Back in the day, before Perdue and Tysons, I was always impressed with large poultry. “Look and this big ole, juicy chicken” I would triumph to my husband in grocery stores, who frankly didn’t care until it was cooked and on the table 🙂 I guess I was hungrier then, young and active.
In fact, everyone I knew liked large poultry, roasts, steaks, vegetables and fruits; big was a good thing and with our lifestyles, we needed it. I guess that’s why “they” started GM-ing and hormone-ing everything when families were larger and most of the population earned their living with physical labor and were tired AND hungry at the end of the day. “People need to eat!, “they” said. “Let’s experiment and see just how big we can grow things!” “No one in America should ever be hungry!” “Three meals a day!” “Balanced!” And stuff like that.
Anyway. I got over my obsession with large poultry on a trip back to the States for home leave when, for the first time and the last, I bought a huge Perdue “oven-stuffer” that was layered with half it’s weight of dis-gusting, dis-colored fat! I almost heaved as I was removing slab after slab of greasy chicken lard. Bleah! I almost heaved again 😦
Around about this time, I started “cooking cute.” I discovered bento boxes and Japanese cuisine. Fresh, flavorful ingredients in adequate but reasonable portions. Thank you Japanese people! Since then, no matter what I cook and serve, ingredients and their size matter. Tiny, sweet turnips! Baby bok choy! The baby-er the better!
This is a stir fry I’ve made several times using a variety of greens and it’s good each time. Try to find hakurei turnips if you can. I didn’t, but I did find these vegetables at the fabulous Asian food store in New Jersey. Going back tomorrow to pick up 6 cases of wine and take another turn through the Asian market 😉
What is wrong with the garlic here?! Maybe they do not adore garlic in Pennsylvania? With good reason.
I thought the garlic in Germany was bizarre!
Teriyaki Cornish Game Hens
3 cornish game hens (not Perdue nor Tysons), spatchcocked
Salt and pepper
1/4 cup soy sauce
1/4 cup sugar
1 tsp grated fresh ginger
3 garlic cloves, minced
1 tbsp sesame oil
Season the hens with salt and pepper, then rub with olive oil. Preheat the oven to 425 F, place the hens, skin side up in a roaster with rack, then roast for 25 minutes.
In the meantime, heat the soy sauce, sugar, ginger, garlic and sesame oil to boiling, stirring until the the sugar is dissolved. Take off the flame and set aside.
Brush the hens with the teriyaki sauce and return to the oven for 5 minutes. Brush again with the sauce, turn the birds skin side down and brush the insides, then return to the oven for 5 minutes. Turn the birds skin side up, brush a final time and return to the oven for 5 minutes.
Bok Choy and Turnip Stir Fry
1 1/2 tbsp olive oil
6 small turnips, cut into chunks
Salt and pepper
2 cloves garlic, slivered
2 bay leaves
3/4 lb baby bok choy, halved and leaf tips trimmed
2 tbsp white wine vinegar
Heat the oil in a wok, add the turnip chunks and season with salt and pepper. Stir fry until brown, then add the garlic and bay leaves and continue to stir fry until the garlic is aromatic.
Stir in the bok choy, stir frying for about a minute, add the vinegar, then cover and steam for about 4-5 minutes.