Sunday, November 10 2013, 08:21 AM MST
Kahlua Glazed Cornish Game Hen and Cranberry Relish
As Aired on November 8, 2013
Recipe Courtesy of Chef Aaron Ballard, Harmon's Grocer
Yields four servings
1/2 cup Kahlua
1/4 cup fresh orange juice
Dash of fresh lemon juice
1/2 teaspoon Dijon mustard
Pinch of smoked paprika
3 tablespoons unsalted butter
4 Cornish game hens or squab
2 orange halved orange slices
12 red grapes
Salt and pepper to taste
1.) Thaw your Cornish hens and bring them to room temperature.
2.) Clean out giblets and cut off any remaining skin.
3.) Season and baste the inside of the bird with the glaze.
4.) Stuff cavity with orange slices and grapes.
5.) Truss the bird and salt and pepper skin.
6.) Heat a saut pan with a small amount of oil.
7.) Brown bottom and top and place on a baking rack on a foil lined half sheet pan.
8.) Baste with sauce and place in an oven heated to 350F.
9.) Baste every fifteen minutes until a nice glaze is produced.
10.) Bake until you reach an internal temp of 165F.
11.) Let rest for ten minutes and serve.
12.) While resting reduce remaining basting sauce in saucepan on stove to until thick.
13.) Plate birds or slice in half and sauce with thickened glaze and serve
1 bag fresh cranberries
Small can crushed pineapple
1/2 pomegranate cleaned
1 cup sugar
1.) Place lemon and orange in food processor with skin and pulse until all citrus relish sized.
2.) Add cranberry and pulse.
3.) Add pomegranate and sugar mix until incorporated and allow to macerate.
4.) Optional - stir in walnuts or candied pecans. This recipe is also delicious to eat over Greek yogurt.
(Copyright 2013 Sinclair Broadcasting Group.)