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Matthew Kallinikos, the Assistant Room Chef for the Island View Casino's C&G Grille, stopped by the WLOX studio to share his recipe for Herb Marinated Cornish game hen, served with an andouille sausage and vegetable hash.
Herb Marinated Game Hen
Game Hens 8ea Fresh Thyme, Chopped Fine 1Tsp Ground Cinnamon 1tsp Parsley, Fine Chopped 1/4 Cup Tarragon, Fine Chopped 1T Vegetable Oil 1.5 Pints Salt 2tsp Pepper 1tsp Chopped Garlic 2Tsp Ground Cumin 1Tsp Sliced Shallots 5ea
Break the Game Hens down off the rib bone and remove the wing tip. Rinse and pat dry In a large sealable container combine the remaining ingredients and mix thoroughly. Add the game hens and let sit for 12-24 hours Sear in a hot pan or on a grill until skin is golden brown remove to a baking sheet and finish in a 400 degree oven until internal tempter reaches 165 degrees.
Andouille and Vegetable Hash Andouille Sausage
1lb Sweet potatoes, 1/4 inch diced and cooked 1/2 lb Green Squash, 1/4 inch dice 1 ea Yellow Squash, 1/4 inch dice 1 ea Fennel, 1/4 inch dice 1 ea Shallots, fine Julienne 2 ea Garlic, minced 2 tsp Parsley Chopped Fine Salt to taste Pepper to taste Olive Oil As Needed 1 tsp Whole Butter
Heat a medium sauté pan over high heat, when pan is at tempter add olive oil and andouille sausage. Render the sausage At that point add the sweet potatoes, squashes, fennel, shallots and garlic. Sauté until the vegetables are cooked. Add the whole butter; salt and pepper try not to move pan to much to allow for a slight crust to form on the hash. Add the parsley and remove from heat for plating