Honey Lemon Thyme Cornish Game Hens

Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.

Ingredients

• 4 1-pound Cornish game hens
• 8 tablespoons (1 stick) butter
• 1 tablespoon plus 1 teaspoon chopped fresh thyme
• Grated zest of 2 lemons
• 4 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• ⅓ cup honey
• 1 tablespoon plus 1 teaspoon soy sauce

Directions

1. Position rack in center of oven and preheat oven to 500° F. Line a large baking dish with aluminum foil, and set aside.
2. Rinse hens well, inside and out, under cool running water. Pat dry with paper towels.
3. Combine 4 tablespoons of butter, thyme, and lemon zest in small bowl. Use fork to blend well. Divide mixture into 4 portions, and spread one portion under skin covering the breast of each hen. Combine 1 teaspoon salt with ½ teaspoon black pepper, and season cavities of hens. Truss hens, fold wing tips back and tuck under, and arrange hens breast side up in prepared baking dish.
4. Combine lemon juice, honey, soy sauce, and remaining 4 tablespoons butter in small saucepan, and warm over low heat until heated through. Divide honey mixture in half, and set aside one portion. Use some of remaining portion to baste tops of hens well. Season hens with remaining 3 teaspoons salt and ½ teaspoon pepper.
5. Transfer baking dish to oven and cook, basting hens with honey mixture about every 5 minutes. If necessary, tent hens with foil during last few minutes of cooking to prevent over-browning.
6. When hens reach an internal temperature of 165° F*, remove dish from oven and let rest for about 5 minutes. Discard honey mixture used for basting. Use reserved honey mixture to drizzle over hens before serving.

*Note: To check temperature, insert instant-read thermometer in thickest part of breast, avoiding any bones.

Asian Grilled Pork Tenderloin with Pineapple

Asian Grilled Pork Tenderloin with Pineapple

• 2 12- to 16-ounce each pork tenderloins
• 1 6-ounce can pineapple juice
• 3 tablespoons soy sauce
• 2 tablespoons fresh garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 1/2 teaspoons coarse salt (kosher)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 2 cups fresh pineapple, peeled cubed (1-inch pieces)
• 6-8 wooden or metal skewers

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 F. Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Baked Spaghetti Squash

Spaghetti Squash

(Makes 2 servings)

• 1 spaghetti squash
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 clove garlic, finely chopped
• 1 cup low-fat cottage cheese (or low-fat ricotta cheese)

Preheat oven to 375 F. Slice squash in half, lengthwise. Scoop out seeds and pulp. Drizzle flesh with olive oil. Sprinkle with oregano and garlic. (Note: Use fingertips or back of spoon to rub seasonings into flesh.) Place each half flesh-side down on baking sheet. Bake for 45 to 50 minutes, until insides are tender. Allow to cool for several minutes. Top each half with 1/2 cup cottage or ricotta cheese. Serve with a side salad or roasted vegetables. (I threw some carrots in the oven for 20 to 25 minutes while the squash was baking.)

Enjoy!