Tuesday, December 1, 2009

White or Dark?

I was the only one who wanted a turkey this year, so we compromised on prime rib and cornish game hens. Which, it turned out, everyone loved. I'm glad we made two. As for the prime rib, let's just say 6 pounds was a bit more than 4 people could eat, even over the course of 3 days.

Hens usually come frozen, so make sure and give yourself enough time to defrost before you cook them, either in the fridge for a day or two, or for a few hours in a sink full of cool water. Or both.

Prime Rib
Prime Rib, any size, with string still tied
Sage, about 3 tsp
Thyme, about 3 tsp
Salt and Pepper, about 1 tsp each
Garlic salt, about 1 tsp

Mix all the spices together and then rub all over meat. Let sit in fridge in roast pan, bone side down, until ready to bake.

Preheat oven to 400, then put meat in oven. Reduce heat to 350, and cook for about 15 minutes a pound for medium rare, which prime-rib really should be. Let rest about 10 minutes before cutting string and slicing. (Excellent job for husbands/men/meat-lovers)

Cornish Game Hens

Two defrosted Game Hens
Sage, about 2 tsp
Thyme, about 2 tsp
Salt and Pepper, about 1 tsp each

Cornbread stuffing, optional

Rinse the birds, make sure the cavities are empty (sometimes the...insides...are in a baggy. Throw away immediately. Or cook, if you're into things like hearts. Buh.) Dry a bit with paper towels. Mix the spices together, and rub over birds and insides. Stuff loosely with stuffing if you'd like.

Cook breast side up, loosely covered in foil, in a baking dish or roast pan for 45 minutes, then remove foil and cook an additional 30 minutes. The legs should feel loose when they're done. If you have a meat thermometer, make sure it's about 160. Let sit for at least 15 minutes before cutting.

1 comment:

  1. um, this all looks amazing, as usual, kudos love :)