APRIL 7, 1997

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recipes

Dining In: Entertaining made easy and delicious


Cornish Hens with Carolina Mustard Sauce
   4 Cornish hens (1 lb. 6 oz. each), giblets removed, split lengthwise
   Salt
Carolina Mustard Sauce:
   1/2 c. melted butter
   1/2 c. cider vinegar
   1/2 c. sugar, or to taste
   1/2 c. prepared mustard
   1-2 tsp. freshly ground black pepper, or to taste
   2 Tbsp. Worcestershire sauce

   Preheat oven to 375 F. Wash Cornish hens; pat dry and place in a greased baking dish, skin side up. Bake 30 minutes. While hens cook, make mustard sauce by combining butter, vinegar, sugar, mustard, pepper, and Worcestershire sauce. After 30 minutes, remove hens from oven and discard pan juices. Dip each hen-half in mustard sauce and return to baking dish, skin side up. Reduce oven temperature to 350 F; cover hens and bake for an additional 30 minutes. Remove cover and baste with sauce. Bake 10 to 15 minutes, or until juices are clear when thickest part of drumstick is pierced.

Filet Mignon with Cognac and Herb Sauce
   2 2-inch filets (tenderloin)
   2 Tbsp. cognac
   2 bread slices
   Herb Sauce
   1/4 lb. butter, softened
   1 clove garlic, crushed
   1/4 tsp. dill
   1 tsp. chopped parsley
   Salt and freshly ground pepper

   Filets should be at room temperature. Preheat broiler to maximum temperature. Blend the ingredients for herb sauce. Place filets in shallow pan. Pour warmed cognac over both sides of meat and light with match. When flame goes out, spread half the herb sauce over top of meat; then place under broiler for 3 minutes. Turn and scoop herb sauce in pan on top of meat. Broil for another 3 minutes or until desired doneness. Cut bread to size of filets, toast it, and spread with remaining herb sauce. Place filets on top, adding juice from pan. Serve with red wine or champagne.

Grilled Veal Chops with Fresh Fruit Salsa
   6 well-trimmed veal loin chops, cut 1 inch thick
   1 Tbsp. olive oil
   Salt and ground white pepper
   2 Tbsp. chopped fresh cilantro
   Fruit Salsa:
   1 small ripe papaya, peeled, seeded, cut into 1/2-inch pieces
   1 medium ripe nectarine, pitted, chopped
   2 Tbsp. finely chopped red bell pepper
   1 jalapeno pepper, seeded, finely chopped
   2 Tbsp. chopped fresh cilantro
   1 small green onion, thinly sliced
   1 Tbsp. olive oil

   In medium bowl, combine salsa ingredients; mix well. Cover; set aside. Lightly brush veal chops with 1 Tbsp. olive oil; season with salt and white pepper, as desired. Sprinkle cilantro on both sides of chops. Place chops on grid over medium coals. Grill 12 to 14 minutes, uncovered (10 to 12 minutes covered), for medium or to desired doneness, turning once. Serve with salsa.

Crispy Dijon Chicken with Mashed Potatoes
Chicken:
   1/3 c. Dijon mustard
   1/3 c. evaporated skimmed milk or evaporated lowfat milk
   1/3 c. plain dry bread crumbs
   1/3 c. grated Parmesan cheese
   1 1/2 lbs. boneless, skinless chicken breast halves
Mashed Potatoes:
   2 lb. (about 5 medium) potatoes, peeled, cut into 1 inch chunks
   1 c. evaporated skimmed milk or evaporated lowfat milk
   1 Tbsp. butter or margarine
   1 Tbsp. Dijon mustard
   1 Tbsp. grated Parmesan cheese
   Salt and ground black pepper

   For chicken: Combine mustard and evaporated milk in shallow bowl or pie plate. Combine bread crumbs and Parmesan cheese in separate shallow bowl or pie plate. Dip chicken breasts in mustard mixture, then crumb mixture, coating both sides. Place on 15 1/2x10 1/2-inch jelly-roll pan sprayed with nonstick cooking spray. Bake in an oven preheated at 475 F for 15 to 20 minutes, or until golden brown and cooked through.
   For mashed potatoes: Cook potatoes in boiling water in large saucepan for 15 to 20 minutes, or until tender. Drain. Return potatoes to saucepan; add evaporated milk, butter, and mustard. Mash with potato masher or fork until smooth. Season with salt and pepper. Sprinkle with cheese; serve with chicken.

Currant Glazed Duckling with Apple-Walnut Stuffing
   1 (4-5 lb.) duckling
   3/4 tsp. salt
   1 1/2 c. celery, diced
   1/4 c. butter or margarine
   2 c. cooking apples, peeled and chopped
   2 c. 1/2 inch bread cubes
   1/2 c. chopped walnuts
   2 Tbsp. brown sugar
   1 10 oz. jar currant jelly
   1/4 c. red wine vinegar
   4 whole cloves
   1 3-inch cinnamon stick

   Wash and drain duckling; dry skin gently with paper towel. Sprinkle body and neck cavities with 1/2 tsp. salt. To prepare stuffing, saute celery in butter or margarine until tender but not brown. Add apples, bread cubes, walnuts, brown sugar, and remaining 1/4 tsp. salt; toss gently to mix. Fill neck and body cavities loosely with stuffing. Skewer neck skin to back. Cover opening of body with aluminum foil and tie legs together loosely. Place on rack in shallow roasting pan. Bake in slow oven 325 F until drumstick meat is tender, about 3 hours.
   To make glaze, combine jelly, vinegar, and spices. Place over low heat and bring to boil; simmer gently 3 minutes. Brush duckling with glaze several times during last 30 minutes of baking time. Serve duckling with remaining sauce. Refrigerate or freeze any unused portion.