Middle Eastern Rock Cornish Game Hens

Recently we purchased some Rock Cornish Game Hens, locally raised by Bell Family Farmstead. We love game hens, and I was I was so ready to rub them with the Shawarma Spice from World Spice Merchants, and throw them on the grill.

Where oh where has Shawarma been my whole life? Shawarma is named for the traditional Levantine meat preparation where lamb, chicken, turkey, beef, veal, or mixed meats are placed on a spit, commonly a vertical spit in restaurants, and may be grilled for as long as a day. One whiff of this favorite Middle Eastern street food flavor, using a spice blend made with cumin, cinnamon, black pepper, cardamom, allspice, and cayenne, was intoxicating.

While we didn't put them on a spit, we did grill them, and the game hens turned out fantastically; crispy and spicy on the outside, juicy, moist and tender on the inside.

RECIPE
Ingredients
2 (approx. 2 lbs each) Rock Cornish Game Hens, split in half
1 tbls. oil
1-2 tbls. Shawarma spice

Method
Split game hens and rub all over with oil. Liberally sprinkle Shawarma spice all over and rub in well. Grill over medium direct heat 15 minutes bone side down, turn over and grill 10 minutes meat side down, then return to bone side down and continue to cook until internal temperature registers 165 degrees (use a meat thermometer inserted in the thickest part to check temperature).

Remove game hens from grill and cover with foil. Let rest 10 minutes. Serve immediately with your choice of side dishes.

Cook's note - after grilling split hens can be cut in half separating the leg and thigh from the breast.

Servings: 4 -6

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Beef Tenderloin Filets

Just about nothing beats a good Beef Tenderloin Filet on the grill. They're great for a special dinner, such as Valentine's Day, a Birthday or Anniversary, and so easy to do. 
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Did you know?

Filet mignon steak is a cut of beef from the tenderloin. The tenderloin runs down the back of a beef cow.

A beef tenderloin is large, usually weighing around 4 lbs to 6 lbs, and has two parts. The true filet mignon comes from the small circular strip that is attached to the entire tenderloin. In American butcher shops, a filet mignon steak is cut into about two-inch steaks from the entire tenderloin. But if you see filet mignon medallions on a menu, they are typically cut from the extra tender small round strip. It's this small round strip that the French word "filet mignon" is actually referring to.

Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name, filet mignon.

RECIPE

Ingredients
2 Beef Tenderloin Filets
salt and course-ground pepper

Method
Liberally sprinkle both sides of the beef tenderloin filets with salt and course-ground pepper.

Sear filets, 1 minute per side, then grill on direct medium-high heat just a few minutes per side until cooked as desired. I like mine medium or medium-rare so these were cooked to an internal temperature of 135.

Remove filets from grill and let sit 5 minutes before serving to allow the juices to redistribute.

Serve with your choice of side dishes.

Meat and Poultry Temperature Guide

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Chicken Breasts with Cherry Balsamic Sauce

I just love, love, love my small, local family farms and what they provide for me and you.  Pastured chicken is the BEST ever!  Most farmers typically raise pastured chickens in "chicken tractors or trailers" that move from place to place all over the pasture so the chickens can scratch and eat bugs and other goodies from the pasture. These chickens aren't raised in a "factory farm" setting, but rather are allowed to free range and roam within the confines of the chicken trailer as it moves from place to place.  They are then brought into the coop at night for protection against predators. The chickens at Thames Farm are raised this way, and are so delicious. "Pastured poultry is a sustainable agriculture technique that calls for the raising of laying chickens, meat chickens (broilers), and/or turkeys on pasture, as opposed to indoor confinement. Humane treatment, the perceived health benefits of pastured poultry, in addition to superior texture and flavor, are causing an increase in demand for such products." (source: Wikipedia)

Ingredients
1-2 large pastured chicken breasts, split in half
Cherry Balsamic Sauce

Method
Marinade split chicken breasts in 1/2 cup Cherry Balsamic Sauce for 30 minutes to 1 hour prior to grilling. Remove chicken from sauce, discarding sauce and grill over direct high heat for 30 minutes, turning chicken breasts occasionally and basting with more sauce as its cooking. Remove from heat and serve immediately, spooning more sauce over top of chicken breasts.

Yield: 2-4 servings

Enjoy,
Mary

Gourmet Longaniza

So, first of all, what the heck is Longaniza?  Well according to Wikipedia "Longaniza is a Spanish sausage similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region." But these didn't really taste like that at all. 

