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Norm Matthews

Norm Matthews

2 hours ago, Kim Shook said:

 

 

@Norm Matthews – Cornish hens with Asian style orange sauce sounds just perfect to me.  Would you share the recipe? 

 

Here is the recipe.  Hoisin sauce is optional.

Cornish Hens with orange sauce

 

2 Cornish hens

3/4 cup fresh orange juice

1/2 cup honey

1/4 cup soy sauce

2 tablespoons hoisin sauce 

2 tablespoons minced orange rind

3 cloves garlic minced

1 tablespoon minced fresh ginger root

2 teaspoons oriental sesame oil

 Mix marinade ingredients. Simmer on stove to reduce by at least half.   Bake hens according to package directions.  Before putting in oven, place slice or onion and slice or orange inside and rub outside with oil.  salt and pepper. Reserve some sauce for basting. Bake, basting with sauce every 15 or 20 minutes,   Serve with remaining sauce. 

 

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

Norm Matthews

Norm Matthews

2 hours ago, Kim Shook said:

 

 

@Norm Matthews – Cornish hens with Asian style orange sauce sounds just perfect to me.  Would you share the recipe? 

 

Here is the recipe.  Hoisin sauce is optional.

Cornish Hens with orange sauce

 

2 Cornish hens, halved

3/4 cup fresh orange juice

1/2 cup honey

1/4 cup soy sauce

2 tablespoons hoisin sauce 

2 tablespoons minced orange rind

3 cloves garlic minced

1 tablespoon minced fresh ginger root

2 teaspoons oriental sesame oil

 Mix marinade ingredients. Simmer on stove to reduce by at least half.   Bake hens according to package directions.  Before putting in oven, place slice or onion and slice or orange inside and rub outside with oil.  salt and pepper. Reserve some sauce for basting. Bake, basting with sauce every 15 or 20 minutes,   Serve with remaining sauce. 

 

Spinach: Blanch the spinach in salted boiling water only until wilted, 30 - 40 seconds. Drain quickly and shock in cold water. Squeeze out water. Cut into 3-inch lengths. Toss with 1 tablespoon of chopped scallion, 1 teaspoon minced garlic, 1 teaspoon of sesame oil, 1/2 teaspoon of sesame seeds and salt and pepper to taste.

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