I made these 3 Giada (from the Food Network) recipes for father's day. The chicken was easy to make and very good. I think next time I will experiment with some other spices on the chicken. The salad wasn't my favorite. The chicken & veggie dish were big hits.

Roasted Citrus-Herb Game Hen

Recipe courtesy Giada De Laurentiis, 2008


Ingredients

2 (1 1/2 to 2-pound) Cornish game hens
1/4 cup olive oil
2 shallots, minced
2 tablespoons orange zest, from 2 medium oranges
2 tablespoons lemon zest, from about 3 lemons
2 tablespoons chopped fresh thyme leaves
3 tablespoons chopped fresh mint leaves
1 teaspoon kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups low-sodium chicken stock
2 tablespoons Marsala wine or dry sherry
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
1/4 cup dried cranberries or currants
2 teaspoons all-purpose flour
2 tablespoons unsalted butter, at room temperature
Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.

Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.

To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

Cook's Note: Reserve 1/4 cup of the citrus-herb sauce for the Crouton Salad.

Crouton Salad

Recipe courtesy Giada De Laurentiis, 2008


Ingredients

1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
Olive oil, for drizzling
3 cups packed arugula
1/3 cup toasted pine nuts
1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
Salt and freshly ground black pepper
Directions

Preheat the oven to 350 degrees F.

Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.

In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste. Serve immediately.

*Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.



Olive and Sun-Dried Tomato Vegetables

Recipe courtesy Giada De Laurentiis, 2008


Ingredients

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips
Directions

In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.

In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.

Transfer the vegetables to a serving bowl. Serve immediately.