"Ray, do you remember those stuffed Cornish game hens we used to do and where the recipe is?" "Why yes, Mary Margaret, I do, San Francisco Encore." She was shocked that I remembered, given that I own at least 100 cookbooks, but some things are just too important to forget! Anyway, that is how our Sunday evening plans started to come together; stuffed Cornish game hens, potatoes, salad, may dad's famous garlic bread and tofu chocolate pudding!
The meal turned out really well so I thought I would share a few of the recipes. It has been a secret for years, but I may just reveal the secret to my dad's garlic bread.
Stuffed Cornish Game Hens
Saute 1/4 cup chopped shallots for 2 minutes, add 3/4 cup of chopped, cooked spinach to shallots with 1/2 pound chopped mushrooms. Turn heat up to high and cook until mushrooms are brown and pan is dry. Let cool slightly and add 1/2 cup ricotta cheese, 4 tablespoons of parmesan cheese, 1/2 teaspoon of thyme and salt and pepper to taste.
Season the inside of the hens with salt and pepper and add 4 garlic cloves and a sprig of parsley to each cavity. Loosen skin over breasts and gently stuff spinach mixture under the skin.
Stuffing the Birds
Tie the legs together, rub with softened butter, sprinkle with salt and pepper and roast at 425 degrees for 40 minutes to one hour, depending on the bird's size. We prefer to smoke the birds. For us, two birds feed four.
Note-I have not tried it yet, but I think it would be very tasty to stuff the birds with pesto instead of the spinach mixture.
Dad's Garlic Bread
Chop 4 or 5 garlic cloves very fine and add to about one cup of mayonnaise. Yes, the secret ingredient is mayonnaise! Slather mayonnaise mixture on your favorite french bread and top with freshly grated parmesan cheese. Sprinkle with paprika and broil until brown and crunchy. Serve immediately!
This dessert is rich, delicious and super simple to make. Tofu? Yes! Trust me on this one.
Melt one four oz. semi sweet chocolate bar in microwave at medium power, 30 seconds at a time (I use a bit more chocolate). Add one 12 oz. package of silken tofu, two tablespoons maple syrup (honey or sugar) and melted chocolate to a blender. Blend until very smooth. Transfer to four ramekins until well chilled. Serve topped with fruit or chocolate shavings.
If you try any of these recipes or any variations of them, I would love to hear about your results below.
Thank you, Rocky Dickerson for this month's fun challenge. It has inspired me to spend a little more time in the kitchen. Maybe next month's challenge should include tips about how to lose the weight all of us at ActiveRain have gained during July's challenge. 😉
San Francisco a la Carte and San Francisco Encore are classics. They are classics. The cold rice salad in San Francisco a La Carte is simply delicious.