Special Cornish Game Hen Recipes
8 years ago
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Recipes for Marinades - Week 1 February 2013
Comments (17)This one has the marinade and the recipe for the shrimp. Spicy Buffalo Grilled Shrimp Can be made into kabobs also 3Tbs Hooters wing sauce (hot) 1Tbs Vinegar white 1Tbs Frenchs mustard 1tsp jar type minced Garlic 1 sprig finely chopped fresh parsley 1Tbs wishbone carb options olive oil vinaigrette dressing A sprinkle of lemon pepper (to taste) 1lb fresh peeled and deviened shrimp (nice big ones) 1carton fresh mushrooms cleaned *Optional ingredients if making kabobs Chunks of zucchini, onion, yellow squash, small whole tomatoes (cherry) Or veggies of your choice. Mix the first 7 ingredients in a big zip lock bag. Mix it up well. Add the shrimp and coat well in the bag. Put in fridge for 1/2 hour. Then add mushrooms and other veggies to the bag and mix up well. Put in fridge for additional 15 mins or so. If doing kabobs skewer ingredients out of the bag If grilling only shrimp and mushrooms put in grilling basket or some type of grilling pan. Put on grill and baste occasionally with remaining marinade. Cook until shrimp are pink and done and veggies are tender. About 20-25 minutes depending on size of shrimp. If doing kabobs turn during cooking. Basket cooking stir or shake during cooking. This can be done in a large wok style no stick pan on the stovetop also if grilling is not an option. Just saute and cook till shrimp are done and veggies are tender. Or put the kabobs on a broiler pan in the oven set at 350 turning during cooking till done. Serve over a plate of fresh baby spinach leaves with a sprinkle of blue cheese crumbles. (If desired) Serves about 4 or 2 real hungry Cajuns!...See MoreRECIPE: Converting Recipe??
Comments (2)I would use chicken parts, and even then cut them smaller. This does take a cleaver or good shears but e.g. cut each thigh in half. That way you can keep to the original cooking time with the grapes. I've never made it but have seen similar recipes, in fact fairly recently. The blog link below has a chicken and grapes recipe using a whole chicken. The comments below it are good for variations. Maureen Here is a link that might be useful: Recipe from Elise's blog...See MoreSince people share recipes here....
Comments (19)I like a little teriyaki added to perk it up otherwise prefer just a rub. I like the skin to be crisp so I don't douse it with sauces and stuff while cooking. You should avoid sugary sauces while grilling chicken anyway. The sugar burns long before the chicken is cooked. Season it, cook it up and add the sauce at the end. Use your favorite seasonings - a basic rib rub works fine, or use spices you like and make your own. Other variations of the ketchup and cola are using chili sauce, BBQ sauce, Dr. Pepper, beer, root beer, etc. You can also doctor it up a bit for better flavor. Add your favorite seasonings, Worcestershire sauce, Teriyaki, soy, etc. For something really different there's the mayo based saucing. Some just use a basic coleslaw dressing. I've played with a variation and have one that's pretty good and has a little zing. Cynic's Variation of White Trash BBQ Sauce 2 cups mayonnaise 1 cup apple cider vinegar 1/2 cup apple juice 2 tsps (+/-) prepared horseradish 2 tsps fresh ground black pepper (see notes) 2 tsps fresh lemon or lime juice 1 tsp kosher (or sea) salt (see notes) 1/2 tsp cayenne pepper or Chili powder Combine all ingredients in a very large bowl. Season your chicken and grill or bbq it as you like. When it's done, take that hot, smokey chicken and dunk it in the bowl of white sauce, turning to coat. Serve immediately with your favorite sides. For me it was vastly superior to the slaw dressings but still pretty boring so I tweaked it with some lemon pepper, bacon salt (cutting the other salt), Italian Seasoning, smoked paprika, cumin, celery seed, garlic powder and onion powder and it was much better. As with any condiment it's subject to taste so add, subtract, multiply and divide to your preference! Since it's essentially a slaw dressing as I said, I used my slaw dressing for ideas to perk it up....See MoreFancy Dessert recipe please!
Comments (62)Cherries Jubilee 1 1/2 tsp. grated orange rind 1/2 C. fresh orange juice 1/2 C. sugar 1 can (1 lb. 14. oz.) pitted bing cherries, drained 1/2 tsp. corn starch 3 T. brandy or cognac (can use Grand Marnier or rum) 1 qt. vanilla ice cream Combine orange peel, orange juice and sugar in saucepan. Cook stirring over low heat until sugar dissolves. Add cherries, simmer uncovered 5 minutes. Remove from heat, drain, reserving liquid. In small bowl combine cornstarch and 1 T. water until smooth Stir into reserved liquid in saucepan. Bring to boil stirring. Reduce heat and simmer 1 minute. Add cherries, heat gently. Pour into metal serving bowl. In saucepan, heat brandy slightly over low heat. (Do NOT overheat or you will burn off all the alcohol and it won't flame...I know from experience) Pour over cherries and light. I do this at the table. Have your dishes of ice cream already scooped, and pour flaming cherries over ice cream. Serves 6 Banana's Ole' (a take on bananas Foster 1/2 C. butter 2/3 C. packed brown sugar 1/4 tsp. ground cinnamon 4 medium bananas, sliced 1/3 C. light rum 1 quart vanilla ice cream Melt butter, brown sugar and cinnamon. Cook and stir till golden brown, 3 - 5 minutes. Add bananas. Heat and stir until coated. Heat rum (again, gently over low heat. Flame and pour over banana mixture. Spoon sauce over ice cream. 6 servings....See More
8 years agoGame Hens with Green Peppercorn Sauce is DH's absolute favorite for game hens. I often make it using chicken as well. It comes from an old cookbook called "Great Meals in Minutes: Chicken and Game Hen Menus". I don't remember what the rest of the menu is in the book. I've made a pdf of the hen recipe alone and it is on my ipad. Here you go.
Suzieque thanked donna_loomis
8 years ago
8 years agolast modified: 8 years ago
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