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 “TasteGawker†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 “Little 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 “monster†Sup!.
Because just like the musical I sometimes allow my “monster†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!
Click for more on Dr. Loosen “Dr. L” Riesling QbABut then I take a deep breath. And I think. “Greg, this is a food blog. World domination seems a bit far fetched.”
So on days like this I try to remember that my little “monster†doesn’t need all the bells and whistles on every single post. I think to myself. “Greg, 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 who’s got his own little “monster“ named Sip!.
After all, if I am going to be “king of the world†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.
3. 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.
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
SERIOUS FUN FOOD
Greg Henry
SippitySup
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