Sometimes I look at this blog I call SippitySup 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 â€œTasteGawkerâ€ worthy photos, and responding in an intelligent manner to all the thoughtful and much appreciated comments from all of you.
So, just like my favorite musical â€œLittle Shop of Horrorsâ€, I can imagine losing all sense of right and wrong just keeping up with the need to feed and care for my little â€œmonsterâ€ Sup!.
Because just like the musical I sometimes allow my â€œmonsterâ€ to convince and cajole me into believing that he will grow 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!
So on days like this I try to remember that my little â€œmonsterâ€ doesnâ€™t need all the bells and whistles on every single post. I think to myself. â€œGreg, a nice recipe for an easy and flavorful mid-week meal is all Sup! needs in the form of sustenanceâ€.
So here you are: Hoisin-Roasted Game Hens.
And because every post needs at least one bell or whistle I am also including a wine pairing from my brother Grant whoâ€™s got his own little â€œmonsterâ€œ named Sip!.
After all, if I am going to be â€œking of the worldâ€ I might need a drink on the way!
Hoisin-Roasted Game Hens Serves 4
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
1. Place the rinsed and well-dried hens into a shallow roasting pan
2. 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.
4. Tie the legs of the hens together tightly with kitchen twine. Cover loosely and refrigerate at least 20 minutes and up to 2 hours.
5. 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.
6. Roast the hens 40–45 minutes, basting occasionally. Serve hot