Category Archives: Fruit

Glazed Roasted Cornish Game Hens with Couscous Stuffing

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

Mushroom and Gruyere Omelette, Banana-Nut-illa

Saturday morning. Time for sleeping in and lazing around. Time for me (Nate) to make breakfast.

We had some white button mushrooms and some nice gruyere cheese in the fridge. I sliced up the mushrooms and sauteed them in bacon fat. Seasoned with salt, cracked black pepper, a little Italian seasoning, and a touch of soy sauce. Fried them until they got a nice golden brown color.

In the meantime, I grated up some gruyere cheese and also cut up some mozzarella cheese into small chunks. Just as the mushrooms were finishing, I started the omelettes. As soon as the egg began to set, I put on the mushrooms, topped with the cheese, and folded.

Plated it up, garnished with chopped parsley, and added a few dashes of hot sauce. This was very good!

Annie came out and said she wanted to try using the flour tortillas that we normally use to make quesadillas, and add bananas and Nutella. Kind of a banana-Nutella crepe but using tortillas instead of crepe.

It was…interesting. Oh well. You make some, you break some.

Aloha, Nate