As luck would have it, I was in an all-male version of "The Mikado" at Oxford. People still ask to see my Yum-Yum!
- Cornish Game Hens
- 3-4 Tbsp Kosher Salt
- 1 tsp Baking Powder
- 1 carrot
- 1 stalk of celery
- Sprigs of thyme
- Sprigs of rosemary
- Fresh parsley
- Clove of garlic
- Pomegranate Juice
- Wild Rice
- 1 lb. ground lamb
- Raisins (Regular or Golden)
- Ground Pepper
Method: Cornish Game Hens
- Butterflying the Cornish Game Hens. Removing their backbones and cutting them in half. Reserving the backbones for later to make the sauce.
- Lightly season the underside of the Hen with Kosher Salt.
- Flip, and combine 3 or 4 tbsp of Kosher Salt w/ a tsp of baking powder which will lower the temp at which gives the hens a browner skin.
- Refrigerate uncovered for 4 hours up to over night.
- Cornish Game Hen stock out of the spine combining a carrot, half an onion, a stalk of celery, fresh herbs like a few sprigs of thyme, rosemary, fresh parsley, clove of garlic. Cut up the spines into manageable pieces and browning them before adding all additional aromatics.
- Add cold water bringing to a bare simmer and letting it cook for a solid 2-3 hours until a very flavorful stock forms.
Spray down with nonstick.
Preheat oven to 500 degrees Fahrenheit with an aluminum sheet pan inside it and place the birds skin side down on the pan, this is going to get them to crispen up.
Bake for 10 minutes.
Flip the Hens and place under the broiler for 5-8 minutes or until the hens register a temperature of 160 degrees Fahrenheit in the breast.
Pomegranate Honey Sauce
- Mixture of two parts Cornish Game Hen stock to 1 part Pomegranate juice with a drizzle of Honey whisked together.
- Let simmer until thick and syrupy.
- Put it to the side and warm it up once ready to serve.
Wild Rice Stuffing
- Combine a cup of uncooked Wild Rice with 2 to 2 ¼ qts of Cornish Game Hen Stock and cook via your favorite method.
- Sweat 1 small onion and a couple cloves of minced garlic for a few minutes or until translucent.
- Brown 1lb of ground lamb. Make sure that it is mostly cooked through and that you get some nice crispy brown bits before combing.
- Combine the cooked Wild Rice with the ground lamb, onion, and minced garlic. Now it’s time to spice this mixture which will separate itself from any other Wild Rice you’ve ever had.
- Add a sprinkle of cinnamon, ground allspice, cardamom, a little kosher salt, a good handful of currants, regular raisins (or golden raisins used in video for a color difference), a squeeze of lemon, and a few twists of freshly ground pepper.
- Sushi Grade Yellow Tail
- 1 lemon
- 1 Blood Orange
- ½ cup of olive oil
- Thinly slice scallions, radishes, jalapenos, a lemon and a blood orange.
- Thinly cut sushi grade Yellow Tail (make sure it is actually sushi graded since you will be eating this raw) while decoratively layering the scallions, radishes, jalapenos, blood orange on top.
- Generously drizzle everything with the Blood Orange Vinaigrette.
Blood Orange Vinaigrette
- Squeeze a half-cut blood orange and mix with a half cup of olive oil (50/50).
- Chopped chives for a little oniony flavor, and a little squeeze of lemon while whisking with a fork until thick.