Stove Top Smoker Rock Cornish Game Hens Calvados Food

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

STOVE TOP SMOKER ROCK CORNISH GAME HENS CALVADOS

Steps:

• Split hens up the back and remove backs. You can use the backs and giblets for stock if you wish.
• Marinate the hens in 3/4 cup of Calvados for 1 hour. Set up stove top smoker and place hens in smoker breast side up for over medium-high heat about 1 hour or until thoroughly cooked.
• Saute apple slices in butter in a large saucepan. When hens are cooked add to saucepan, add remaining 1/4 cup Calvados, and carefully flame and serve immediately, on sauteed apple slices.

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

HICKORY SMOKED CORNISH GAME HEN

Steps:

• Whisk together the dry rub, salt and pepper in a small mixing bowl. Season the washed and dried game hens with the rub and arrange on a sheet tray. Cover with plastic wrap and refrigerate for 1 hour.
• Meanwhile, in a small saucepan over medium heat, add butter to melt. Once melted, add the shallots and saute until tender. Season with salt and pepper, to taste. Add the chicken broth and orange juice. Bring to a simmer and let reduce down to 1/2 cup, about 10 minutes. It will easily coat the back of a spoon and be slightly syrupy. Once reduced add the apple cider vinegar and hot sauce. Taste for seasoning.
• Prepare your grill/smoker for indirect heat with charcoal and hickory chips. Maintain your temperature at 275 degrees F.
• Arrange the game hens on the grill and cover. Smoke for 40 minutes. Remove the cover and brush the hens with the glaze, making sure to get into all the nooks and crannies. Cover the grill and smoke for an additional 15 minutes. Remove the hens from the grill, to a serving platter and let rest, covered with foil for 15 minutes before serving.

PAN SEARED CORNISH HEN

Steps:

• For the potatoes: In a bowl smash the boiled potatoes. Add the sour cream, onions, parsley and egg yolk, and mix well. Season with salt and pepper. Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs. Refrigerate and hold for later use.
• For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper. Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke. Carefully lay the hens in the pan, skin-side down. Sear the hens until the skin is golden brown and releases from the pan. Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes.
• Add the chicken stock and cover the pan with a lid. Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone. Remove the hens from the pan and let rest.
• Add the demi glace and garlic to the stock in the pan and reduce by half.
• Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate. Add the tarragon and season the jus with salt and pepper.
• Finish the potato cakes. In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke. Place the potato cakes in the pan and cook until the cakes are golden brown. Reduce the heat to medium and flip the cakes and cook until both sides are golden brown. Remove the potato cakes and hold hot for plating.
• For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe. Saute for 2 to 3 minutes. Season with salt and pepper and add the butter. Remove from the pan to a paper-towel-lined plate.
• To plate, spoon 2 ounces of the tarragon jus on to the center of each plate. Place a portion of the broccoli rabe in the center of the sauce. Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes. Pour the remainder of the sauce over the hens.