Last night’s dinner was so delicious. We ate stuffed cornish hens with pan seared artichoke hearts and a red potato with goat cheese, cream cheese and black truffle oil. Definitely something different than what we are used to eating. Kevin did his thing last night whipping up this amazing dish.
Kevin started off by seasoning the cornish game hen with poultry seasoning, garlic powder, onion powder, salt, pepper and some of Emeril’s Essence. He then carved out the spine and kept it open on one side.
Afterwards, he stuffed the game hen with cherry tomatoes, celery, garlic cloves and oregano.
Once that was done, I helped him tie that bad boy together tightly to prevent the stuffing from coming out.
On a roasting pan side up, set on the rack. Bake for 15 minutes on 425°F, and then bake for 30 minutes on 350°F. This gives the cornish hen an amazing moist texture.
You can either carve it in half with the stuffing on the side, or carve it in pieces. This time we carved it in pieces.
We used a can of artichoke hearts for this side. Heat up a grill pan to medium-high heat and throw in until nicely toasted at the bottom.
Continue on the other side, you want your hearts to look toasty and charred a bit. Season with salt and pepper, butter and lemon juice.
Kevin boiled some red potatoes until soft and completely gutted them, leaving a bowl like shell.
With the actual potatoes you carved out, add cream cheese, goat cheese, a tad of black truffle oil and salt and pepper.
Mix everything together and put back into the potato shells, add some shredded gouda on top and broil until nice and melted. This doesn’t require a lot of time, so keep and eye on it. Top with a little more pepper.
The final product:
Plate your meal and enjoy! This came out so delicious and Kevin completely winged the whole thing! So proud of him!