Cornish Game Hens With Chili Plum Sauce Recipes

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

Steps:

• Preheat the oven to 400 degrees F.
• In a small saucepan, saute the shallots in the butter over medium heat until translucent, about 5 minutes. Add in the clementine zest and juice, cranberry, brown sugar and rosemary. Simmer until thick, about 10 minutes. Set aside to cool.
• Season the game hens liberally with salt and pepper. Using a basting brush, paint each bird entirely with the glaze. Cover the wing tips with foil to keep them from blackening too much.
• Place the glazed birds in an enameled cast-iron Dutch oven. Roast for 20 minutes, and then reglaze the birds. Check after 15 more minutes; if the sugars in the glaze are turning too brown, lightly tent the Dutch oven with foil to protect the skins. Baste again after 45 more minutes, then check with an instant-read thermometer after another 5 minutes; the thighs must register at 165 degrees F, the breasts at 170. Let rest for 10 minutes and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
• Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish, and bake 30 minutes in the preheated oven.
• Remove cover from dish, and place 1/2 the butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Steps:

• Preheat oven to 450°F. Slide fingertips under game hen skin to loosen from meat. Insert cilantro sprigs under skin. Sprinkle hens with chipotle chili powder; season with salt. Place hens, skin side up, on rimmed baking sheet. Roast 15 minutes.
• Meanwhile, stir jelly, orange juice, and orange peel in small saucepan over medium heat until jelly melts, about 2 minutes. Brush hens with some jelly mixture; continue to roast until cooked through and brown, brushing once more with mixture, about 15 minutes longer.
• Bring remaining jelly mixture to simmer. Stir in chopped cilantro and salsa. Spoon sauce over hens and serve.

Steps:

• Marinade: thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
• In a food processor or blender, finely grind together sliced lemongrass, coriander, shallot, garlic, and ginger root.
• Add brown sugar, curry, pepper, salt, fish sauce, and 1 cup of the coconut milk and puree.
• Quarter each hen and divide the hen between 2 large plastic zip lock bags and divide the marinade and seal the bags, pressing out all air.
• Put bags in a large shallow dish and marinate hens, chilled, turning bag once or twice overnight.
• Preheat oven to 450 degrees F. and line a large shallow roasting pan with foil.
• Remove hens from the marinade, reserving marinade, and arrange hens, skin side up, in the prepared pan. Roast 20-25 minutes until cooked through.
• While hens are roasting, in a small saucepan, combine reserved marinade and remaining 1 cup of coconut milk and cook sauce at a slow boil, stirring occasionally, 5 minutes, and strain through a sieve into another small saucepan to keep warm.
• Serve hens with the marinade sauce and/or the Sweet Chili Sauce.
• For the Sweet Chili sauce, in a small saucepan, combine all ingredients and simmer, stirring occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made up to 3 days ahead and kept chilled, covered. Serve at room temperature though. (Yield: 1 1/2 cups).

Steps:

• Preheat oven to 350°F.
• Melt butter and stir in honey and chili powder; mixing well.
• Stir in orange juice, salt and pepper and remove from heat.
• Cut each hen into two halves.
• Rinse well and pat dry with paper towels.
• Place hens in baking dish, skin side down, and place in oven for 6-8 minutes.
• Turn hens over and baste generously with all of the mixture.
• Bake for approximately 45 minutes or until well browned.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place game hen halves with skin sides up into a 9x13-inch roasting pan.
• Roast hens in the preheated oven for 35 minutes.
• Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

Steps:

• Preheat oven to 400°F. Rinse hen halves and pat dry. Sprinkle with salt and pepper. Line rimmed baking sheet with foil. Arrange hen halves, skin side up, on prepared baking sheet.
• Combine plum jam, chutney, and curry powder in small saucepan. Stir over low heat until curried plum glaze comes to boil. Brush 2 tablespoons glaze over each hen half, coating generously. Add chicken broth to remaining glaze and reserve for sauce.
• Bake hen halves until golden and tender, about 25 minutes. Transfer hen halves to plates. Squeeze fresh lime juice over each hen half. Pour pan juices into reserved glaze mixture and bring to boil. Reduce heat and simmer to thicken slightly, about 3 minutes. Spoon sauce around hen halves. Sprinkle with chopped green onions and chopped peanuts.