So I realized that 90% of all my posts have seafood in them, which may give you the false impression that I am a vegetarian. Sadly, I’m not.
I was vegan for about a year, after I read The China Study…drifted into the vegetarian realm for a few months after that and now…I touch steak once or twice a year and balance out my love of seafood with staggered servings of poultry.
I like cooking poultry – it can be seasoned with anything, served in hundreds of manners and is so easily manipulated! Smoke. Bake. Fire-Roast. Grill. Steam. Fry. Broil. Braise.
Poultry is Awesome.
This time around, I decided to focus my attention on Cornish Game Hen but I have to apologize in advance for having such crappy picture variations of how I made this, I couldn’t figure out my lighting 😦
Spicy Cornish Game Hen and Rosemary Carrots
What I Used:
2 Cornish Game Hens. 5 Rosemary Stalks. Baby Carrots. Olive Oil. Light Sodium Soy Sauce. Sriracha Chilli Sauce. Cornstarch. Mustard Seed Powder. Salt. Pepper.
What I Did:
With the oven set at 425 deg, I rinsed my birds, pat-dried them [in and out] and evenly seasoned them [inside and out] with a mixture of 1 tbsp. Mustard Powder, 2 tbsp Red Pepper Flakes, Salt & Pepper.
You’ll notice that I season my meat and even my fish on tin-foil because it’s keeps my other surfaces clean [especially since I have wood counters] and is super easy to clean up!
When the 2nd side had achieved the right amount of color, I put pan in the oven and set my timer to 35 mins.
In that time, I made the sauce.
I poured a ½ cup of Light Sodium Soy Sauce in a bowl, added ¼ cup Sriracha Chili Sauce, 1 tbsp. of Cornstarch and stirred until the sauce started to thicken.
I gave it 10 mins, then opened the oven and basted the outside of the birds with the sauce. In 15 mins, I would flip the birds over and repeat this.
Meanwhile, I needed a protein…
I decided to pass up starch tonight so I wanted a supportive protein…
I halved 2 cups of Baby Carrots, heated 2 tbsp. of Olive Oil in another large saucepan and sautéed the carrots in it until they were ‘just’soft’. 5 mins.
When my fork was about to penetrate a carrot under just a little pressure, I tossed in Salt, 2 tsp of Mustard Powder and 5 Rosemary Stalks.
I mixed them all together and let the carrots cook for 5 more mins.
I flipped the birds [as stated earlier], re-basted and let them finish cooking. You can also go by temperature. When the internal temperature of the thickest part of the thigh reads 175F, your birds is cooked.
My carrots were ready by now, so I took them off the flame, set them aside and got ready to plate. Now here’s where I go wrong with the pictures…
I have to confess I was really distracted at this point, so the pictures are really not a fair representation of how awesome this meal looked or how I ultimately served it 😦
What do you think?
And you like this recipe…share it around!