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Update at the lawgrad house: I had mushroom ravioli. B decided he needed to go to a taqueria called Los Potros and buy a torta(?) and two pounds of carne asada.

DD, you're on call tonight, right? Can I drop him off on my way to Ima's for peach streusel?

Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Grilled cheese with essence of this stuff...
http://waterlox.com/products-item/water ... inish.aspx

mph wrote:Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

lawgrad91 wrote:Update at the lawgrad house: I had mushroom ravioli. B decided he needed to go to a taqueria called Los Potros and buy a torta(?) and two pounds of carne asada.

DD, you're on call tonight, right? Can I drop him off on my way to Ima's for peach streusel?

Mmmm, what kind of torta?

Miles wrote:

lawgrad91 wrote:Update at the lawgrad house: I had mushroom ravioli. B decided he needed to go to a taqueria called Los Potros and buy a torta(?) and two pounds of carne asada.

DD, you're on call tonight, right? Can I drop him off on my way to Ima's for peach streusel?

Mmmm, what kind of torta?

Carne. I had a couple of bites of it, and it was REALLY good.

Miles wrote:

mph wrote:Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

Spatchcock was dictionary.com's Word of the Day this morning.

Spatchcock sounds like the opposite of a pitchfork OY. Like a spork on a government contract or something.

lawgrad91 wrote:Update at the lawgrad house: I had mushroom ravioli. B decided he needed to go to a taqueria called Los Potros and buy a torta(?) and two pounds of carne asada.

DD, you're on call tonight, right? Can I drop him off on my way to Ima's for peach streusel?

I'm a bit outta the way in Raleigh but we're still open. Make sure he has an aspirin en route. Ya know, a little blood thinner before the "big one."

Miles wrote:

mph wrote:Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

No, I haven't tried it, but after doing a couple of searches, it looks like a good way to grill poultry. This time I just halved the hen, used EVOO, medium ground pepper, and sea salt. It took about 35 minutes to cook, but it stayed pretty moist in spite of the long cooking time. I picked the hens up on the way home from work so I didn't have time to marinate. Do you have to marinate when you spatchcock to keep the bird from drying out? Oh, and any marinade recommendations are welcome!

mph wrote:

Miles wrote:

mph wrote:Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

No, I haven't tried it, but after doing a couple of searches, it looks like a good way to grill poultry. This time I just halved the hen, used EVOO, medium ground pepper, and sea salt. It took about 35 minutes to cook, but it stayed pretty moist in spite of the long cooking time. I picked the hens up on the way home from work so I didn't have time to marinate. Do you have to marinate when you spatchcock to keep the bird from drying out? Oh, and any marinade recommendations are welcome!

I would even eat this for breakfast.

mph wrote:

Miles wrote:

mph wrote:Grilled Cornish hen, fresh green beans, a goat cheese and fresh mozzarella bruschetta, and a bottle of Chianti. This is the first time I've grilled a Cornish hen, so I'm anxious to see how it turns out. I didn't start cooking until 8:45, so this will be a late dinner.

Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

No, I haven't tried it, but after doing a couple of searches, it looks like a good way to grill poultry. This time I just halved the hen, used EVOO, medium ground pepper, and sea salt. It took about 35 minutes to cook, but it stayed pretty moist in spite of the long cooking time. I picked the hens up on the way home from work so I didn't have time to marinate. Do you have to marinate when you spatchcock to keep the bird from drying out? Oh, and any marinade recommendations are welcome!

Halving the hen will produce similar results as spatchcocking, it just doesn't look at cool. ;) If your hen halves were juicy coming off the grill, then the spatchcocked bird will be juicy coming off the grill.

I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

Miles wrote:

mph wrote:

Miles wrote: Cornish Hens are fun. Have you ever tried spatchcocking? Definitely a recommended technique for grilling up a bird.

No, I haven't tried it, but after doing a couple of searches, it looks like a good way to grill poultry. This time I just halved the hen, used EVOO, medium ground pepper, and sea salt. It took about 35 minutes to cook, but it stayed pretty moist in spite of the long cooking time. I picked the hens up on the way home from work so I didn't have time to marinate. Do you have to marinate when you spatchcock to keep the bird from drying out? Oh, and any marinade recommendations are welcome!

Halving the hen will produce similar results as spatchcocking, it just doesn't look at cool. ;) If your hen halves were juicy coming off the grill, then the spatchcocked bird will be juicy coming off the grill.

I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

IMG_0589.JPG

I like the idea of applying the rub under the skin and I think I'll add some lemon juice next time. Thanks for the advice.

The OP had the last piece of pie for breakfast, bless his heart.
Love, Ima

Ima Facultiwyfe wrote:The OP had the last piece of pie for breakfast, bless his heart.
Love, Ima

There went my dinner plans tonight!

Miles wrote:

IMG_0589.JPG

Damn that looks good!

Miles wrote:I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

Once again, I disagree with Miles. Marinading properly can be a beautiful thing. I tend to go with an Italian dressing-like marinade with a little berry preserves (when in season), but it looks like Miles is also going with good marinade material (mustard, OO, and lemon juice).

Lavabe wrote:

Miles wrote:I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

Once again, I disagree with Miles. Marinading properly can be a beautiful thing. I tend to go with an Italian dressing-like marinade with a little berry preserves (when in season), but it looks like Miles is also going with good marinade material (mustard, OO, and lemon juice).

This old dog is learning LOTS of new tricks from Miles. No offense to all you other chefs, but MAN...every time I try one of his suggestions I'm really glad I did.
Love, Ima

Lavabe wrote:

Miles wrote:I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

Once again, I disagree with Miles. Marinading properly can be a beautiful thing. I tend to go with an Italian dressing-like marinade with a little berry preserves (when in season), but it looks like Miles is also going with good marinade material (mustard, OO, and lemon juice).

You disagree what? You disagree that I am not a big fan of marinades? You disagree that I lean towards rubs?

I didn't say marinades were bad, or that I had something better, just that I'm not a big fan of them in general. I'll go with a marinade when the mood strikes, it's just not that often. In my experience rubs impart a more distinct flavor that doesn't dominate or overpower the meat, especially when they caramelize on the grill. Mmmmm mmmm mmmmmmmmmmmmm.

I do like brining, which is technically a marinade but I tend to think that marinades are more palatable. Sampling a brine can turn your eyeballs inside out.

Ima Facultiwyfe wrote:

Lavabe wrote:

Miles wrote:I'm not a big fan of marinades in general. I tend to lean towards rubs, wet or dry, or brining. Whatever rub is your preference, loosen the skin on the bird and spread the rub directly onto the meat, under the skin. I don't have exact proportions but I love fresh herbs like rosemary and thyme, dijon mustard, olive oil, and fresh lemon juice.

Once again, I disagree with Miles. Marinading properly can be a beautiful thing. I tend to go with an Italian dressing-like marinade with a little berry preserves (when in season), but it looks like Miles is also going with good marinade material (mustard, OO, and lemon juice).

This old dog is learning LOTS of new tricks from Miles. No offense to all you other chefs, but MAN...every time I try one of his suggestions I'm really glad I did.
Love, Ima

Awwww that's wonderful to read! Thanks Ima. The only thing better than preparing and enjoying a great meal is sharing the love with someone else.