food

Thankful For Everything

Thanksgiving is here and Chef Derrell Smith is serving up herb cornish hens, cornbread stuffing and cranberry sauce for his main meal. His solo meal is tostones with broccolini and his mystery meal will be filled with traditional holiday favorites.

food

Thankful For Everything

Thanksgiving is here and Chef Derrell Smith is serving up herb cornish hens, cornbread stuffing and cranberry sauce for his main meal. His solo meal is tostones with broccolini and his mystery meal will be filled with traditional holiday favorites.

Ingredients

  • 4 Cornish Hens (2- 2 1/2lbs), giblets removed
  • 4tblsp Herbs de Provence, divided
  • 8 tbsp of Butter
  • 4 cloves of garlic minced
  • A squeeze of Lemon and Zested
  • Kosher salt & Pepper, to taste
  • 1 can of Cranberry Sauce
  • 1 Cinnamon Stick
  • 1 sprig of rosemary

Steps

  1. Preheat oven to 375 degrees.
  2. To Spatchcock Cornish Hen, flip bird over, breast side down onto a cutting board. With kitchen shears cut alongside and remove the backbone, open the hen and flip back over to lay flat. Repeat until all 4 are completed.
  3. Place hens onto a baking sheet, loosen the skin from the breast and place 1 pad (1tblsp) of butter under each breast. Season the hens with minced garlic, herbs de Provence, squeeze of lemon and lemon zest, salt & pepper.
  4. Place hens in the oven uncovered and bake until golden brown with crispy skin and internal temperature has reached 160 degrees. Depending on the size of your hen this could be 30-35mins. Remove from the oven and allow to rest for 5 mins.
  5. Rosemary Cranberry Sauce:
  6. While hens are baking, in a medium saucepan combine cranberry sauce, cinnamon stick, and rosemary, reduce heat and simmer for 5mins. Once the sauce has thickened, remove the cinnamon stick, and leave it at room temperature.

Ingredients

  • 10-12 slices of white sandwich bread cubed
  • 4-5 cups of cubed cornbread (homemade or store-bought)
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 1tblsp of garlic powder
  • 1 egg
  • 3tblsp of butter
  • 3tblsp of rendered bacon fat, 5-6 slices, chopped
  • 2tblsp of finely chopped sage
  • 2tblsp of finely chopped thyme
  • 2tblsp of finely chopped parsley
  • 1 cup of chicken broth or stock

Steps

  1. Preheat oven to 375 degrees
  2. In a medium saute pan, render fat from chopped bacon.
  3. In the same pan melt butter and add the onion, celery, garlic, and fresh herbs, sauté until onions and celery are close to translucent, about 15 mins. Remove from heat.
  4. In a large mixing bowl, combine cubed sandwich bread, cornbread, bacon bits, and cooked onion & celery, egg, and chicken broth until well combined.
  5. Add to a greased 9x13 baking dish, cover with foil and bake for 25-30mins, remove foil and bake until the top is golden brown, an additional 15 mins.

Ingredients

  • 6 bunches of broccolini
  • 3tblsp of lemon juice & zest
  • 1tblsp of olive oil
  • 2 cloves of garlic, minced
  • 1tblsp of sumac
  • 1 Parmesan wedge for shaved garnish
  • Kosher salt and pepper to taste

Steps

  1. Cut off ends of broccolini. Warm olive oil in a pan adds, broccolini and garlic, sautéing for 2 mins. Add sumac, and lemon juice, and zest, cook for an additional 2-3 mins until tender, should still have a snap.
  2. Remove broccolini from pan and plate. Allow cooling slightly. With a vegetable peeler, slice Parmesan directly on top, season with additional salt and pepper if needed before serving.

Ingredients

  • 2 c Leftover Cornbread Stuffing
  • 1 tbsp of butter
  • 1 egg
  • ¼ cup chopped cornish hen
  • ¼ cup chopped broccolini
  • Salt & pepper to taste
  • Leftover Cranberry Sauce for drizzle

Steps

  1. Mix leftover stuffing with egg to bind.
  2. Add 1-2tblsp of leftover cornbread stuffing and add to Tostones press. Press and add directly to pan warm pan with butter. Pan sear for 1-2 mins to achieve crust, flip and cook for another 1-2 minutes. Remove and drain on paper towels.
  3. In a saucepan warm through chopped cornish hen and broccolini.
  4. Add Cornish hen and broccolini on top of tostones and drizzle with cranberry sauce.

Ingredients

  • Leftover Mac & Cheese
  • 1 Bag of Jalapeño Kettle Cooked Chips
  • 1 Jar of gravy
  • 2 Eggs
  • ½ cup of milk
  • 1 cup of flour
  • Canola Oil or Peanut oil for frying
  • Parsley for garnish
  • Leftover Cornish Hen (from earlier in the episode)
  • Leftover Stuffing (from earlier in the episode)
  • Leftover Broccolini (from earlier in the episode)
  • Salt & Pepper to taste

Steps

  1. Heat enough oil in a saucepan to deep fry at 350 degrees.
  2. Begin to prepare all ingredients for Mac & Cheese Balls. Using a food processor or simply crunch in a sandwich bag, crunch kettle-cooked chips until small like large bread crumbs. Pour onto a plate and set aside.
  3. Remove Cornish hen breast meat from the bone and chop it into small bite-size pieces along with the broccolini. Add to a mixing bowl with ½ cup of leftover stuffing, and leftover Mac and cheese.
  4. Begin to mix together and make 2-3 inch size balls. Beat 2 eggs in a shallow bowl, and add flour to another shallow bowl, season with salt, pepper. Line up in an assembly line, the flour, the egg wash, then the crumbled kettle cook chips. Begin to roll each Mac and cheese ball in order on the assembly line then add to oil. Cook for 2-3 mins. Until golden brown.
  5. Remove from oil and allow to drain on a paper towel-lined plate.
  6. Meanwhile, create a cranberry gravy sauce for dipping. Add ½ a cup of gravy to the pan and about 3tblsp of cranberry sauce, mix together and bring to temp. Remove from heat.
  7. Plate Mac & Cheese balls, drizzle cranberry gravy sauce, or use for dipping. Garnish with chopped parsley.