FoodB

Well I guess I hit my first bought of writers block. Actually last week was so hot that I was in no mood to write anything and I was in Victorville with my family for the weekend.

Last Monday Jenn made some cornish game hens. Game hens are immature chickens that you can buy in the frozen foods section and are great if you are cooking for a smaller crowd. Jenn and I usually split one of them between us and we don't end up with as many leftovers as we would if we cooked up a whole chicken. Plus I get her to make it all the time because then I know she will make the corn bread stuffing which is one of my favorite things taht she cooks. Here is the recipe that she uses (she worte this down from memory too so you can tell how often I ask for this meal).

Rock Cornish Game Hens

Ingredients:
1 Cornish Game Hen
2 Tbsp. Cooking Oil
1 Tsp. Paprika
1/2 Tsp. Cumin
1/4 Tsp. Salt

Preheat oven: 350

1. Cut the game hen in half cutting with kitchen scissors up the spine and up through the middle of the chest area.
2. Clean out the excess blood and membranes.
3. Dry the bird halves with a paper towel.
4. Lay the halves of the hens in a casserole dish with the skin side facing up.
5. Mix together Cooking Oil, Paprika, Cumin and Salt and brush over the game hens. (Make sure to get the brush under the skin for flavor).
6. Put game hen halves in the oven covered for 35 minutes. After the 35 minutes take out of the oven and uncover the game hens and add the stuffing.

Corn Bread Stuffing

Ingredients:
2 Cups Crumbled Corn Bread
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Sweet Bell Pepper
2 Tbsp. Dried Currents (or raisins)
1/2 Tbsp. Ground Sage
1 Tbsp. Melted Butter
1/2 Cup Chicken Broth

Cornbread tip: You can either buy your cornbread pre-maid, but if you want to go all out with cooking it by scratch. Make sure to get the white corn meal and to follow the sweet cornbread recipe on the side of the box.

1. Mix together crumbled corn bread, green onions, sweet bell pepper, dried currents and sage.
2. Drizzle on the melted butter and slowly add the chicken broth making sure not to dump into one place.
3. Gently toss the mixture and set in a casserole dish.
4. Bake this uncovered for 25 minutes.

Stuffing Tip: Orange Bell Peppers are probably the best for this recipe, they tend to be the most tender and sweetest and go perfectly with the sweet cornbread and the dried currents.

We have made the corn bread stuffing for just about any occasion and goes well with everything from BBQ to Christmas ham. The birds themselves are always moist and tasty. I believe that because of the size of the bird and the amount of bones that there isn't much of a chance for it to dry out like most poultry does when you cook them. Also be prepared to get your hands messy when you make this because there is no easy way to eat a piece of chicken that small.