Roasted Cornish Game Hens with Bacon-Herb Butter

Roasted Cornish Game Hens with Bacon-Herb Butter

I have vivid memories waking up when I was a kid to the smell of turkey roasting on Thanksgiving morning.

Our clan would arrive to my folks house around lunchtime and we would begin enjoying several delicious Vietnamese dishes, courtesy of mom and the aunties. While waiting for the turkey, we would watch movies, play games, snack, and catch up with the latest gossip.

We would then feast again once the turkey came out of the oven—a turkey with Asian flavors that Mom created with five-spice and tons of garlic. To this day, Mom’s turkey is still the juiciest and most flavorful I’ve ever had.

After the turkey and sides were devoured, we would continue with the chatting and games. And hours later, believe it or not, the family would have one last meal. Usually Cháo (Vietnamese rice porridge) or Bún Bò Huế (Spicy Beef Noodle Soup)–something warm and comforting to close out the night.

Needless to say, it was among my favorite times of the year. Not just because of the incredible food (and trust me, it was incredible) but because of the memories that surrounded these feasts.

Roasted Cornish Game Hens with Bacon-Herb Butter

But if prepping a turkey appears too daunting for you, opt for roasting a chicken or a few Cornish game hens. Either will provide a succulent alternative and can be roasted in a fraction of the time.

And because I subscribe to the belief that bacon makes EVERYTHING better, try out this compound butter filled with fresh herbs and smoked bacon I used on game hens I made for dinner for some friends. The smokiness from the bacon and bright herbs were wonderful with the hens.

With that Friends, stay tuned for Wednesday’s post as I share a scrumptious and easy dessert that could be appreciated at any Thanksgiving feast. And because I love y’all, I’ll be announcing a gorgeous giveaway, too. True Story!

Happy Monday and here’s to a short work week! Yippee!!!

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Roasted Cornish Game Hens with Bacon-Herb Butter
Serves 4

Ingredients:

½ cup unsalted butter, softened
2 strips thick-sliced smoked bacon, roughly chopped
1 tablespoon chopped fresh sage
½ tablespoon chopped fresh oregano
1 teaspoon fresh thyme leaves
kosher salt
black pepper
2 Cornish game hens, cleaned and dried
1 small yellow onion, quartered
extra virgin olive oil

Preheat oven to 425 degrees F.

In a food processor, pulse together the butter, bacon, and herbs until combined. Season the mixture with ½ teaspoon kosher salt and ½ teaspoon of black pepper.

Take each hen and slide your fingers between the skin and breast meat to loosen. Be careful not to tear the skin. Gently rub 2-3 tablespoons of the butter mixture underneath the skin. Inside the cavity, heavily salt and pepper the hen. Stuff the cavity with the remaining butter mixture and quartered onion. Rub the exterior of the hens with olive oil and generously season with kosher salt and black pepper. Truss the hens with kitchen twine.

Place the hens on a large, rimmed baking sheet or shallow roasting pan. Rotating the pan halfway through cooking, roast the hens until a thermometer inserted into thickest part of the thigh registers 170 degrees–about 45-50 minutes. Carefully remove the hens and rest on a cutting board. Loosely tent with aluminum foil and allow hens to rest for 10-15 minutes before serving.

Simple Gal….Simple Bread

Simple Bread

 

I love the smell of the Ocean, Clean Laundry, and Garlic cooking. I love the scent of Gardenias and Jasmines in bloom.

And I absolutely love the smell of Cookies and Fresh Bread baking.

I am a Simple Gal really.

That’s why this recipe stopped me in my tracks with only two words…..SIMPLE BREAD.



Simple Bread

 

And it truly is. There are only a few ingredients, has a short “proofing time”, and is not the least bit complicated. Just for a little special touch, I added some fresh thyme to the dough and a little sprinkle of sea salt before placing it in the oven. Delicious.



Simple Bread

 

Crusty, Warm Bread + No Fuss = Simply Happy Gal


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Simple Bread
Slightly adapted from Marcia Passos Duffy

Ingredients:

5-6 Cups All Purpose Flour
2 Tablespoons Dry Yeast
2 Tablespoons Brown Sugar
1 Teaspoon Fresh Thyme (optional)
1 Tablespoon Kosher Salt
Sea Salt (optional)
2 Cups Hot Water (120-130 degrees F.)
A cake pan of hot water

Mix 3 cups of the flour with the yeast, sugar, thyme and salt.  Pour in the hot water and beat 100 strokes (or 3 minutes with a mixer).

Stir in the remaining flour until the dough loses its stickiness.  Turn onto a floured surface. Knead for 8 minutes.

Place dough in a greased bowl and cover with a warm damp cloth.  Let rise for 15 minutes in a warm spot (away from drafts).

Punch down and divide the dough into two pieces.  Shape into round loaves and place on a greased baking sheet.  Cut an “X” one-half inch deep in each of the loaves with a wet sharp knife. Sprinkle the tops with sea salt.

Place baking sheet with loaves in the middle of a COLD oven.   Place a pan of hot water on the lowest shelf. Heat the oven to 400 degrees and bake 40-50 minutes until golden brown.