DATE NIGHT II
Fun Fact: Cornish game hens are neither Cornish nor are they game poultry. In fact, they are just a particular breed of young chicken that must weigh less than 2 lbs (according to the USDA). So anyway, try out these miniature chicken recipes for your next date night extravaganza!
Method
Serves: 2
Whipped Ricotta Method:
Preheat the oven to 400 °F.
Slice the baguette into 1-inch slices. Arrange the bread slices on a rack placed in a large rimmed baking sheet.
Brush the slices with olive oil, season to taste with salt and pepper, then bake for 6-8 minutes per side or until crisp and lightly browned. Reserve until ready to serve.
Add the ricotta and lemon zest to the bowl of a food processor. While the machine is running, stream in the olive oil.
Season to taste with salt and pepper, then serve with topping of choice (see recipes below) and baguette slices.
Confit Tomatoes Method:
Preheat the oven to 275 °F.
Combine the tomatoes, garlic, basil, and bay leaf in a small ceramic baking dish.
Pour the olive oil over the ingredients until the tomatoes are mostly covered and season generously with salt, pepper, and chiles (if using).
Bake for 1 ½ - 2 hours covered.
Serve the tomatoes over Whipped Ricotta and finish with a drizzle of the confit oil and more salt.
Basil Oil Method:
Blanch the basil leaves in boiling water for 15 seconds. Then, transfer the basil leaves to an ice bath to cool.
Strain the basil leaves and place them in the bowl of a food processor. Add the oil and salt, then process until the mixture is pureed.
Allow the mixture to sit in the refrigerator for 1 hour or up to 8 hours.
Bring the oil back to room temperature, then strain and use.
Deconstructed Pesto Method:
Preheat the oven to 375 °F.
Add the pinenuts to a small skillet.
Toast the nuts over medium heat for 4-5 minutes, or until fragrant and lightly browned. Remove them from the pan and allow them to cool.
Add the garlic cloves to the Whipped Ricotta and stir to combine.
Sprinkle the pinenuts over the Whipped Ricotta mixture and drizzle with Basil Oil. Top with the parmesan cheese, basil leaves, and season with flaky salt.
Browned Butter Sage Method:
Toast the pistachios in a small pan for 4-5 minute or until fragrant and lightly browned. Reserve until ready to serve.
Melt the butter over medium-low heat in a skillet. Add the sage and continue cooking the butter until the butter solids have browned, about 4-5 minutes. Make sure to stir or swirl the mixture periodically to avoid burning.
Drizzle the browned butter over the Whipped Ricotta, top with a drizzle of honey, reserved pistachios, salt, and pepper.
Cornish Hen Method:
Split the cornish hens in half lengthwise using a sharp cleaver or poultry shears.
Combine the salt, pepper, and baking powder in a small bowl. Generously coat the hens in the dry brine.
Refrigerate the hens, uncovered, on a rimmed baking sheet for a minimum of 4 hours or up to 24 hours.
Preheat the oven to 450 °F.
Pat the hens dry and brush the hens down with melted duck fat, then season generously with salt and pepper.
Place the chopped vegetables, herbs, and garlic in a large rimmed baking sheet.
Place a rack over the vegetables and transfer the cornish hens to the racks, skin-side up.
Roast the hens for 15-20 minutes or until golden brown. Reduce the heat to 375 °F, then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F.
Strain and reserve the pan drippings. Allow the birds to rest for 10-15 minutes before serving.
Alternatively, after patting the dry-brined chickens dry, transfer them to a cold high-sided skillet, skin-side down. Cook the hens over medium-high heat until the skin has browned, about 6-8 minutes. Flip the hens over and transfer them to a 375 °F oven. Then roast for an additional 35-40 minutes or until the internal temperature of the thickest part of the thigh reaches 180 °F and the breast reaches 170 °F. Reserve the pan with the fond for the pan sauce (see recipe below).
Serve with parsnip puree (see recipe below) and sauce of choice.
Simple Mustard Pan Sauce Method:
Over medium, re-heat the reserved drippings or fond. Add the shallot and cook for 3-4 minutes or until tender.
Deglaze the pan with chicken stock. Add the lemon juice and simmer the sauce until it has reduced by about 75%.
Once reduced, turn off the heat and add the mustard and butter. Whisk to combine the sauce.
Season the sauce to taste with salt and pepper, then garnish with parsley. Serve
Gremolata Method:
Combine the parsley, shallot, garlic, lemon zest, salt, and pepper in a small bowl.
Cover and refrigerate until ready to serve.
Fig Port Sauce Method:
Heat the olive oil in a large skillet. Add the shallot and cook until just turning translucent, about 2-3 minutes.
Add the port and chicken stock, rosemary, and figs to the skillet. Cook for 10-12 minutes, or until the sauce has reduced by 75%.
Turn off the heat and mount the sauce with the cold butter.
Season to taste with salt and pepper, then serve immediately.
Parsnip Puree Method:
Add the parsnips, milk, cream, garlic, thyme, and a pinch of salt to a medium pot. Bring the mixture to a simmer, then continue cooking for 12-15 minutes or until the parsnips are completely tender.
Using a slotted spoon, transfer the parsnips and butter to a food processor. With the machine running, stream in enough milk/cream mixture to form a smooth puree.
Season the parsnip puree to taste with salt and white pepper.
Superfine Sugar Method:
Blend the sugar in a food processor for 3-4 minutes.
Reserve until ready to use.
Vanilla Creme Brulee Method:
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
Combine the heavy cream, about ½ the sugar, salt, and vanilla bean (seeds and pod) in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
In a medium bowl, whisk together the egg yolks and the remaining sugar.
