Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up. Taken from Top 20 quick and easy from 2000. I added the brining step to suit my tastes.
This is my great-aunt Delia’s famous New Year’s Day main dish, with notes for a cheaper version that my mom made most Sundays. It is so good that my sibs and I would fight (literally) over the last bits of rice clinging to the pan! Don’t be tempted to replace the butter with margarine–this is a holiday meal, after all, and you just don’t skimp for holidays! Also, don’t forget to dry the poultry. If you don’t, the butter won’t stick to the skin and help crisp and flavor it. Oh, and canned mushrooms work fine instead of fresh.
Another fabulous recipe from Mary Nell Reck’s weekly cooking lesson in the Houston Post. This one came out in February of 1989 and is a recipe from Johnny Carrabba, chef and owner of Carrabba’s Restaurant here in Houston, way back when there was only the original restaurant. The Cornish hens may be prepared ahead of time and refrigerated until ready to grill.
When company comes, I want to serve something delicious and quick because there is nothing more horrible than spending your “visiting time” in the kitchen. Most of this dish can be prepared ahead of time and when your company gets there, finished in under 30 minutes. That will give you time to say your hellos, show them where the bathroom is, and have a drink or two, if you want.
This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don’t forget the last step with the reserve marinade! Enjoy!!