Cornish Hens (Grilled or Roasted)
1 Teaspoon Smoked Paprika
4 Cloves Garlic Minced
3 Tablespoons Vegetable Oil
4 Tablespoons White Rice Vinegar
2 Tablespoons Mayonnaise
2 Teaspoons Kosher Salt
2 Cornish Game Hens, Halved Lengthwise
1 Pinch Kosher Salt To Taste
Step 1 Blend paprika, garlic, vegetable oil, vinegar, mayonnaise, and 2 teaspoons salt together in a food processor until marinade is smooth.
Step 2 Place halved hens in a large plastic zip bag. Pour marinade over the chickens and turn to coat completely. Marinate in the refrigerator for 3 hours or more.
Step 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Or Heat oven to 400 Degrees
Step 4 Remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. Discard remaining marinade. Season skin-side of hens with salt.
Step 5 Cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). If using the oven cover with foil and roast at 400 degrees for 1 hour or until the thermometer near the bone should read 165 degrees F (74 degrees C). Remove foil and bake for 15 more minutes to brown.
Sweet and Nutty Sourdough Stuffing
1 (1 Pound) Loaf Sourdough Bread, Torn Into Pieces
½ Cup Butter
1 Cup Diced Onion
1 Cup Diced Celery
1 Teaspoon Herbes De Provence
1 Teaspoon Rubbed Sage
4 Ounces Chopped Dried Apricots
2 Cups Toasted Pecan Halves, Chopped
Kosher Salt And Freshly Ground Black Pepper To Taste
3 Cups Chicken Broth
1 Egg, Beaten
Step 1 Preheat oven to 275 degrees F (135 degrees C). Butter a 9×13 inch baking dish, and set aside to bake the stuffing.
Step 2 Arrange sourdough bread pieces on a baking sheet. Toast the bread in preheated oven until crisp and dry, 20 to 30 minutes. Remove from the oven to cool. Increase the oven temperature to 350 degrees F (175 degrees C).
Step 3 Melt butter in a skillet over medium heat. Stir in the onion and celery; cook and stir until the vegetables are tender, about 10 minutes. Stir in the herbes de Provence and rubbed sage, then stir in the apricots. Turn off the heat, and allow the mixture to rest.
Step 4 Toss the toasted bread and pecans together in a large bowl. Stir in the celery mixture, then season with salt and pepper. Mix in the chicken broth, one cup at a time. Stir in the egg. Transfer the stuffing to the buttered baking dish.
Step 5 Bake in the preheated oven until the top is browned, 30 to 35 minutes