Phil's International Flair

Philip R. Gantt
    Editor's Note: While Phil is on sabbatical, we bring you encore presentations of some of his favorite columns over the years. Enjoy.
Welcome to Seasoned Cooking and to Phil's International Flair!

First, I would like to say that my website is growing by the week with new recipes being added constantly. I have a long way to go before I am finished, but there are some recipes posted that are worth browsing through.

This month, I am presenting a little recipe that is simple and easy to prepare. Game hens are a perfect dish to impress your favorite valentine. Plan on one game hen per person and you might have a little left over.

Now, on to the recipe! Be well, and good eating!

Sesame Garlic Game Hens

The birds we know as rock Cornish game hens are usually just young chickens grown to be about 6 to 7 weeks old. Game hens are tender and flavorful when cooked properly. They are generally found in the frozen food section of most supermarkets, but if you can find fresh game hens, so much the better. If you buy frozen game hens, my advice is to thaw them in the refrigerator overnight. However, if this isn't practical, thaw them in a sink full of cold water for about 2 hours instead.
  • 2 game hens
  • 1/8 cup sesame oil
  • 3 cloves garlic, peeled and crushed
  • Salt and pepper to taste

First, there are two basic types of sesame oil. One is light, and the other is dark. The dark sesame oil is made from roasted sesame seeds and has a richer, nuttier flavor. I prefer the dark sesame oil for most cooking. The lighter oil is better suited for salads.

About an hour or two before preparing the chicken, mix the crushed garlic with the sesame oil to infuse the flavors. When the birds are thawed, remove any gizzards for another use. Rub or brush the flavored sesame oil over the entire surface of each bird. Salt and pepper each bird to taste. Place the birds in a roasting pan, breast side up, and put into the oven preheated to 375 degrees. Bake or convection roast for 40 minutes, remove from oven, and then allow them to rest for 3 to 5 minutes before serving.

Serve this dish with a green salad, rice pilaf, and a cooked vegetable of your choice.

  • Yields: 2 servings
  • Preparation Time: 50 minutes