Green Herb Coulis Food

GREEN HERB COULIS

Steps:

• Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add herbs and cook for 30 seconds. Drain and rinse under cold running water.
• Place herbs on a cutting board and mince. Transfer to the jar of a blender with ice cube and cold water; blend, starting on low speed and working up to high until smooth. Scrape down sides and blend 20 to 30 seconds more, scraping down sides again if necessary.
• Transfer herb mixture to a small saucepan and place over medium-low heat. Whisk in butter, 1 piece at a time, and season with salt and pepper. Keep warm until ready to use.

BULGUR, HERB, AND FETA STUFFED CORNISH HENS

Steps:

• Bring the stock to a boil in a small saucepan. Meanwhile, toast the bulgur in a medium skillet over medium heat until fragrant and nutty, about 4 minutes. Stir in the bulgur, lower the heat, and simmer, covered, for 15 minutes. Remove from the heat and set aside for 5 minutes.
• Transfer the bulgur to a medium bowl and fluff with a fork. Add 1/4 cup of the olive oil, chopped herbs, pine nuts, 2 teaspoons salt, scallions, and garlic and season with pepper, to taste. Cool slightly and add the egg and feta, and mix to combine. Set the stuffing aside.
• Preheat the oven to 450 degrees F.
• Lay the hens on a work surface. Starting from the neck of a hen, slip a couple fingers between the skin and breast, and loosen the skin. Take a large spoonful of the stuffing and slip the spoon between the skin and breast. With your free hand, hold the stuffing in place and gently pull the spoon out, leaving the stuffing behind. Press the skin down to evenly distribute the stuffing over the breast. Repeat until the hens are evenly stuffed. Cross the legs of the birds at the breastbone and tie them with a piece of kitchen twine.
• Arrange the hens breast-side up on a baking sheet. Brush all over with the remaining 2 tablespoons olive oil and season generously with salt and pepper.
• Roast the birds until well browned and crispy, and an instant-read thermometer registers 160 degrees when inserted into the thigh, about 40 minutes.
• To serve, split the hens in half lengthwise. Pour the coulis onto a platter and arrange the hens on top. Garnish with the herb sprigs and serve.
• Put the tomatoes over 2 gas burners on high and cook, turning occasionally, until charred and peeling. Alternatively, broil the tomatoes until charred. Put the tomatoes in a bowl and cover tightly with plastic wrap. Set aside to steam for 5 minutes. Peel and seed the tomatoes.
• Transfer the tomatoes to a blender with the vinegar and garlic and puree until smooth. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste.

FRESH TOMATO COULIS RECIPE

Steps:

• Add all of the ingredients to the blender.
• Blend on low to get everything chopped up, then increase the speed to medium-high. You are looking for the mixture to turn from red to more of a salmon color. You will see it when it happens. Don't blend it too fine- we need to strain it next!
• Put a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer.
• Place in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.
• Serve cold over fish, pork or chicken. Enjoy!