It's been almost a week!

... since the last time I posted anything! And I have pictures! .... but not uploaded. FAIL.

Anywho, let me get the recipes up first!

Fried Green Tomatoes:

1 cup corn meal
1 cup flour
1 egg
1/2 cup milk
Green tomatoes
Spices
Oil for frying
Red pepper aoili

Mix the spices, corn meal, and flour together in a large flat pan. Whisk eggs and milk together in a bowl. Heat about 1 inch of oil in a deep wide saucepan. Dip sliced tomatoes in the flour mix, then egg mix, then back in flour mix and fry till golden. Drain on paper towels. (note: I kinda go heavy on salt with these as compared to my normal recipes) Plate and drizzled with the aoili.

Red Pepper Aoili:

1 large red bell pepper
1 egg yolk
Olive oil
Dash of cayenne, paprika, and salt
1-3 garlic cloves
2 wedges of lemon, juiced

Roast the bell pepper in two halves under the broiler until blackened. Place in a zip baggy and throw in the freezer for 10 minutes. Remove and peel the blackened skin off the peppers and pull out the seeds. Place the skinned pepper in a food processor. Add the egg, spices, lemon juice, and garlic and process until blended. With the processor running at low speed slowly drizzle in olive oil. Just a tiny bit at a time until the mixture thickens. Reserve in the fridge for topping for tomatoes.

Rosemary Cornish Game Hens:

Preheat the oven to 400F. Rinse the hens in cool water and pat to dry. Chop up a large amount of fresh rosemary and garlic. Place 1/2 stick (1/2 per 4 hens) of room temp butter in a bowl and add in the rosemary garlic mix, stirring well. Rub this mix all over the hens and make sure to get some under the skin. Cook for 30-40 minutes or until a meat therm comes back at 160F in the thick thigh area. Remove from the oven and let rest for ten minutes.

Roasted Onion and Fennel Mashed Potatoes

1 med onion, chopped
1 fennel bulb, core removed and chopped
2-3 tabls butter
1/2 cup milk
Salt
Pepper
1-2 cloves garlic
4-5 potatoes


In a large saucepan heat some olive oil over medium heat. Add fennel and onion to the saucepan and walk away. Chop the potatoes and add to a large pot of boiling water along with he garlic. Cook until tender, drain. Watch the fennel mix until it starts to brown and caramelize. Begin turning with a pair of tongs every few minutes to ensure even browning. Once the onions and fennel are soft, remove from the heat and add to a large food processor. Add the potatoes and remaining ingredients to the processor and process until smooth. Adjust milk until it reaches desired consistency.

To plate:

Take each hen and cut in half. Place potatoes in middle of plate and put each half side by side on top of the mashed potatoes. Garnish and serve!



The pastry cream I don't remember 100% so I will have to look that one up later. It's the only dish I didn't get a picture of though....