Mediterranean Grilled Game Hens →

One of my most memorable meals was in Montreal when I was served a pan-seared and roasted game hen with a simple pan sauce of wine, garlic, and herbs. I had never tasted chicken like that and knew it had to become part of my kitchen repertoire. In truth, a Cornish Game Hen is nothing more than a variety of young chicken that is processed at about 5-6 weeks when it weighs between 1 ½ and 2 pounds. The French call such a bird “poussin”. The comparison between veal and beef, lamb and mutton, game hen, and chicken follows: the younger version of each is more tender with a more delicate flavor. This simple recipe for grilled game hen uses the classic Mediterranean flavors of olive oil, lemon, garlic, and rosemary processed into a flavorful paste that is spread over each bird. To complete the Mediterranean cooking experience, I served the hens accompanied with saffron fragrant yellow rice and a simple tomato avocado salad. A bottle of white Burgundy completed the experience. I could almost smell the Mediterranean, I was back.

Two game hens serves 4
Prepare the Game Hens:
Spatchcock the hens by cutting along both sides of the backbone with a pair of kitchen scissors or a sharp knife. Lay the bird spread open, bone-side down, and press down firmly to completely flatten the hen. This technique allows you to cook a whole bird in less time and yields more crispy skin. (See *Note below)

Marinate the Game Hens:
For the marinade paste:

• ¼ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon each of chopped fresh rosemary, parsley, and garlic

• 2 teaspoon kosher salt

• 1 teaspoon black pepper

Process ingredients to smooth paste and spread over the bird. Marinate for a couple of hours in the fridge or better yet overnight.

Grill the Hens:

1. Preheat your grill to about 450 degrees.

2. Lightly oil the grill grates and grill the hens over indirect heat breast side down for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. If necessary, you can finish browning and crisping the skin over direct heat for a minute or two.

3. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half so each person is served half a hen.

Wine pairing: serve with a white Burgundy or white Cotes du Rhone, Chardonnay, Viognier, or softer not too minerally Sauvignon Blanc.

*Note: Cornish Game Hens can be had from your local butcher, or found frozen at your super-market. If you can’t find game hens the marinade works equally well on chicken.

Crispy Chicken with Red Thai Curry →

Being a great fan of Duck, when I saw @emsfood post for Crispy Duck Breast with Red Curry Sauce, I knew I had to try the recipe. I’ve adapted the recipe to make the ingredients a bit more accessible substituting chicken thighs for the duck breasts, lemon zest for lemon grass, and a bay leaf and lime zest for the kaffir lime leaves. If you don’t like duck, or the cost of duck is prohibitive, chicken thighs are a good substitute in any recipe that calls for duck. If you can’t find Red Thai chiles, an acceptable substitute is Serrano or Jalapeño chile although neither is not as hot as the Red Thai chile. You can adjust the heat up by increasing the red curry paste to 1 1/2-2 tablespoons, or by adding an 1/8 teaspoon of cayenne powder at a time until you reach the desired spiciness. Remember it’s easier to add heat (spiciness) in small amounts than it is to take it away once added to a dish. If you can’t find a Red Thai chile, substituting a Serrano or Jalapeño chile for the Red Thai chile yields a curry sauce that is is very flavorful with mild heat. For lovers of duck recipes be sure to check out the link to @emsfood for Crispy Duck with Red Curry Sauce.

Crispy Chicken Thighs with Red Thai Curry Sauce
Serves 4

Ingredients:

• 2 tablespoons of peanut oil (or coconut oil or canola)

• 4 chicken thighs, skin on

• 2 teaspoons of Chinese 5 Spice Powder (available in the Asian foods aisle of the supermarket, or your local Asian foods market. See *Note)

• 1 teaspoon of sea salt

• 1 tablespoon of grated ginger

• zest from ½ lemon

• 1 tablespoon of red curry paste

• 14 ounce can of coconut milk (light if you prefer)

• 2 tablespoons of fish sauce

• 2 tablespoons of brown sugar

• 2 teaspoons lime zest

• 2 tablespoons lime juice

• 1 bay leaf

• 1 long red Thai chili, finely sliced (seeds removed optional; substitute 1 large Serrano chile)

• 1/2 cup of cilantro

Preparation:

Preheat the oven to 350 degrees

1. To prepare the chicken thighs, pat the breasts dry with a paper towel. Place the 5 Spice and sea salt in a mortar and pestle and grind until the salt has broken down. Sprinkle evenly over the thighs and then rub in so they have a fine powdered coating. (Alternatively sprinkle with 5 Spice and then salt and rub in.) Set aside.

