||[Aug. 19th, 2007|06:49 pm]
|||||rain on the top of my air conditioning unit||]|
I'm currently making this recipe for cornish hens with rice, with the following adjustments:
1 cornish hen (split) instead of 2 (I like a lot of rice with my hen!)
Near East Toasted Almond Pilaf rather than Uncle Ben's white/wild
Full can mushrooms rather than 1/2 (need I say more?)
1 small sweet onion instead of celery, 'cause the celery at Whole Foods looked pretty pitiful
Adding salt and pepper to taste
My apartment smells sooooo good. One cornish hen note: Artamos not only didn't have fresh cornish hens, they were also out of frozen ones. Whole Foods, to be fair, had only 3 fresh ones (and 2 were in air-swollen plastic bags that I didn't trust one bit). But they were happy to split the hen for me. I would rather give my business to Artamos any day, as a local business, but one goes where the product is, no?
Update: Photo behind the cut!
The sweet onion was good, but too little sweetness for the whole dish; if I was going to go sweet, I should have added cherries or something and gone all the way. I had them, I just didn't think of it. I should have added more salt/pepper on the birds; they were good, and tender, but somewhat plain. (White meat was a little tough though. Too much steaming from being right on the rice? Maybe I should have started it white-side up. But the leg/dark side was perfect.)
The amount of butter included in the recipe is perhaps a bit much for everyday...but with all that butter, it may qualify for faheud's decadence cookbook!