Temper the hot cream mixture into the egg yolk mixture.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
Transfer the filled ramekins to the preheated water bath in the oven.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
When ready to serve, sprinkle a thin layer of super fine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
Matcha Creme Brulee Method:
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
Whisk together about ½ the sugar and match together.
Combine the heavy cream, sugar/match mixture, and salt in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
In a medium bowl, whisk together the egg yolks and the remaining sugar.
Temper the hot cream mixture into the egg yolk mixture.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
Transfer the filled ramekins to the preheated water bath in the oven.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
When ready to serve, sprinkle a thin layer of super fine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
Citrus Creme Brulee Method:
Combine the heavy cream and orange zest in a small bowl. Refrigerate for 2 hours to allow the heavy cream to infuse.
Preheat the oven to 275 °F with convection. Place a cake pan filled with about 2 inches of water in the oven to preheat.
Combine the steeped heavy cream, about ½ the sugar, and salt in a small pot. Bring the mixture to a simmer, then turn off the heat. Let the mixture sit while the next step is prepared.
In a medium bowl, whisk together the egg yolks, lemon juice, and the remaining sugar.
Temper the hot cream mixture into the egg yolk mixture.
Strain the creme brulee batter and deposit it into two 6-oz ramekins. Remove any bubbles from the surface using a torch.
Transfer the filled ramekins to the preheated water bath in the oven.
Bake the creme brulees for 20-25 minutes or until just the center remains wobbly.
Let the creme brulees cool inside the water bath until they reach room temperature, about 2 hours.
Wrap and transfer the creme brulees to the refrigerate to chill overnight.
When ready to serve, sprinkle a thin layer of superfine sugar over the surface of each creme brulee. Torch the sugar until caramelized.
Ingredients
Whipped Ricotta Ingredients:
1 baguette
As needed olive oil
To taste kosher salt
To taste freshly ground black pepper
1 ½ Tbsp extra virgin olive oil
8 oz whole milk ricotta
Zest of ½ lemon
Confit Tomatoes Ingredients:
8 oz cherry tomatoes
3 garlic cloves, smashed
4-5 basil leaves
1 bay leaf
1-2 Cups mild olive oil
To taste kosher salt
½ tsp black peppercorns
Optional: 2 chiles de arbol
8 oz Whipped Ricotta (see recipe above)
Basil Oil Ingredients:
1 Cup basil leaves, packed
½ Cup extra virgin olive oil
Pinch kosher salt
Deconstructed Pesto Ingredients:
⅓ Cup pinenuts
1 garlic clove, minced or crushed
8 oz Whipped Ricotta (see recipe above)
2-3 Tbsp Basil Oil (see recipe above)
¼ Cup parmesan cheese, grated
2-3 basil leaves
To taste flaky salt
Browned Butter Sage Ingredients:
⅓ Cup pistachios, raw
5 Tbsp unsalted butter
5-6 sage leaves
8 oz Whipped Ricotta (see recipe above)
1-2 Tbsp honey (or to taste)
To taste kosher salt
To taste freshly ground black pepper
Cornish Hen Ingredients:
2 Cornish hens
½ Cup kosher salt + more to taste
2 tsp freshly ground black pepper + more to taste
1 tsp baking powder
¼ Cup duck fat, melted (or clarified butter)
2 yellow onions, roughly chopped
4 celery stalks, roughly chopped
3 large carrots, roughly chopped
2 sprigs rosemary
4-5 thyme sprigs
6 garlic cloves, smashed
Simple Mustard Pan Sauce Ingredients:
2 Tbsp reserved drippings or fond
½ shallot, minced
1 Cup chicken stock, preferably homemade
Juice of ½ lemon
1 tsp dijon mustard
3 Tbsp unsalted butter
To taste kosher salt
To taste freshly ground black pepper
To garnish: ¼ Cup parsley, chopped
Gremolata Ingredients:
¾ Cup parsley, chopped
½ shallot, minced
1 garlic clove, minced
Zest of 1 lemon
To taste kosher salt
To taste freshly ground black pepper
Fig Port Sauce Ingredients:
1 Tbsp olive oil
1 shallot, finely chopped
1 Cup port
¾ Cup chicken stock, preferably homemade
1 sprig rosemary
8 fresh mission figs, quartered
2 Tbsp unsalted butter, cubed + cold
To taste kosher salt
To taste freshly ground black pepper
Parsnip Puree Ingredients:
1 lb parsnips, peeled + cut into 1-inch pieces
¾ Cup whole milk
¾ Cup heavy cream
3-4 cloves garlic, roasted or confit
2 sprigs thyme
To taste kosher salt
2 Tbsp unsalted butter
To taste white pepper
Superfine Sugar Ingredients:
½ Cup sugar
Vanilla Creme Brulee Ingredients:
10 oz heavy cream
2 oz granulated sugar, divided
¼ tsp kosher salt
1 vanilla bean pod, seeds removed and reserved
3 large egg yolks
As needed superfine sugar (see recipe above)
Matcha Creme Brulee Ingredients:
2 oz granulated sugar, divided
1 ½ tsp matcha powder
10 oz heavy cream
¼ tsp kosher salt
3 large egg yolks
As needed superfine sugar (see recipe above)
Citrus Creme Brulee Ingredients:
10 oz heavy cream
Zest of 3 oranges
2 oz granulated sugar, divided
¼ tsp kosher salt
3 large egg yolks
1 ½ Tbsp lemon juice, preferably meyer lemons
As needed superfine sugar (see recipe above)