Daily Archives: November 19, 2011
19/11/11 Cornish Game Hen With Pomegranate Molasses, Pomegranate Seeds & Roasted Broccoli Rabe
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RECIPE
Serves 2
A CookTale As an alternative to a 3 pound Chicken, or a 1 pound Poussin, Cornish Game Hens are inexpensive and, if not overcooked, are a very juicy and tasty bird. These were grill-pan cooked in what is called, “Pollo al Mattone”, or “Chicken Under a Brick” a Tuscan style of grilling chicken, then brushed with Pomegranate Molasses and flash roasted in a 450 F oven. Measuring the internal temperature is tricky due to the thinness of the Hen’s flesh. Therefore better to undercook, realizing it still has a few minutes in a very hot oven to melt the Pomegranate Molasses. INGREDIENTS F0r the Cornish Game Hen 1 Cornish Game Hen, (spatchcocked, spine & wing tips removed, completely flattened) METHOD 1. Preheat the oven to 450F degrees. 2. Coat a large saute pan with 1 TB of EVOO & bring to medium-high heat. Season the Hen on both sides generously with Salt & Pepper. Carefully lay the Hen in the pan, skin side down & cook until the skin becomes brown & crispy, 5 to 6 minutes. Turn the hens over & to the flesh side & brown. Remove the Hen to a sheet tray. 3. Combine the Molasses & the smashed Garlic in a saucepan over medium heat. Bring the Molasses to a boil & reduce by half until syrupy, about 15 minutes. Set aside. 4. Brush the Hen on both sides with the reduced Molasses. Place the Hen in the oven & roast for a very few minutes. 5. Remove the Hen from the oven. Plate with the garnish of Pomegranate seeds & spoon on any pan juices. RECIPE Roasted Broccoli Rabe INGREDIENTS 1 Bunch of Broccoli Rabe (1 pound) METHOD 1. Cut off the tough ends of the Broccoli Rabe stems. With a paring knife, peel the stem, working your way around until it’s completely peeled. As you peel the stem, some of the large tough outer leaves will also be removed. Discard those as well. Repeat with the remaining stems. 2. Wash the trimmed Broccoli Rabe. Drain in a colander. 3. Heat the 2 TB of EVOO in a large skillet over medium heat. Scatter on the Garlic & cook, until golden brown, about 1 minute. Remove & set aside. Carefully lay the Broccoli Rabe stems into the hot Oil, season lightly with Salt & the 1/4 teaspoon crushed Red Pepper. Stir & toss to combine. 4. Pour 1/3 cup water into the skillet and bring to a boil. Cover tightly & cook, lifting the lid to turn the stalks occasionally, until the Broccoli Rabe is fork tender. Taste & season with additional Salt & crushed Red Pepper if necessary. Return the Garlic slices to the pan. 5. Move the sauteed Broccoli Rabe to an oven proof casserole dish & place in the still hot 450F oven. Roast for 10 minutes. 6. Divide onto the dinner plates & serve. |
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- Posted under Chicken
19/11/11 Bell Pepper Stuffed with Israeli Couscous and Dried Fruit
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RECIPE
Serves 2 A CookTale As a side dish with a Cornish Game Hen coated with Pomegranate Molasses and scattered with freshly removed Pomegranate seeds, this Israeli Couscous dish turned the evening into a Middle Eastern delight. I love foods that look as come-and-get-me as they taste. And this is a two- step, quite-simple-to-prepare knockout for a first or main course dish. Too bad that belly dancer had a previous engagement. INGREDIENTS 2 Bell Peppers (tops removed & retained, seeded & hollowed out) METHOD 1. Cut off the top the Bell Peppers & hollow out the shell. Retain the tops & set aside. 2. Melt the Butter in a large saucepan over medium-high heat. Add the Onion & saute until tender. Stir in the Currants, Apricots, Salt & Pepper, Chicken Broth & Cinnamon stick & bring to a boil. 3. Add the Couscous, & return to a boil. Cover, reduce heat & simmer for 15 minutes. Allow the Couscous mixture to stand for 5 minutes. Discard the Cinnamon stick. Sprinkle on the optional Cilantro. 4. Heat the oven to 425F degrees. 5. By the spoonful fill the Peppers with the Couscous. Do not overstuff. When roasting, the Couscous will expand. Add the TB of EVOO. Cover with their tops & secure with a couple of toothpicks. 6. Add to the pre-heated oven & bake for 45 minutes, or until quite tender & the Peppers have taken on an attractive roasted color. |
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- Posted under Vegetables
19/11/11 Sauteed Then Roasted Broccoli Rabe
INGREDIENTS
1 Bunch of Broccoli Rabe (1 pound)
3 TB of EVOO
3 Garlic Cloves (peeled & thinly sliced)
Kosher Salt
1/4 tsp of crushed Red Pepper Flakes (or to taste)
1/3 cup of Water, or as needed
METHOD
1. Cut off the tough ends of the Broccoli Rabe stems. With a paring knife peel the stem, working your way around until it’s completely peeled. As you peel the stem, some of the large tough outer leaves will also be removed, discard those as well. Repeat with the remaining stems.
2. Wash the trimmed Broccoli Rabe. Drain in a colander.
3. Heat the 2 TB of EVOO in a large skillet over medium heat. Scatter on the Garlic & cook, until golden brown, about 1 or 2 minutes. Remove & set aside. Carefully place the Broccoli Rabe stems into the hot Oil, season lightly with Salt & the 1/4 teaspoon crushed Red Pepper. Stir & toss to combine.
4. Pour 1/3 cup water into the skillet and bring to a boil. Cover tightly & cook, lifting the lid to turn the stalks occasionally, until the Broccoli Rabe is fork tender. Taste & season with additional Salt & crushed Red Pepper if necessary. Return the Garlic slices to the pan.
5. Move the sauteed Broccoli Rabe to an oven proof casserole dish & place in the still hot 450F oven. Roast for 10 minutes.
6. Divide onto dinner plates & serve.
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- Posted under Vegetables
CookTeaser 