Crispy Fried Cornish Game Hens Tapaka Recipes

Steps:

• Whisk together the first six ingredients in a small bowl. Set half of this mixture aside.
• Divide the remaining seasoning mixture between two large mixing bowls, and pour the buttermilk evenly between the two bowls, whisking to combine. Put half of the onion and thyme in each bowl. Place three game hens in each mixing bowl, and turn to coat. Cover the bowls with plastic wrap, and leave in the fridge for 8 hours or overnight (the longer the better; allow the seasonings and flavors to permeate the game hens).
• Heat the peanut oil to 375 degrees F in a large Dutch oven or deep-fryer. Preheat your oven to 200 degrees F, and cover two heavy-duty sheet trays with wire racks. Remove the game hens from the buttermilk mixture while the oil is heating.
• Whisk together the flour and the remaining seasoning mixture in a large casserole. Working with one game hen at a time, put one game hen in the flour and toss to coat, then shake off the excess. Slip the coated game hens, in batches according to the size of your fryer, into the hot oil, and fry for 13 minutes, until beautifully golden brown. Place each fried hen on the wire-rack-fitted sheet tray, and hold in the warm oven. Repeat with remaining hens.
• ALTERNATIVE
• Baked Cornish Game Hens Heat the oven to 400 degrees F. Cover two heavy-duty rimmed sheet trays with wire racks, and spray with nonstick spray.
• Drain the hens from the buttermilk marinade, and pat dry. Place the hens on the sheet trays, drizzle with olive oil, and season with salt and pepper.
• Put the pan in the oven, and roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
• Pat's Guide to Deep-Frying
• One of the things I think people really don't know about me is that I was frying food before I was grilling! (Nowadays my love of fried food comes second only to my love of grilling.) Fried food in the South is like pizza in Chicago: if you grew up in Memphis, you grew up with it. My grandfather used to fry whole rabbits, and my grandmother used to fry chicken for breakfast, served up with biscuits!
• 1 CHOOSE YOUR OIL Neutral oils like peanut, safflower, canola, and vegetable oil all have a high "smoke point," so they work well at high frying temperatures. We often like to use peanut oil, because it adds a very subtle peanut flavor; the flavor of canola oil is less pronounced.
• 2 PICK YOUR POT If you don't have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying. You'll usually need at least 3 or 4 inches of oil in the bottom of the pan, but more if you're frying something larger, like Cornish game hens or chicken.
• 3 FILL IT UP Be careful not to overfill your pot! If you don't leave room for the items you're frying, the oil may spill over the sides, causing a mess or, even worse, a fire. To check how much oil you need, you can first do a test run with water. Fill the pot up with water, then slip in the food you're going to try. Wherever the water rises to, that's how high your oil is going to go-so mark that place on the pot, and don't fill it too high!

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Steps:

• Put the hens on a cutting board, breast side down. Use kitchen shears to cut out the backbones. Open the hens to expose the ribs and then flip them breast side up. Use the palm of your hand to press down between the breasts to slightly flatten the hens. Put the hens in a large resealable zip-top bag, and then add the buttermilk, garlic powder, onion powder, cayenne, dried rosemary and 1 tablespoon salt. Shake well and refrigerate for at least 2 hours and up to 8.
• About 2 hours before ready to serve, take the hens out of the refrigerator and let them marinate at room temperature for 1 hour.
• Place a wire rack on top of a baking sheet. Fill a Dutch oven with 2 inches of oil and bring to 350 degrees F on a deep-fry thermometer over medium-high heat.
• While the oil heats, remove the hens from the marinade and pat dry. Put the flour in a large, wide, shallow bowl with 1 teaspoon salt. Toss the hens to coat in the flour.
• Put one of the hens in the hot oil, skin side down and reduce the heat to medium. Cover and cook for 5 minutes then uncover and cook for 5 minutes more. Turn the hen over and cook for 5 minutes. Flip and cook for 5 minutes more. Continue to cook, turning occasionally, until cooked through, up to a few minutes more. Carefully remove the hen from the oil and transfer it to the prepared baking sheet. Sprinkle with salt.
• Return the oil to 350 degrees F and fry the other hen in the same way. Transfer the second hen to the prepared baking sheet and let them stand at room temperature for 10 minutes.

Steps:

• With a meat cleaver, poultry shears, or a VERY sharp knife, split open the breast of the Cornish Hen. Carefully remove the breastbone. Cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten.
• Combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. Rub over the hen and refrigerate, covered for at least two hours or as long as overnight.
• Heat the clarified butter in a heavy cast-iron skillet over medium heat.
• Brush the garlic off the hen, then place the hen in the skillet, skin side down. Cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down.
• Cook until the skin is deep golden brown and crispy, about 20 minutes. Turn the bird, re-weight, and cook on the other side for about 15 minutes. Pierce a thigh with a skewer. the hen is ready when the juices run clear.
• Serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the Sour Plum Sauce on the side.
• For the Sour Plum Sauce:.
• In a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
• Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. Yaste and add more lemon juice, if desired.
• Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil. seal. and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. The sauce will keep for up to two months in the refrigerator. This makes about 3 cups.

