Tandoori Game Hens

Tandoori seems to be the new, hot "ethnic" flavor emerging in the food world. And while I don't own the equipment to make truly authentic tandoori, I do have the spices available. These game hens are excellent--unlike some marinades, the spices in this recipe actually are detectable in the meat, and the hens turned out moist and incredibly delicious.

The hens do require an overnight (or at least 5-6 hour) marinade. Some plain yogurt (Greek is preferred, as it's thicker and tangier) and a blend of spices is what you need. There's paprika, garam masala, paprika, cayenne pepper, and coriander.

Scoop the yogurt into a bowl or a large plastic bag.

Add the spices. The first one is garam masala, which is actually a blend of spices. The blends vary on who makes them. Find one you like, and stick with it. It's great to have on hand.

Paprika is next.

Then coriander seeds. For maximum flavor, crush them slightly before adding them, or toast in a pan over low heat until the seeds start to smell pungent.

Turmeric will add some color.

And of course cayenne will add a bit of spice.

And never forget salt and pepper.

Garlic and ginger will be the final ingredients in the marinade. I used this nifty garlic and ginger paste. But if you can't find it in your store, just chop some garlic and ginger until they make a rough paste.

If you've got a kid, this would be a great time for them to help. Just have them squish around the contents of the (closed) bag, to distribute the spices throughout the yogurt.

Grab your game hens.

Remove them from the package, rinse them well, and then pat dry.

Then toss them into the marinade bag. I was able to fit both hens in one large bag.

Put the bag in a large bowl (to avoid cross-contaminating your fridge) and let the hens marinate at least 5 hours and ideally overnight.

When you're ready to roast the hens, remove them from the marinade bag, and discard the bag.

Use paper towels to lightly pat them dry, and place them on a baking sheet or a roasting pan.

To help them cook evenly (and from the bottom from becoming soggy), I roasted mine on top of a heavy-duty cooling rack set on a cookie sheet.

Fold the wing tips underneath the hens. This will keep the tips from burning.

Now to stuff the hens. I used lemon, ginger, garlic, and bay.

Stuff everything in the hens, dividing the stuffing ingredients equally between the two.

Squeeze the juice from the remaining half lemon over the top of the hens.

Use kitchen twine or silicone roasting bands to secure the hens' legs together. Don't bind them too tight--just enough to keep them together.

Pour or brush some melted butter over the hens. Use clarified butter for more authenticity.

Pop the hens in a 425F oven for about 50 minutes-1 hour.

They will look and smell great!

The meat will be lightly flavored, and the yogurt marinade will ensure it's moist and delicious. If you want something different from the ordinary roasted poultry, definitely give Tandoori Game Hens a try!

Recipe: Tandoori Game Hens

1 c. Greek yogurt

1 tbsp. garam masala

1 tsp. paprika

1/2 tsp. turmeric

1/2 tsp. coriander

1/2 tsp. cayenne pepper

1/2 tsp. salt

1/2 tsp. pepper

1 heaping tablespoon garlic and ginger paste (or 3 cloves garlic, 1 tbsp. minced ginger)

1/2 lemon, quartered

1-inch knob ginger, thinly sliced

1 bay leaf, halved

4-6 garlic clobes

1/2 lemon

1 tbsp. melted butter (clarified, if you've got it)

Chicken Breasts Stuffed With Cranberry-Apple Dressing

When you're too busy to stuff a whole turkey, stuffing chicken breasts is a great second option. It's easy to do and takes little effort (but looks super fancy.) If you want a more low-key meal on Turkey Day, give these stuffed chicken breasts a try.

The first thing I did was start the stuffing. I used a mix of bread cubes that included both white bread and cornbread.

For crunchiness, I chopped and added some pecans.

And for tartness and flavor, I did the same with some cranberries. This is what they look like on the inside--kind of neat, don't you think?

Now, in a pan, saute some onions and celery with some butter.

While the onion and celery are sauteing, you can peel an apple. I had a lot of Honeycrisp apples around, so I used one of them. For more tartness, a Granny Smith can be used.

Core the apple and dice into pieces.

Add the apples to the bread cubes and then spice things up with some dried thyme.

Dried sage is good, too. Sage and apples are good friends.

And, as always, never forget to salt and pepper.

When the celery and onions are softened, you can add them to the bowl too. Be sure to get all the little buttery bits!

Then moisten the dressing with a box of chicken broth. You'll need the whole box.

Mix until all the bread is moist and the herbs are evenly incorporated.

Now you can move on to the chicken. Lay a chicken breast flat on your cutting board, and, using a sharp knife, carefully cut a pocket into the breast.

Stuff the pocket with the dressing. Don't use too much, or it will just spill out and make a mess. If you can still seal the chicken, you've got the right amount.

Press the seams of the pocket together. And season the outsides of the breast with salt and pepper.

Melt some butter and olive oil in the same pan you sauteed the onions and celery in. Use medium heat.