2. Heat a medium-sized saucepan, add a tablespoon of oil and lightly fry the ginger and one-third of the chile. Add the curry paste and fry for a further 60 seconds before pouring in the coconut cream. Season with the fish sauce, lemon zest, bay leaf, lime zest, lime juice, and brown sugar and stir well to combine. Allow to simmer on a very low heat for 10-15 minutes stirring occasionally.

3. Heat a large oven-proof fry-pan (cast iron) slowly until it is really hot and add a tablespoon of oil. Place the thighs skin side down and fry for 3-5 minutes until the skin is golden brown and beginning to get crispy. Turn skin-side up and fry for another 3-5 minutes.

4. Place in the oven skin-side down for 5 minutes; turn-over and cook in the oven skin-side up for 5 minutes. (or until an insta-read thermometer reads 160-165)

5. Plate and spoon over the sauce and garnish with chopped cilantro; lime wedges are optional.

Serve with steamed rice and sauteed baby bok choy, broccoli, or veggie of choice.

Wine Pairing: serve with an off-dry wine like a dry Riesling, Chenin Blanc (Vouvray), or Gewürztraminer

Adapted from: https://emsfoodforfriends.com.au/crispy-duck-with-red-curry-sauce/

*Note: 5 Spice Powder Recipe:
Yield ¼ cup
Ingredients:
• 6 Star Anise pods
• 1 ½ teaspoons whole cloves
• 1 tablespoon ground cinnamon
• 2 tablespoons fennel seeds
• 2 teaspoons Sichuan peppercorns (or sub 3 teaspoons regular peppercorns)

Instructions: Place all ingredients in a spice grinder (or coffee grinder) and grind until smooth.

Chicken Piccata with Shitake Mushrooms →

Satisfying, quick and easy, this briny-buttery-lemony-rich chicken recipe is a take on the classic dish Chicken Piccata but made a bit softer and less tangy with the addition of umami-rich shitake mushrooms and chicken stock instead of water. Serve over egg noodles or bow-tie pasta; a side vegetable or a green salad completes the meal.

Serves 4

Ingredients:

• 2 large skinless, boneless chicken breasts

• 3 ½ oz. shiitake mushrooms, stemmed and sliced

• Kosher salt

• black pepper

• ½ cup all-purpose flour

• 4 Tbsp. extra-virgin olive oil, divided

• 4 garlic cloves, thinly sliced

• ⅓ cup dry white wine

• ½ cup chicken broth

• 1 teaspoon lemon zest (no bitter white pith)

• 1 Tbsp. drained capers, coarsely chopped

• 4 Tbsp. unsalted butter, cut into pieces

• 2 Tbsp. fresh lemon juice (or more to taste)

• Chopped parsley and lemon wedges (for serving)

Preparation:

1. Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt and pepper.

2. Place flour in a medium shallow bowl. Working one at a time, place cutlets in a bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.

3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate and tent with aluminum foil.

4. Add the shitake mushrooms and a tablespoon of oil to the skillet and cook over medium-high heat until the mushrooms release their water and begin to brown. Transfer to the same plate with the browned chicken.

5. Add the remaining 1 tablespoon of oil and sliced garlic to the skillet and cook, reducing the heat and stirring often until golden brown, keeping the garlic from scorching and becoming bitter. (about 2 minutes)

6. Add wine, lemon zest, and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of the skillet, until liquid is almost completely evaporated. (about 3 minutes)

7. Add ½ cup chicken broth followed by the butter. Stir or swirl the pan vigorously while the butter melts to help it form an emulsion with the chicken stock. (about 1 minute)

8. Return chicken and mushrooms to the skillet with the sauce and simmer for about 2-3 minutes until chicken is cooked through and sauce is thick enough to coat a spoon. Remove from heat and stir lemon juice into the sauce; season with salt starting with ¼ teaspoon and adding more to your taste. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.

*Note: choose a medium bodied white wine that is not too minerally and acidic. A soft white wine from the Loire Valley, a Viognier, or a lighter style Chardonnay that is not too full bodied and oaky will pair well with this dish.

Adapted from a recipe by Chris Morocco @ https://www.bonappetit.com/recipe/chicken-piccata-2