not on a weeknight

I've always been an overachiever. I even once thought about changing my blog name to The Overachieving Cook. Know why?

For one, I always seem to find the most complicated recipes for the most common dishes. Sometimes this serves me well, as complexity can equate to depth. But sometimes not. In my cooking education, I've had to retrain my brain to realize that often simple is best.

The other reason? Since I don't have kids, I never stop to think how long and arduous some of my weeknight meals are when I plan them. Take this mini-Thanksgiving.

I saw this meal in my recent issue of bon appétit and knew it had to be on my table. Steve and I love Cornish game hens, but I have never done anything but stuff them with a wild rice mix. So the apple sage cornbread stuffing pouring out of these was a highly appealing idea. Add a totally novel side dish to the mix and it just screamed out to be made.

But on a Monday night? What was I thinking?? This took hours. It was fun and tasted incredible, but in the end, I was reminded again that I need to think these things through before getting overly zealous about my weeknight recipes. We ate. I crashed. Yipes.

Still, I admit, it was worth it. The crispy skin, the juicy meat, the sweet stuffing and the spicy maque choux were a perfect preface to my upcoming holiday meal. The maque choux in particular is something that will stay in my head for quite some time to come. Loved it. I'll use it again, no doubt.

I also used all the leftover meat the next day in a pasta salad for my lunch. Beyond delicious.

Cornbread Stuffed Cornish Game Hens
bon appétit, October 2008

*I cut all these recipes right in half, but made no other adjustments.

Ingredients

Stuffing
3 tablespoons butter
1 cup chopped onion
½ cup chopped celery
1½ cups diced peeled cored Granny Smith or Golden Delicious apples
2 teaspoons chopped fresh sage
½ teaspoon coarse kosher salt
½ teaspoon freshly ground black pepper
4 cups ½-inch cubes purchased cornbread or corn muffins (about 11 ounces)
1 large egg, beaten to blend
½ cup (packed) coarsely grated sharp cheddar cheese (about 2 ounces)
6 tablespoons (about) fresh apple cider or fresh apple juice

Game Hens
4 1¼- to 1½-pound Cornish game hens, rinsed, patted dry
1 tablespoon chopped fresh sage
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil
4 bacon slices, each halved crosswise

Directions

Stuffing
Melt butter in heavy large skillet over medium-high heat. Add onion and celery; sauté until beginning to color, about 5 minutes. Add apples; sauté until beginning to soften, about 3 minutes. Mix in sage, ½ teaspoon salt, and ½ teaspoon pepper; transfer to large bowl. Let stand until almost cool, about 10 minutes.

Mix cornbread into vegetables. Add egg and toss to blend. Mix in cheese, then enough apple cider by tablespoonfuls to form stuffing that is moist but not wet.

Game Hens
Sprinkle cavity of each hen lightly with salt and pepper. Pack 1 cup stuffing into each (place any leftover stuffing into buttered ramekins and cover with foil). Skewer cavities closed with toothpicks or turkey lacers. Tuck wing tips under; tie legs together to hold shape. Mix sage, coarse salt, and pepper in small bowl; sprinkle over hens.

Preheat oven to 400°F. Heat oil in large nonstick skillet over medium-high heat. Place 2 hens in skillet. Sauté until brown, turning often with wooden spoons (to prevent tearing skin), about 10 minutes. Transfer to rimmed baking sheet, breast side up. Repeat with remaining hens. Drape 2 bacon strip halves over breast of each hen. Using kitchen string, tie bacon strips in place. (Place any ramekins of stuffing on baking sheet with hens.)

Place hens (and extra stuffing) in oven. Roast hens until cooked through and juices run clear when thigh is pierced, about 45 minutes. (Roast stuffing 30 minutes.) Cut strings off hens. Transfer hens to plates. Spoon maque choux around hens and serve with extra stuffing.

Corn Maque Choux

Ingredients

2 tablespoons butter
1 cup finely chopped onion
½ cup chopped red bell pepper
2 cups fresh corn kernels (cut from 3 medium ears of corn)
¾ cup heavy whipping cream
1 teaspoon chopped fresh thyme
½ teaspoon (or more) hot pepper sauce
1 green onion, finely chopped
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh basil
Coarse kosher salt

Directions

Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and ½ teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.