This recipe came from USA Weekend. I put the exact instructions that they gave on this recipe as it was great advice. A little slather of mustard heightens flavor, and the bread crumbs and thyme offer nice crunch. If there’s room on the roasting pan, add a few vegetables if you like — carrots, potatoes, onions, cauliflower tossed with a little oil, salt and pepper — but don’t overcrowd the pan. You want those birds to roast, not stew!
This is tasty and can be made out on the grill as well as in the oven. Very easy recipe. Good for when you have company.
Make and share this Jalapeno Brined Cornish Hens recipe from Food.com.
Figs ripen in late summer or early fall. All over Morocco, Sephardic cooks try to incorporate them into their family menus. This luscious tagine, best served with warm crusty bread, is one way of doing so. From “The Scent of Orange Blossoms: Sephardic Cuisine from Morocco” by Kitty Morse and Danielle Mamane.
Make and share this Dijon-Style Cornish Hens With Mustard Sauce recipe from Food.com.
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