Take a deep breath and try to read this post without drooling.
Sorry, it's just that good.
Yeah. I had to walk an extra mile this morning, but it was so worth it.
I doubled the Hoisin sauce recipe to do two hens and the Asian Slaw, and I still had some leftovers (which will be happily eaten).
Hoisin-Glazed Cornish Hen
Recipe from Aaron McCargo Jr. of Food Network
- 1 (1 1/2-pound) Cornish hens
- Vegetable oil, for frying
- 1/2 cup Hoisin sauce (see recipe below)
- 1/4 cup honey
- 1/4 cup green onion, sliced
In a very deep pot, bring enough oil to fill the pot by 1/2 of the way. Heat the oil to 350 degrees F.
Add the hen slowly to the oil and fry for 8 to 10 minutes on each side until golden brown and have reached an internal temperature of 165 degrees F.
Remove the hen from the oil and drain on a paper towel.
Whisk together in a large bowl, the hoisin, honey, and green onion. Brush mixture over the cooked hen on both sides and reserve the extra sauce for dipping.
Place in oven for about 7 minutes. Take out. Flip over and brush reserved hoisin sauce on flipped side. Place in oven for another 7 minutes.
Homemade Hoisin Sauce
Recipe adapted from Group Recipes
- 5 tablespoons soy sauce
- 2 tablespoons of peanut butter
- 2 teaspoon of honey
- 1/2 teaspoon vinegar
- 2 tsp. sesame oil
- 2 tsp. hot sauce (I used chile paste with garlic)
- 1/4 tsp. garlic powder
- a dash of white pepper
- 1/2 package coleslaw mix
- 1/2 head Romaine lettuce, chopped small
- Enough Hoisin sauce to dress it to your liking (with the added honey and green onions from the cornish hens recipe)
- Juice from 1/2 a lime
- 1/2 cup chopped cilantro
Glazed Green Beans
Recipe from Aaron McCargo Jr.
- 1/2 pound fresh or frozen (thawed, drained) green beans
- 2 tablespoons butter
- 2 tablespoons sliced green onion
- 1 tablespoon freshly minced ginger
- 1 tablespoon minced garlic
- Pinch red pepper flakes
- 1/2 cup chicken stock
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and freshly cracked black pepper
- 2 tablespoons sesame seeds, optional
In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
In a large skillet over medium-high heat, add butter. Add green onions, ginger and garlic. Mix together. Add red pepper flakes and beans. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Allow to cook until sauce reduces to sticky sweetness.
What have you made lately?