Master Grilling with Recipes Like Thai Cornish Hens and Pita Stuffed with Lamb
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to perfecting a Thai delicacy at home—Thai Grilled Cornish Hens with Chili Dipping Sauce. Then, tasting expert Jack Bishop challenges Julia to a tasting of Tahini. Next, gadget critic Lisa McManus reviews grill tongs. And finally, test cook Dan Souza makes Bridget the ultimate Grilled Pita Stuffed with Lamb.
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How to Cut Cornish Hen
How to Cut Cornish Hen. Part of the series: Cornish Game Hen Thanksgiving Dinner Recipe. How to cut a Cornish hen for a dinner recipe; tips, trick and more in this free online cooking video taught by an expert chef.
Wild Rice Stuffed Cornish Hens
This is the PERFECT recipe for small Thanksgiving or holiday get-togethers. Give everyone their own hen and plan for just one or two additional sides.
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How Long to Cook Cornish Hen
How Long to Cook Cornish Hen. Part of the series: Cornish Game Hen Thanksgiving Dinner Recipe. How to tell when your Cornish hen is done cooking; tips, trick and more in this free online cooking video taught by an expert chef.
Jacques Pépin's Stuffed Cornish Hen | KQED
Jacques Pépin kicks off this episode with a hand-rolled salmon sushi recipe. Although sushi is ubiquitous in most parts of the U.S. today, Jacques' early '90s interpretation will remind you that it wasn't always that way. For the main course, Jacques prepares a gorgeous Cornish hen stuffed with leek, onion, hot pepper, garlic, cherries, apple, and bulgar wheat. This menu pairs a taste from the city, with a taste from the country.
In This Episode:
00:00
1:00 How to make salmon sushi
6:58 Stuffed cornish hen recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 25, 1992. City Fish, Country Fowl
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
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Rock Cornish Game Hens with Fruit Nut Stuffing
Rock Cornish Game Hens work well for a romantic dinner. You can present each person his or her own bird or half a bird, depending on how hungry they are. The stuffing is delicious and works well with the delicacy of the hens and compliments other game such as turkey, goose, capon, pheasant or quail.
Ingredients: For two, one pound Rock Cornish Game Hens
• Two one-pound, Rock Cornish Game Hens with giblets removed.
• One cup wild rice
• Four cups chicken stock, preferably home made. If using canned stock, try to find a variety, which is low in sodium. If using regular canned stock, omit additional salt.
• 1/4 cup butter
• 1/4 cup chopped celery
• 1/4 cup chopped white onion
• 1/4 dried cranberries
• 1/4 cup dried (or fresh) apricots
• 1/4 cup sliced, roasted almonds
• Zest of one orange
• One ounce Cointreau (optional)
• One cup fresh squeezed orange juice
• Two ounces honey
Method: Stuffing
• Bring chicken stock to a boil. Add salt and wild rice. (Omit salt if using regular, canned stock) Cover and allow to simmer for 45 minutes.
• Melt butter in skillet, which has been set to medium-high. Add chopped celery and allow it to cook for a few moments.
• Add onion and allow to simmer for a few more moments until translucent. (Adding the celery first increases the water content, therefore the onions will not burn)
• Add dried cranberries and dried apricots. (One could substitute the same amount of fresh apricots)
• Add roasted almonds and the zest of one orange and allow the stuffing to sauté for a few moments.
• Add Cointreau (if desired)
• Once everything is well blended, take this portion of the stuffing off heat and keep warm.
• When rice is finished cooking, add it to the stuffing and mix thoroughly. Set aside to cool.
Method: Rock Cornish Game Hens
• Pre-heat oven to 425-degrees
• Rinse hens under cold water. Trim excess fat from along the edges of the cavity.
• Once stuffing is cool enough to handle, stuff the hens loosely with the fruit and nut mixture, making sure that the stuffing reaches the neck of the cavity.
• Using kitchen string, tie together the hens’ legs and tuck any loose flaps of skin over the cavity.
• As a final touch, blend one cup of freshly squeezed orange juice with two ounces of honey. Pour the orange and honey glaze over the birds.
• Place uncovered into the oven.
• Immediately reduce the temperature to 325-degrees. This helps to sear the birds' skin while maintaining their juiciness.
• Roast the Cornish Hens for 45 minutes, basting every 15-minutes. The hens are done when, after pricking the flesh with a fork, the juice runs clear.
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