Cornish Game Hens with Sausages and Potatoes

 

Cornish Game Hens with

Sausages and Potatoes

It is no secret that I have become quite the pantry meal guy, but every now and then I love to cook a good steak (despite my poultry diet) and I love to cook a fancy meal.  Last night, I made Cornish Game Hens Stuffed with butter, garlic cloves, Mexican green onions and fresh herbs. The hens were flavorful and perfectly cooked. This is not a 30-minute meal. It will take about two hours from prep to service. While my photos show the hens on a board with herbs and onions, be assured I was ready to use everything and cook.  Otherwise, we do not want any cross-contamination of meat proteins and veg. Alright, let's get to it, shall we?

Ingredients

2 cornish game hens

1 bunch Mexican green onions or scallions

1 yellow onion

10 cloves garlic

1 pound baby Yukon gold potatoes, halved

Sprigs fresh sage, rosemary and thyme

salt, pepper

1 package four sausages (optional)

non-stick spray

butter (12 tabs butter)

Cut the Mexican green onions as you wish, or the scallions, if you use those. Slice the yellow onion into discs. Use the white bulb of the Mexican green onions for the bed of the hens in a large baking pan. Halve the potatoes. 

Preheat the oven to 350-degrees.

Line the large baking pan with foil.  Spray the foil with non-stick spray.  Place the potato halves along the inner perimeter of the baking pan. Once done, the potatoes can overlap with the onions.  No worries. Add the onion discs to the center of the pan, spreading them from left to right, as they will serve as the bed for the hens. Sprinkle some of the fresh herbs over the potatoes and onions and sprinkle salt over them all. Add about six or more garlic cloves and ten tabs of butter throughout the pan.  Save two cloves and one tab of butter for each hen.

Add the sausages to the perimeter of the pan if you use them.  For some people, Cornish hens are not enough to fill them up, so I added them, just in case.  It was a last-minute decision. 

Now, whether you wash chicken or game hens or not, prep the hens to stuff. Place the butter tabs in the hens, along with the garlic cloves and greens of the scallions, followed by as much of the fresh herbs you can stuff them with.  Place the hens over the onions and potatoes in the baking pan.  Drizzle the hens with extra virgin olive oil and season with salt and pepper.  Top with fresh thyme.  

Place the pan into the oven and bake for 50 minutes at 350-degrees (see the preheat above).  After 50 minutes, raise the heat to 375-degrees and roast for another 20 - 30 minutes.  Afterward, check the hens with a thermometer, but it will be quite ready by now.  The reason why I had planned to let it roast so long was because of all of the potatoes, onions, and sausages in the pan with the hens. 

Those golden hens and splitting sausages are not only beautiful but are aromatic and mind-blowing to the senses.  After removing from the oven, remove the hens and allow them to rest a few minutes. If you want, remove the stuffing, or, let the guest remove it.  It is all quite edible and delish!

Plate simply.  Add potatoes and onions and top them with the hen. Add fresh garnish if you wish and enjoy!  

I used Mexican green onions instead of scallions because the greens crisp up nicely during the roasting process.  I love it. 

As always, Thank You so much for your visit!  I appreciate each and every one of you!  Now, Go Cook Something For Someone You Love!

~Martin

In-House Cook

Pandemic Pantry Jambalaya

 

Pandemic Pantry Jambalaya

Hi Friends!  This meal is filling, flavorful, and aromatic as all get up.  Make this with a loved one; tag-team it!  I did, and it was fun. I am allergic to shrimp and shellfish, so we substituted sausage and chicken in place of that. It is a pantry meal and those are what I had on hand, as it was, and it worked out great. Let's get to it, shall we?

Ingredients

1 package boneless skinless chicken thighs

1 package Zatarain's Jambalaya rice

1 package four Andouille sausages

Fresh thyme

Fresh oregano

2 14.5 oz cans fire-roasted diced tomatoes

1 or 2 cans fire-roasted green chiles or,

Sliced and pickled Jalapenos

1 onion, coarsely chopped

2 - 4 garlic cloves, diced

evoo

Your choicee of spices, if any*

Cube the chicken and slice the sausages into angular discs. Add 3 tablespoons of evoo to a large skillet over high heat.  When the oil ripples, add the chicken.  Add salt, pepper and Cajun spice (if desired*). Allow the chicken to start to caramelize, getting some golden color to them before adding the sausage. Move the chicken to the perimeter of the skillet and saute the sausage in the center for three minutes.  Turn the sausages and allow them to brown for another three minutes.  Add, now, half of the onion, salt, and pepper, one can of the fire-roasted tomatoes and one can of the chiles, and combine the meats and onion thoroughly. Reduce the heat to medium-low and allow them all to cook for seven or eight minutes.  

Now, start the Zatarain's Jambalaya Rice. Follow the directions on the box.  Once you bring the water, oil, and rice mixture to a boil, add the other half of the onion and one can of the fire-roasted tomatoes, and one can of the chiles. Combine thoroughly and reduce the heat as directed and simmer. 

When the rice mixture is done, add the chicken and sausage mixture to the rice and combine thoroughly.  Allow the mixture to simmer a few more minutes together, then remove from the heat and let it sit for about five minutes more. 

Serve in a bowl and garnish with the herbs.  

This recipe will feed four-to-six easily for one sitting. Freeze half of it for another sesh if feeding two! 

As always, Thank You for your visit!  I always appreciate that.  I am out of town and watching the sunset and smelling the eucalyptus and oaks and various coastal range shrubbery while writing.  I cannot tell you how peaceful this is.  

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook

 

Seasoned Oven Roasted Turkey Thighs and Couscous

 

Roasted Turkey Thighs

Sometimes one just has to step up and take care of one's health.  I have put myself on a strictly chicken and turkey regimen for dinners and lunch for three months. I find that I actually love it!  I do not like turkey breast, that dry old tough and dry as old boots, but the thighs and legs are awesome!  Same with chicken. While I do not have a step-by-step display as I often try to show you, this dish is so easy it does not even need it.  It does need time, however.  Turkey - even the thighs and/or legs - are not 30-Minute Meal proteins. Let's get started, shall we?

Ingredients

1 package turkey thighs, bone-in, skin on

Spice mixture of salt, pepper, garlic powder

4 sprigs fresh thyme and rosemary

1 box couscous or rice, your choice

 evoo

Line a pan with foil.  Add two tablespoons of evoo or spray the foil with non-stick spray.  Preheat the oven to 350-degrees. Add the spices to the fully thawed turkey thighs all over.  Place the thighs into the foil-lined pan.  If you have oven-safe skillets, you can use that without the foil.  No need to cover it.  Roast the thighs for 45 minutes upwards to an hour, depending on your oven. 

15 minutes prior to the thighs finishing, make the couscous.  Earlier, if you are making rice. 

Once done, use a thermometer to check the temperature of the thighs. Make sure it reads "poultry".  If done, let the thighs sit and rest.  

Add herbs for garnish after placing the thighs atop the couscous or rice. I also grated fresh parmigiano reggiano into the couscous for a little salty bite. 

That is it!  Delicious flavors and fun to eat and healthy!  These thighs come in packages of two, so you can buy more to feed your family, and rice and couscous are inexpensive and go a long way!  Enjoy!

As always, Thank You for your visit!  I am grateful for you ALL!!!  Now, Go Cook For Somone You Love!!!

 

I do not own this photo.

~Martin

In-House Cook