Brined (3 hours) and roasted Cornish hens were accompanied by some Israel couscous and the below braised radishes. That's right, you can braise radishes, greens and all. Who knew? This was the main attraction at my test dinner last weekend. I'm ready to have my dinner for eight auctioned off next week. I realize I will have to negotiate the final menu with the successful bidder, but the practice was invaluable.
Oh my goodness - I am drooling over those hens!
ReplyDeleteMary
Lucky lucky winners!
ReplyDeleteBrining is the only way to go!!
ReplyDeleteI never know what to do with all the radishes I grow in my garden. Now I want to try braising them. Brilliant! Looks delicious.
ReplyDeleteBraised radishes? that's new. I always eat them raw. Another thing, I never had Israeli couscous. I must pick it up at the store next time and try it.
ReplyDeleteGood luck with the auction.
Hens look marvelous. I can almost taste them. Radishes french bread and butter.Heaven.
ReplyDeleteI am hungry now! Wow, they look delicious and yes brining is the only way to go
ReplyDeleteNever would of thought to braise radishes...never liked them much,but then I've never had them braise before. The hens look amazing!
ReplyDeleteLove roasted hens and they are so damn cute on the plate.
ReplyDeleteyum! I have actually never brined meat before. It seems to do wonders for the texture, have to give it a go one day for sure!
ReplyDeleteThis sounds really interesting. I'm one of those odd folk who love radishes. I've never braised them You've put anew bug in my bonnet. Have a wonderful weekend. Blessings...Mary
ReplyDeleteI'll have to go at braiisng radishes. Will be growing lots this year for salads namely.
ReplyDeleteRadishes are great but never considered cooking them. Radish sandwiches are great. So are your hens!
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