Sunday, May 18, 2008
baked cornish game hens
prior to baking...
The bacon is to keep the skin from burning and drying out.
There is also some preserved bell pepper in there.
More complete recipe:
Ok these are all eyeball measures for the brine.
I put the hens in a half gallon container and almost covered them with water (probably 3-4 inches I was trying to leave some room for the next ingredients)
added 2/3 cup of sugar
1/2 cup of salt
2 tablespoons of dark molasses
3 tablespoons fish sauce
2 tablespoons soy sauce
The juice and the left overs of 3 limes
4-5 large cloves of garlic mashed
a generous grinding of pepper
I the added enough water just to cover.
put them in the fridge for 24 hrs
I then drained them and patted them dry stuffed half a lime and 3 cloves of garlic in each.
The potatoes are small red potatoes salt pepper onions quartered garlic chopped, some roasted bell pepper. I added a little stock from the necks to the dish and baked at 400 deg for about 80 minutes.