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Today I am going to try and put things in perspective a little bit.

You see I have a confession to make. Sometimes I look at this blog I call Sippity Sup as a monster that needs constant feeding. And by feeding I mean choosing, writing and cooking recipes. Imagining and producing all sorts of witty commentary. Taking TasteGawker worthy photos, and responding in an intelligent manner to all the thoughtful and much appreciated messages from all of you.

I try and turn my back and let Sup! sit here quietly digesting whatever lovely little morsel or tasty tid-bit I last threw its way.

But that's when I hear his plaintive wail. It's nearly a moan. It seems that I am the only one that can hear it. Because it is me alone who is able to satiate his desire...so to my ears that sob is loud and clear. "Feed me!", he bellows in what has now become his all too familiar mantra!

I know deep inside that this is really my problem, because I sometimes allow my monster to convince and cajole me into believing that he will grow to be big and strong. In the process bringing me the promise of unimaginable rewards, luxuries, and glamour! Everything I have ever wanted, including world domination. IF ONLY I WOULD FEED IT ONE MORE TIME!

That brings me to my confession. Because I realize if I don't get a grip on my monster then just like my favorite musical Little Shop of Horrors,  I can imagine losing all sense of right and wrong keeping up with the need to feed and care for my little monster. So I have learned to put my foot down. Because in these instances I find it best to turn my back on his yearning, step away from the computer and bring out something tried and true.

Today I have reached into my recipe file and pulled out an old favorite. Because sometimes I just have to remind myself that this is a food blog. World domination seems a bit far fetched.

Hoisin-Roasted Game Hens. serves 4 CLICK here for a printable recipe

Based on a Martha Stewart Recipe

• 4 Cornish game hens
• 4 cloves garlic, minced
• 1-teaspoon ground coriander
• 1-3 inch piece of fresh ginger, peeled and minced
• Juice of 1 lime
• 1 or 2 fresh Serrano chilies or Thai bird, seeded and minced
• 2 tablespoons canola oil
• 1 bunch cilantro
• 1-cup store bought prepared hoisin sauce

Place the rinsed and well-dried hens into a shallow roasting pan

Add the garlic, coriander, ginger, lime juice, chilies and canola oil into the bowl of a mini food processor or blender. Puree the mixture into a chunky paste.

Rub the mixture over the hens, getting some under the skin where possible.  Stuff most of the cilantro into the cavity of each bird, saving some for garnish.

Tie the legs of the hens together tightly with kitchen twine. Cover loosely and refrigerate at least 20 minutes and up to 2 hours.

When ready to roast. Pre-heat the oven to 375 degrees. Brush about 1/8 of a cup hoisin over each of the hens. Saving the remaining 1/2-cup hoisin to baste the hens while roasting.

Roast the hens 40-45 minutes, basting occasionally. Serve hot

SERIOUS FUN FOOD

Greg Henry

Sippity Sup