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CookTeaser

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RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussins at $7.00 a pound. The Cornish Hen costs $2.39 a pound, and weighs about that, or only slightly more. What made it special was brushing on a Tamari Balsamic Glaze*, and roasting for a short while. That was all the little guy required to be tender, cooked through and extremely juicy.

INGREDIENTS

1 Cornish Hen
Kosher Salt & Black Pepper
2 TB of EVOO
1/4 cup of Tamari Balsamic Glaze (brand name Blaze, online)

METHOD For the Cornish Hen

1. Heat the oven to 425 degrees

2. In a small bowl whisk the EVOO & Tamari Balsamic Glaze until emulsified. Completely brush the Hen, with a good coating of the glaze. Place a rack onto a baking sheet, add the Hen & roast for about 25 minutes, or until an internal thermometer reads 130 degrees. Remove the Hen & allow it rest for at least 5 minutes before it’s cut in half. When the oven has cooled down, return the Hen to keep it warm while preparing the Sauce.

INGREDIENTS For the Soy & White Wine Reduction Sauce

1/4 cup of White Wine Reduction*
1 TB of Soy Sauce
2 TB of White Wine
1 TB of Butter
A pinch of Pepper
1/4 cup of Parsley (chopped)

* From More than Gourmet available at Amazon online

METHOD

1. In a small sauce pan add the White Wine Reduction, Soy Sauce,
White Wine & bring to a boil, constantly whisking to avoid an overflow.

2. Turn off the heat & vigorously whisk it to a smooth emulsion.

3. To serve, spoon the sauce onto two plates, top with half a Hen, a dribble of Sauce & a sprinkle of Parsley.

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