03/19/08
I made this complete meal for Dan and Ben, one of my brother-in-laws. It was tasty good.
Cornish Hen and stuffing
You will need (for 4 servings):
2 Cornish Game Hens, thawed (I always have to ask for them at the grocer... they keep them in back, frozen)
1 box Jiffy corn muffin mix, 1 egg and 1/3 c. milk
1 apple - I have used granny smith and McIntosh. They both were great. Whatever you have will work.
1/2 onion, chopped
rosemary
salt and pepper
EVOO
lemon zest (just a little... like the side of the lemon?)
Thaw the hens overnight in the refrigerator. I find that they take an overnight and then a while in warm water or on the counter to completely thaw in the middle. Silly hens.
Prepare the corn muffin mix, either as muffins or Johnny Cakes. You will need about 3/4 of the finished product, so make it the night before, eat some for breakfast, and leave the rest out on the counter to stiffen up a bit. Cut into cube-ish shapes and put in a bowl.
Preheat the oven to 400 degrees.
Sautee the onion. Mix with the cornbread. Peel and dice the apple, and toss 3/4 into the bowl as well.
Here is where you can get creative. I used a little dried rosemary the first time I did this, with salt, pepper, and a little chicken stock. Tonight I used fresh rosemary (the whole sprig, shoved into the chicken) and salt, pepper, and a little EVOO. I thought some tasty alternatives would be some craisins or cranberries, sausage, walnuts, or maybe some mandarin oranges. Just balance the sweet and the savory, and you can't go wrong... it's cornbread!
Rinse the chickens out and pat dry (inside and out) with a paper towel. I let them drain for a minute or two.
Stuff them full of stuffing. Place the remainder of the stuffing in a glass baking dish. Set aside.
Tie the legs of the chicken together (if you have kitchen twine, kudos. I used the same cotton thread I crochet table cloths out of...) and, if you have some pins handy, pin down the wings. (Try not to puncture the meat, just the skin.)
Rub the chickens with EVOO, salt and pepper. Put a sprig of rosemary on top for added effect. It looks REALLY pretty.
Place on a rack or in a pan (I use my cake pan) breast side up. Wave to them as you shut the oven door.
These bad boys take about 80-90 minutes to cook, uncovered. The inside temperature should read 180F stuck in the thigh, not touching bone.
When there is about 20 minutes left, stick the remainder of the stuffing in. Drizzle some liquid (EVOO or chicken stock) over the stuffing for a little moisture and flavor. But the apples are fairly moist, so don't go crazy.
When the chicken is done, let it rest for about 10 minutes before cutting it. Take a thick knife and cut the chicken in half, right down the middle. Serve it stuffing side up.
Risotto takes about 25 minutes to make, minus heating up the broth.
You will need (to feed a hungry army):
2c. risotto rice
4 1/2 c. stock and 1 1/2 c. water, mixed (I used beef stock because of the pancetta. Chicken would work nicely, too.)
1/4 lb pancetta, diced
1/2 onion, finely chopped (food processor!)
about 10 fine strands of saffron
3/4c grated fresh parmesan. Don't use the jarred kind if you are going to go through the trouble of making risotto :o(
EVOO
S&P
Risotto is a labor of love. Don't make this for your next pot luck. Make it for people you really like.
Heat the stock to a simmer and maintain that temperature. No need to boil it, but don't let it get cold.
In a deep, large stock pot, add about 2TBS EVOO. Heat up, and add onions and pancetta.
In a mug on the side, put about 1 c. stock, and let saffron soak in said cup of broth.
When the onions are clear, add a ladle of broth and the rice. (Make sure the heat is about medium-high, not full blast!) Stir the rice quickly, paying extra attention to scrape all away from the sides and bottom. THIS STUFF STICKS FAST! Don't let it!
When the liquid has cooked off/into the rice, add 2 ladles more. Keep stirring and adding. After a few ladles (about 10 minutes), add in the saffron broth.
I discovered that if you give the rice a good, strong, Italian whip around the pot, add some broth, and stir again, you have enough time (about 45 seconds) to do something like start the beans or check the chicken. Or run into the living room where your guests have made you a cheese and cracker. But don't leave that pot for too long! BAAAAAD things happen!
After about 20 minutes, test the rice for doneness. Mine took about 25 minutes, and most of the broth. I think my right arm has doubled in size. Mad muscle, now.
When the risotto is done, add the cheese. Then add S&P to taste.
This was unusual risotto (as it was a beef broth), and I'm not sure it went awesome with the chicken, but it was SO GOOD. I love it. LOVE IT. Love it. I dare say Dan and Ben did as well.
Garlicy beans
Steam your beans so they are cooked, but crisp.
Chop some garlic and add to a pan of melted butter.
When the beans are done, cover with the butter. I strained the garlic out, but you don't have to.
These take about 3 minutes to make. I did it while the boys chopped the chicken, after I finished the silly risotto.
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