Mario and Michaels' Fried Cornish Hens and Pandoro French Toast

By joejudy

Ingredients

• For the Buttermilk Cornish Hens:
• 2 tablespoons Salt
• 1 tablespoon Red Chili Flakes1 tablespoon Paprika
• 2 teaspoons Cracked Black Pepper
• 2 teaspoons Cayenne Pepper
• 2 teaspoons Coriander (toasted and crushed)
• 2 Quarts Buttermilk
• 3 Cornish Game Hens (cut into halves)
• 2 cups Flour
• For the Pandoro French Toast:
• 5 beaten Eggs1 cup Heavy Cream
• 1 zested Orange
• 1 teaspoon Freshly Grated Nutmeg
• 1 pinch Salt
• 2 Pandoro cakes (sliced crosswise into 1 1/2-inch pieces)
• For the Honey Bourbon Sauce:
• 1/2 cup Honey
• 2 tablespoons Bourbon
• 1 teaspoon Paprika
• For the Chive and Parsley Salad:
• 1 Orange (juiced)
• 2 tablespoons Olive Oil1/2 cup Chives
• 1/2 cup Parsley
• Salt and Pepper to taste

Details

Servings 1
Adapted from beta.abc.go.com

Preparation

Step 1

step 1

ingredients 2 tablespoons Salt
1 tablespoon Red Chili Flakes
1 tablespoon Paprika
2 teaspoons Cracked Black Pepper
2 teaspoons Cayenne Pepper
2 teaspoons Coriander (toasted and crushed)
2 Quarts Buttermilk
3 Cornish Game Hens (cut into halves)

instructions For the Buttermilk Cornish Hens: In a small bowl, whisk the spices. Pour half into a roasting pan or 2 large zip top bags. Pour the buttermilk into the pan or bags. Add the cornish hens and move around to coat making sure the flash side is submerged in the mixture. Cover and place in the refrigerator for 10 hours to marinate.

step 2

ingredients 2 cups Flour

instructions Preheat oil to 350 degrees F in a dutch oven. Place flour in a large baking dish and mix with the reserved spice mixture. Remove hens from the marinade and discard the liquid. Dredge hens in the flour mix making sure to coat heavily.

step 3

ingredients

instructions Place the hens in the hot oil 2-3 at a time depending on space. Overcrowding the pot will prevent the hens from achieving a crispy crust. Fry for 12-15 minutes or until you achieve a dark golden crust. Remove and allow to rest on a wire rack. If using a smaller pot, preheat an oven to 225 degrees F to keep fried hens warm while cooking the remaining pieces. Serve with warm french toast and honey bourbon sauce.

step 4

ingredients 5 beaten Eggs
1 cup Heavy Cream
1 zested Orange
1 teaspoon Freshly Grated Nutmeg
1 pinch Salt
2 Pandoro cakes (sliced crosswise into 1 1/2-inch pieces)

instructions For the Pandoro French Toast: Preheat a griddle over a medium-high heat. Mix together the eggs, cream, zest, nutmeg and salt in a large baking dish. Place cake in mixture, flipping fully coat.

step 5

ingredients 1/2 cup Honey
2 tablespoons Bourbon
1 teaspoon Paprika
Salt and Pepper to taste

instructions Cook on preheated griddle for 1-2 minutes, flip and continue to cook for another 1-2 minutes or until lightly golden on both sides. Remove from griddle and continue dredging and cooking remaining pieces of cake.

step 6

ingredients 1 Orange (juiced)
2 tablespoons Olive Oil

1/2 cup Chives
1/2 cup Parsley
Salt and Pepper to taste

instructions For the Honey Bourbon Sauce: Whisk together all the ingredients and adjust the seasoning with salt and pepper.

step 7

instructions For the Chive and Parsley Salad: Whisk together the orange and olive oil and season with salt and pepper. Toss the herbs in the vinaigrette and then garnish the chicken and french toast with the salad.

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