Hey! You got pineapple inside of my Cornish Game hens. Hey that is pretty tasty!
4 Two pound rock Cornish cross hens
1 Sixteen ounce of canned pineapple chunks, packed in syrup.
1 teaspoon garlic salt
1/2 cup butter, melted
2 Tablespoons of freshly squeezed lemon juice
Enough sea salt to dust the interior cavity of the birds
Clean and rinse the hens. Pat dry inside and out with paper towels. Lightly salt the interior cavity of each hen with sea salt or regular salt. Drain the syrup and stuff the birds with pineapple chunks.
Use a grill safe string or spikes to truss the cavity closed. Set each bird crosswise on an rotating spit. One facing toward you, the next facing away. Secure so the birds do not lose grip and stay heavy side down. If you don’t have a spit. Simply turn hens every 15 minutes.
Combine the garlic salt, warm butter and lemon juice. Baste the birds with this mixture every 15 minutes or more and grill over medium coals. Test if fully cooked with a meat thermometer. Should take about an hour, no more than 1 and 1/2 hours.
Attributed to: High surf and volcanic sand beaches
A slightly peppery sauce to soak your venison haunches in, before applying them to your favorite hot grill.
- 1/2 cup vinegar. I prefer Apple Cider vinegar
- 1 cup red wine
- 1/2 teaspoon of soft brown sugar
- 1/2 teaspoon crushed cloves
- 1/2 teaspoon of coarsely crushed black pepper corns
- 1 Tablespoon of prepared mustard. I like Coleman’s made from powder ahead for this recipe.
- 3 crushed bay leaves
- 2 cloves of garlic, crushed
- 1/2 cup of extra virgin olive oil
- 1 sliced onion
Bring all ingredients to a boil in a sauce pan. Allow the marinade to cool. Place venison in a non metal dish, and spoon the mixture over the top. Turn the meat often and ladle the sauce over the top each time. Keep in the fridge for a few hours, the tenderest venison will be the result if marinate about 8 – 12 hours.
Here is a variation on the famous Bavarian round steak. A little Southern California fusion added to it.
1.25 to 1.5 pound flank steak. Pound if you like with a proper meat tenderizer
2 Tablespoons prepared mustard. I like Grey Poupon.
1 – 1/2 cups of dry San Francisco sourdough bread cubes
1/3 cup chopped celery
1/3 cup chopped onion
3 Tablespoons melted butter
1/2 teaspoon Chef Merito Chicken Seasoning (or your own favorite poultry seasoning)
1/4 teaspoon salt
Your favorite clear French salad dressing. I like to add a few cloves of fresh crushed garlic
Meat skewers or long wooden cooking skewers
Cooking string, the kind you use to truss a turkey
Score both sides of the flank steak lightly with a sharp knife. Spread one side with mustard. Combine bread cubes, onion, celery, butter and your favorite poultry seasoning in a bowl and mix well. Spread over the mustard on the steak.
Roll up the flank steak. Secure the shape with skewers or large toothpicks. Lace tightly with cooking string. Make sure to secure both ends (edges). If you have a rotating spit, place on holding forks and get it on the roll.
If you’re not lucky enough to have an electric spit. Simply turn the roll around 8 – 10 minutes until done. About 35 minutes on a hot grill. Baste freguently with French dressing, Remove let rest before cutting off the string and removing skewers cut into round servings and amaze your grilling guests.
Goes well with small potatoes or real German style potato salad. Nice with a glass of slightly sweet white wine.
Attributed to: Dreams of old town Regensburg.
This is a very quick recipe that can amaze your friends and guests in general. Ask your butcher for the best boneless cut and have him or her cut it very thin. Minute steak style. Round steak or sirloin. If you grill them fast enough they will stay tender.
6 thin cut round steak or sirloins
Garlic butter – 1/4 cup butter mashed with 1 clove minced garlic
Juice of one lemon
2 Tablespoons Worcestershire sauce
Thin sliced french bread or split baguettes
Salt and pepper to taste
You’ll need an extra large sheet of Heavy Duty aluminum foil
Take a sheet of heavy duty aluminum foil and pull out enough to cover a good portion of your grill. Crimp or roll up the edges to make a grill pan. Melt the garlic butter in the pan, on the grill over medium to hot coals. Toast the french bread slices or the split baguette on the edge of the foil pan (over the coals).
Dip the steaks into the garlic butter and coat on both sides. Then cook steaks on the foil for a minute to 2 minutes per side. Place the steaks on the outer edge. Squeeze the lemon juice onto the foil and add the 2 Tablespoons of Worcesterhire sauce.
Quickly coat each steak through the sauce. Be careful not to over cook. I like to place each steak on a warm half or a baguette or thick toasted piece of French bread. Drizzle the remaining sauce on top. Add salt and pepper just before serving.
Attributed to: Trips through Gilroy, CA on a hot summer day.