Essentially, they're a slightly spicy pork sausage, and at Thames Farm it is likened to a hot dog but made with pastured pork instead of beef.  And since longaniza means "long and thin" that is why they are referred to as gourmet hot dogs. Keep in mind though, unlike traditional hot dogs, these are uncured, and completely raw. They do need to be fully cooked before serving. I prefer mine with with diced white onion, yellow mustard, and pickle and/or relish. They're just as delicious plain and simple with ketchup and mustard. Or you could do spicy mustard and sauerkraut, or a chili-cheese dog.

I purchased some during our recent farm visit, and just grilled them today! Oh my goodness ... they are amazing, with just a little bit of spicy bite to them. I will definitely be buying more.

Ingredients
1 pkg. Gourmet Longaniza
1 pkg. Hot dog buns
1 small onion, diced
Mustard, ketchup, pickle relish, sauerkraut, chili, cheese

Method
Grill Longaniza approx. 8-10 minutes over medium heat, turning several times during grilling to insure even browning and cooked completely. Remove from grill and serve as desired on hot dog buns with your choice of toppings.

Enjoy,
Mary

Grilled Rock Cornish Game Hens

Rock Cornish Game Hens are delicious and a great alternative to other poultry choices.  Although they are small, they are delicious split in half and baked or grilled.

I love them cooked in a variety of ways, but grilled is especially wonderful. Crispy skin when grilled, they taste delicious.  This is one of our favorite ways to prepare them.

RECIPE
Ingredients
2 Rock Cornish Game Hens, split in half (or more depending on family size)
2 Tbls. Blackberry Jam
2 Tbls. Balsamic Vinegar
Salt and Pepper ( I use Himalayan Salt or Sea Salt)

Method
Mix Blackberry Jam and Balsamic Vinegar together in a small bowl; set aside.  Split Rock Cornish Game Hens in half and sprinkle both sides liberally with salt and pepper.

Grill over direct medium low heat, bone side down 10 minutes.  Turn over to breast side down and grill another 10 minutes.

Turn over again and brush liberally with Blackberry Jam/Balsamic Vinegar mixture and continue to cook another 10-15 minutes or until cooked through; brushing more sauce on as it cooks.

Serve brushed with more sauce over top.

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Pork Shanks

Sometimes "branching out" and trying a lessor known cut of meat is a real experience, but 99.9 percent of the time it is totally worth it. Fresh pork shanks are the upper leg, right below the ham. It's the thigh and has nice, red ham-like meat inside. My local small family farm friends have the best pasture-raised pork we have access too, and shanks are very economical, nutritious and delicious! 

Pork Shanks must be cooked long, slow and low in order for them to yield their delicious, tender meat. There are a variety of ways to prepare them from the German Schweinshaxe to a simple braising, all are delicious in their own way. 

Today my husband and I experimented with grilling them and basting them with his special, homemade barbecue sauce. Oh my goodness, so good and all the credit goes to my husband for being an awesome "grill master!"

RECIPE

Ingredients

2 fresh pork shanks (or more for larger family)
Fresh cracked pepper
1 cup barbecue sauce 
3/4 cup vinegar
Barbecue sauce (or sauce of your choice)

Method
Mix 1 cup barbecue sauce with 3/4 cup vinegar and pour into bottom of grilling pan. Cross cut tops of pork shanks and place in grilling pan over sauce mixture. Coat heavily with fresh, cracked pepper. 

Cover tightly with foil and grill on medium indirect heat for 1 1/2 hours. Remove foil, spoon pan sauce over top to coat, recover and continue to grill 45 minutes. 

Take off foil and heavily coat with fresh barbecue sauce. Cook uncovered (foil removed) for more 45 more minutes on low indirect heat. Remove from grill and serve. 

Total cooking time:  3 hours

You may also enjoy these recipes ~

Bavarian Beer Hall Pork Shanks:
http://www.foodandwine.com/recipes/bavarian-beer-hall-pork-shanks

Pork Hocks/Shanks and Sauerkraut: 
http://www.quick-german-recipes.com/pork-hocks-and-sauerkraut.html 

Osso Bucco: 
http://www.reluctantgourmet.com/pork-osso-buco-recipe/

Braised Pork Shanks:
http://www.foodandwine.com/recipes/braised-pork-shanks

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Grilled Chicken with Raspberry Vinaigrette

On a recent farm outing some friends and I visited David and Andrea at Wishbone Heritage Farms in Ridgeville, S.C. While there I purchased a Whole Pekin Duck and a Whole Roasting Chicken. Their products are all raised humanely on pasture, antibiotic and hormone-free.  There are no pesticides used and the chickens forage for food in the pasture or woods  "We believe in local sustainable agriculture and raise animals and produce to the highest standards of health and flavor with absolutely no hormones, medications, antibiotics, or pesticides." A trip to the farm is definitely worth the time and their products are amazingly tasty.

