Honey Lacquered Game hens with bok choy stir fry.

When my ex-girl friend and I split several years ago on mutual agreement, she asked for some of my recipes which I gladly copied for her. A few days later my son, then about 11, told me when he got home from school his basketball goal and my BBQ smoker were loaded in the back of a pick-up truck and the two guys told him as they were driving away that they were getting these for the ex.  A few days later I discovered one of my son's favorite recipes missing from my hand written cookbook. She must have taken that too. It was before computers and subsequent searches in food sites brought up nothing.  Then last week, I found that Parade digitalized their magazines and I found it in a 1993 issue. It was Honey Lacquered Game Hens. We had it today.  We decided I had changed the recipe and now need to experiment some more but I am very glad to have the original again. We remembered that I used Cointreau in the recipe and that was not part of it originally.

I bought a new rice cooker today too. It is a Tiger made in Japan.  Our old one - same brand and same size- is about 30 years old and still works but is wearing out and missing a part or two. Along with the chicken and rice, I grilled baby bok choy and stir fried Chinese eggplant with sugar peas, mushrooms and a few other vegetables and tossed in a dressing with pecans, peanut oil, tangerine vinegar, orange zest and honey.

Honey Lacquered Game Hens Recipe

Yield: 6 whole hens  Parade Magazine March 27, 1994

6 Cornish game hens, about 3/4 to 1 pound each (see note)

4 Garlic cloves, peeled

1 1" piece of ginger, peeled and coarsely chopped

1/2 c Soy sauce

1/2 c Light honey

2 tb Peanut oil

2 tb Fresh orange juice

1 tb Finely minced orange zest

Here's a new and exciting dish that's easily prepared. It's especially delicious served with sesame noodles or your favorite rice pilaf. For an ideal meal without much effort, simply steam up some fresh snow peas to serve on the side. 

1. Rinse game hens and pat dry. Place in a bowl. Trim off wing tips, necks and any excess fat from the neck cavities. 

2. Place garlic and ginger in the bowl of a food processor; process until nearly smooth. Reserve. 

3. In another bowl, combine soy sauce, honey, peanut oil, orange juice and orange zest. Add the reserved garlic and ginger. Pour mixture over game hens to coat well. 

4. Let rest at room temperature for 4 hours, or refrigerate overnight, turning game hens in marinade 3 or 4 times. 

5. Preheat oven to 350°F. Place game hens in a shallow roasting pan to fit. Pour marinade on top. 

6. Bake game hens 1 hour or until cooked through, basting every 15 minutes. 

7. Remove hens to a serving platter. Pour cooking juices into a small, heavy saucepan and boil over high heat for 5 minutes or until sauce thickens slightly. Pour over the hens just before serving. 

NOTE: These birds can be served whole or, for smaller portions, are lovely split in half. Just be sure to remove the backbones and wing tips before preparing. 

Per serving: 185 calories, 7 grams fat, 12 milligrams cholesterol.

Grilled Baby Bok Choy  as told by Ross in Ventura
Adapted from Gourmet via Food Network

4 heads baby bok choy, halved lengthwise and cleaned
1/4 cup rice wine vinegar
1 tablespoon chili paste
Salt and pepper
1 tablespoon vegetable oil
2 scallions, chopped
2 tablespoons sesame seeds, plus more for garnish
lime wedges, for garnish

In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.

Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

Chinese eggplant

• 2 Chinese eggplants , 
• 4 portobello mushroom
• 1 tomatoes
• 2 tbsp extra-virgin olive oil
• 2 tsp balsamic vinegar
• 1 garlic clove , minced
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup sugar snap peas 
• 
  
• Dressing
• 1/4 cup chopped pecans 
• 1/4 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 1 tsp grated orange rind
• 2 tbsp orange juice
• 1/2 tsp liquid honey
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