Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing

 Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing- served with country green beans

Dried fruit, and nut stuffing is used throughout the Middle East , particularly Iran. The marinade, and bacon for the hen, is an alteration I made, I think it's a nice addition, to this traditional dish. The Persians use dried barberries, in addition to the other fruits. It can be made with, or without rice. I use the leftover, citrus juice to make Frozen raspberry margaritas . This combination is one of my favorite meals.

For the marinade:
4 Rock Cornish game hens-thawed
zest of 1 orange
zest of one lime
zest of 1 lemon
2tsp.minced garlic
1Tbl. olive oil
Combine the zest, garlic and oil. Rub the mixture over the hens and refrigerate, at least 2 hours, or overnight.

For the stuffing:
1Tbl oil
1small onion-diced
2Tbl. chopped pistachios
1Tbl. chopped walnuts
6 dried apricots- chopped
5 dried prunes-chopped
3Tbl dried cherries-chopped
1/4cup water
1Tbl. tomato paste
1cup cooked rice

You'll also need:
8 slices- thick sliced bacon
toothpicks

Preparation:
While the hens are marinating, make the stuffing.
Heat the oil in a skillet, add the onions, and fry until they are softened.
Add the fruit and nuts and fry a minute longer.
Add the water and tomato paste, and cook stirring a bit longer, until well blended.
Turn off the burner, and stir in the rice. Allow to cool.
Preheat the oven to 375*
Stuff the hens with the rice mixture, then wrap two slices of bacon, around the mid-section, and secure with 2 toothpicks. Place the hens in a13x9 baking dish.
Bake 1hour at 375*, then turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through , and beginning to brown.
Remove the pan from the oven and serve 1 hen per person.

Mix together the zests, garlic, and olive oil. Rub it on the hens. Cover and refrigerate at least two hours, or overnight.

    While the hens are marinating, make the stuffing, and allow to cool.

 Stuff the hens and wrap each in two slices of bacon, securing it with toothpicks. Bake at 375* for 1 hour, turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through, and beginning to brown.






 

Meatballs with Cinnamon and Cherries

                                Meatballs with Cinnamon and Cherries
 This is an alteration of an ancient Arabian dish that works good as a main course served with rice, or an appetizer.
Whenever I make this, I'm always tempted to add a little garlic or onion to the sauce.

Ingredients:

For the Meatballs:
1-1/2lbs ground chuck
1tsp. cinnamon
1/2tsp. ground cumin
1/2tsp. cloves
1 cup plain breadcrumbs
2 eggs

For the Cherry Sauce:
a 5oz package of dried cherries
1-1/2cups water
1Tbl. butter
2Tbl. sugar
1tsp. cinnamon
1/2tsp.salt
1/4tsp.pepper

Preparation:
Soak the cherries in the cup of water for about 1 hour.
Combine all meatball ingredients, and knead for about 3 minutes.
Preheat oven to 350*
Roll into 1 inch meatballs and place in a large baking pan.
Bake for about 30 minutes, or until cooked through.
While they are baking, prepare the sauce.
Melt the butter in a large 4quart pan.
Strain the cherries (reserving the liquid) and add them to the butter.
Cook, stirring, for 2-3 minutes.
Add the liquid, cinnamon, salt and pepper, simmer 5 minutes. Turn the burner off.
Once the meatballs are cooked drain the drippings from the pan. (I just add them to a clean baking pan)
Pour the sauce over them, toss to coat.
Place the pan in the oven and bake until the sauce thickens somewhat,15-20 minutes. If it becomes dry, stir in a little water.
Serve with rice.

Middle-East Style Stuffed Zucchini

                              Middle-East Style Stuffed Zucchini

This is an alteration, of a Middle-Eastern stuffed pepper dish that I love- (Mahshi Filfil Hilu).
Small zucchini work best for this dish, although I have used large ones, with good results.
This will fill roughly 2-3 small, 1-1/2 medium, or 1 large zucchini.
I think next time I'll salt the inside of the zucchini first.

Ingredients:
zucchini
2Tbl. olive oil
1 green bell pepper-chopped
1onion -chopped
1/2tsp. sugar
3Tbl. pine nuts- I have used other nuts too
2Tbl. dried currants
2tsp. dried mint
1tsp. cinnamon
1/2tsp. allspice
1 cup water
1cup instant rice-uncooked
1/2tsp. salt
1/4tsp pepper
juice of 1 lemon
2Tbl.olive oil
1-1/2cups water

Preparation:
Preheat oven to 375*
Scoop out the center of the zucchini, leaving about a 1/8 inch shell.
Heat the oil in a skillet. Add the bell pepper, onion, and sugar.
Cook until the onion begins to caramelize a bit.
Stir in the pine nuts and currants.
When the currants begin to plump, stir in the mint cinnamon and allspice.
Add the water, and bring to a boil.
Turn off the burner, add the rice, cover and let stand 5 minutes.
Fill the zucchini with the rice mixture, and place them in a baking pan.
In a bowl, whisk together the lemon juice, olive oil and water.
Slowly, pour the lemon mixture over the zucchini, allowing it to overflow into the pan.
Bake until the zucchini are tender, about an hour.
Gently transfer them to a serving dish.

Morasa' Polow - Jewelled Rice

                                        Morasa' Polow - Jewelled  Rice

I love this dish from Iran. Lightly sweet with a hint of citrus. Traditionally it should be prepared with dried barberries, sour cherries and Seville orange peel. Due to the lack of finding ingredient, I use substitutions.

Ingredients:
3 cups cooked rice
1cup dried currants
1cup dried cherries or cranberries- chopped
 2Tbl. orange peel- slivered
2tbl. olive oil
1tsp. butter
A few saffron threads
1/4cup golden raisins
1/4cup dried apricots -slivered
1/2cup slivered almonds
1/2cup slivered or chopped pistachios
pinch of salt

Preparation:
Place all dried fruit in a bowl and pour in a little boiling water.
Place the orange peel into another bowl and add a little boiling water.
Allow to stand 10 minutes.
Drain the water from the fruit, but don't drain the water from the orange peel.
In a large skillet or heavy stock pan, heat butter and oil.
Stir in the saffron.
Add the rice, salt and fruit.
Mix very well, to allow the saffron to be blended throughout.
Add all other ingredients (including the water from the orange peel)
Mix well. Cover and allow to stand at least 10 minutes to steam and allow the flavors to blend.
Lovely.
Serve hot or room temp.