Ingredients
1 whole roasting chicken, split in half (preferably pasture raised) 
Olive oil for rubbing on chicken
Salt and pepper to sprinkle on chicken
1 sprig fresh rosemary (optional)
1 (4 oz.) Raspberry Vinaigrette

Method
Split chicken in half, rub all over with olive oil and liberally salt and pepper both sides.  Place on a grill over indirect medium heat bone side down and grill 15 minutes.  Turn chicken over and grill 15 more minutes, and continue to turn every 15 minutes cooking until chicken reaches an internal temperature of 165.  After turning for the 2nd time, put a sprig of fresh rosemary on the chicken halves.

During the last 5 minutes of grilling, brush raspberry vinaigrette over chicken.  Remove from heat, tent with foil and let rest 15 minutes before serving. Serve chicken with additional raspberry vinaigrette drizzled over top.

Enjoy,
Mary

Wishbone Heritage Farms

Campfire Grill-Pack Potatoes

I must say I love campfire/grill cooking!  Nothing is better than cooking at a campsite and enjoying the yumminess that comes off the grill. Whether you are tent camping, setting up in your RV, or backyard grilling, these potatoes are easy and awesomely delicious.  They go great with any grilled meats!

Ingredients
Several Red or Yukon Gold potatoes, sliced thin (amount dependent on how many people you are serving, approx. 1 medium potato per person - do not use Russet potatoes)
1 large onion, thinly sliced
Course-ground black pepper, to taste
1/2 cup shredded sharp cheddar cheese
Sour cream  (optional)
cooked and crumbled bacon (optional)

Method
Spray a large piece of aluminum foil with cooking spray.  Layer potatoes and onions on foil and sprinkle with pepper.  Seal foil and cook on indirect medium heat, turning after 20 minutes. After another 20 minutes, turn again.  Open foil pack and sprinkle potatoes and onion with cheese. Continue to cook with foil pack open another 15-20 minutes or until potatoes are soft and cheese is melted. Top with sour cream and bacon crumbles if desired.  Perfect with grilled meats such a Perfectly Grilled London Boil.

Enjoy,
Mary

Beef Back Ribs

I'm not sure exactly when my husband started making these Beef Back Ribs, but oh my goodness, they are falling-off-the-bone delicious. They taste like prime rib "bites," as that's what they are cut from, the Prime Rib or Standing Rib Roast. 

During the winter we bake them in the oven. In the warmer weather, we would cook them on the grill.

We serve these with twice-baked potatoes and veggies, but they are also very good with baked beans and corn-on-the-cob.

RECIPE

Ingredients
Beef Back Ribs (typically sold in packages of 2 racks of ribs)

Rub mixture - he doesn't measure (brown sugar, fresh-cut rosemary, garlic, course-ground black pepper and paprika)

Method
Rub ribs liberally with rub mixture. Wrap tightly in aluminum foil, sprayed with cooking spray.

Bake or grill over low heat approx. 2 hours (oven temp 275-300).

Unwrap ribs from foil, place on baking sheet or grill rack and cook until done, usually 20-30 minutes.

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Savory Lemon-Herb Pork Roast

Best grilled pork tenderloin I've ever had!  Quick, easy and so tasty!  Serve over rice with seasonal grilled vegetables for a delicious meal. Original recipe from Paula Deen.

Ingredients

1/4 cup olive oil
1/4 cup lemon juice
4 cloves garlic, minced (I used minced garlic in a jar)
2 tbls minced thyme leaves
2 tbls miced rosemary
2 tbls Dijon mustard (I used a grainy German mustard)
2 tsp kosher salt
2 tsp course-ground black pepper
1 (4-5 lb) boneless pork loin roast (I used a smaller pork tenderloin)

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Method

In large resealable plastic bag combine 1st 8 ingredients and mix to combine. Add pork roast, seal and refrigerate at least 4 hours and up to 2 days (I did 1 day). Remove pork from marinade discarding marinade, and let stand at room temperature for 30 minutes. Pre-heat grill to medium-high (350-400); grill roast with lid closed 10-15 minutes per side depending on thickness or roast or until a meat themometer inserted in thickest portion registers 145. Let roast stand 10 minutes before slicing. Garnish with lemon wedges, fresh thyme and rosemary if desired!

Enjoy,
Mary