1Split hens with poultry shears. Pull the skin off the hens, using paper towels to get a better grip. Prick hens all over with a fork or a thin skewer. Make diagonal slashes, 1/2 inch thick and 1 inch apart — 2 on the breast, 2 on the thighs and 1 on the drumsticks. Place hens in a large shallow dish. Combine the food coloring in a small bowl and brush over the hens evenly.
2Mix all the ingredients for the marinade and rub it on the Cornish hen halves. Mix thoroughly, turning several times, pushing marinade into slits and coating pieces evenly. Cover and refrigerate overnight or a maximum of 2 days.
3Remove hens from the refrigerator and arrange them, meaty side up, on a 10-inch microwave-safe bacon/meat rack. Cook with 650 watts for 6 minutes (or until hens are fully cooked). Remove from oven.
4If you are using fat, brush hens lightly with usli ghee, melted butter or olive oil.
5Heat 10-inch browning skillet, uncovered, with 650 watts for 4 minutes. Remove from oven and add hens, meaty side down, to the skillet. Let hens sear until sizzling stops (about 1 1/2 minutes), pressing the hens down. Cook hens with 650 watts for 2 minutes (or until hens turn crimson red and glazed). Remove from oven.
6While hens are cooking, add accumulated juices from the bacon rack to the onions and peppers in a bowl and mix well. Spread vegetables on bacon rack. Cook vegetables with 650 watts for 2 minutes. Remove from oven. Arrange tandoori hens on a heated platter and serve surrounded with onions, peppers and lemon wedges.
Crunchy, gooey, and crazy delicious, these chicken and cheese quesadillas are super simple to make, and even easier to eat. Before you start, prep some pico de gallo (or whatever kind of salsa you like) and guacamole for topping, and don't forget the sour cream.
Easy Pie Crust
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake -- and if you want to use it for a savory dish, just leave out the sugar in the recipe.
Slow Cooker Pork Ramen
A simple but delicious version of Japanese ramen, this soup starts with pork cooked to perfect tenderness in the crock pot, with garlic, ginger, leeks, mushrooms, and onions rounding out the flavors. The noodles are cooked separately just before serving, then the shredded pork and fragrant broth, with a little soy and sesame oil added, are ladled over top. A soft boiled egg makes a great garnish, as do shredded scallions or chopped baby spinach. Add some chile oil or Sriracha if you want to spice things up.
Quick Bites: Richard Blais
Check out restaurateur, Top Chef winner, and cookbook author Richard Blais's honest opinions on a variety of ingredients (like ramps, sea urchin, and bacon), see if you agree with where he sides on classic food debates like cake vs pie and milk vs dark chocolate, and find out which kitchen tool you can pick up for a lot cheaper at a pet store.
Behind The Business: Richard Blais
Richard Blais talks to Chowhound about being a TV chef, restaurateur, parent, and cookbook author.