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FRASIER SPECIAL

Picture for Frasier Special

3,747,842 views  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!

US

original

metric

INGREDIENTS

Cornish Game Hens

3 ½ tbsp Kosher Salt

1 tsp Baking Powder

1 carrot

Onions

1 stalk of celery

Sprigs of thyme

Sprigs of rosemary

Fresh parsley

cloves of garlic

Water

Honey

Pomegranate Juice

Wild Rice

small onion

cloves

minced garlic

1 lb. ground lamb

Cinnamon

Allspice

Cardamom

Currants

Raisins (Regular or Golden)

Ground Pepper

For the Carpaccio

Sushi Grade Yellow Tail

Scallions

Radishes

Jalapenos

1 lemon

1 Blood Orange

½ cup of olive oil

Chives

DIRECTIONS

1.

For the Cornish Game Hens

1.

Butterflying the Cornish Game Hens: Remove their backbones and cut them in half. Reserve the backbones for later to make the sauce.

Cornish Game Hens

2.

Lightly season the underside of the Hen with Kosher Salt.

Kosher Salt

3.

Combine Kosher Salt w/ a tsp of baking powder which will lower the temp at which the hens get a brown skin. Rub this butter mixture on the other side of the chicken.

3 ½ tbsp Kosher Salt

1 tsp Baking Powder

4.

Refrigerate uncovered for 4 hours or overnight.

5.

Make the Cornish game hen stock: Combine a carrot, onion, celery, fresh herbs like a few sprigs of thyme, rosemary, fresh parsley, and a clove of garlic in a bowl. Cut up the spines into manageable pieces and brown them in a stock pot before adding all additional aromatics.

1 carrot

Onions

1 stalk of celery

Sprigs of thyme

Sprigs of rosemary

Fresh parsley

cloves of garlic

6.

Add cold water and bring to a bare simmer and let cook for a solid 2-3 hours until a very flavorful stock forms. Strain into a separate container.

Water

7.

Spray down the hens with nonstick spray on both sides.

8.

Preheat oven to 500° Fahrenheit with an aluminum sheet pan inside it. Once preheated, place the birds skin side down on the pan. This will help the skin get crispy.

9.

Bake for 10 minutes.

10.

Flip the hens and place them under the broiler for 5-8 minutes or until the hens register a temperature of 160° Fahrenheit in the breast.

11.

For the Pomegranate Honey Sauce

1.

Mix two parts Cornish game hen stock with 1 part Pomegranate juice and a drizzle of honey.

Honey

Pomegranate Juice

2.

Let simmer on the stove until it is thick and syrupy.

3.

Put it to the side and warm it up once ready to serve.

4.

For the Wild Rice Stuffing

1.

Combine uncooked wild rice with Cornish game hen stock at a 1 cup : 2 quarts ratio and cook via your favorite method.

1 cup Wild Rice

2.

In a pan, sweat small onion and a couple cloves of minced garlic for a few minutes or until translucent.

1 small onion

cloves

minced garlic

3.

Add ground lamb and brown it. Make sure that it is mostly cooked through and that you get some nice crispy brown bits.

1 lb. ground lamb

4.

Combine the cooked wild rice with the ground lamb, onion, and minced garlic.

5.

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. This seasoning takes the stuffing to the next level

Cinnamon

Allspice

Cardamom

Kosher Salt

Currants

Raisins (Regular or Golden)

Ground Pepper

6.

For the Carpaccio

1.

Thinly slice scallions, radishes, jalapenos, a lemon and a blood orange.

Scallions

Radishes

Jalapenos

1 lemon

1 Blood Orange

2.

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.

Sushi Grade Yellow Tail

3.

Generously drizzle everything with the Blood Orange Vinaigrette.

4.

For the Blood Orange Vinaigrette

1.

Squeeze a blood orange and mix with olive oil (50/50).

½ cup of olive oil

1 Blood Orange

2.

Chopped chives for a little oniony flavor, and a little squeeze of lemon while whisking with a fork until thick.

Chives

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