Archive for October, 2011
Herb-Brined Cornish Game Hens
One of our favorite things to smoke is poultry and I really like making Cornish game hens. I always brine poultry before I smoke it. There are many brine recipes you can try. This is one I use pretty frequently and I have another one posted with my Roasted Duck.
Ingredients:
- 4 Cornish game hens
Brine:
- 1 gallon water
- 1 1/2 cup kosher salt
- 3 tbs brown sugar
- 1/2 cup vinegar (I used malt vinegar)
- 4 cloves garlic, chopped
- 1 tsp pepper
- 1/2 cup fresh herbs, chopped
For the brine combine half the water with the salt and sugar. Heat to dissolve. Remove from heat and add remaining 1/2 gallon water (I use ice and cool water). Cool completely. Add vinegar, garlic, pepper, and herbs. For the herbs use any combination you would like, I used basil, sage, and oregano. Put Cornish hens in brine and add enough water to cover. Put a plate on top if necessary to keep them submerged. Brine overnight.
Heat smoker to 225°. Remove hens from brine and rinse thoroughly. Place in smoker. Add a small handful of pellets every hour or so.
Smoke for 3 – 4 hours.
Serve.
Beef & Bacon Dog Bones
I’ve been making treats for our dogs for awhile now. They both seem to love the taste of bacon so this is one they really like. I’m starting to think they know when I’m making something for them because they both sit right outside the kitchen and watch me.
Ingredients:
- 8 oz hamburger
- 6 slices bacon
- 1 egg
- 4 cups flour (I used 2c whole wheat and 2c all purpose)
- 1/3 cup dry milk
- 1/4 tsp baking powder
- water
Cook the bacon and hamburger. Drain, reserving the liquid. Add enough water to the reserved liquid to equal 1 cup.
Add the meat to a food processor and pulse for a few seconds to crumble. Add the water mixture and remaining ingredients to the meat.
I used a food processor with a dough blade to combine. Add more water if needed.
Sprinkle a board with cornmeal and roll dough out to 1/4″ thick. Cut out shapes. I used a 3″ dog bone and a 2″ round cutter. It should make about 6 dozen.
Bake at 350° for 20 minutes.
I usually dehydrate them at the highest temperature (155°) for several hours. If you would like a crunchier treat you can also turn the oven off, return the bones and leave them overnight. Store in the refrigerator.
Italian Wedding Soup
I tried this from a can recently and thought it rather tasty. I decided to try a homemade version and was quite pleased with the results. You can substitute pasta (like orzo) for the couscous.
Ingredients:
- 1 lb ground beef
- 2 eggs
- 1/4 cup breadcrumbs
- 2 tbs Parmesan cheese
- 1 tsp basil
- 1 tsp onion powder
- 10 cups chicken broth
- 2 cups spinach (3 oz)
- 2 carrots
- 1 cup Israeli couscous
Combine beef, eggs, breadcrumbs, Parmesan, basil, and onion. Form into small meatballs and cook in a skillet. I used a 1/2 tbs scoop.
Heat the broth. Chop the carrots and spinach and add to the broth. Simmer for about 10 minutes.
Add the couscous and simmer 10 minutes.
Add the meatballs and simmer another 10 minutes. Serve.
The Cooking Cobb 