I didn't think what I cooked over the weekend was particularly special, but I wanted to do a special dinner for her at some point. I wanted it to be made up of one of her favorite foods - cornish hen - and I think this one was worth blogging about.
I found a recipe for a lime-honey chicken glaze in this month's issue of Eating Well. I changed the lime to lemon and created a flavoring for my hens. Knowing she doesnt' have a huge appetite, I cut then hens in half for more petite portions. The flavor I ended up with was quite interesting. It was tart, but not unpleasantly so. The hens were very fruity.
Remember last week's duck fat? Well, I finally made duck fat poatotes with it. I diced some yukon golds and cooked them in about a 1/4 cup of duck fat with rosemary. They were good. I had to fudge a bit when both Sir Pickypants and his mother asked how they were made. I...um...sauteed them with rosemary - duuuuhhhhh! Mother-in-law asked, "So you just sauteed them with a little oil."
"It was more than just 'a little oil'," I confessed.
On the side was just roasted asparagus. MIL said she has only just recently discovered that she likes asparagus and was quite happy to see it on her plate last night.