Cornish Hen Seasoning

Carolina Q

I'm doing a butterflied game hen tonight and am looking for good spice combo suggestions. Will probably use evoo and S&P, but that sounds boring. I don't have any DP or the like (yet, but Christmas is comin'); just a collection of individual spices. Coriander? Cumin? Fennel seed? Dried mustard? Tarragon? Thyme? Rosemary? Other? Oh, and I have fresh lemon and lime too.

Any suggestions for good combos would be most appreciated. Thanks.

Celtic Wolf

garlic, tarragon, S&P.

Kick it up with a baste of white wine, garlic, butter and tarragon

NibbleMeThis

Here's one I did last year we called

Little Bang! **** (Thai Cornish Hens)

Ingredients
2 cornish hens, thawed and halved
1/2 c soy sauce
1/4 c brown sugar
1 1/2 t peanut oil
1/2 t sesame oil
2 t thai fish sauce
2 t oyster sauce
1 t ginger, fresh ground
1/4 t black pepper, fresh ground
3 cloves garlic, minced
1/2 t red pepper flakes
1/2 t basil (dried only because our fresh basil is too young to start plucking yet. I would use 1 T of fresh)
1 T cilantro, chopped

Instructions
Mix all ingredients except the hens. Marinade the hens in the mix for 2 hours.

Put the halved hens on the Egg at 350f with plate setter in.

Reserve the marinade. Boil the reserved marinade for 60 seconds. Baste the chicken every 15 minutes with the marinade.

Pull and rest after about 1 hour, when a thermometer stuck into the thigh reads 170f.

We served it with this:

Thai Noodles With Peanut Sauce
Ingredients
1/2 cup chicken broth
1 1/2 teaspoons ginger
3 teaspoons soy sauce
3 teaspoons peanut butter
1 1/2 teaspoons honey
1 teaspoon Red pepper flakes
3 garlic
8 ounces spaghetti
1/4 cup green onion
1/4 cup peanuts

Instructions
Combine broth, ginger, soy sauce, peanut butter, honey, red pepper, and garlic in a small sauce pan. Cook over medium heat until peanut better melts and is heated through to a smooth consistency. Add to noodles to coat. Garnish with green onions and peanuts. (My notes: I don't know where I found this recipe. Based on it's Americanized version of a foreign dish, my guess it was from some cooking magazine. This is a decent base side dish and is actually surprisingly flavorful & spicy. But it needs some color, like some cilantro and red bell pepper. It's just visually dull.)

Little Chef

Carolina....Just did a couple last night as a matter of fact. I brushed the skin with a light coat of olive oil, s&p, and tarragon. I kept it super simple, and they were tasty as could be. Have fun with it! You can't mess these things up unless you add TOO many flavors.

cookn biker

I like orange marmalade and horseradish, equal parts. I don't like the marmalade on it's own but combined with horsey goodness it's great!!.

Dave in So Cal

I know this is probably sacrilegious, but the cookbook that Weber puts out has a good recipe for honey lime glazed cornish game hens. You can find it on line at http://www.weber.com/recipes/Recipe.aspx?rid=57

Carolina Q

Wow! Thanks all!! I have most of the ingredients you all mentioned. No marmalade though (sorry, Mol...). Another question though...

I saw swibirun's post about sriracha sauce. I had no clue what that was, but his wings looked great!! So, I googled it. Whaddaya know? I HAVE a bottle! However, it HAS to be 8-10 years old, literally. And it has been opened, and unrefrigerated. Can I still use this stuff?

cookn biker

Eww, throw that out!!
Remember, when in doubt throw it out!!

Celtic Wolf

If you felt the need to ask you have doubts.. Do what Molly said..

Carolina Q

I figured the heat would kill whatever was wrong with it.

Price on the bottle was $2.65. Mine's a considerably darker color than this...

Celtic Wolf

For $2.65 (probably $4.95 now) do you really want to take a chance?

Carolina Q

Not so much that I have doubts. I really have no idea. Sort of like the guy who asked about the old lump.

I'll toss it though.

Little Steven

Michael,

For the couple of bucks you can toss it. That said, once a week I have lunch at a little Thai sandwich shop near my office. I always order the same thing and they bring it to me automatically and the sriracha. I think I'm the only one that uses it and the last bottle was almost black. I used it til they ran out. Today I was in an Oriental market and picked up a bottle of Uncle Chen's and a bottle of the **** brand and droped it off. Nothing in there to go bad really.

Steve

Carolina Q

Yeah, well, it certainly wasn't the money. I trashed it anyway... wouldn't want to upset Molly's sensitivities. :evil:

Dave in So Cal

We may use a bottle of the stuff every two or three years. A little bit goes a long way. I have not had any problems with it after two to three years. I don't know that I would want to use it after it was unrefigerated for a decade. We keep ours cold.

Little Steven

Michael,

She can be like that

Steve

Carolina Q

There's a minor story behind this bottle, but it's not at all interesting so I won't bore you with it. The bottle is gone now.

Think I'll follow Michelle's advise this time around. Fewer ingredients, all of which I have, no marinating, it's late and I'm gittin' hungry.

Keep the suggestions comin' though. You can never have too many spice rubs or marinades!!

cookn biker

:laugh: :laugh:

Little Steven

Molly,

Love ya darlin' Cept for that tile

Steve

cookn biker

Are you not one with your tile Steve? :laugh:
Try a stone pizza oven close by. :laugh:

cookn biker

Don't you know!!

2Fategghead