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cornish game hens

bbqwizardbbqwizard Posts: 119
edited November -1 in EggHead Forum
Anyone have a really good cornish game hen recipe they'd care to share? I've done the usual things, so I'm looking for inspiration.[p]Thanks for the help,[p]phillip

Comments

  • bobbybbobbyb Posts: 1,349
    bbqwizard,
    I haven't tried this yet, but intend to. I think it sounds good.
    Bob
    ________________________________________
    @@@@@ Now You're Cooking! Export Format[p]Cornish Hens With Creamy Chipotle Sauce[p]mexican[p]4 each Cornish game hens; about 1 1/4 pounds
    2 1/2 cups Roasted Tomatillo-Chipotle Salsa; separate recipe
    1 pound green beans; trimmed
    1 large white onions; sliced 3/8" thick
    1/2 cup heavy cream
    1 tablespoon vegetable or olive oil
    salt, preferably coarse[p]Rinse the hens and pat dry. Set them in a bowl and coat with the Roasted
    Tomatillo-Chipotle Salsa. Cover and let stand at room temperature for 1
    hour.
    In a large pot of boiling salted water, cook the green beans and onion
    slices until both are crisp-tender, about 4 minutes. Drain and spread out
    on a tray to cool.
    Preheat oven to 450-degrees. Scrape the marinade from the hens back into
    the bowl and stir in the cream. Set the hens, breast side up, in a large
    oiled roasting pan with the legs facing out. Brush hens with the oil,
    season with salt and roast in the middle of the oven for 15 minutes.
    Arrange the beans and onions around the hens, pour the marinade over and
    roast for about 20 minutes longer, or until the thigh juices run clear when
    pierced.
    Transfer the hens and vegetables to a serving platter and cover loosely
    with foil. Spoon off any fat from the pan sauce. Set the roasting pan
    over 2 burners on moderate heat and boil, scraping up any browned bits, for
    1 minute. Season with salt. Spoon half of the sauce around the hens and
    serve with the remaining sauce.[p]- - - - - - - - - - - - - - - - - - -[p]Yield: 4 servings[p]Preparation Time: 2:00[p]
    ** Exported from Now You're Cooking! v5.74 **[p][p]___________________________
    @@@@@ Now You're Cooking! Export Format[p]Tomatillo-Chile Sauce / Salsa Verde/Quick[p]easy, sauces, spicy[p]1 lb fresh tomatillos, husked and washed; -or-
    13 oz can tomatillos, drained
    3 ea serrano chiles -or-
    2 ea jalapeño chiles; stemmed
    5 sprigs cilantro; roughly chopped
    1 sm onion; chopped
    1 lg garlic clove; roughly chopped
    1 tbsp lard or vegetable oil
    2 cup poultry or meat stock
    1/2 tsp salt; (if necessary)[p]Boil the fresh tomatillos and chiles in salted water to cover until
    tender, 10-15 minutes; drain. Simply drain canned tomatillos. Place
    the tomatillos and chiles (raw ones if using canned tomatillos) in a
    blender or food processor, along with the coriander, onion and
    garlic; if using a blender, stir well. Process until smooth, but
    still retaining a little texture. Heat the lard or vegetable oil in
    a medium-large skillet set over medium-high. When hot enough to make
    a drop of the puree sizzle sharply, pour it in all at once and stir
    constantly for 4-5 minutes, until darker and thicker. Add the broth,
    let return to a boil, reduce the heat to medium and simmer until
    thick enough to coat a spoon, about 10 minutes. Season with salt.[p]Source: Authentic Mexican; Rick & Deann Groen Bayless.
    MM by Lyn.[p]
    ** Exported from Now You're Cooking! v5.74 **[p]

  • WessBWessB Posts: 6,937
    bbqwizard,
    Here`s a link to JJ`s parmesian cornish hen cook...[p]Wess

    [ul][li]JJ`s hen[/ul]
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