The Real Chef of the House (Who doesn't Blog)

("Celebrity" Guest Chef) After being gone for so long it was good to eat "real" food, even if I had to cook it myself. Not that I am not well fed, but I enjoy cooking. Saturday was the first nice day in a while so I was able to grill out and then enjoy a meal with Ellyn outside.

Apple wood Smoked Cornish Game Hen on Sunflower Rice with Pan Fried Fingerling Potatoes
(Meal serves 2)

One Cornish Game Hen
Savory
Olive Oil

Soak Apple wood Chips in Water for a few hours prior to grilling. Fire up your grill to maximum heat on one end, and low heat on the other. On the side with the low heat, place the smoking chips in a smoker box and allow them to smolder.

With a large chef's knife prepare the Game Hen by splitting along the breast and lay it flat. Make two small cuts in the skin and place the leg of the bird through the cut. Tuck the wing between the drumstick and the breast. Preparing the bird this way will allow for more even and faster cooking. Coat the game hen with olive oil and sprinkle with savory. Place the bird on the high heat side of the grill, skin side down until the skin is crispy and golden. Turn the bird over and turn the heat down to medium-low. Use indirect heat and keep the grill covered to allow the smoke to work. This should take between 45 to 60 minutes.

Fingerling Potatoes
3/4 pound fingerling potatoes (cut into 1/2 inch pieces)
5 slices bacon (cut into 1/4 inch pieces)
1/2 Yellow Onion (roughly chopped)

In a large cast iron skillet over medium heat allow the bacon to begin rendering. Add a small amount of oil if needed. Once the bacon fat begins to liquefy add the potatoes, and turn up the heat to medium-high. When the potatoes begin to soften, add the onion. The dish is done when the onion is soft and translucent, and the potatoes are done.

Sunflower Rice
1 Cup of Long Grain Rice
1/4 sunflower seeds (shelled)
3 Tbls Butter
1 Tbls onion or shallot (diced)
1 1/2 Cup of Chicken Broth
1/4 tsp of Curry
1/4 Cup of Vermouth

Over low heat melt the butter. Add the rice and sunflower seeds. Add the onion and stir until the onion is soft. Add the chicken broth, curry, and vermouth. Bring to a boil, then reduce and simmer for 20 minutes. Remove from heat and fluff the rice with a fork.

When the game hen is done split it down the backbone and plate on top of the rice. Serve with the potatoes and if you want to be fancy, garnish with a sprig of curled parsley.

This dish went well with a glass of Yellow Tail Shiraz Cabernet.

It's Wine time...

Tonight is my last Wine Club event for the 2007-2008 Warren Spouse's Club year. We are tasting Pinot Noir, yet another wine I am not familiar with. I am hoping the weather continues to stay nice so we can sit outside and drink our wine. I am bringing an appetizer to share with everyone and I'm hoping it pairs nicely with the Pinot Noir. The appetizer is another Pampered Chef recipe (I seem to be stuck on PC recipes lately, but they are easy to make and good to eat!).

Mini Ham Puffs

1 pkg (2.5 oz) processed ham or smoked turkey, finely chopped

2 Tbls finely chopped onion

1/2 cup shredded Swiss or cheddar cheese

1 egg

1 Tbls snipped fresh parsley

1 1/2 tsp Dijon mustard

1/8 tsp ground black pepper

1 pkg (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Lightly spray mini muffin pan with non-stick spray. Finely chop ham and onion, place in small bowl. Add cheese, egg, parsley, mustard, and black pepper; mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough into each muffin cup. Using small scoop or tsp, fill each muffin cup with a scant scoop of ham mixture. Bake 12-14 minutes or until puffs are light golden brown. Remove from pan; serve immediately. Makes 24 appetizers.