Steps:

• For the potatoes: In a bowl smash the boiled potatoes. Add the sour cream, onions, parsley and egg yolk, and mix well. Season with salt and pepper. Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs. Refrigerate and hold for later use.
• For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper. Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke. Carefully lay the hens in the pan, skin-side down. Sear the hens until the skin is golden brown and releases from the pan. Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes.
• Add the chicken stock and cover the pan with a lid. Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone. Remove the hens from the pan and let rest.
• Add the demi glace and garlic to the stock in the pan and reduce by half.
• Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate. Add the tarragon and season the jus with salt and pepper.
• Finish the potato cakes. In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke. Place the potato cakes in the pan and cook until the cakes are golden brown. Reduce the heat to medium and flip the cakes and cook until both sides are golden brown. Remove the potato cakes and hold hot for plating.
• For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe. Saute for 2 to 3 minutes. Season with salt and pepper and add the butter. Remove from the pan to a paper-towel-lined plate.
• To plate, spoon 2 ounces of the tarragon jus on to the center of each plate. Place a portion of the broccoli rabe in the center of the sauce. Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes. Pour the remainder of the sauce over the hens.

Steps:

• Whisk together the first six ingredients in a small bowl. Set half of this mixture aside.
• Divide the remaining seasoning mixture between two large mixing bowls, and pour the buttermilk evenly between the two bowls, whisking to combine. Put half of the onion and thyme in each bowl. Place three game hens in each mixing bowl, and turn to coat. Cover the bowls with plastic wrap, and leave in the fridge for 8 hours or overnight (the longer the better; allow the seasonings and flavors to permeate the game hens).
• Heat the peanut oil to 375 degrees F in a large Dutch oven or deep-fryer. (For tips on deep-frying, see page 19.) Preheat your oven to 200 degrees F, and cover two heavy-duty sheet trays with wire racks. Remove the game hens from the buttermilk mixture while the oil is heating.
• Whisk together the flour and the remaining seasoning mixture in a large casserole. Working with one game hen at a time, put one game hen in the flour and toss to coat, then shake off the excess. Slip the coated game hens, in batches according to the size of your fryer, into the hot oil, and fry for 13 minutes, until beautifully golden brown. Place each fried hen on the wire-rack-fitted sheet tray, and hold in the warm oven. Repeat with remaining hens.
• Heat the oven to 400 degrees F. Cover two heavy-duty rimmed sheet trays with wire racks, and spray with nonstick spray.
• Drain the hens from the buttermilk marinade, and pat dry. Place the hens on the sheet trays, drizzle with olive oil, and season with salt and pepper.
• Put the pan in the oven, and roast for 45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
• One of the things I think people really don't know about me is that I was frying food before I was grilling! (Nowadays my love of fried food comes second only to my love of grilling.) Fried food in the South is like pizza in Chicago: if you grew up in Memphis, you grew up with it. My grandfather used to fry whole rabbits, and my grandmother used to fry chicken for breakfast, served up with biscuits!
• CHOOSE YOUR OIL Neutral oils like peanut, safflower, canola, and vegetable oil all have a high "smoke point," so they work well at high frying temperatures. We often like to use peanut oil, because it adds a very subtle peanut flavor; the flavor of canola oil is less pronounced.
• PICK YOUR POT If you don't have an electric fryer, select a heavy-bottomed Dutch oven for deep-frying. You'll usually need at least 3 or 4 inches of oil in the bottom of the pan, but more if you're frying something larger, like Cornish game hens or chicken.
• FILL IT UP Be careful not to overfill your pot! If you don't leave room for the items you're frying, the oil may spill over the sides, causing a mess or, even worse, a fire. To check how much oil you need, you can first do a test run with water. Fill the pot up with water, then slip in the food you're going to fry. Wherever the water rises to, that's how high your oil is going to go-so mark that place on the pot, and don't fill it too high!
• HEAT IT UP If the temperature of your oil is too low, you'll be left with a greasy, pale crust minus that great crunch we all love. If it's too high, you'll have a dark brown, burnt crust that's undercooked on the inside. It's always best to use a deep-fry thermometer for accurate cooking, but if you don't have one, test the temperature by slipping into the oil a little corner or edge of the food you're planning to fry. If the oil is at the right temperature, it will bubble up and sizzle around the food.
• SLIP IT IN Using caution, gently slip the food into the oil, so you don't splatter and burn yourself. Don't plop it in!
• TAKE THE FOOD'S TEMPERATURE Be sure to have a meat thermometer handy when cooking poultry of any kind. (I've been served fried chicken that looked beautiful on the outside but was raw on the inside.) Insert the thermometer into the thickest part of the breast or thigh, and make sure it comes to around 160 degrees F before you pull it from the oil. Onion rings, potato chips, and French fries are easier to gauge by sight; with something like hush puppies, it's best to break the food open and test for doneness.
• DRAIN AND SALT Remove the food with tongs or a spider sieve, and let the food drain on a paper-towel-lined plate or sheet tray to remove the excess oil. Season while the food is still hot. (You want the salt to stick to the oil!)

Steps:

• Don't fill your stockpot more than half full with shortening/oil, to allow for the inevitable boiling up when the hens are added.
• Also, be sure the hens are at room temperature so the fat temperature doesn't drop dramatically from the shock of an ice-cold bird.
• Rinse the hens and pat completely dry, inside and out, with paper towels. Let stand at room temperature for 1 hour.
• Preheat the oven to 200 degrees F. Place a large wire cake rack over a jelly roll pan/cookie sheet.
• In a stockpot, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 375 degrees F.
• Carefully put 1 Cornish hen in the hot shortening. Deep fry, turning occasionally, until golden brown.

Steps:

• In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
• In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
• In a large, heavy skillet or deep fryer, heat the oil to 365 degrees F (185 degrees C). Fry the fish until golden brown, and flesh is easily flaked with a fork.