Category Archives: Poultry

American, Fruit, Poultry, Vegetables

Glazed Roasted Cornish Game Hens with Couscous Stuffing

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First we made a stuffing using whole wheat couscous, pistachios, raisins and blueberries. Salted and peppered the hens then stuffed the hens with the couscous and tied the legs together. Made an orange glaze with butter, orange juice, orange zest, coriander, cumin, honey, turmeric, and a little cayenne.

Glazed the birds, then placed them breast-side up in a 425*F oven. Baste every 10 minutes until the internal temp in the thigh reaches 170*F. Remove and rest.

Roasted some veggies: onions, bell peppers, broccoli, zucchini, and mushrooms. Seasoned with salt, pepper, Italian seasoning, olive oil and balsamic vinegar.

The entree was paired with a 2001 Mirassou Monterey Riesling. Excellent combination!

Aloha, Nate

American, Poultry, Vegetables

Roasted Chicken and veggies with lemon asparagus sauce

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Annie made this absolutely delicious meal with less than an hour of prep. She took a whole chicken and rubbed it with kosher salt and let it sit in the fridge for about 6 hours. Ground some pepper and sprinkled a little sugar on the skin before putting it in the oven. Roasted at 450*F for 30 minutes breast-side down, then flipped and roast for another 20 minutes.

The sauce started with sauteeing chopped garlic and artichoke hearts in olive oil. Then added a mixture of chicken stock, lemon juice, and vermouth. Added defatted pan drippings from the chicken. Simmered to reduce.

Cut up some carrots, broccoli, and cauliflower, then tossed with some olive oil, salt, fresh cracked black pepper, and Italian seasoning. Spread out on a foiled baking sheet and roasted with the chicken for the last 20 minutes. Boiled some russet potatoes until fork tender and then drained, then mashed with salt, white pepper, heavy cream and granulated garlic.

The chicken skin was nice and crispy from the sugar. The meat (including the breast) was juicy and tasty all the way through. Definite do-over!

Chicken and sauce recipes were from Fine Cooking Magazine, February/March 2005 issue. Veggies were simply hantam.

Aloha, Nate

Fish, Mexican, Poultry

Fish Quesadilla and Shrimp Quesadilla

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Costco sells these wonderful flour tortilla starts that you have to finish cooking in a warm skillet. There are many applications but the kids love just a standard cheese quesadilla made with a shredded Mexican cheese blend (also from Costco).

I was feeling like fish the other day but wasn’t in the mood for Chinese-style steamed fish. I was feeling more like a grilled fish sandwich. Annie said we have some tilapia fillets in the freezer…*ding!* How about a fish quesadilla?

We seasoned the fillets with salt and pepper then pan fried them with some olive oil. In another skillet we cooked the tortilla, sprinkled on the cheese, crumbled the fish onto the tortilla, then folded it in half to finish.

Meanwhile, I took a ripe avocado and diced it up. Then I diced up some garden tomatoes. Minced about a third of a red onion. Added a minced garlic clove. Seasoned with salt and pepper, and squeezed the juice from half a lemon over it all. Mixed together, and we have a lovely but not spicy salsa.


We still had half a bag of wild-caught shrimp in the freezer, so we defrosted, peeled, and deveined them. Then we sauteed the shrimp with chopped garlic and seasoned with salt and pepper. Those “shrimpadillas” were awesome!

Aloha, Nate

American, Pasta, Poultry

Turkey Soup

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We usually make turkey jook with the carcass from the bird but this time I decided to do something more Western in application.

Boiled the carcass, leg bones and wings in 8 cups of water for 2 hours with 1-1/2 onions, 1 large carrot, and 4 ribs of celery, chopped, along with a half tablespoon of whole black peppercorns and a couple of bay leaves. Removed the bones and skimmed the fat off the broth.

Stripped the meat off the bones and returned to the pot. Added a couple of cups of sliced mushrooms. Season with salt, ground pepper, Italian seasoning, ground sage, and a teaspoon of soy sauce. Added some alphabet pasta at the end for the kids, but found that the soup also works well with mashed potatoes at the bottom of the bowl.

I wanted a larger noodle, like bowtie pasta. Still, it tasted pretty good. I like that everything was from scratch.

Aloha, Nate