We Be Grillin' - Game Hens with Orange Sauce

The old grill (rest it's soul) finally got to a point of disintegration so advanced it was no longer safe to use.  YAY!!  TIME FOR NEW GRILL!!  Back to cooking just about everything I can on that sucker!  One thing I hadn't made in FOREVER was Cornish game hens.  I'd forgotten how much I love those little things!!  (hubby calls them personal pan chickens... hahaha!!)  Anyway, in my mind nothing makes a better combination than game hens and orange, so I gave it some thought and came up with this-

Cornish Game Hens with Orange Sauce

1 large shallot, finely chopped
1 t. olive oil
1/2 C chicken broth
zest of one large orange
juice of aforementioned orange (about 1/2 C.)
2 T. honey
1 T. Dijon
1 t. dried thyme (or 1 T. fresh)
1 T. cornstarch
3 - 1.5 lb. Cornish game hens, butterflied (spine cut out with poultry shears and flattened)
mesquite smoking chips

In small saucepan, saute shallot in oil until softened.  In a bowl, combine remaining ingredients (except hens), blending well with whisk.  Add to shallots in saucepan.  Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Set aside 1/2 cup of the sauce.

Prepare grill for indirect heat cooking.  Also prepare wood chips in your preferred way (I'm using a grill smoking box these days... just put the unsoaked chips in there, set it on the grate, and let 'er rip).

Season hens liberally with kosher salt and pepper.  Place on grill, cut side down, and cook, covered, until done (about an hour to 1:15).  Baste with sauce 2-3 times in the last 30 minutes of cooking, making sure it doesn't get too brown.

Remove to platter and let rest for 10 minutes before serving.  Reheat remaining sauce and serve with hens, if desired.

My friend Jill said they look like little burlesque dancers... lmao!  While the hens were resting, I grilled the asparagus.  The little bit of smoke left in the smoker box just made all the difference in the flavor.  

Can't wait to make it again!

Awesome Broccoli Slaw!!

In a large bowl combine-

1/2 C mayo
1/2 t lime zest
juice of one small lime
2 t honey
1 t favorite curry powder
pinch of salt

Mix well and let stand for a few minutes.  Just before serving add-

1 12 oz. bag broccoli and carrot slaw
1/2 C raisins

Combine well and serve.

FLIPPIN' AWESOME!!!

Pork Loin with Cherry Sauce

What is this?  A new post?

It's been about a year of working at a real 9 to 5 (okay 8 to 4, which is even worse), husband losing his job then having total knee replacement surgery and all sorts of other fun stuff, but I now have about 10 minutes to post a new recipe I came up with last week!!

Oh wait... it's 15 minutes past my bedtime.  Let's see if I can copy and paste this before I pass out...

Pork Loin with Cherry Sauce

2-3 lb. piece of pork loin

apple juice

mesquite smoking chips

dry rub-

1 C brown sugar

1 T kosher salt

1 t ground ginger

2 t granulated garlic

2 t granulated onion

2 t dry mustard

1 t crushed red pepper

1 1/2 t cumin

1 1/2 t paprika

1 t dried thyme

1/2 t coarsely ground black pepper

Mix together well. Rub generous amount all over meat. Let stand for about an hour. (There will be rub left over. Save in a ziplock baggie or tightly sealed container for another time.)

Set up grill for indirect heat, pouring apple juice into drip pan. Or not.  Doesn't really matter. Prepare mesquite wood chips for however you prefer to grill smoke. I used a smoke box this time, but I usually just soak them in water for a while then throw them directly onto the flames/coals. Cook meat over indirect heat, turning once, for about an hour. Maintain grill temperature at about 400°.

When cooked to desired doneness, remove to plate, tent with foil, and let rest for about 10 minutes. Prepare sauce.

sauce-

1 t olive oil

1 large shallot, finely chopped

1 C cherry preserves

2 T dijon mustard

1 T balsamic

1 t dried thyme

salt and pepper to taste

In a small saucepan, saute shallot in oil until soft. Turn down to low and add remaining ingredients, stirring until thoroughly combined and heated through.

Slice meat to desired thickness and serve with sauce.