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Category Archives: Fowl

November 19, 2012 Roasted Game Hen With Rings Of Delicata Squash


RECIPE Roasted Game Hen with Delicata Squash Rings

Serves 2

A CookTale

What a scrumptious dinner we enjoyed last evening, composed of simply two ingredients. A fresh, not frozen, Game Hen easily serves two and is modestly priced under $5.00. The main requirement to get the most out of the Hen is careful oven roasting, which means overcooking this small bird will dry it out and the tender juicy meat will have been lost . A coating with a savory Marinade will also contribute to the finished flavor. The Delicata Squash rings roasted in the same hot oven made for a delicious accompaniment.

INGREDIENTS For the Game Hen & Marinade

A 1-1/2 lb Cornish Game Hen (backbone removed & flattened)
Kosher Salt & Black Pepper
1 tsp of Aleppo or other ground hot Pepper
1 TB of Sweet Spanish Paprika
1 TB of softened Butter
2 TB of EVOO

METHOD

1. Heat the oven to 400 degrees F.

2. Place the flattened Hen, skin side up into a deep sided casserole. Whisk together the five Marinade ingredients & generously brush it on the Hen. Let it marinate for an hour at room temperature.

3. Place the Hen in the oven for about 20 minutes. Check it with an instant thermometer – the internal temperature inserted in the Breast Meat should be no more than 130 degrees F. Remove to a warm platter, as it rests the temperature will continue to rise.

INGREDIENTS For the Delicata Squash rings

1 Medium size Delicata Squash (both ends sliced off)
2 TB of Maple Syrup
2 TB of softened Butter
Kosher Salt & Lemon Pepper

METHOD

1. Slice the Squash into 1/2″ rings. Remove the seeds in all the slices. Place the prepared slices into a large bowl.

2. Whisk together the four Marinade ingredients. Pour onto the Squash rings & very carefully coat them. Transfer to a baking sheet in a single layer & oven roast at 400 degrees for about 25 minutes. The should well browned & very tender.

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January 28, 2012 Cornish Hen With A Tamari Balsamic Glaze


RECIPE

Serves 2

A CookTale

Last evening’s dinner converted me to
a Cornish Hen aficionado. In the past it was always Poussin’s 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, on-line)

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 read 130 degrees.

3.Remove the Hen form the oven & 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.