prepare with 1/4 c. egg substitute and 1/3 c. skim milk. Bake in 8 x 8 in. pans for 20 min. Cool. 1. Set oven to 450F. 2. Heat 1 tsp. oil in a roasting pan. Place hens in roasting pan and dust with ancho pepper; roast 20 minutes. Reduce oven to 350F. Do not remove. 3. While hens are roasting, brown chorizo in a dry medium saute pan; add 2 tbsp. broth, garlic, celery, onion, carrot and diced poblano; saute 3 min. 4. Transfer to a mixing bowl. Add herbs, cornbread and 2 c. broth; mix well. Bake in 13 x 9-in. pan for 25 min. while hens continue to bake. 5. Remove cornbread and hens from oven. Halve hens and serve each half with 1 c. stuffing and Cranberrv-Mango Relish. |