Cornish Game Hens With Bulgur Raisins And Pine Nut Food

HAMAM MAHSHI BI BURGHUL-CORNISH GAME HENS W/BULGUR & RAISINS

Steps:

• To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
• Preheat oven to 400°F.
• Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
• To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
• Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).

STUFFED CORNISH GAME HENS WITH PINE NUTS AND RAISINS

Steps:

• Preheat the oven to 350 degrees.
• Combine the raisins and brandy in a small bowl. Set aside for about 15 minutes to allow the raisins to plump slightly.
• Trim the crusts from the bread and cut the slices into 1/2-inch cubes. Place the bread cubes on a baking sheet in the preheated oven and bake for about 15 minutes or until golden brown. Remove from the oven and transfer the cubes to a mixing bowl. Set aside. Do not turn off the oven.
• Fill a large mixing bowl with lightly salted cold water and, 1 at a time, thoroughly rinse each hen in the salted water. Place the rinsed hens under cold running water to remove excess salt. Drain well and pat dry. Set aside.
• Drain the liquid from the raisins, separately reserving both the raisins and the liquid.
• Combine the oil with 2 tablespoons of the butter in a medium saute pan over medium heat. Add the celery, onion and 1 tablespoon of the garlic and saute for 3 minutes. Add the reserved soaking liquid from the raisins and cook, stirring frequently, for about 5 minutes or until the liquid has evaporated. Stir in the parsley, pine nuts, and reserved raisins. Scrape the mixture into the reserved toasted bread cubes and add just enough chicken stock or broth to moisten without letting the bread cubes get soggy. Season, to taste, with salt and pepper.
• Using a large spoon, lightly push some stuffing into the cavity of each bird. (Do not pack the stuffing in tightly or it will get very soggy and may not cook properly).
• Combine the remaining butter and garlic and coat each hen with a light layer of the seasoned butter. Sprinkle lightly with paprika and season to taste with salt and pepper. Place the hens in a roasting pan. Cover the pan with aluminum foil and place in the preheated oven. Roast for 20 minutes. Remove the foil and continue to roast for an additional 20 minutes or until the hens are golden brown and an instant-read thermometer inserted into the center of the bird and into the stuffing reads 165 degrees. Remove from the oven and serve.

GREEK YOGURT CORNISH GAME HENS

Steps:

• Place Cornish game hens in a large resealable plastic bag.
• Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
• Preheat grill for low heat and lightly oil the grate.
• Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
• Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

GRILLED CORNISH GAME HENS W/GINGER BUTTER

Steps:

• Combine ingredients and mix until blended. Insert the ginger butter under the breast skin of each bird. Stuff birds (1 cup each) with a prepared stuffing mix of your choice and truss. Brush birds with olive oil, and salt, pepper and sage to taste. Place birds breast side up on a 350° grill for 25-30 minutes. Turn and continue grilling for 25-30 minutes or until the meat is no longer pink when cut at the bone and/or the temperature is 170° at the thickest part of the breast and thigh.
• Bon Appetite.

CORNISH GAME HENS WITH RAISIN SAUCE

Steps:

• Stuff hens with prepared stuffing; sprinkle with salt and pepper.
• Place trivet or crumpled piece of heavy-duty foil in slow cooker, to keep hens from sitting in juices.
• If you're using a deep and narrow crockpot, put Cornish hens in neck-side down.
• In a 1-quart saucepan combine jelly, raisins, butter, lemon juice and allspice.
• Cook over low heat, stirring, until hot and simmering.
• Brush some of the sauce on hens in the crockpot.
• Keep remaining sauce in refrigerator until serving time.
• Cover and cook on LOW for 5 to 7 hours, basting once about an hour before done. Bring remaining sauce to a boil and spoon over hens at serving time.

CORNISH GAME HENS WITH DRIED FRUIT AND HONEY

Steps:

• Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
• Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
• Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.