Genius, Panini-Pressed Cornish Game Hen (Spinach Optional)

I'm so excited to present to you my version of this recipe which I adapted from Alton Brown!  I was so impressed with the genius technique of this simple, quick and delicious main course when I first saw it on ABC Good Morning America. This is particularly great to cook on a weeknight when you're hungry and craving a good meal you can eat right away without a lot of preparation.  Although I feel it's wonderful for two to four people, I think it's fantastic for one or two.  It also makes a great presentation if you have any guests.

                                                 Pure Genius!

                                    And Oh, So Delicious!


Adapted from Alton Brown as seen on ABC GMA

Serves 2

Ingredients

• 1 Cornish game hen, approx. 1 1/4 - 1 3/4 lbs.
• 1 tsp. kosher salt for the hen + a sprinkle of table salt for the spinach
• 1/2 tsp. freshly ground black pepper + a sprinkle for the spinach
• 1/4 tsp. garlic powder
• All-purpose, non-stick cooking spray
• 1/ea. 9 oz. bag baby spinach (optional)*
  

Directions

1. Preheat a panini press on high.*
2. Wash and pat the hen dry.
3. Working on a cutting board, use poultry shears or a very sharp knife (I love my surgery shears!) to cut down the center of the top of the bird along the breastbone.  Open up the hen like a book and place body up on the cutting board.  Give the bird a good smack in the middle with your hands to press it as flat as possible.  To remove the backbone, cut along both sides of it from the neck to the tailbone. You can discard the backbone or save it for use in a soup stock.
4. Sprinkle both sides of the hen with the salt, pepper and garlic powder.
5. Spray the bottom of the panini press with the non-stick cooking spray.
6. Place the bird skin side up on the press. (I cook half a bird at a time...you can keep it warm while you cook the other half.)  *Spray the hen with the non-stick cooking spray and close the lid.  (Don't forget to place a drip pan under the press to catch the juices.)
7. Place about a 4-lb. weight on the press and cook for about 10 minutes or until the skin is golden brown. (I use an iron skillet as a weight.)
8. Remove the hen from the press and let it rest for about 3 minutes before serving. 

For each serving:
While the hen is resting, toss half the bag of spinach onto the panini and sprinkle with a little table salt and freshly ground black pepper.  Close the lid to the press and cook about 30-45 seconds.  The spinach will soak up the hen's juices and be very flavorful!

Immediately place the spinach on an individual serving plate and top with a Cornish hen half!  Presto...a quick, lovely, delicious and impressive dinner with practically no effort!

*Tips:  I haven't tried it; but if you don't have a panini press, a similar grill such as a George Foreman may work.  In his TV presentation, Alton said most any green salad mix would work in this recipe; but, here again, I have not tried that.  He also suggested brushing the hen with olive oil right before closing the lid: I used the cooking spray here, as offered in the printed recipe, and it worked fine...I haven't tried the olive oil yet.

Enjoy this after a busy day when you're tired and hungry!  Better yet, impress your loved one with this delicious dinner on date night and be prepared for lots of hugs and kisses!

Printable Recipe

What's That Got to do with This?

We had so much fun with my grandson the other day decorating this Halloween cake!  (I confess, it was from a kit...he's only 2 1/2!)  He was so excited to decorate the cake.  He's not allowed a lot of sweets; and as you can imagine, most of his decorations went into his mouth!

                                         Yes, Put It Right There!

                                            Good Job!

     <<<<<<<<<Happy Halloween>>>>>>>>>

Extreme Orange Cornish Hen/or Chicken Breasts with Toasted Pecans

I've tried several orange sauces for poultry.  I always longed for a more intense orange flavor.  Therefore, I created my own with one of my favorite items - orange marmalade.  Now many of the recipes I tried already had orange marmalade; so, I thought why not really use it...without adding all those other unnecessary ingredients - and that's just what I did...adding only a minimum number of spices!

Impress your guests and enjoy them at the same time with this simple, but definitely not ordinary entree!

                      Oh You Shouldn't Have Gone to all That Trouble....

                                      (I won't tell them if you won't...)

Ingredients (Per one to two Servings)

• One Rock Cornish Game Hen - thawed* (Conventionally one whole hen is served per person; I find one-half is enough for some.)
  
• 2 TB butter or margarine (melted)
• 1/8 tsp. kosher salt
• 1/8 tsp. fresh ground black pepper
• dash garlic powder
• 1/4 tsp. dried rosemary leaves
• 1/4 tsp. dried oregano leaves
• approx. 1 c. orange marmalade** (divided)
• approx. 1/4 c. toasted,*** chopped pecans
• 2 orange slices (for garnish)

Directions

1. Preheat oven to 350º.
2. Wash and dry hen.
3. Cut hen in half along breastbone and backbone.  Remove backbone if you like and save for soup stock or discard.  (Use kitchen shears or a sharp knife; I have surgery scissors -  I don't know where they came from, but they work great!)
4. Place hen halves body up on a broiler pan. (You can cover the bottom of the pan w/foil for easier clean up if you wish.)
5. Coat the hen halves with the melted butter or margarine.
6. Sprinkle with kosher salt, fresh ground black pepper, garlic powder, rosemary and oregano.
7. Cook uncovered for 30 minutes.
8. Spread the hen halves lavishly with 1/4 c. orange marmalade** while trying to keep as much of the marmalade on the hen as possible.
9. Cook for another 30 minutes; watch closely and cover with foil if necessary to avoid overbrowning.
10. Spread another 1/4 c. orange marmalade** on the hen halves and sprinkle with the toasted pecans.***
11. Cook another 15 minutes or until the hen halves reach 180º-190º when a poultry temperature gauge is inserted in the thickest part of each half.
12. Per serving, warm 1/4 c. orange marmalade for extra sauce and serve in a condiment dish on each plate.

Garnish each serving with a twisted slice of orange and enjoy with yellow rice and green beans almondine or your favorite sides!

***To toast the pecans, place on a microwave-proof plate and microwave on high about four times in 15 second increments, stirring after each increment, or until the pecans are light brown.

                                          

For Chicken Breasts:

Serves 3-4

Ingredients - Same as for Cornish hen, except:

• 3 to 4 boneless, skinless chicken breasts
• 1/4 cup butter or margarine
• substitute sea salt for kosher salt 

Directions (be careful not to under or over cook)

1. Preheat oven to 350º.
2. Melt butter or margarine in an oblong glass baking dish in the oven.
3. If necessary, pound the chicken breasts to achieve no more than an approx. 1/2" thickness.
4. Place the chicken  in the baking dish and coat with the butter or margarine.
5. Sprinkle the chicken with the seasonings and bake uncovered about 10 minutes on one side; turn, coat with the cooking juices and bake about 10 more minutes on the other side.
6. Flip the breasts and spread lavishly with 1/2 c. orange marmalade
   and sprinkle with the toasted pecans.
7. Cook about 10 more minutes and remove the breasts to a serving platter.
8. For the sauce:   Whisk 1/2 cup orange marmalade into the juices in the baking dish and warm in the oven about 10 minutes.
9. Spoon some sauce from the baking dish over the chicken breasts; if you have extra sauce, serve on the side in a gravy dish.
10. Garnish your serving platter with the orange slices and enjoy!

Printable Recipe