Time is flying. It's the second Wednesday of the month. So that means it's time for Blogger C.L.U.E. Society. Each month we're assigned a fellow blogger. Then, our task is to find a recipe from that blog that fits the theme of the month. And, in my case, to NOT make a list of twenty other recipes to try... I fail that one every time. My fellow bloggers in the Blogger C.L.U.E. Society are a group of fabulous cooks. I could pretty much cook my way through any of their blogs. Lemons and Anchovies was no exception. I mean, just take a look at her home page: Lemons and Anchovies. Don't you want to get up from your nice comfy chair in front of the computer and head to the kitchen and start cooking? Me too!
This month's theme was grilling. I finally narrowed my choices to Lemongrass Chicken Salad, Sun Dried Tomato Pizza and Cornish Game Hens with Citrus, Sage and Whiskey Glaze. Back and forth. To and fro. All of them sounded wonderful. So, you know what decided my choice? Connie asked for fried sage leaves. Game hens it was.
These were so easy to put together and so fabulous! Thank you Jean :-) Since Connie's not a fan of polenta, I served these with some leftover white rice from Chinese carryout. That sounds kind of blah, doesn't it? Not if you kick it up a few notches with some of Amanda Cohen's herb flavor bombs. It's a New York Times recipe I've had on my list for several weeks. I thought it'd go well with the game hens and was right. But, this post is about the game hens so let's chat about them and about Jean.
First, Jean. She live in the San Francisco Bay area. Like me she collects cookbooks. And, like me she started blogging to make a dent in her "recipes to try" list. And, like Connie and me, she and her hubby love to travel. I have a feeling we'd all have a delightful evening of great food, wine and conversation! If only she lived a bit closer... Now, here's a link to the recipe (and drool inducing photo!) on Jean's blog: Cornish Game Hens with Whiskey Herb Citrus Glaze.
What did I do similarly and what did I do differently? Let's start with the cooking method. Jean roasted hers in a cast iron skillet. I used the grill. It was a bit too hot so I managed to burn the skin and had to cut the bird in half and cook it cut side down for the balance of the time. Jean used tangerine jam but I had to settle for orange marmalade. It looks, however, like we had similar outcomes - a fabulous Cornish game hen!
- Artichoke and Green Chile Stuffed Mushrooms by Jean from Lemons and Anchovies
- Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan by Kathy from Bakeaway with Me
- Bourbon Baked Beans by Stacy from Food Lust People Love
- Classic Southern Potato Salad by Alice from A Mama, Baby and Shar-pei in the Kitchen
- Cornish Game Hens with Citrus, Herb and Whiskey Glaze by Kate from Kate's Kitchen
- Crinkle Sugar Cookies by Lisa from Authentic Suburban Gourmet
- Crockpot Chili Dog Sauce by Kelli from Kelli's Kitchen
- Grilled Asian-Style Chicken by Christy from Confessions of a Culinary Diva
- Grilled Chicken Shish Tawookby Sue from A Palatable Pastime
- Grilled Salmon with Mojo de Ajo by Kathy from A Spoonful of Thyme
- Grilled Southwestern Chicken Salad by Aly from Cooking in Stilettos
- Grilled Zucchini with Sea Salt and Lemon Zest by Christiane from Taking on Magazines
- Lemintini by Anna from annaDishes
- Marinated Grilled Flank Steak by Debra from Eliot's Eats
- Oklahoma Spicy Baked Beans by Lea Ann from Cooking on the Ranch
- Spatchcock BBQ Chicken by Wendy from A Day in the Life on the Farm
- Steak Kabobs by Liz from That Skinny Chick Can Bake
- Sweet Potato Turkey Burgers by Lauren from Sew You Think You Can Cook
- White Bean Tomato and Basil Salad by Rebekah from Making Miracles
- Zesty Grilled Ham Steaks by Heather from girlichef