Cornish Hens

Cornish hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish


Directions
Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Goi Du Du Kho Bo (Vietnamese Green Papaya Salad with Beef Jerky)

1 small papaya, about 1 to 1 1/2 lbs., or 1 lb. pre-shredded papaya
Thai basil
Vietnamese beef

For the dressing, you'll need:
1/4 cup soy sauce, or fish sauce if you prefer
1/4 cup vinegar
1/2 cup water

1 tblsp sugar
2 tsp chili sauce

shredd green papaya, prepare that first and set aside in a bowl of salty water.

Prepare the dressing by mixing 1/4 cup soy sauce, 1/4 cup vinegar, 1/2 cup water, 1 tblsp sugar, and 2 tsp chili sauce. Taste. Adjust if necessary but you want a slightly sweet sauce. Set aside.

Grill the beef jerky. Tear into small strips. Set aside.

Drain papaya into a colander and lightly press to remove excess moisture. Leave the papaya in the colander to continue draining while you prepare the Thai basil leaves. Remove the basil leaves from the stem. The leaves can remain whole or chiffonade if you wish.


In a bowl, add in the drained papaya and basil leaves. Give the dressing a quick stir and pour in about half of it. Toss. Taste. Add more dressing if necessary but you don't want it too wet.

To serve, arrange the salad on a plate. Add the beef jerky strips on top.

Thai Mango Salad

coarsely chopped peanuts

2 firm mangoes
1sweet red onion
lettuce
thinly sliced green onions
coarsely chopped fresh mint



Dressing:
vegetable oil
lime juice
fish sauce
minced hot pepper
salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper. Add mangoes, green onions and mint; toss to coat. Serve sprinkled with peanuts.

Thai Tom Yum Soup

3-4 cups chicken stock

1 stalk lemongrass,
3 kaffir lime leaves
12-14 raw shrimp
2 Tbsp. fish sauce
1-2 small red chilies
3 cloves garlic, minced
1/3 cup fresh coriander, roughly chopped
and a sqeeze of lime juice

Preparation:
Pour stock into a deep cooking pot and turn heat to medium-high.
Add lemongrass to the pot
Add garlic, chili, and lime leaves to broth
Add shrimp
and add the rest!  Enjoy