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Cornish Game Hens with Garlic and Rosemary

Reviewed: Oct. 12, 2008

I just made this recipe this evening, and after reading the reviews I decided to make the following small modifications. I'm a big flavor person, so I seasoned the outside of the hens with kosher salt and fresh black pepper, as well as a dash of cayenne, dried rosemary and basil. I also spooned a couple of teaspoons of pre-crushed garlic on the breast of the chicken. When stuffing the birds, I put 3 cloves of garlic in with the lemon wedges and rosemary. I cooked according to the same time and heat as the recipe described, and when making the sauce I doubled the liquid so as to make sure I had enough for gravy and to spoon over the birds during the second cooking process. I'm extremely pleased with the result, it was lemony (without being overpowering) and the rosemary and pepper flavors were bright and aromatic. Utter smash hit. I used Wondra flour when whipping up the gravy over VERY high heat, thickened in no time and is quite possibly the best brown gravy I've ever made. Served with steamed asparagus (which really went with the gravy) and home-made crusty macaroni and cheese. Delightful!

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4 users found this review helpful

Hungarian Pork Chops

Reviewed: Jun. 15, 2008

Alright I read all the reviews and heeded the warnings, halved the ketchup, used more w-c, used tomato paste, simmered for about 25 minutes, tons of Hungarian Paprika (I added garlic too), etc- and added my own- I used Wondra flour to coat the chops first. When my boyfriend and I sat down to eat- we thought the sauce tasty, the chops were cooked right and juicy- the only problem was that the chops themselves only tasted like lightly seasoned pork chops! None of that tasty sauce (which was still too ketchup-y, Definitely using some crushed tomatos and tomato paste next time) had managed to seep into the chops! My solution: Marinade! In a big plastic bag, pour a nice mixture of however you're gong to concoct your tomato base, w-c sauce, and the chops. Poke the chops a bit with a fork before adding them to the bag. Leave in fridge for a few hours to overnight and cook the next day. This resulted in juicy, flavorful chops that were complimented by the sauce rather than coated by it.

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18 users found this review helpful