I'm making Cornish hens and hasselback potatoes for dinner

I'm suing you for using a variation of my name, you disgusting gay person!

I can't stand the sight of cornish hens, with their whole headless bodies on plates, yuck. I know it's me, not you, OP.

I do like Hasselback potatoes. I'll fill up on the sides, thanks.

Cornish hens are a pain to eat, they're all bones. Serve another form of fowl.

It's not for a formal dinner R3. Just me and the bf. We eat a lot of chicken so I'm just mixing it up. Next I might even try a duck, another first for me. Aldi's has surprisingly good prices for their cornish hens and duck.

I like to do Cornish hens with the old Dijon mustard/herbes de Provence rub.

It’s not revolutionary, but it’s pretty good.

I LOVE to roast a chicken with fresh herbs, vegetables, and a little white wine. But I've never worked with Cornish Hens. I'll have to give them a go.

R6 I cook with wine constantly. If I have any left over alcohol in it goes into a lot of dishes I cook. Red wine goes into Italian sauces, I've used leftover beer and champagne in chicken. Champagne makes excellent sauces.

R7 I don't drink anymore, so it would be strictly for cooking. It really does make a difference. And I've heard that very thing regarding champagne, but haven't ever cooked with it.

The other day, I used some leftover merlot to poach salmon steaks and was surprised at how good it was. I diluted the wine with a little fresh orange juice, which worked very well.

I use leftover wine all the time. Old champagne is great to deglaze with. Recently, I made pork chops marinated with some old chianti, splash of balsamic, olive oil, salt pepper oregano and garlic powder. I used my LeCruset grill pan and it worked really nicely.

Did you submit your recipes to Greg in advance for his approval, OP?

R10 that sounds good. I've been getting bored with my usual pork chop recipes.

No R11. I have Greg blocked so even if he butts in I can't see its posts. I manage cooking quite well on my own.

Good for you, R13.

They're called Cornish GAME hens.

They're also very 1970's.

I always make them this way OP. They are very good.

I miss Greg's posts. He had such a way with food. I can almost imagine how good his meals must have tasted.

Those hasselback potatoes look divine. I think a Béarnaise Sauce with them would be lovely.

Yes, R15, but being 1970s doesn't make them less delicious.

[quote] I cook with wine constantly

Me too, OP…sometimes I even put it in the food.

I don’t mind them, but I’m with R3.

Just make a whole chicken.

That tabaka recipe looks interesting.