{"id":7970,"date":"2019-11-04T14:28:34","date_gmt":"2019-11-04T14:28:34","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7970"},"modified":"2019-11-04T16:09:23","modified_gmt":"2019-11-04T16:09:23","slug":"cornish-hens-with-pomegranate-molasses","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2019\/11\/04\/cornish-hens-with-pomegranate-molasses\/","title":{"rendered":"Cornish Hens With Pomegranate Molasses"},"content":{"rendered":"

Pomegranate molasses has become one of my favorite new condiments.\u00a0 If you know me, you know I’m borderline obsessed with strange and obscure condiments as well as all the usual suspects.\u00a0 It’s fantastic to be able to pump out some fresh cocktail sauce for some quick poached shellfish.\u00a0 Got some leftover?\u00a0 Mix it with some asian mayonnaise for a wedge salad.<\/p>\n

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Mixing various condiments is the closest I can get to being a mad scientist.\u00a0 Many condiments are must haves for sauces.\u00a0 And sauces are my specialty.\u00a0 Sauce is the binding that can make or break a dish.\u00a0 And who doesn’t love sauce?\u00a0 There’s bread mopping sauce, cream sauce, gravies, cheese sauces, pasta sauces, fruit sauces, curries, chutneys, and on and on.\u00a0 And on.\u00a0 Salad dressing!\u00a0 I can’t believe I forgot that one.<\/p>\n

As you all know by now, I live in food obscurity~ville.\u00a0 The best pizza shop here closes at 6pm on a Saturday.\u00a0 What?!\u00a0 Sushi is heavily laden with tempura, sticky sweet sauces, and cream cheese and no one has ever heard of yuzu.\u00a0 The one Indian restaurant includes a buffet of brown gloopy stuff.\u00a0 The Chinese food is likewise full of fried sweet offerings and there isn’t a dim sum option for hundreds of miles.\u00a0 You get my point.<\/p>\n

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I have to drive an hour one way to shop for basics I need just to make dinner.\u00a0 Sometimes, I have to order things online because even the more food sophisticated stores an hour away don’t have what I need.\u00a0 Or want.\u00a0 Such is the case with pomegranate molasses.\u00a0 Before finally ordering some online, I was boiling down pomegranate juice.\u00a0 It was ok.\u00a0 \u00a0I guess.<\/p>\n

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But then the actual pomegranate molasses arrived.\u00a0 And the sky opened and cartoon birds flew around my kitchen happily while I sang angelically (I can’t sing by the way) and the sauces flowed freely from my whisk in a magical fashion.\u00a0 I really love the fall flavors of combining the molasses with maple syrup, olive oil, pomegranate vinegar, and some salt and pepper for magical salad dressing, but last night I wanted something more.<\/p>\n

I’ve been hanging onto this recipe from The Happy Foodie for several months.\u00a0 I keep the tabs open on my computer, which drives Hubs nuts when I complain about my computer being slow and annoying.\u00a0 This is one of those tabs.\u00a0 I tweaked the recipe (just a lil!)….don’t I always?…. and I’m super excited to share it with you.<\/p>\n

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The recipe uses chicken, but I had two cornish game hens.\u00a0 It also calls for drizziling olive oil, but I mixed mine into the paste instead for more even coverage without sacrificing the marinade ingredients falling off the meat.\u00a0 Presentation, people!\u00a0 I added a kale salad with roasted banana squash from DC Modern Roots Farm.\u00a0 Yes, of course there was pomegranate molasses salad dressing!\u00a0 I’m not a complete heathen, you know.<\/p>\n

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Roasted Cornish Hens In Pomegranate Sumac Paste<\/h2>\n
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Ingredients<\/h3>
  • adapted from The Happy Foodie<\/span><\/li>
  • 2<\/span> cornish hens split in half<\/span><\/li>
  • 4<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 1<\/span> heaping tablespoon pomegranate molasses<\/span><\/li>
  • 1<\/span> scant tablespoon red chili flakes<\/span><\/li>
  • 1<\/span> tablespoon<\/span> minced garlic<\/span><\/li>
  • 2<\/span> tablespoons<\/span> ground sumac<\/span><\/li>
  • 1<\/span> tablespoon<\/span> tomato paste<\/span><\/li>
  • 1<\/span> scant tablespoon salt<\/span><\/li>
  • sesame seeds for garnish<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Arrange the hen halves in a baking dish.\u00a0 Combine all the ingredients except the sesame seeds in a bowl to make a paste.\u00a0 Smear the past all over the hens.\u00a0 It's a satisfying experience.\u00a0 Make sure to get the paste in all the nooks and crannies.\u00a0 Cover with saran wrap and let sit out for about an hour.<\/div><\/li>
    • After an hour (or two), preheat the oven to 375.\u00a0 Remove the saran wrap, sprinkle the hens with sesame seeds, place in the center of the oven, and bake for about 30-45 minutes.\u00a0 Remove and let the hens rest for 5 minutes or so.\u00a0 Serve and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Pomegranate molasses has become one of my favorite new condiments.\u00a0 If you know me, you know I’m borderline obsessed with strange and obscure condiments as well as all the usual suspects.\u00a0 It’s fantastic to be able to pump out some fresh cocktail sauce for some…<\/p>\n","protected":false},"author":1,"featured_media":7985,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2019\/11\/IMG_1903.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-24y","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7970"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7970"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7970\/revisions"}],"predecessor-version":[{"id":7999,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7970\/revisions\/7999"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7985"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7970"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7970"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7970"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}