THAI CORNISH GAME HEN FOR
THANKSGIVING AT THE SAUL’S by CHEF DAN:
SERVES 2
INGREDIENTS:
3 tablespoon grape-seed
oil
2 teaspoon Thai red curry
paste
1 tablespoon tomato paste
3 tablespoon tamarind
paste
2 tablespoon soy sauce
1 (19 Oz) can Mae Ploy coconut
milk
1 cup chicken broth
1 (14.5 Oz) can straw
mushrooms, drained
1/4-cup lemon juice
2 tablespoon fish sauce
1 tablespoon brown sugar
6 cherry tomatoes,
quartered
2 1-1/4-pound Cornish game
hens, thawed, halved lengthwise backbones removed
Fresh basil leaves
DIRECTIONS: (PRE-HEAT OVEN TO 350 DEGREES)
1.
PREPARING THE
HEN:
2.
With a kitchen
shears feel for the backbone and cut to one side all the way down the back.
3.
Keep cutting around
the tailbone and then up the other side.
4.
Completely remove
the backbone.
5.
Flip the hens
over to the skin-side and push down to
flatten.
6.
Heat 1 tablespoon
oil in a skillet over medium-heat when sizzling.
7.
Add curry paste
and tomato paste and stir until fragrant, about 3 minutes.
8.
Add coconut milk,
tamarind, soy sauce, broth, mushrooms, lemon juice, fish sauce and brown sugar;
bring to a simmer.
9.
Remove from heat
and add cherry tomatoes, season with sea salt and black pepper.
10. In a pre-heated oven.
11. Sprinkle hens with salt and pepper.
12. Heat 2 tablespoons oil in a skillet over high-heat
when sizzling.
13. Add hens to the skills and cook until brown about 4
minutes each side.
14. Transfer hens to 13 X 9- inch baking dish sprayed with
Pam.
15. Place in oven uncovered until hens are baked through
about 35 minutes.
16. Transfer hens to a serving bowl; tent with tin foil.
17. Slim fat from sauce.
18. Pour sauce into a skillet and boil for 5 minutes.
19. Pour sauce over hens.
20. Garnish with basil and dried red chilies.
ENJOY DAN:
BON-APPETITE!!
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