Cornish Hens

 Gornish Hens 

2 game hens

1 C. orange juice

1/3 C. soy sauce

3 inch strip orange zest

1/3 C. honey

1/2 tsp salt

1/8 tsp red pepper flakes

1/4 C. sesame oil

1/2 inch thin slice of ginger

1/4 tsp.  salt

2 tsp. cornstarch dissolved in water to make a paste

3 green onions  

Mix all ingredients except cornstarch and hens and bring to a boil. Simmer 5-10 minutes, cool. Reserve some marinade for sauce. Place in plastic bag with birds and marinate overnight. Remove wing tips and cover drumstick ends with foil to prevent burning.  

Preheat oven to 350 degrees.  Place birds in shallow baking pan and pour marinade over. Bake 1 hour or according to package directions, basting hens every 10 to 15 minutes. Tent with foil if browning too much.  Thicken reserved marinate with cornstarch.  Serve with birds, garnish with orange peel.

SPINACH KIM CHE  (SIGEUMCHI NAMUL)    2 servings

10 oz. spinach 1 T. Sesame oil

2 T Soy sauce 1 T scallion, minced

2 tsp Sugar 1 tsp vinegar (optional)

1 1/2 tsp sesame salt salt & red pepper (optional)

BLANCH SPINACH IN BOILING WATER UNTIL BRIGHT GREEN ( ABOUT 2 MINUTES).  PLUNGE INTO COLD WATER.  SQUEEZE OUT EXCESS WATER.  MIX REMAINING INGREDIENTS AND  TOSS WITH SPINACH.  SERVE IMMEDIATELY OR REFRIGERATE UP TO SEVERAL DAYS.