Thursday, May 05, 2005

Cornish Game Hens with Rosemary and Lemon

Grocery list:
2 cornish game hens, defrosted
1 lemon
3 sprigs fresh rosemary
a lot of garlic cloves, peeled
1 can chicken broth
2 tbsp olive oil
salt and pepper

1) preheat oven to 450 deg F
2) wash hens and pat dry. place on roasting pan.
3) slice lemons (1/8 to 1/4 inch thick round slices) and put a couple into the cavity of each hen. add a sprig of rosemary to each cavity as well. (and some garlic)
4) rub 1 tbsp of the olive oil into the skin of each hen, add salt and pepper
5) roast at 450 for 30 minutes (don't forget to turn on the vent!)
6) turn heat down to 350 deg
7) add the can of broth to the bottom of the roasting pan. sprinkle the garlic cloves around each hen.
8) roast for another 30-40 minutes, basting every 5-10 minutes.
9) remove hens from oven (duh) and remove lemon slices and rosemary from cavity.
10) serve each hen with the roasted garlic from the bottom of the pan.

(each hen is 1 serving. around 278 calories a piece)

Salad grocery list:
field greens
quality shredded parmesan
1 small green apple
1/3 cup pecans or walnuts
2 tbsp sugar
balsamic vinegar (or a fruit vinegar if you have it)

1) toast the chopped pecans/walnuts in a small skillet. add some sugar to slightly candy them.
2) place field greens into each serving bowl, sprinkle chopped/diced green apple, parm, and toasted and candied nuts to each bowl
3) mix the vinegar and oil (3 parts oil to 1 part vinegar) and pour over
each bowl.

I used a fig vinegar that I found in a specialty deli in Michigan. Zingerman's deli makes the best bread, sandwiches, brownies, desserts, etc that I've ever had. Their small specialty grocery items are NOT cheap, but promise to be tasty.


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