TWO`S COMPANY: A THANKSGIVING COMPROMISE

It`s hard to fill your kitchen with the aroma of Thanksgiving unless you have a bird in the oven. If you`re part of a two-person household you may be tempted to grill a couple of steaks instead of roasting the traditional turkey, but you know it`s not going to be evocative of the holiday.

You can have a compromise that allows you to serve a bird with little or no leftovers. Cornish hens are the Two`s Company alternative. Judging from the availability of fresh, never-frozen hens in supermarkets during the Thanksgiving season, many shoppers must be opting for the single-serving solution.

Select Rock Cornish hens in the 14- to 20-ounce size. If you`re just serving a starch, salad and hen, you can probably count on one bird per serving. If you have a full menu, split one hen for two.

To create that mouthwatering scent to put you in the proper spirit, you`ll want to slather cumin, oregano and chile powder on the bird. To give that burnished, roasted look, polish the skin with honey and orange juice.

Now that you`re tossing tradition aside, you may decide to forgo mashed potatoes. Instead, pair chipotle-glazed Cornish hens with Mushroom-Parmesan Polenta. The creamy polenta texture is the perfect gravy catcher.

CHIPOTLE-GLAZED CORNISH HENS

2 tablespoons vegetable oil

1/2 teaspoon crushed cumin seeds

1/2 teaspoon crushed dried oregano

1/4 teaspoon chipotle chile powder (see Note)

1 tablespoon honey

1 orange

2 small Rock Cornish hens

Salt, pepper

2 red bell peppers, cored, seeded and cut into strips

1 garlic clove, minced

1 large onion, thinly sliced

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried

In cup, stir together 1 tablespoon oil, cumin, oregano, chile powder and honey. Halve orange. Squeeze out 1 tablespoon juice and add to oil mixture. Reserve orange halves.

Rub mixture over Cornish hens. Season with salt and pepper. Place orange halves in cavities. Season with salt and pepper and set aside.

Heat remaining 1 tablespoon oil in small skillet. Add peppers, garlic, onion and rosemary and saute over medium-high heat 5 minutes until limp. Season with salt and pepper. Spoon into round, shallow baking dish. Arrange hens over peppers.

Roast hens in oven at 375 degrees 1 hour until golden brown. Check hens after 30 minutes. If skins are getting too brown, place sheet of foil over birds and continue to roast.

To serve, spoon half of peppers and 1 hen on each of 2 serving plates. Makes 2 servings.

Note: Chipotle chile powder has a hot and smoky flavor. If not available substitute 1/8 to 1/4 teaspoon cayenne pepper (1/4 teaspoon is very potent) and drop of liquid smoke.

MUSHROOM-PARMESAN POLENTA

1 cup sliced crimini or other mushrooms

1 tablespoon unsalted butter

2 cups water

1/2 cup cornmeal

1/4 cup grated Parmesan cheese

1/4 cup half and half

Salt, pepper

In small skillet, saute mushrooms in butter until lightly browned, 5 minutes. Set aside.

Bring water to boil in medium pan. Gradually add cornmeal, stirring constantly, until mixture is smooth and soupy. Continue cooking and stirring over medium heat until mixture is as thick as cooked oatmeal. Stir in cheese and half and half. Season with salt and pepper. Stir in mushrooms. Serve immediately. Makes 2 servings.

(Bev Bennett is the author of four cookbooks, including the award-winning ``Dinner for Two,`` Barron`s.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

Article continues below

---

advertisement

---

Author: Bev Bennett