Mojito Game Hen with Fingerling Potatoes and Peas was the menu for tonight prepared by Gerry. He started by combining some white rum and turbinado sugar in a small saucepan and cooking until syrupy. Some fresh lime juice was stirred in and then once cooled some chopped fresh mint was added. Sounds just like a Mojito, except thicker.
The next step was to make a mixture of brown sugar, ground cumin, garlic powder, oregano, and salt which was rubbed on both sides of a split Cornish Game Hen. The hen halves were seared skin side down and topped with an aluminum foil wrapped brick to weigh them down. After only 3 minutes of cooking with the bricks this created a beautiful brown crust on the skin (yum). The hens were flipped and the pan was transferred to the oven to finish cooking.
Meanwhile the side dish of Fingerling potatoes and peas was cooked by boiling fingerling potatoes for 10 minutes and then adding some frozen peas for another minute. This mixture was drained and tossed with olive oil and salt and pepper.
After the hens had a 5 minute resting time, they were plated and drizzled with the glaze and served with the potatoes and peas. This was a four star dinner!
No comments:
Post a Comment