Grilled Game Hen w\Red Currant Balsamic Reduction, Butter Roasted Baby Yukons, and Pan Roasted Brussels & Onions

[civilsmoker]

tonight’s menu started with a split game hen that had open air chilled in the fridge for 6 hours…..the. Dressed with some kinders

These were roasted on the Weber genny top rack at 375 chamber temp…rotated them around just like I do wings

Bing brests 162-4 ish and wings and thoughts 185-190 ish….resting in the house oven at 145

The Brussels split and surface leaves cleaned. I thought I’d would show this process in detain for folks

In a large fry pan on high with the bottom covered in light oil (I did crowd the pan a bit so best to have a few less)

Sear by pushing them down with hands or spatula….you want this sear before the next step….

Now add diced onion or shallot…. Let that sear about 1 min more the. Add some butter pieces around then pan…..

Once the butter has melted add some soy, honey, and red pepper flakes

Let that sear in and reduce till the sprouts are just starting to get tender…..then toss with a spoon

Toss and reduce to a nice syrup. Again I crowded the pan so it took its a bit more saucy if you have less.

Bingo now the plate…..reduction on the bottom to keep the crisp of the skin the drizzle over spuds and sprouts….oh and finished with some fresh chopped herbs….

Just money reduced to goodness!!!!

Oh and had to have a banana sticky pudding cake with bourbon butter sauce!!!

@schlotz this one is for you too!

 

[bauchjw]

That’s a meal I’d pay for! Great cook! So incredible what you guys do here every week.

My wife has had to almost eliminate fresh garlic and onion from her diet, which has been a challenge. I’ve figured out half ways around it, like infused oils and leek greens, but curious if raw garlic left out of sprouts on purpose? We used to get garlic in bulk…now, I’m a sad man!

 

[Steve H]

Dang! You nailed this cook. The chicken is amazing. And I do love a pile of sprouts! I'll be making these as soon as I fine some fresh ones!

 

[normanaj]

Very nice.

The Kinders garlic parmesan is awesome on chicken.

 

[chopsaw]

Love the split cook on the birds . Great way to do it .

 

[schlotz]

Ooo baby, that is spectacular Courtney! Great work on the sprouts and I'll bet the flavor was top shelf. Got to get my top self in the gasser properly cleaned from neglected use then off to try some chicken. Have not experimented with the particular Kinder's rub but will pick some up for a go at it.

 

[sandyut]

Yup, that all looks amazing. Nice work.

 

[civilsmoker]

That’s a meal I’d pay for! Great cook! So incredible what you guys do here every week.

My wife has had to almost eliminate fresh garlic and onion from her diet, which has been a challenge. I’ve figured out half ways around it, like infused oils and leek greens, but curious if raw garlic left out of sprouts on purpose? We used to get garlic in bulk…now, I’m a sad man!

Much appreciated Jed! A person has to eat right LOL

Ah no onion or garlic would be challenging. As far as no garlic I’ve just not used it as it’s not needed. Usually I use a shallot which has a combo flavor of onion/garlic if your wife could do a shallot then that would help you otherwise some infused oil would work for sure!

Dang! You nailed this cook. The chicken is amazing. And I do love a pile of sprouts! I'll be making these as soon as I fine some fresh ones!

Many thanks Steve! It took me a while to find the sweet spot for these game hens and the roasting on the top rack is $$ for them. This is also how I do pheasant now to! The sprouts are a fav in our house!

Very nice.

The Kinders garlic parmesan is awesome on chicken.

Thanks Norm and yea the garlic parm kinders is the bomb for chicken, Mrs C uses it a lot!

 

[civilsmoker]

Love the split cook on the birds . Great way to do it .

Thanks chop! Agreed on the spit cook when skin did down the wing and thigh insulate the breast so they cook to the proper INT differential!

Ooo baby, that is spectacular Courtney! Great work on the sprouts and I'll bet the flavor was top shelf. Got to get my top self in the gasser properly cleaned from neglected use then off to try some chicken. Have not experimented with the particular Kinder's rub but will pick some up for a go at it.

Much appreciated schlotz! I use the top shed of the gasser almost as much as the grill level. Anything with skin is tops shelf. And then finishing INT after the sear….ie it’s like you see on the cooking shows sear and finish in the oven! For many years it finished in the house oven but since getting the new Weber it’s taken over!

Yup, that all looks amazing. Nice work.

Many thanks sandy!!!

 

[civilsmoker]

I thought I would post the sauce so you don’t have to search for it in the other threads were I posted it


Red currant reduction

2C beef broth
1/3C red wine
1/4C balsamic
1 small shallot diced
Couple sprigs of thyme
1/4 tsp black pepper corns
1 Tbsp Dijon
2 Tbsp molasses
1-2 Tbsp sugar in the raw - add a bit at a time for personal sweetness level
1/2C red currant jam

Combine in a sauce pan and simmer for 45-50 mins to reduce

After this initial simmer strain with a very fine screen

Use a starch slurry to thicken slightly and then reduce a bit more for taste about 10-15 min more. Then whip in a Tbsp of butter and season with salt and pepper…. Note it could have a bitter tone till the salt is added, the salt will bring forward the sweetness…

 

[indaswamp]

I love the plate....and love the inspiration you bring to SMF! Keep it coming! Looks awesome!

 

[JLinza]

You had me at the first plate... then you sealed it with dessert. Great lookin meal.

 

[Abigail4476]

just gorgeous gorgeous food

 

[civilsmoker]

I love the plate....and love the inspiration you bring to SMF! Keep it coming! Looks awesome!

Much appreciated swamp!!! Varity is the spice of life in our book so always trying new things! Although, Mrs. C gets the credit for this one! She wanted sprouts and spuds with the red currant and then the boy wanted a game hen so Mrs. C askes do you thing the red currant will go with the hen.....I'm like......YES!!!

You had me at the first plate... then you sealed it with dessert. Great lookin meal.

many thanks JL! The desert was an experiment that Mrs. C wanted to try, ie swapping out dates from Gorgon Ramsey's sticky toffee pudding with bananas and well it was bananas good!!!

just gorgeous gorgeous food

Thanks Abi! As I was plating Mrs C. ask are you going to post that.....my response was YES! LOL.... It came out better than I was hoping for!

 

[Rafter H BBQ]

Wow! What a meal… the execution was spot on my friend. And splitting the hens was just amazing how they turned out… gonna steal that method!

That reduction sauce will be made soon! Thanks for sharing.

And that dessert looks amazing!

 

[civilsmoker]

Wow! What a meal… the execution was spot on my friend. And splitting the hens was just amazing how they turned out… gonna steal that method!

That reduction sauce will be made soon! Thanks for sharing.

And that dessert looks amazing!

Much appreciated Rafter! Splitting a game hen is the perfect way to cook one in my book. Roasting vs gilling is also a rule for me too!

 

[chilerelleno]

Oh Hell Yeah!
Everything looks great, but I could devour a whole plate of those Sprouts.

 

[civilsmoker]

Oh Hell Yeah!
Everything looks great, but I could devour a whole plate of those Sprouts.

Thanks chiler! The sprouts are a fav at our house for sure!