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Roasted Cornish Game Hen with Cherry Basil Sauce I was inspired a number of summers ago by the beauty and quality of the fresh cherries and herbs being sold at the farmer’s market. I brought the cherries home, pitted them and made a sumptuous cherry basil sauce. I added basil leaves and a squeeze of lemon to the cherries while they were cooking to give a nice counterpoint to the sweetness. The hens can be roasted in the oven or better yet put on a grill to create a crispy, caramelized glaze to the skin. This is a delicious recipe that works well served as easily cold at a picnic as it does at a formal dining room table. Susan Ytterberg, Golden Plum Personal Chef Services, Alameda, CA Serves 2 2 Cornish game hens (you can find these in the freezer section in the grocery store) 1 lemon, squeeze juice 2 tbsp. herbs de Provence 1 tbsp. sea salt or kosher salt 2 tsp. pepper 2 tsp. garlic powder 1/2 to 3/4 cup cherry basil sauce or apricot glaze, or topping of your choice, have fun and be creative! To make clean up easier, line roasting pan with foil and spray with vegetable spray. The glaze that falls to bottom of pan may burn due to the sugar and you’ll be glad you used the foil! Preheat Oven to 400 ° Clean game hens inside and out, pat dry with paper towel. Squeeze the lemon juice inside each game hen and outside each game hen. In a small bowl combine the herbs de province, salt, pepper and garlic powder. Sprinkle inside and outside of game hens with the herb mixture until completely used. Place game hens in roasting pan on a roasting rack breast side down and place in oven. Cook for 30 minutes until golden brown. Alternatively, place on grill. After 30 minutes, flip game hens so they are breast side up and cook an additional 15 minutes. After 15 minutes, coat game hens with sauce or glaze and cook an additional 15 minutes or longer until glaze or sauce is caramelized. In total you will have roasted the hens for an hour. Check temperature of hen for doneness with thermometer, with correct cooked temperature at 165°. Remove from oven or grill and let hens rest for 15 minutes under a foil tent. Place hens on each plate, serve with mashed potatoes or whatever suits you. A nice side dish is a tomato/basil salad with drizzle of high quality balsamic. Cherry Basil Sauce Recipe 20-25 basil leaves, cleaned. Leave whole

2 lbs. fresh cherries, pitted. Leave whole 1 cup sugar 1 Tbsp. freshly squeezed lemon juice 1 quart water Combine water and sugar in pot. Bring water to rolling boil and stir sugar until dissolved. Add cherries, basil leaves and lemon juice. Reduce to medium heat so sauce is simmering but not a rolling boil. Cook at this setting for 20 minutes. When done, remove from heat, cool appropriately and refrigerate sauce in jar or container.

Jamaican Style Rub Here’s a quick rub for chicken, pork or fish on the grill, Jamaican style! Jen Sternfeld, CPC, Dinner Vacations, Schenectady, NY In a food processor or blender combine the following: 1c diced onion 1/2c diced scallions 1/4c diced jalapenos (or hotter peppers if you prefer) 1t dried thyme 1t peppercorns, cracked 1/2t ground nutmeg 1/2t ground cinnamon Rub on the protein of your choice and allow to set for 1 to 48 hours. Grill (or bake in 400 degree oven if the weather isn’t cooperating).

NY State Fair BBQ Chicken I went to College upstate New York and loved the BBQ Chicken at Brook’s House of BBQ. I thought their process and marinate was a secret, but years later I researched and found the source of that sacred sauce, a recipe developed by a Professor at Cornell College. Unlike most BBQ chicken, this recipe works best on very small half chickens cooked over Medium heat on the grill. Enjoy. Matthew West, Home Chef of Fairfield County, Stamford, CT Servings: 4 1 small chicken, broiler-fryer, 2 -3 pound, cut up 1 large egg 1 cup vegetable oil 2 cups cider vinegar 3 tablespoons salt 1 tablespoon poultry seasoning 1 teaspoon black pepper, fresh ground Directions: Crack the egg into a medium bowl and whisk until beaten. Slowly whisk in the oil until fully blended. Then whisk in the vinegar, salt, poultry seasoning, and ground black pepper. Set some of the sauce aside to use for basting while grilling. Place chicken in shallow baking dish, and coat with sauce. Cover, and marinate in the refrigerator for 24 hours. BBQ over medium, not high/ hot, grill until thoroughly cooked and skin is crisped flipping every 5 minutes and mopping the chicken with the extra sauce/marinade. NOTE: If using boneless, skinless breast or thigh only marinate 2 - 3 hours.

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Personal Chef Magazine Summer 2014: The Benefits Issue  

From the President 3 Membership Milestones 4 Trending Now 5 Cover Story: USPCA Benefits 6 Philadelphia Chapter Helps Gift of Life Hous...

Personal Chef Magazine Summer 2014: The Benefits Issue  

From the President 3 Membership Milestones 4 Trending Now 5 Cover Story: USPCA Benefits 6 Philadelphia Chapter Helps Gift of Life Hous...

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