Once the butter is melted and the pan is hot, carefully lay the chicken in the hot pan, seam-side down. Let cook for 4-5 minutes or until the chicken is golden brown.

Carefully flip the breasts over and cook the other side for another 4-5 minutes.

Pop the pan into a 350F oven (you did use an oven-safe pan, right?) for 12-15 minutes, or until the chicken is cooked completely through.

Put the rest of the stuffing in a baking dish and let that cook through, too.

The stuffing will plump up inside the chicken breasts, making a pretty picture.














If you feel so motivated, you could make a simple gravy with the pan drippings--just a bit of flour (and a little more butter, if the pan looks dry), and some chicken broth, and you've made yourself a mini Thanksgiving in a pan. Way easier than roasting a whole turkey, huh?

Recipe: Chicken Breasts Stuffed With Cranberry-Apple Dressing
 

6 c. bread cubes
1/4 c. coarsely chopped pecans
1/2 c. fresh cranberries, coarsely chopped
2 tbsp. butter
1/2 small onion, finely chopped
1 rib celery, diced
1 medium apple, peeled, cored, and diced
1 tsp. dried thyme
2 tsp. dried sage
salt and pepper, to taste
1 box chicken broth

two large chicken breasts
1 tbsp. butter
1 tbsp. olive oil


In a large bowl, combine bread cubes, pecans, cranberries, and apple.

In a large, oven-safe pan, saute onions and celery in butter until softened. Add to bread cubes. Add thyme, sage, salt, and pepper.

Add chicken broth, stirring until all bread cubes are moistened and herbs are evenly distributed.

On a cutting board, carefully cut a pocket into the chicken breasts. Stuff with bread mixture. Salt and pepper the outside of the chicken.

Using the same pan as before, melt butter and olive oil over medium heat. Place chicken breasts in pan, seam-side down. Cook for 4-5 minutes, or until golden brown. Flip chicken over; repeat.

Place pan in a 350F oven for 12-15 minutes or until chicken is cooked through. Serve immediately.

Hot Wings

I love the hot wings from a certain famous chicken place. However, they're really easy to make at home, too! I was craving wings and decided to make some for dinner. These wings are just a bit spicy (although you can make them as spicy as you want) and incredibly crisp. Would you believe me if I told you that at one point I thought Mr. Kim Chee was eating an apple, not a chicken wing? True story.

You'll need, of course, some chicken wings. I had all drummies in the package I bought (I prefer the flats, while the Mr. loves the drummies.) Wash them off and pat them dry. Then toss them into a big plastic bag.

The wings are going to marinate in some hot sauce. That's what makes them spicy but still crispy. I chose some Chipotle Garlic hot sauce, so it wasn't the hottest out there. If you love your lips to tingle, choose something hotter.

The amount of time your wings marinate matters, too. Mine soaked for maybe 30 minutes-1 hour. Overnight (or up to a full day) would infuse the wings with the maximum amount of spice.

When you're ready to make your wings, pull them out of the fridge. Let them sit out at room temperature to take off some of the chill.

You'll want two bowls for your wings. The first one will have flour, seasoned with salt and pepper.

Add a kick of cayenne if you want even more spice.

The second bowl will have buttermilk.

I seasoned the buttermilk with some ranch seasoning I had on hand.

Conversely, you could skip the buttermilk and use ranch dressing (maybe thinned out with a little milk) instead.

So, take a wing out of the hot sauce. Coat it in the flour, and shake off all the excess.

Move the floured wing to the buttermilk.

Then move it back to the flour.

Fry the wings in at least two inches of hot oil, over medium heat. Let them cook for 10-12 minutes, until golden brown and cooked through.

And be sure not to crowd the pot, or you'll bring down the temperature of the oil and the chicken will be greasy.

I let the wings drain on newspaper or paper towels. That allows the excess grease to drain out.














Be sure you've got a glass of milk or a cold beer nearby! These wings will leave your lips tingling and your stomach feeling satisfied.

Recipe: Hot Wings
1 1/2 lbs. chicken drummies
1/3 c. hot sauce
1 c. flour
salt and pepper, to taste
1/2 tsp. cayenne pepper
3/4 c. buttermilk
ranch seasoning (optional), or salt and pepper to taste

oil, for frying


Rinse drummies and pat dry. Marinate in hot sauce for at least 30 minutes and as long as 3 hours.

In a shallow dish, combine flour, salt and pepper, and cayenne pepper.

In a shallow dish, combine buttermilk and ranch seasoning.

Heat at least 2 inches of vegetable oil in a heavy-duty pan over medium-high heat. (Flour should bubble when sprinkled into the oil.)

Remove drummies from hot sauce; dip in flour. Shake off excess flour.

Dip drummies into buttermilk. Let excess drain off.

Dip drummies into flour. Shake off excess flour.

Carefully place drummies in the hot oil. Fry for 10-12 minutes or until golden brown and cooked through. Drain on newspaper.