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I'm making Cornish hens and hasselback potatoes for dinner

Haven't had one of these delicious little hens in years and it will be a first for the potatoes. I used to stuff my birds with a mixture of brown and wild rice but just unstuffed tonight.

by Anonymousreply 22June 23, 2022 12:21 AM

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

by Anonymousreply 1June 22, 2022 7:22 PM

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.

by Anonymousreply 2June 22, 2022 7:25 PM

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

by Anonymousreply 3June 22, 2022 7:27 PM

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.

by Anonymousreply 4June 22, 2022 7:32 PM

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

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

by Anonymousreply 5June 22, 2022 7:36 PM

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.

by Anonymousreply 6June 22, 2022 7:48 PM

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.

by Anonymousreply 7June 22, 2022 7:53 PM

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.

by Anonymousreply 8June 22, 2022 8:08 PM

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.

by Anonymousreply 9June 22, 2022 8:43 PM

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.

by Anonymousreply 10June 22, 2022 9:26 PM

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

by Anonymousreply 11June 22, 2022 9:29 PM

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

by Anonymousreply 12June 22, 2022 9:29 PM

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.

by Anonymousreply 13June 22, 2022 9:31 PM

Good for you, R13.

by Anonymousreply 14June 22, 2022 9:35 PM

They're called Cornish GAME hens.

They're also very 1970's.

by Anonymousreply 15June 22, 2022 9:38 PM

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

Offsite Link
by Anonymousreply 16June 22, 2022 9:42 PM

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

by Anonymousreply 17June 22, 2022 9:50 PM

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

by Anonymousreply 18June 22, 2022 9:57 PM

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

by Anonymousreply 19June 22, 2022 9:58 PM

[quote] I cook with wine constantly

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

by Anonymousreply 20June 23, 2022 12:10 AM

I don’t mind them, but I’m with R3.

Just make a whole chicken.

by Anonymousreply 21June 23, 2022 12:14 AM

That tabaka recipe looks interesting.

by Anonymousreply 22June 23, 2022 12:21 AM
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