Tonight’s creation. I didn’t feel like cooking, but I had to make something to have left-overs for the remainder of the week.
Take two Rock Cornish Game Hens (cute little buggers). Why are they called “Rock”? They are actually just very young chickens, that’s what makes ’em so tender. Hack those “babies” in half along the back (not breast) side. Salt and pepper to your desire. Pan seared both sides with about two tablespoons of olive oil in a wide rondeaux (large, flat, 3 inch straight side pan with a lid). Or just find a pan that works…really, it’s not as complicated as I make it to appear.
Look in the closet and find something to throw in the pan to make a sauce…Aaaa Haaa! Two 14.5 oz cans of diced tomatoes and one 7 oz can of Herdez Salsa Ranchera and a couple of bay leaves. Throw it in, bringing to a simmer and cover it. Cook it for a while…probably about 45 minutes. Check for salt, pepper and doneness (what…is it 165 degrees for poultry?).
Remove the birds and place on a foil lined and cooking sprayed tray and stick it in the toaster oven to brown.
Add 1/4 cup of red wine to your sauce. Keeping the lid off, reduce it down to a nape (clings to the back of a spoon, for you non-culinarians) consistency, checking for salt and pepper again. Well, the sauce never really napes, so reduce it down. I smashed my diced tomatoes with the back of the spoon while checking for the nape consistency. You can puree it with your Hitachi Magic Wand if you’re into that.
Once the birds are browned nicely, plate the birds. Pour the sauce over the birds and squeeze some lime over it (if you drink, …you’ve got limes). Garnish with chopped cilantro. Now in Emeril’s words “BAM!” Show that to your kids.
Tonight we get the best available frozen corn – microwaved. Then some canned Ranch Style J
alapeno Pinto Beans – microwaved.
The birds are just a tad on the spicy side…just enough to notice, but not too hot for the kids. Really turned out pretty tasty. The kids said it was great!
Have a great night.